Pesto Gnocchi is the ultimate comfort food with a fresh twist. Soft, pillowy potato gnocchi tossed in vibrant basil pesto and finished with a sprinkle of Parmesan—it’s quick, simple, and bursting with flavor. Whether you’re serving it as a main course or a hearty side, this dish is a guaranteed favorite.
Ingredients:
1 lb potato gnocchi (store-bought or homemade)
1/3 cup basil pesto (store-bought or homemade)
2 tablespoons unsalted butter
1/4 cup grated Parmesan cheese, plus more for serving
Salt and black pepper to taste
Fresh basil leaves, for garnish (optional)
Continue the instructions on the next page.
Instructions:
Step 1: Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions, usually until they float to the top. Reserve 1/4 cup of pasta water, then drain.
Step 2: In a large skillet over medium heat, melt the butter. Add the cooked gnocchi and sauté for 2–3 minutes until lightly golden.
Step 3: Reduce heat to low. Add the pesto and reserved pasta water, stirring to coat the gnocchi evenly.
Step 4: Stir in grated Parmesan cheese and season with salt and pepper to taste.
Step 5: Serve warm, garnished with extra Parmesan and fresh basil if desired.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or butter. Not recommended for freezing once cooked, as the texture may change.