Easy Pesto Gnocchi Recipe (Plus A Leveled Up Version!)
This Easy Pesto Gnocchi Recipe is SO QUICK and flavorful! Tender gnocchi tossed in rich basil pesto and butter, perfect for weeknight dinners or a tasty upgrade with veggies and nuts.
Equipment
- Large Pot
- Colander
- Skillet
- Wooden Spoon or Spatula
- Microplane or grater
Ingredients
- 1 package potato gnocchi 16 ounce
- 2 tablespoons butter
- ½ cup basil pesto can be homemade or store-bought
- Kosher salt to taste
- Freshly grated Parmesan cheese for topping
- Freshly ground black pepper for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the potato gnocchi. Cook according to package instructions, usually about 2-3 minutes, or until they float to the surface.
- Using a colander, carefully drain the gnocchi and set aside. Be gentle to avoid breaking the delicate dumplings.
- In a large skillet, melt the butter over medium heat. Once melted and bubbling, add the cooked gnocchi to the skillet. Sauté for about 3-4 minutes, or until they start to turn golden and slightly crispy.
- Pour in the basil pesto and a pinch of kosher salt. Stir gently to coat the gnocchi evenly in the pesto. Cook for an additional 2 minutes until heated through.
- Remove from heat and serve immediately. Top with freshly grated Parmesan cheese and a sprinkle of black pepper for added flavor. Enjoy!
- To elevate this dish, consider adding sautéed vegetables like cherry tomatoes, spinach, or zucchini. Simply cook them in the skillet before adding the gnocchi and proceed with the original steps. You can also toss in some toasted pine nuts or walnuts for a delightful crunch!
Notes
- Use high-quality or homemade pesto for the best flavor impact.
- You can prepare components ahead; store cooked gnocchi up to 3 days refrigerated.
- Try healthier swaps like whole wheat gnocchi or olive oil instead of butter.