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A bowl of pesto gnocchi topped with fresh basil and pine nuts.

Pesto Gnocchi

A quick and delightful dish combining tender gnocchi with vibrant vegetables and aromatic pesto for a wholesome meal in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups chopped asparagus Can substitute with green beans.
  • 1 medium zucchini, cut into ¼-inch quarter moons Yellow squash can work as a substitute.
  • 1 medium red bell pepper, diced Any color of bell pepper works.
  • ½ medium red onion, diced Shallots can be used for a milder flavor.
Seasoning
  • ½ teaspoon kosher salt Avoid table salt.
  • ¼ teaspoon coarse ground black pepper White pepper could be a gentler choice.
  • ½ teaspoon garlic powder Fresh minced garlic could be used instead.
Main Ingredients
  • 16 oz shelf-stable or refrigerated gnocchi Fresh gnocchi gives a better texture.
  • ½ cup heavy cream Or use half-and-half for a lighter option.
  • ½ cup pesto Store-bought is convenient but homemade is better.
  • ¼ cup grated Parmesan cheese, plus more for garnish Any hard cheese can be a substitute.
  • 2 tablespoons toasted pine nuts Chopped walnuts or almonds can also work.
  • as needed fresh sliced basil, for garnish Parsley could serve as an alternative.
Oil
  • 3 tablespoons olive oil, divided Essential for sautéing.

Method
 

Preparation
  1. Measure out the heavy cream and allow it to come to room temperature.
  2. In a large, deep skillet, heat 1 tablespoon of oil over medium-high heat.
  3. Add the chopped vegetables, season with salt, pepper, and garlic powder, and cook until tender, about 7 minutes. Remove and set aside.
Cooking
  1. Pour remaining oil into the same pan and add the gnocchi. Cook while stirring occasionally for around 5 minutes until golden brown.
  2. Return the sautéed vegetables to the pan.
  3. Lower the heat and slowly stir in the cream and pesto. Let it simmer until it thickens slightly—do not bring it to a boil.
  4. Mix in the cheese until melted and combined.
Serving
  1. Serve immediately, garnished with toasted pine nuts and fresh basil.

Notes

Serve hot with extra Parmesan, toasted pine nuts, and sliced basil. Pairs well with crusty bread or a light salad. Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat gently with a splash of water or cream.