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This Pesto Gnocchi is pan fried with asparagus, and then tossed with an easy basil pesto sauce. This dish is bursting with fresh flavor and is surprisingly quick + easy to make!
Why you’ll love this easy weeknight dinner!
This is a meal dressed to impress with relatively little effort. The total hands-on prep time you are looking at is less than 20 minutes!
It’s no secret we’re obsessed with gnocchi! If you haven’t tried it before you are missing out. In Italian cooking, gnocchi are essentially small dumplings usually made from potatoes and flour. This homemade sweet potato gnocchi with sage butter sauce is one of my favorite meals!
Here’s why you’ll LOVE this recipe:
- Quick & easy: Ready in less than 30 minutes, perfect for weeknights.
- Fresh flavor: Homemade pesto with basil, lemon, and parmesan = unbeatable.
- Flexible: Works hot, cold, or at room temperature.
- Customizable: Add cream for a cozy twist or swap in your favorite veggies.
Fun fact: Here’s how to pronounce gnocchi: nyawk-kee
Ingredients for this gnocchi recipe
This simple gnocchi with pesto is filled with fresh flavors thanks to the homemade basil pesto, and has the perfect amount of creaminess. Here’s what you’ll need to make it:
- Gnocchi – Any store-bought or homemade gnocchi works (potato gnocchi is classic). Shelf-stable, frozen, or refrigerated all work.
- Asparagus – Adds color, crunch, and spring flavor. Swap in broccoli, green beans, or peas if preferred. I love asparagus in this dish, but you could use pretty much any favorite vegetable. Great options are peas, small broccoli florets, sliced zucchini or quartered Brussels sprouts.
- Pesto. This traditional basil pesto is beyond incredible and can be used in lots of different recipes too. It’s made with toasted pine nuts, garlic, lemon juice, fresh basil leaves, parmesan cheese and olive oil. It’s simple, yet super tasty!
How to make gnocchi with pesto
This recipe is truly very simple to make and one of my favorite easy weeknight dinners. But let’s quickly go over the main steps to make it.
As a reminder, the FULL written recipe is down below in the recipe card. This is simply a brief overview.
- Make the pesto – if you’re not using store bought pesto, make your own and have it ready to use. Here is my recipe for homemade pesto.
- Cook the gnocchi – cook the gnocchi according to package directions. Drain and set aside.
- Saute the asparagus – meanwhile, saute the garlic in a little oil until it’s fork tender and almost ready to eat.
- Combine all of the ingredients – Mix all of the ingredients into the skillet with the asparagus including the cooked gnocchi, pesto, and starchy water.
Recipe variations
- To make vegan. When making the homemade pesto, use a vegan parmesan cheese. Violife makes a great option, or try my recipe for vegan parmesan cheese.
- To make gluten free. Use fresh or frozen cauliflower gnocchi, such as Trader Joe’s or Whole Food’s brand. Alternatively, look for shelf-stable gluten-free gnocchi.
Expert Tips
- Make it a CREAMY Pesto Gnocchi – After adding the pesto to the skillet, stir in ½ cup heavy cream (cream cheese or greek yogurt also work well!)]. This makes a luscious, creamy sauce.
- Reserve that pasta water – it’s liquid gold for getting the sauce silky and clinging to the gnocchi.
- Don’t overcook the gnocchi – undercooking slightly before tossing it with the pesto helps it finish cooking in the skillet without getting mushy.
- Add in some protein – Grilled shrimp, chicken, salmon or steak would be amazing with this gnocchi. Even some simple sautéed tofu would be delicious!
Storage + reheating
- Store leftovers in the fridge for up to 3 days.
- Reheat in a skillet with a splash of water, cream, or broth.
- Best not frozen once assembled (gnocchi gets mushy), but the pesto itself freezes beautifully in ice cube trays.
Frequently Asked Questions
Yes! Homemade tastes fresher, but store-bought makes this even faster.
Broccoli, peas, spinach, zucchini, or green beans are all delicious.
I don’t recommend freezing once tossed, but you can freeze the pesto separately.
Traditional gnocchi isn’t, but many brands offer gluten-free versions.
More Italian recipes to try:
Watch the Video
Pesto Gnocchi
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound of dried gnocchi
- 1 bunch of asparagus, cut into 2” pieces
- 1/2-3/4 cup pesto*, store bought or homemade pesto
Instructions
- Bring a large pot of salted water to a boil over medium high heat. Keep the water at a boil until you’re ready to cook the gnocchi.
- Add the pine nuts, garlic, and lemon juice to the bowl of a food processor and pulse until they are broken up – about 10 times. Next, add the basil and parmesan and pulse until the basil is broken into small pieces – about 10 pulses.
- With the food processor on low speed, slowly drizzle in ⅓ cup olive oil. Season with salt and pepper to taste.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the asparagus and cook for 2-3 minutes, or just until crisp tender.
- While the asparagus sautés, cook the gnocchi for 2 minutes less than the time on the package. My gnocchi usually takes 6 minutes to boil, so I cooked them for 4 minutes. Reserve ½ cup of the gnocchi cooking liquid and then drain the gnocchi.
- Add the gnocchi to the skillet with the asparagus. Then, add the pesto and ¼ cup of the reserved cooking liquid. Stir to combine and cook for 1 minute, just until the pesto sauce thickens and evenly coats the gnocchi. If the sauce is too dry, add the remaining ¼ cup of reserved cooking water.
- Season with salt and pepper and serve warm, at room temperature, or place in the fridge to chill. This gnocchi is delicious at room temperature, warm, or cold! Top with flakey sea salt, toasted pine nuts, and fresh basil, if desired.
Notes
- Pesto – Start out with 1/2 cup and add more as desired.
- I’m using dried gnocchi but you could use fresh or frozen! Just adjust the cooking time accordingly.
- I love asparagus but you could use pretty much any vegetable you like– peas, small broccoli florets, etc.
- Make it creamy – add in 1/2 cup of heavy cream, cream cheese, or greek yogurt along with the pesto to give it a creamier texture!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely fabolous! I used 4 oz. Of home made pesto and added the 1/2 lemon juice to it. 1?pound?gnocchi, 24 oz asparagus and 12 oz. of medium peeled raw shrimp. I sautéed the shrimp and asparagus together. OMG Thank you!