Pesto gnocchi is potato based Italian pasta coated in delicious pesto. A super easy and quick recipe that's perfect as a weeknight dinner or an easy lunch.
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If you like this recipe, you will also enjoy my chicken and pesto salad, chicken and pesto pasta, pesto vinaigrette, Chorizo Gnocchi, Broccoli Gnocchi or garlic basil pasta.
Ingredients
This recipe only requires 3 ingredients: pesto, gnocchi and olive oil or vegetable oil. For simplicity, we have used store bought gnocchi and store bought pesto, however you can make these with your favorite recipe if you prefer.
You can also add some freshly grated parmesan, basil leaves and any other add-ins such as pine nuts or diced chicken if you wish.
Instructions
Heat the oil in a skillet on medium to high heat. Add the gnocchi to the pan, and pan fry for about 5 minutes, turning occasionally, until the gnocchi has cooked through and is crispy on the surface.
Stir in pesto with the gnocchi, and remove if from the pan. Serve the pasta immediately while it's hot, optionally with some parmesan on top.
Top tips
Here are all my best tips to make the perfect pesto gnocchi:
- Although most package instructions will tell you to boil gnocchi, it's far better pan fried. Promise!
- Make sure to keep stirring the gnocchi, and add enough oil, to prevent it from burning and ensuring a nice crispiness.
- I highly recommend using a high quality Italian pesto for improved flavor.
Serving suggestions
Pesto gnocchi can be served as a side dish, or as a main course.
Served as a side, I like to pair it with air fryer whole chicken, Italian sausages, or pesto baked salmon.
If, however, you wish to serve the gnocchi as a main course, you can pair it with some crusty bread, air fryer carrots, or mozzarella stuffed mushrooms.
You can also serve the gnocchi with other sauces on top, such as healthy bolognese or healthy spaghetti sauce.
Variations
Adjust the recipe to suit your preferences with any of these fantastic variations:
- Instead of regular gnocchi, try using gnocchi made with cauliflower or broccoli.
- Add any extra ingredients, such as diced chicken, Italian sausage, white beans or sauteed broccoli.
- You can use red pesto made from sun dried tomatoes, or any other sauce.
- Add some red chili flakes on top for a bit of spice.
Leftovers
Leftover pesto gnocchi stores really well. Keep it in airtight containers in a refrigerator for up to 4 days, or freeze it for up to 6 months.
Reheat the gnocchi in a skillet or microwave, and serve it warm. You can also use the leftover gnocchi in other dishes, such as pasta bakes, or add it to soups or stews, such as minestrone soup or Tuscan Bean Soup.
Frequently asked questions
You can serve gnocchi as you would serve any other pasta. It's common to have it with some kind of sauce, and optionally meat or vegetables.
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Recipe
Pesto Gnocchi
Ingredients
- 2 lbs gnocchi
- 4 tablespoon pesto
- 2 tablespoon olive oil
Instructions
- Heat the oil in a skillet on medium to high heat. Add the gnocchi to the pan, and pan fry for about 5-7 minutes, turning occasionally, until the gnocchi has cooked through and is crispy on the surface.
- Stir in pesto with the gnocchi, and remove if from the pan. Serve the pasta immediately while it’s hot, optionally with some parmesan on top.
Notes
- Although most package instructions will tell you to boil gnocchi, it’s far better pan fried. Promise!
- Make sure to keep stirring the gnocchi, and add enough oil, to prevent it from burning and ensuring a nice crispiness.
- I highly recommend using a high quality Italian pesto for improved flavor.
- Leftover pesto gnocchi stores really well. Keep it in airtight containers in a refrigerator for up to 4 days, or freeze it for up to 6 months.
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