Ready in 20 minutes, this pesto gnocchi recipe is a perfect dinner for summer weeknights! With a vibrant pesto sauce, its fresh and delicious.
This pesto gnocchi recipe is exactly the kind of easy dinner I’m craving right now. 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. 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. 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.
– 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. They bring out the pesto’s rich basil flavor.
– I always shower this dish with fresh basil leaves before serving. They bring out the pesto’s rich basil 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. 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.
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. Variation: To make creamy pesto gnocchi, thin the pesto with a splash of heavy cream instead. 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:,
