Pesto Gnocchi
Imagine a warm baking dish arriving at the table, steam curling up with the bright, herbaceous scent of basil and garlic. Soft pillowy gnocchi, their edges kissed with golden brown, are coated in a glossy, emerald pesto that sings with pine nut richness and a salty whisper of Parmesan. Burst cherry tomatoes add pops of juicy sweetness; tender spinach threads through each bite, and a final drizzle of olive oil makes every forkful silky and satisfying. This is comfort with a green, fragrant twist — familiar, but elevated.
Whether you want a cozy weeknight dinner that comes together with minimal fuss, a vegetarian centerpiece for a casual gathering, or a dish that warms you on a rainy afternoon, this Pesto Gnocchi delivers. It’s fast enough for a simple supper yet pretty enough for company. Expect comforting textures, bright herb flavor, and the kind of dish that invites conversation and second helpings.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Servings: 4
- Difficulty Level: Easy — great for beginners and busy cooks
Nutrition Highlights
Below is an approximate nutritional breakdown per serving (recipe yields 4 servings). These estimates are based on ingredient nutrition data from USDA FoodData Central and typical product labels (pesto, gnocchi, Parmesan). Individual products and portion sizes will change totals; treat these as estimates.
Per serving (approximate)
- Calories: 620 kcal
- Protein: 12 g
- Carbohydrates: 38 g
- Fat: 45 g
- Fiber: 2–4 g
- Sodium: ~700–900 mg (varies widely with pesto and cheese)
Notes:
- The recipe is relatively calorie-dense because traditional pesto is oil- and nut-heavy. To reduce calories or fat, use a lighter pesto or reduce the quantity.
- For guidance on portion sizes, sodium intake, and heart-healthy fats, consult resources such as the CDC or USDA dietary guidance.
Why You’ll Love It
- Flavor & Texture: The contrast between soft, pillowy gnocchi and the rich, aromatic pesto creates a luxurious mouthfeel. Cherry tomatoes add juicy brightness and Parmesan delivers savory depth.
- Ease & Speed: With only a few components and a short bake time, this feels like a celebratory dish that actually fits into a busy week.
- Social Appeal: Vegetarian-friendly and crowd-pleasing, it’s ideal for family dinners or potlucks.
- Seasonal Stretch: Use fresh basil for peak pesto in summer, or store-bought pesto to bring summer flavor to cold nights.
Step-by-Step Instructions
Ingredients
- 1 pound (454 g) potato gnocchi
- 1 cup (about 240 g) pesto sauce
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach (loosely packed)
- 1/2 cup (about 50 g) grated Parmesan cheese
- Salt and pepper, to taste
- Olive oil, for drizzling (about 1 tablespoon)
Optional ingredients and substitutions
- Vegan: Use store-bought or homemade vegan pesto and replace Parmesan with nutritional yeast (1–2 tablespoons) or vegan Parmesan.
- Gluten-free: Use gluten-free gnocchi (made from potato and rice or potato-only varieties).
- Nut-free pesto: Use a pesto made without pine nuts (sunflower seeds or extra Parmesan can be used).
- Protein boost: Add cooked chicken, Italian sausage, or white beans.
- Brightness: Add a squeeze of lemon juice or a pinch of lemon zest before serving.
Method
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the gnocchi, pesto, cherry tomatoes, and spinach. Stir until well coated.
- Transfer the mixture to a greased baking dish.
- Sprinkle grated Parmesan cheese on top, and season with salt and pepper.
- Drizzle with olive oil.
- Bake for about 20–25 minutes, or until the gnocchi are golden and cooked through.
- Serve warm and enjoy your quick and easy vegetarian dinner!
Practical tips
- If using packaged gnocchi that recommends boiling, you can par-cook for 1–2 minutes before mixing to ensure tender centers (but many store-bought gnocchi cook through fine when baked).
- Don’t overmix the pesto into the gnocchi; fold gently to keep gnocchi pillowy and to preserve pockets of sauce.
- Check doneness by cutting one gnocchi in half — it should be soft all the way through and lightly golden on the outside.
- If you prefer a crispier top, finish under the broiler for 1–2 minutes, watching closely.
Best Pairings
- Serve with a simple arugula salad tossed in lemon vinaigrette to cut the richness.
- A crisp, chilled white wine (Sauvignon Blanc or Pinot Grigio) complements the herb notes.
