Gnocchi with Pesto Sauce

Make restaurant quality gnocchi with pesto sauce in just 15 minutes! This recipe features tender potato gnocchi, crisp asparagus, and fresh basil pesto.

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: Italian

Keyword: gnocchi, pesto recipes, vegetarian

Servings: 4

Calories: 561kcal

Author: Renae Gerhardstein

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.

Recipe Variations:

Chicken pesto: Stir in some diced cooked rotisserie chicken.
Creamy: Stir in ½ cup of heavy cream to make a sauce for added creaminess.

Home made pesto sauce:

¼ cup toasted pine nuts

1 clove garlic, peeled

2 tablespoons lemon juice or ½ lemon

2 cups fresh basil leaves, tightly packed

2 ounces parmesean cheese, grated

⅓ cup extra virgin olive oil

To the bowl of a food processor or high speed blender, add the pine nuts, garlic, and lemon juice. Pulse about 10 times, until they are broken up.

Next, add the basil and parmesan to the processor bowl and pulse 10 times again, until the basil is broken into small pieces.

With the food processor on low speed, slowly drizzle in ⅓ cup olive oil. Taste the pesto and season with salt and pepper to your liking.

Storing Instructions:

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.