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Pesto Gnocchi Recipe

Flavor-packed creamy pesto gnocchi is a quick and easy-to-make midweek comfort meal. Made with fresh homemade basil walnut pesto and store-bought gnocchi, it takes 20 minutes or less.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 475 kcal
Course: Main Course , Dinner
Cuisine: Italian

Ingredients

  • 1 lb gnocchi store bough or fresh homemade
  • ½ cup basil pesto homemade or store bought
  • ½ cup cream
  • salt and pepper to taste
  • ½ cup sun dried tomato optional
  • 1 lemon zest
  • ⅓ cup Parmesan Cheese grated or shaved

Instructions

    Cup of Yum
  1. You can use homemade basil pesto or parsley pesto for this recipe.
  2. Bring a large pot of water to boil. Add 2 teaspoons of salt to boiling water. Once the water starts boiling, add gnocchi (fresh homemade or store-bought).
  3. Cook gnocchi as per packet instructions. Gnocchi will begin to float on top once cooked. While gnocchi cooks, heat a skillet on another burner.
  4. Drain quickly from boiling water. Set aside.
  5. While the gnocchi is cooking, add fresh pesto and cream to a skillet.
  6. Stir together. Allow it to just heat up(a minute or two), DO NOT BOIL. Pesto will oxidize and lose its bright vibrant color if overheated.
  7. Add cooked gnocchi to the pesto cream. Stir until gnocchi is coated in pesto sauce.
  8. Reduce heat to low. Add salt and pepper to taste, and sun-dried tomato.  Stir well.
  9. Add a splash of pasta-cooked water to emulsify the sauce if needed.
  10. Add freshly grated lemon zest and Parmesan cheese (grated or shaved).
  11. Stir together and serve immediately.

Notes

  • Nutritional Info – Please remember that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
  • Use the best quality olive oil when you make pesto. Toasting nuts briefly in a pan enhances the taste and flavor of pesto. Don’t overcook gnocchi. It will turn into mush. Gnocchi cooks much quicker than pasta, in 1 or 2 minutes it’ll start floating. Keep an eye. Add a splash of pasta-cooked water to emulsify the sauce. Add warm chicken stock instead of pasta-cooked water to enhance the taste. Serve pesto gnocchi fresh as soon as it’s made.
  • Use the best quality olive oil when you make pesto. Toasting nuts briefly in a pan enhances the taste and flavor of pesto.
  • Don’t overcook gnocchi. It will turn into mush. Gnocchi cooks much quicker than pasta, in 1 or 2 minutes it’ll start floating. Keep an eye.
  • Add a splash of pasta-cooked water to emulsify the sauce. Add warm chicken stock instead of pasta-cooked water to enhance the taste.
  • Serve pesto gnocchi fresh as soon as it’s made.
  •  

Nutrition Information

Calories 475kcal (24%) Carbohydrates 52g (17%) Protein 11g (22%) Fat 26g (40%) Saturated Fat 11g (55%) Cholesterol 49mg (16%) Sodium 853mg (36%) Potassium 504mg (14%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 1248IU (25%) Vitamin C 8mg (9%) Calcium 208mg (21%) Iron 6mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 475

% Daily Value*

Calories 475kcal 24%
Carbohydrates 52g 17%
Protein 11g 22%
Fat 26g 40%
Saturated Fat 11g 55%
Cholesterol 49mg 16%
Sodium 853mg 36%
Potassium 504mg 11%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 1248IU 25%
Vitamin C 8mg 9%
Calcium 208mg 21%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.