- For a heartier meal, pair with roasted vegetables (e.g., asparagus or Brussels sprouts) or garlic bread.
- On a casual morning, a small portion can be very satisfying alongside a strong espresso or black tea for a savory brunch note.
- Presentation tip: garnish with fresh basil leaves and a final shower of grated Parmesan right before serving.
Storing Leftovers
- Room temperature: Do not leave cooked pesto gnocchi out at room temperature for more than 2 hours (per food safety guidelines).
- Refrigeration: Store in an airtight container for 3–4 days. Reheat gently in the oven at 350°F (175°C) until warmed through or in a skillet with a splash of water/olive oil to prevent drying.
- Freezer: Freeze in a suitable freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat in the oven. Note: texture may soften slightly after freezing.
Chef’s Advice
- Pesto choice matters: Fresh basil pesto will be brighter; store-bought pesto is convenient but vary brands and taste first for salt level.
- Balance richness: If your pesto and Parmesan are very salty, omit additional salt until after baking. A squeeze of lemon at the end brightens the whole dish.
- Textural contrast: For contrast, toast some pine nuts or breadcrumbs in a skillet with butter/olive oil and sprinkle on top before serving.
- Doneness cue: Golden edges and a fragrant, toasty smell mean the gnocchi are ready — avoid overbaking which will dry them out.
Creative Twists
- Vegan & Lighter: Use a low-oil pesto (made with more basil and lemon, less oil) and vegan Parmesan. Add white beans for protein.
- Sun-dried Tomato Pesto: Swap basil pesto for sun-dried tomato pesto for a richer, tangier profile; skip extra tomatoes.
- Creamy Variation: Fold in 1/4–1/2 cup heavy cream or crème fraîche before baking for a luscious, creamy finish (add a minute or two to bake time).
- Protein-forward: Add sliced Italian sausage or shredded rotisserie chicken to the mix for a heartier main.
- Crunch & Herb: After baking, top with toasted breadcrumbs and chopped toasted pine nuts for crunch and extra nuttiness.
Frequently Asked Questions
Q: Can I use fresh homemade gnocchi?
A: Yes — fresh gnocchi works wonderfully; reduce baking time slightly and check doneness earlier to avoid overcooking.
Q: My gnocchi turned out gummy. What went wrong?
A: Gnocchi can become gummy if overworked or if too much moisture is present. When mixing, fold gently and avoid overworking the dough if making from scratch. If using store-bought, ensure they’re not overcrowded in the baking dish.
Q: Is this dish freezer-friendly?
A: Yes — it freezes for up to 2 months. Expect some textural change; reheat more gently to preserve tenderness.
Q: How can I reduce sodium?
A: Use a low-sodium pesto or reduce the pesto amount and add extra basil and lemon. Use a low-sodium or smaller amount of Parmesan.
Q: Can I bake this in a skillet instead of a dish?
A: Yes — use an ovenproof skillet. It can give you crisper edges and is great for serving straight from oven to table.
Conclusion
Give this Pesto Gnocchi a try the next time you want a fast, comforting meal with big herbal flavor and inviting textures. If you enjoy this style of dish, you might also like inspirations and variations found at Creamy Pesto Gnocchi • Salt & Lavender and the bright, vegetable-forward take at Pesto Gnocchi Recipe – Love and Lemons. Share your photos and tweaks — I love seeing how readers make recipes their own!
Print
Pesto Gnocchi
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting dish of pillowy gnocchi coated in emerald pesto, burst cherry tomatoes, and fresh spinach, finished with a sprinkle of Parmesan.
Ingredients
- 1 pound (454 g) potato gnocchi
- 1 cup (240 g) pesto sauce
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach (loosely packed)
- 1/2 cup (50 g) grated Parmesan cheese
- Salt and pepper, to taste
- Olive oil, for drizzling (about 1 tablespoon)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the gnocchi, pesto, cherry tomatoes, and spinach. Stir until well coated.
- Transfer the mixture to a greased baking dish.
- Sprinkle grated Parmesan cheese on top, and season with salt and pepper.
- Drizzle with olive oil.
- Bake for about 20–25 minutes, or until the gnocchi are golden and cooked through.
- Serve warm and enjoy your quick and easy vegetarian dinner!
Notes
For a lighter version, consider using low-oil pesto and vegan Parmesan. This dish is freezer-friendly for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 8g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
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