Pesto Gnocchi Delight

Gnocchi, those little potato pasta dumplings, have become a go-to for quick and satisfying dinners. This pesto gnocchi recipe is a delicious twist on the classic stovetop method, creating an easy one-pan meal.

Easy Creamy Pesto Gnocchi Recipe

Comfort food, elevated. Pesto gnocchi takes comfort food to a new level! This dish ticks all the comfort food boxes – the satisfying gnocchi, the creamy sauce, the cheese – while still incorporating a good helping of fresh veggies.

Quick & simple. This stovetop pesto gnocchi recipe is lightning fast. Dinner is ready in just about 15 minutes of cooking, and it’s all made in one pan! Unlike some other speedy dinner options, this one is packed with fresh veggies and feels a little fancy, though the creamy sauce and tender gnocchi make it very kid-friendly too.

Adaptable to the Seasons. The recipe calls for asparagus, zucchini, bell pepper, and red onion, but feel free to swap in whatever fresh, seasonal vegetables you love. In the winter, sun-dried tomatoes and frozen veggies are excellent alternatives.

Vegetarian with Protein Options. This is a satisfying vegetarian dish as written, but if you’ve got meat-eaters at home, simply add protein to the gnocchi itself, or serve it alongside. Air fryer Italian sausage would be perfect!

Ingredient Notes

• Olive oil: Used for sautéing vegetables and browning the gnocchi.
• Vegetables: This recipe uses asparagus, zucchini, red bell pepper, and red onion for their crisp textures. Substitute with your favorites!
• Seasonings: Just a few simple seasonings are needed, as the pesto provides a ton of flavor: salt, black pepper, and garlic powder.
• Gnocchi: Use either refrigerated or shelf-stable gnocchi (16-ounce package).
• Heavy cream: Provides a rich, creamy sauce. Half-and-half is a lighter alternative.
• Pesto: Store-bought pesto is a great shortcut, or make your own. We love this basil pesto recipe.
• Parmesan cheese: Adds umami and a nutty flavor to the creamy sauce. Pecorino Romano is a good substitute.
• Pine nuts: Toasted pine nuts add a delightful crunch. Walnuts or no nuts at all also work great.
• Fresh basil: Enhances the pesto flavor.

How to Make Pesto Gnocchi

1. Sauté the Vegetables: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the vegetables, season with salt, pepper, and garlic powder, and cook for about 7 minutes, stirring until tender-crisp. Transfer vegetables to a plate.
2. Brown the Gnocchi: Add the remaining olive oil to the skillet. Stir in the gnocchi and cook for 5 minutes, or until golden-brown. Don’t stir constantly; let the gnocchi brown slightly for a crispier texture.

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4. Combine & Serve: Add the vegetables back to the pan, reduce the heat to low. Add the heavy cream and pesto, and simmer until the sauce thickens slightly. Stir in the grated cheese. Garnish with toasted pine nuts and fresh basil before serving.

Easy Recipe Variations

• Add Protein: For an easy addition, stir in cooked rotisserie chicken during the last few minutes, or serve it on the side. Sauté shrimp in the pan first, remove, and then add back to the gnocchi at the end to warm it up.
• Pesto Swaps: Experiment with different pesto flavors! Try cilantro pesto or arugula pesto for a change. Chimichurri would also be delicious.
• Veggie Creativity: Mushrooms or halved grape tomatoes would be great additions. Fresh corn kernels in season are also a fantastic addition.

Serving Suggestions

• Protein: Pesto salmon cooked in parchment packets would pair beautifully. Air fryer chicken breasts are always a winner!
• Bread: Sop up the creamy pesto sauce with homemade Dutch oven bread or flatbread. Easy beer bread would be great, too.
• Salad: A light, crisp salad balances the richness of the gnocchi. Try an arugula salad or a simple house salad.