When we had young kids at home our family dinners always had a protein, starch and a vegetable. However, we found out quickly that there are only so many starches you can serve before it starts getting repetitive. Gnocchi with Pesto Sauce makes your dinners feel fancy, without being overly complicated. Gnocchi is better than a traditional pasta because the soft texture really absorbs flavor and sauces. Try it out today and let me know what you think!
Recipe Ingredient Notes
- Gnocchi - We prefer homemade, fresh gnocchi, but you can use store-bought to save time. It's available fresh, frozen, and dried.
- Asparagus - If you aren't a fan of asparagus, you can use another small green veggie instead. Good options are peas, tiny broccoli florets, or green beans.
- Extra virgin olive oil - Can substitute for any preferred oil
- Bottled basil pesto sauce - see recipe notes for home made version.
Ways to Enjoy Every Bite
One of the best things about this pesto gnocchi recipe is that it's delicious served at any temperature. This makes it perfect as a main dish, side dish, or even a pasta salad for picnics and potlucks, just like our pesto with tortellini.
Since it's a vegetarian dish, it works well as a meatless meal, but you can also pair it with grilled salmon, sautéed mushrooms, or a drizzle of melted butter. Don't forget something sweet to add to your meal, like lemon blueberry cake cookies!
How to Cook Gnocchi Recipe with Pesto
Step 1: Heat olive oil in a large skillet over medium heat. Add asparagus and sauté for 2-3 minutes, just until crisp-tender. Set aside on low heat while you cook the gnocchi.
Step 2: Bring a large pot of heavily salted water to a boil. Cook the gnocchi for 2 minutes less than the package directions. Reserve ½ cup of the pasta water, then drain.
Step 3: Add the cooked gnocchi to the skillet with the asparagus. Stir in ½ cup of bottled pesto and ¼ cup of the reserved pasta water. Cook for about 1 minute, stirring to coat everything evenly. Add more water as needed to thin the sauce slightly.
Step 4: Season with salt and black pepper to taste. Serve warm, at room temperature, or chilled. Garnish with flaky sea salt, toasted pine nuts, and fresh basil if desired.
What Kind of Gnocchi Works Best in this Creamy Pesto Gnocchi Recipe?
You can use fresh, frozen, or dried gnocchi all work just adjust the cooking time accordingly. Keep a dried bag on hand in your pantry and you'll always be able to make gnocchi.
Recipe Tips from Mrs. G
- Don't overcrowd the pot when boiling gnocchi.
- Reserve that pasta water!
- Fresh is best-especially with pesto.
- Toast the pine nuts for better depth.
Storing Leftovers
For proper storage, place any leftover pesto gnocchi in an airtight container and keep it in the refrigerator for up to 3 days. Since pesto is best enjoyed fresh, it's recommended to eat the dish within a day or two for optimal flavor.
Gnocchi with Pesto Sauce
Equipment
- stockpot
- skillet
- mesh strainer
Ingredients
- 1 pound gnocchi fresh, frozen, or dried gnocchi
- 2 cups asparagus (about 12 spears) cut into 1-inch pieces. Substitute for peas or broccoli
- ½ cup pesto sauce store bought or see notes for home-made
- 2 tablespoons olive oil
Instructions
- Bring a large pot of heavily salted water to a boil over medium high heat. Keep the water at a boil until you're ready to cook the gnocchi.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the asparagus and cook, stirring occasionally, for 2-3 minutes, just until asparagus is crisp tender.
- While the asparagus sautés, cook the gnocchi for 2 minutes less than the package instructions call for (if the gnocchi says to boil for 6 minutes, then boil it for 4 minutes.)
- Reserve ½ cup of the cooking liquid and then drain the gnocchi in a strainer.
- Add the cooked gnocchi to the skillet with the asparagus. Add the pesto sauce 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 to your liking and serve immediately, 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
- When cooking gnocchi, ensure that you don't overcrowd the pot.
- Boil the gnocchi in small batches to allow them to cook evenly and prevent them from sticking together. Once they float to the surface, let them cook for an additional 30 seconds to a minute before removing them with a slotted spoon.
- This recipe is vegetarian as written. For a vegan option, substitute nutritional yeast for the cheese, or use a plant-based cheese alternative.
- Chicken pesto: Stir in some diced cooked rotisserie chicken.
- Creamy: Stir in ½ cup of heavy cream to make a sauce for added creaminess.
- For proper storage, place any leftover pesto gnocchi in an airtight container and keep it in the refrigerator for up to 3 days. Since pesto is best enjoyed fresh, it's recommended to eat the dish within a day or two for optimal flavor.
- It's best to freeze gnocchi separately from the pesto sauce. Cooked gnocchi can be frozen on a baking sheet, then transferred to a freezer-safe bag for up to 3 months. Homemade pesto can also be frozen in small portions (like in ice cube trays) and used as needed. When ready to serve, thaw and mix them together for a fresh-tasting dish.
- To maintain the best texture, reheat pesto gnocchi on the stovetop over low heat, adding a splash of water or olive oil to refresh the sauce. If using a microwave, reheat in short 20-second intervals, stirring in between to avoid overheating the pesto, which can cause it to lose its vibrant color and flavor.
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