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Pesto Gnocchi
4.5 from 75 votes

Pesto Gnocchi

This Pesto Gnocchi dish combines store-bought potato gnocchi cooked until tender, then sautéed briefly in butter before being tossed with basil pesto. The sauce evenly coats the gnocchi, while grated Parmesan cheese and freshly ground black pepper add savory and bright finishing touches. This results in a rich, herby, and creamy pasta dish that can be easily prepared in minutes.

Cook Time
10 mins
Total Time
10 mins
Servings: 4 servings
Course: Dinner

Ingredients

  • 1 potato gnocchi 16 ounce package
  • 2 tablespoons butter
  • 1/2 cup basil pesto homemade or store-bought
  • kosher salt
  • Parmesan Cheese freshly grated, for topping
  • black pepper freshly ground
Optional toppings: baby arugula, toasted walnuts, lemon juice

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions. Drain, but reserve 1 cup of cooking liquid.
  2. Meanwhile, warm butter in a large skillet over medium heat. Once melted, toss in cooked gnocchi. Let cook for 1 minute, then take off the heat. Stir in pesto, tossing to coat. Season to taste with salt.
  3. To serve, spoon some gnocchi in a shallow bowl and top with freshly grated Parmesan and black pepper. If you’d like to level up the dish, top with some baby arugula leaves, toasted walnuts and a squeeze of lemon juice.