The warmth of summer evenings calls for meals that are not just delicious but also effortlessly quick, and that’s exactly where this Pesto Gnocchi comes into play. Picture this: tender gnocchi, swimming in a luscious basil pesto, and kissed by the sweetness of juicy cherry tomatoes. It’s a vibrant plate that symbolizes all the joys of the season, ready in a mere 20 minutes!
I discovered this recipe during a particularly busy week when I yearned for something delightful yet simple. In just one pan and a handful of fresh ingredients, I managed to create a dish that wowed my family and friends alike. What makes this recipe stand out is its versatility; you can feel free to customize it by adding your favorite protein or switching out the cherry tomatoes for sun-dried ones. Whether you’re a seasoned chef or simply looking to escape the grip of takeout, this Quick and Easy Pesto Gnocchi will soon become your go-to summer dish!
Why is Pesto Gnocchi a must-try?
Quick and easy: This recipe whips up in just 20 minutes, perfect for those busy evenings!
Fresh ingredients: Utilizing high-quality basil pesto and juicy cherry tomatoes elevates every bite to a flavor-packed experience.
Customizable: Feel free to substitute proteins or swap tomatoes, ensuring it fits your taste preferences!
One-pan wonder: Minimal cleanup is a breeze, making it a standout choice for weeknight dinners.
Crowd-pleaser: Impress family and friends with a delightful dish that’s both vibrant and satisfying!
Pesto Gnocchi Ingredients
For the Gnocchi
• Uncooked gnocchi – The star of your dish; store-bought is super convenient and delicious!
For the Pesto Sauce
• Pesto – Gives the dish its vibrant flavor; homemade with fresh basil is a fantastic touch, but store-bought works well too.
• Extra-virgin olive oil – Enhances richness; for the best flavor, choose a quality oil.
For the Cherry Tomato Addition
• Cherry tomatoes – These sweet gems add a juicy burst to your gnocchi; feel free to swap with grape tomatoes if desired.
For Seasoning
• Sea salt and black pepper – Essential for bringing out the flavors; adjust according to your taste.
For Garnishing
• Toasted pine nuts – Sprinkle on top for a flavorful crunch; walnuts make a great alternative if you’re looking for a swap!
• Fresh basil leaves – For that aromatic and beautiful touch, enhancing the dish’s overall appeal.
• Freshly grated Parmesan cheese – Perfect for a creamy finish; omit for a delightful vegan version.
How to Make Pesto Gnocchi
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Boil Water: Start by bringing a large pot of salted water to a rolling boil. This is essential for cooking your gnocchi perfectly—aim for a gentle boil before adding the pasta.
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Sauté Tomatoes: In a medium skillet over medium-low heat, warm up the extra-virgin olive oil. Add the cherry tomatoes, sea salt, and black pepper. Cook gently for about 6 minutes until the tomatoes burst and soften, releasing their sweet juices.
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Cook Gnocchi: Once the water is boiling, carefully add the uncooked gnocchi. Cook them for 2-3 minutes until they float to the surface, indicating they’re tender and ready.
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Combine Ingredients: Using a slotted spoon, transfer the cooked gnocchi straight into the skillet with the bursting tomatoes. This allows some of the starchy water to blend flavors nicely.
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Mix with Pesto: Gently stir the gnocchi and tomatoes together, then add the pesto sauce. Toss everything until the gnocchi is well-coated. If the sauce feels too thick, drizzle in some reserved gnocchi water until you reach the desired consistency.
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Serve and Garnish: Spoon the delightful Pesto Gnocchi into bowls. Top with toasted pine nuts, fresh basil leaves, and a sprinkle of freshly grated Parmesan cheese for added richness.
Optional: Drizzle a little extra olive oil on top for an added depth of flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Pesto Gnocchi are perfect for meal prep enthusiasts! You can prepare the cherry tomatoes by sautéing them up to 3 days in advance and storing them in an airtight container in the refrigerator. For even more convenience, cook the gnocchi and toss them with a little olive oil to prevent sticking, then refrigerate for up to 24 hours. When you’re ready to serve, simply reheat the cooked gnocchi in a skillet with the sautéed tomatoes over medium heat, then add the pesto sauce, adjusting with a splash of reserved gnocchi water if necessary. This ensures your Pesto Gnocchi will still be just as delightful and fresh, saving you precious time during busy weeknights!
How to Store and Freeze Pesto Gnocchi
Fridge: Store leftover Pesto Gnocchi in an airtight container for up to 2 days. It’s best enjoyed fresh, but refrigerating it will keep those vibrant flavors intact.
Freezer: To freeze, layer the gnocchi with parchment paper in an airtight container for up to 2 months. This prevents sticking and preserves the dish’s texture.
Reheating: Gently reheat your Pesto Gnocchi on the stovetop over low heat with a splash of olive oil or a bit of water. Add a touch of fresh pesto for extra flavor.
Thawing: If frozen, thaw in the refrigerator overnight before reheating. This ensures a more even heat distribution and keeps your dish delicious!
What to Serve with Pesto Gnocchi?
Enhance your pesto gnocchi experience with beloved sides and flavors that create a memorable meal!
- Garlic Bread: The warm, buttery goodness of garlic bread complements the herbaceous pesto, perfect for dipping and savoring every bite.
- Caprese Salad: Fresh mozzarella, tomatoes, and basil create a refreshing contrast, adding bright flavors that harmonize beautifully!
