Ready in 20 minutes, this pesto gnocchi recipe is a perfect dinner for summer weeknights! With a vibrant pesto sauce, it's fresh and delicious.
This pesto gnocchi recipe is exactly the kind of easy dinner I’m craving right now. It’s fresh and summery, featuring bursty cherry tomatoes and plenty of basil pesto. But at the same time, it’s super simple. Made with store-bought gnocchi, it comes together in 20 minutes or less. File it under “summer weeknight dinners to make on repeat!”
This recipe is my extra-veggie spin on the Italian dish gnocchi al pesto. Hailing from Liguria, pesto’s home region, it traditionally consists of gnocchi tossed in a vibrant basil pesto sauce—that’s it. No other add-ins or garnishes, except for maybe a little cheese on top. In the spirit of summer, I couldn’t resist adding fresh tomatoes to this twist. They give the sauce a tangy sweetness that I absolutely love. I think you will too!
Pesto Gnocchi Ingredients
This recipe can be as simple or as involved as you’d like it to be.
- For the simplest version, use store-bought gnocchi and store-bought pesto.
- If you’re up for more of a project, make homemade potato gnocchi and homemade basil pesto. (The delicate, pillowy homemade gnocchi aren’t quick to make, but they are SO delicious in this recipe!)
On weeknights, I usually compromise and use store-bought gnocchi and homemade pesto. If you’re using homemade pesto, make this pesto recipe using 1/3 cup olive oil. Measure 1/2 cup of the pesto to use in this dish, and freeze the rest for another use!
Here’s what else you’ll need to make this recipe:
- Cherry tomatoes – You’ll burst them in a hot skillet before tossing them with the gnocchi. I love how their juicy texture plays off the chewy gnocchi.
- Extra-virgin olive oil РFor saut̩ing the tomatoes.
- Pine nuts – For crunch! You’ll lightly toast them and sprinkle them over the gnocchi before serving.
- Fresh basil – I always shower this dish with fresh basil leaves before serving. They bring out the pesto’s rich basil flavor.
- Parmesan cheese – For salty, nutty flavor.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Pesto Gnocchi
This recipe has three main steps:
- Boil the gnocchi.
- Sauté the cherry tomatoes.
- Combine the two and mix with pesto.
Here are a few tips for maximum pesto gnocchi success:
- The tomatoes should still hold their shape. The fun thing about combining cherry tomatoes and gnocchi is that the two have similar shapes and sizes. Cook the tomatoes until they start to burst, but stop before they totally fall apart, so that you can enjoy the gnocchi and tomatoes side by side in this dish.
- Reserve the gnocchi cooking water. Instead of draining the gnocchi, use a spider or slotted spoon to scoop it out of the boiling water and directly into the pan with the tomatoes. That way, you can use some of the reserved gnocchi cooking water to loosen the pesto and help it lightly coat the gnocchi. Variation: To make creamy pesto gnocchi, thin the pesto with a splash of heavy cream instead.
- Stir gently. Gnocchi (especially homemade gnocchi) and bursty cherry tomatoes are delicate! When you mix them with the pesto, stir gently to avoid mushing them. If the pesto feels too thick to easily mix in, add a little gnocchi cooking water to loosen it.
Find the complete recipe with measurements below.
What to Serve with Pesto Gnocchi
This pesto gnocchi is a delicious dinner on its own! For a larger meal, pair it with any of these appetizers or sides:
Storage Tips
This recipe is best freshly made, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or over low heat on the stovetop.
More Pesto Recipes to Try
Can’t get enough pesto? Make one of these easy pesto recipes next:
Pesto Gnocchi
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cups cherry tomatoes
- Sea salt and freshly ground black pepper
- 1 pound uncooked store-bought or homemade gnocchi
- ½ cup store-bought pesto, or homemade pesto made with ⅓ cup olive oil
- 1 tablespoon toasted pine nuts
- Fresh basil leaves, for garnish
- Freshly grated Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil.
- Meanwhile, heat the olive oil in a medium skillet over medium-low heat. Add the cherry tomatoes, a pinch of salt, and several grinds of pepper and cook, stirring occasionally, for 6 minutes, or until the tomatoes burst, soften slightly, and begin to release their flavorful juices. Remove from the heat.
- Cook the gnocchi in the boiling water for 2 to 3 minutes, or until they float. Use a slotted spoon or spider to transfer the gnocchi directly from the boiling water to the skillet with the tomatoes. Reserve the gnocchi cooking water.
- Gently stir to combine the gnocchi with the tomatoes, then add the pesto and gently stir until the gnocchi and tomatoes are well coated. If the pesto is too thick, add gnocchi cooking water, a few tablespoons at a time, to loosen it until it lightly coats the gnocchi.
- Season to taste and divide into bowls. Top with the pine nuts and fresh basil and serve with freshly grated Parmesan cheese.
