Dinner
Pesto Gnocchi from the Pantry
This Pesto Gnocchi is pan fried with asparagus, and then tossed with an straightforward basil pesto sauce. This dish is
- 4 servings
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
This Pesto Gnocchi is pan fried with asparagus, and then tossed with an unfussy basil pesto sauce. This dish is bursting with fresh flavor and is surprisingly short + unfussy to make!
Why you’ll love this unfussy after-work dinner!
This is a meal dressed to impress with relatively little effort. The total hands-on prep time you are looking at is less than 20 minutes!
It’s no secret we’re obsessed with gnocchi! If you haven’t tried it before you are missing out. In Italian cooking, gnocchi are essentially small dumplings usually made from potatoes and flour. This kitchen-made sweet potato gnocchi with sage butter sauce is one of my regular meals!
Here’s why you’ll LOVE this method:
- Speedy & unfussy: Ready in less than 30 minutes, reliable for weeknights.
- Fresh flavor: Kitchen-made pesto with basil, lemon, and parmesan = unbeatable.
- Flexible: Works hot, cold, or at room temperature.
- Customizable: Add cream for a fireside twist or swap in your go-to veggies.
Fun fact: Here’s how to pronounce gnocchi: nyawk-kee
Ingredients for this gnocchi recipe
This simple gnocchi with pesto is filled with fresh flavors thanks to the from-scratch basil pesto, and has the reliable amount of creaminess. Here’s what you’ll need to make it:
- Gnocchi – Any store-bought or from-scratch gnocchi works (potato gnocchi is old-school). Shelf-stable, frozen, or refrigerated all work.
- Asparagus – Adds color, crunch, and spring flavor. Swap in broccoli, green beans, or peas if preferred. Worth keeping asparagus in this dish, but you could use pretty much any go-to vegetable. Great options are peas, small broccoli florets, sliced zucchini or quartered Brussels sprouts.
- Pesto. This old-style basil pesto is beyond notable and can be used in lots of different recipes too. It’s made with toasted pine nuts, garlic, lemon juice, fresh basil leaves, parmesan cheese and olive oil. It’s simple, yet especially good!
How to make gnocchi with pesto
This method is truly particularly simple to make and one of my regular unfussy busy-night dinners. But let’s quickly go over the main steps to make it.
As a reminder, the FULL written recipe is down below in the recipe card. This is simply a brief overview.
Recipe variations
- To make vegan. When making the kitchen-made pesto, use a vegan parmesan cheese. Violife makes a great option, or try my recipe for vegan parmesan cheese.
- To make gluten free. Use fresh or frozen cauliflower gnocchi, such as Trader Joe’s or Whole Food’s brand. Alternatively, look for shelf-stable gluten-free gnocchi.
Storage + reheating
- Store leftovers in the fridge for up to 3 days.
- Reheat in a skillet with a splash of water, cream, or broth.
- Dependable not frozen once assembled (gnocchi gets mushy), but the pesto itself freezes beautifully in ice cube trays.
Frequently Asked Questions
More Italian recipes to try:
- Cavatappi Pasta with Cream Sauce
- Tofu Caprese Skewers
- Simple Hearts of Palm Pasta
- Chickpea Pasta Recipe
Watch the Video
The recipe
Pesto Gnocchi on the Stove
This unfussy pesto gnocchi recipe comes together in under 30 minutes with fresh basil pesto, tender gnocchi, and sautéed asparagus. Dependable for a speedy, savory dinner!
- 4 servings
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound of dried gnocchi
- 1 bunch of asparagus (cut into 2” pieces)
- 1/2-3/4 cup pesto* (store bought or kitchen-made pesto)
Method
- 1
Bring a large pot of salted water to a boil over medium high heat. Keep the water at a boil until you’re ready to cook the gnocchi.
- 2
Add the pine nuts, garlic, and lemon juice to the bowl of a food processor and pulse until they are broken up – about 10 times. Next, add the basil and parmesan and pulse until the basil is broken into small pieces – about 10 pulses.
- 3
With the food processor on low speed, slowly drizzle in ⅓ cup olive oil. Season with salt and pepper to taste.
- 4
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the asparagus and cook for 2-3 minutes, or simply until crisp tender.
- 5
While the asparagus sautés, cook the gnocchi for 2 minutes less than the time on the package. My gnocchi usually takes 6 minutes to boil, so I cooked them for 4 minutes. Reserve ½ cup of the gnocchi cooking liquid and then drain the gnocchi.
- 6
Add the gnocchi to the skillet with the asparagus. Then, add the pesto and ¼ cup of the reserved cooking liquid. Stir to combine and cook for 1 minute, only until the pesto sauce thickens and evenly coats the gnocchi. If the sauce is too dry, add the remaining ¼ cup of reserved cooking water.
- 7
Season with salt and pepper and serve warm, at room temperature, or place in the fridge to chill. This gnocchi is savory at room temperature, warm, or cold! Top with flakey sea salt, toasted pine nuts, and fresh basil, if desired.
Cook notes
Pesto – Start out with 1/2 cup and add more as desired. I’m using dried gnocchi but you could use fresh or frozen! Simply adjust the cooking time accordingly. Worth keeping asparagus but you could use pretty much any vegetable you like– peas, small broccoli florets, etc. Make it creamy – add in 1/2 cup of heavy cream, cream cheese, or greek yogurt along with the pesto to give it a creamier texture!
Per serving
- Calories326 kcal
- Carbohydrates47 g
- Protein8 g
- Fat12 g
- Saturated Fat2 g
- Polyunsaturated Fat0.1 g
- Cholesterol2 mg
- Sodium677 mg
- Potassium227 mg
- Fiber5 g
- Sugar3 g
- Vitamin A1475 IU
- Vitamin C6 mg
- Calcium100 mg
- Iron7 mg