- Grilled Asparagus: Slightly charred and seasoned asparagus adds a delightful crunch and earthy smokiness that pairs excellently with the dish.
- Lemon Zest Quinoa: Nutty quinoa with lemon zest brings a light texture and tang, balancing the richness of the pesto gnocchi.
- Crispy Brussels Sprouts: Roasted Brussels sprouts offer a satisfying crunch and a hint of sweetness, making every mouthful of gnocchi pop with flavor.
- White Wine: A crisp, chilled Sauvignon Blanc enhances the meal’s freshness while beautifully cutting through the richness of the pesto sauce.
- Chocolate Mousse: End on a sweet note with velvety chocolate mousse; its creamy texture complements the dish’s vibrant flavors, making it a lovely finish!
- Fruit Sorbet: For a refreshing palate cleanser, fruit sorbet gives a deliciously light conclusion with its fruity notes following the savory main dish.
Pesto Gnocchi Variations
Feel free to get creative with this delightful dish! A simple twist can elevate flavors and make it your own.
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Sun-Dried Tomatoes: Swap fresh cherry tomatoes for sun-dried ones to add a rich, tangy bite that brightens the entire dish.
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Protein Boost: Toss in cooked chicken or shrimp for an irresistible protein-packed meal that’s just as quick to prepare.
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Herb Substitution: Change up your pesto by using spinach or arugula mixed with basil, introducing a fresh, vibrant taste that’s equally impressive.
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Vegan Option: Omit the Parmesan cheese and replace it with nutritional yeast for a cheesy flavor without dairy!
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Nut Variations: Instead of pine nuts, consider using walnuts or sliced almonds for a delightful crunch that adds unique flavor layers.
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Creamy Pesto: For a velvety texture, mix in a splash of heavy cream along with the pesto, creating a luscious sauce that clings to every bite.
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Add Heat: Sprinkle in some red pepper flakes for a spicy kick, perfect for those who enjoy a touch of heat in their meals.
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Zucchini Noodles: Prefer a lighter alternative? Swap gnocchi for zucchini noodles, embracing a fresh, healthy twist that’s perfect for summer!
Expert Tips for Pesto Gnocchi
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Perfect Timing: Cook gnocchi for just 2-3 minutes until they rise; overcooking can lead to mushy texture.
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Bursting Flavor: Allow cherry tomatoes to cook slowly until they burst for maximum sweetness, enhancing your pesto gnocchi experience.
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Stir Gently: Be gentle when mixing gnocchi with pesto and tomatoes; a light hand keeps the gnocchi pillowy and intact.
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Adjust Consistency: If sauce is too thick, don’t hesitate to add a splash of reserved gnocchi water—this keeps the dish vibrant and moist.
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Taste as You Go: Season your dish gradually with sea salt and black pepper; every ingredient adds its own flavor that needs to shine!
Pesto Gnocchi Recipe FAQs
What type of gnocchi should I use?
You can use store-bought uncooked gnocchi for convenience, which works perfectly with this recipe. If you’re feeling adventurous and have extra time, homemade gnocchi is a delightful option that adds a personal touch and enhances the dish’s overall flavor.
How should I select cherry tomatoes for this recipe?
Look for cherry tomatoes that are firm, plump, and free from dark spots or wrinkles. A vibrant color, whether red or yellow, is key to ensuring they burst with sweetness when cooked. You can substitute with grape tomatoes if cherry tomatoes aren’t available, but make sure they are equally fresh and juicy!
How should I store leftover Pesto Gnocchi?
Store any leftover Pesto Gnocchi in an airtight container in the refrigerator for up to 2 days. When ready to enjoy again, gently reheat on the stovetop over low heat, adding a splash of olive oil or a little bit of reserved pesto for extra flavor.
Can I freeze Pesto Gnocchi, and if so, how?
Absolutely! To freeze Pesto Gnocchi, layer it in an airtight container with parchment paper between layers to prevent sticking. It can stay frozen for up to 2 months. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator before reheating gently on the stovetop.
What if my pesto sauce turns out too thick?
If your pesto sauce seems too thick, it’s very easy to fix! Just add a little bit of the reserved gnocchi cooking water—start with a tablespoon and stir until you achieve your desired consistency. The starchy water will help loosen the sauce while keeping it flavorful.
Is this recipe suitable for vegans?
Yes! This Pesto Gnocchi can easily be made vegan by omitting or substituting the Parmesan cheese with a vegan alternative or simply leaving it out. Additionally, ensure that your pesto is dairy-free, which many store-bought versions are, or make your own using nutritional yeast instead of cheese.
Delicious Pesto Gnocchi: A 20-Minute Summer Delight
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a rolling boil.
- In a medium skillet over medium-low heat, warm up the extra-virgin olive oil. Add the cherry tomatoes, sea salt, and black pepper. Cook for about 6 minutes until the tomatoes burst.
- Once the water is boiling, carefully add the uncooked gnocchi and cook for 2-3 minutes until they float to the surface.
- Using a slotted spoon, transfer the cooked gnocchi into the skillet with the tomatoes.
- Gently stir the gnocchi and tomatoes together, then add the pesto sauce. Toss to coat all the gnocchi.
- Serve the Pesto Gnocchi in bowls and top with toasted pine nuts, fresh basil, and grated Parmesan.