Pesto Gnocchi
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Pillowy potato gnocchi tossed with basil pesto, cherry tomatoes, and Parmesan. A fast, fresh, comforting vegetarian dinner that's ready in just 15 minutes.
By Mia HartwellUpdated October 28, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Pillowy pesto gnocchi in just 15 minutes
- Fresh basil flavor with minimal effort
- Vegetarian and endlessly adaptable
- Uses shortcut store-bought gnocchi
Pesto Gnocchi
17 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 480kcal
- Protein
- 13g
- Carbs
- 62g
- Fat
- 20g
- Fiber
- 4g
- Sugar
- 4g
Step-by-Step Instructions
- 1
Cook the gnocchi in salted water according to the package (they float when done), then reserve 1/2 cup cooking water and drain.
- 2
Heat the olive oil in a skillet over medium. Cook the garlic 1 minute, then add the cherry tomatoes and cook 2-3 minutes until they begin to soften.
- 3
Reduce the heat to low. Add the gnocchi and pesto, tossing to coat and loosening with the reserved water.
- 4
Stir in the Parmesan and season with salt and pepper.
- 5
Top with fresh basil and serve.
Pro Tips for the Best Results
- Don't overcook the gnocchi — they're done as soon as they float to the surface.
- Stir the pesto in over low heat so it stays bright green and fresh-tasting.
- Reserve some cooking water to loosen the thick pesto into a clinging sauce.
- For crispy gnocchi, pan-fry them in the oil instead of boiling.
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How to Cook Pesto Gnocchi
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Cook the gnocchi just right
Boil the gnocchi only until they float to the top — that's the signal they're done. Overcooked gnocchi turn gummy, so pull them promptly and reserve some starchy cooking water for the sauce.
Blister the tomatoes
Cook the garlic and cherry tomatoes just until the tomatoes start to soften and burst, releasing their sweet juices. This adds pops of acidity and freshness that balance the rich pesto.
Toss off the heat
Pesto is best treated gently — high heat dulls its color and flavor. Lower the heat, add the gnocchi and pesto, and toss with reserved water until glossy. Finish with Parmesan and fresh basil.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water or olive oil. Best enjoyed fresh.
Serving Suggestions
This pesto gnocchi pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I pan-fry the gnocchi instead?+
Yes — saute them in olive oil until golden and crisp, then toss with the tomatoes, pesto, and Parmesan. No boiling needed.
How do I add protein?+
White beans, peas, or a sprinkle of toasted pine nuts add protein and texture.
Can I use store-bought pesto?+
Yes — a quality refrigerated pesto keeps this fast and fresh-tasting.
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