No matter the season, this pesto gnocchi shines. It’s ideal in the summer when you need a recipe to use up local vegetables, and it’s equally comforting when you want something cheesy and warm during the colder months. Either way, we love it because it takes less than 30 minutes to make. You can cook a big batch at the beginning of the week and dig into it as a quick meal over the next few days. Serve it with sauteed kale or a buttery piece of toasted bread.
Pesto Gnocchi Ingredients
- Gnocchi: For this recipe, we use pillowy, soft potato gnocchi. Instead of making it from scratch, we use a premade, packaged pasta, saving time in the kitchen.
- Olive oil: We use olive oil to saute the zucchini and yellow peppers in this pesto gnocchi recipe.
- Vegetables: We mix in a blend of zucchini, yellow peppers and tomatoes to infuse bright notes into this pesto gnocchi.
- Pesto: We rely on premade pesto for this recipe to make it that much quicker to assemble.
- Pine nuts (optional): Like any garnish, this one is optional, but we like this pesto gnocchi with pine nuts to give the tender pasta a crunchy texture.
Directions
Step 1: Cook the gnocchi
Cook the gnocchi according to the package directions, then drain it.
Step 2: Saute the vegetables
In a large skillet, heat the olive oil over medium-high. Next, saute the zucchini and peppers until the zucchini is tender.
Step 3: Assemble the pesto gnocchi
Add the pesto sauce and gnocchi to the veggies, then stir in the tomatoes. If desired, top with pine nuts before serving.
Pesto Gnocchi Variations
- Use a red pesto: Instead of the classic green pesto made with basil, use a red pesto crafted with sun-dried tomatoes.
- Add bacon: Mix crunchy bacon pieces into the sauce to give this pesto gnocchi a savory boost.
- Garnish with burrata: Top this nutty pasta dish with a scoop of burrata cheese to infuse creamy flavors.
How to Store Pesto Gnocchi
We recommend packing this pesto gnocchi in an airtight container. It’ll last in the fridge for three to four days.
Can you make pesto gnocchi ahead of time?
This pesto gnocchi is the ideal meal-prep recipe. Cook it, store it in the fridge for three to four days, then reheat it when you’re ready to dig in throughout the week.
Can you freeze pesto gnocchi?
If you have leftover pesto gnocchi, we recommend storing it in an airtight container or freezer-friendly bag. You can freeze it for two to three months, then reheat it when you’re ready to eat.
How long does pesto gnocchi last?
If you have a lot of leftover pesto gnocchi, keep it in the fridge for three to four days. If you store it in the freezer, it’ll last two to three months.
Pesto Gnocchi Tips
What types of vegetables can I use in this recipe?
While we suggest adding zucchini, yellow peppers and tomatoes to this pesto gnocchi, feel free to substitute with your preferred vegetables, such as kale, broccoli or asparagus.
Can I make a vegan version of pesto gnocchi?
If you prefer plant-based meals, you can adapt this recipe a bit. For example, you can swap the gnocchi and pesto for vegan versions. The taste may vary from the original, but it’ll still be comforting and delicious.
What can I serve alongside pesto gnocchi?
While this pesto gnocchi packs tons of vegetables, you can also serve more on the side. Pair it with sauteed spinach, grilled asparagus or a refreshing salad. You can also eat it with a buttery piece of toasted bread or grilled chicken.
What kind of pesto should you use for pesto gnocchi?
Any type of pesto works for pesto gnocchi. Go with an easy basil-based homemade pesto, or pick up a jar of store-bought pesto. If you want to be adventurous, experiment with other types of pesto, such as pea pesto, sun-dried tomato pesto or even nut-free pesto.
What else can you put in gnocchi pesto?
Our recipe is simple but flavorful, with a short list of ingredients. If you want to make it last a little longer, consider adding protein with chopped bacon or pancetta. Broccoli or spinach would be great additions if you’re looking to add more vegetables. (On the flip side, you could also omit all veggies in the recipe if you don’t have them on hand or have picky eaters at home.) Think about transforming the pesto into a pesto cream sauce by adding ricotta, or chicken broth and cream. Finally, you could garnish with fresh basil leaves for even more fresh flavor.
