10-Minute Creamy Pesto Gnocchi (Gluten-Free, Vegan)

Pesto Gnocchi: Our Go-To Weeknight Meal

Even before we moved to Rome, we’ve been big proponents of pasta. Especially the type of pasta that is quick and easy, but still fresh and flavorful.

That’s where our favorite weekday dinner comes into play – this absolutely simple pesto gnocchi (or “gnocchi di patate con pesto all genovese” as they call it in Italian).

I’m not kidding when I say we literally eat this basil pesto gnocchi on a weekly basis.

What is Pesto?

If you’re not familiar with pesto, your life is about to change for the better (and your taste buds are about to thank you)!

Pesto, or pesto alla Genovese, is basically a flavor-packed green sauce originating from Genoa, the capital city of Liguria in Italy.

Genovese pesto sauce is made with a combination of fresh basil leaves, pine nuts, fresh garlic cloves, salt, and a type of hard cheese (either Parmesan cheese or Pecorino cheese), all blended with olive oil.

Traditionally, “pesto” refers to anything that is pounded, and Genoese pesto was originally made by pounding the ingredients with a mortar and pestle.

However, these days, flavorful pesto sauce is commonly made by blending or processing the ingredients in a high-speed blender, food processor, or using an immersion blender.

While you can easily buy store-bought pesto, fresh pesto is way more vibrant in taste and you can bring it together in just a few minutes with just a handful of ingredients!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this amazingly simple creamy pesto gnocchi recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

How to Make This Easy Pesto Gnocchi (Step by Step):

1. Boil Salted Water:

Bring a large pot of salted water to a boil.

(TIP: Add enough salt such that the water tastes like seawater. This is make sure the gnocchi is not tasteless once cooked.)

2. Cook Gnocchi

Once the water comes to a boil, gently add the gnocchi and let it cook for 2 to 3 minutes until the individual gnocchi rise to the top of the water.

Use a slotted spoon to remove the cooked gnocchi from the pot and set aside.

3. Process Ingredients for Homemade Pesto

As the gnocchi cooks, combine the basil leaves, chopped garlic cloves, pine nuts, dairy-free Parmesan cheese, salt, black pepper, and olive oil the bowl and process until you get a thick, homogeneous green creamy pesto sauce.

(TIP: You can use either an immersion blender, a high-speed blender or a food processor).

4. Combine, Garnish and Serve

Stir the cooked gnocchi and basil pesto sauce together in a large skillet or mixing bowl until gnocchi is evenly coated with pesto.

Garnish with fresh basil, a sprinkle of grated dairy-free Parmesan cheese, freshly cracked pepper and a drizzle of olive oil.

Want a hint of citrus? Squeeze some fresh lemon juice over the gnocchi before serving and enjoying this tasty meal!

Other Pasta Recipes to Love:

Gluten-Free Dinners to Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print

Creamy Pesto Gnocchi (Gluten-Free, Vegan)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 10 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Using store-bought gnocchi for convenience, this 10-minute creamy pesto gnocchi recipe makes the perfect weeknight dinner. With soft pillowy gnocchi mixed in a creamy full-bodied basil pesto sauce that comes together in minutes, this tasty pasta recipe is flavorful from fresh, simple ingredients and is totally gluten-free, dairy-free and vegan too.

---

Ingredients

Units USM Scale 1x2x3x

For the Gnocchi:

• 17.5 oz gluten-free gnocchi
• 6 cups water
• 1 teaspoon salt

For the Pesto Sauce:

• 2 1/2 cups fresh basil leaves, washed + more for garnish
• 3 garlic cloves, roughly chopped
• 2 tablespoons pine nuts + more for garnish
• 2 tablespoons dairy-free Parmesan cheese + more for sprinkling
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup extra virgin olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Boil a Pot of Salted Water: In a large pot, combine the water and salt and bring the salted water to a boil.
2. Cook Gnocchi: Once the water comes to a boil, gently add the gluten-free gnocchi and let it cook until the individual gnocchi rise to the top of the water. Use a slotted spoon to lift up the cooked gnocchi and set aside.
3. Combine Ingredients and Process: As the gnocchi cooks, combine the basil leaves, chopped garlic cloves, pine nuts, dairy-free Parmesan cheese, salt, black pepper, and olive oil the bowl and process until you get a thick, homogeneous green paste. (You can use either an immersion blender, a high-speed blender or a food processor).
4. Combine, Garnish and Serve: Mix the cooked gnocchi and basil pesto sauce together until gnocchi is evenly coated with pesto. Garnish with fresh basil, a sprinkle of dairy-free Parmesan cheese, freshly cracked pepper and a drizzle of olive oil. Serve and enjoy!

Notes

Gnocchi: I like using store-bought gluten-free gnocchi for convenience, but if you’re up to making your own homemade gnocchi, go ahead! If you’re not Celiac or gluten-intolerant, feel free to use normal gnocchi instead.

Basil: Fresh basil leaves are characteristic of the typical pesto alla genovese, and their natural fragrance and taste really makes this pesto sauce stand out. Alternatively, for other types of pesto sauces, you can also use spinach, arugula leaves, carrot top leaves and even kale.

Garlic: I love the pungent taste and aroma of garlic, which is a must in my opinion for any pesto recipe. Fresh garlic cloves are key to a good pesto, so make sure to use fresh garlic instead of dried.

Pine Nuts: In traditional Genovese pesto, pine nuts add protein and bulk. However, pine nuts tend to be on the pricier side, so if you don’t have them on hand, feel free to use walnuts instead.

Dairy-Free Parmesan Cheese: I’ve used dairy-free Parmesan cheese to keep this recipe dairy-free and vegan, but if you are not lactose-intolerant, feel free to use normal Parmesan cheese instead.

Salt and Pepper: Add salt and pepper to taste.

Olive Oil: I like using extra virgin olive oil because of its stronger olive flavor, but you may also use refined olive oil if you prefer.

Storing: If you have leftovers, store the pesto gnocchi in an airtight container and keep in the refrigerator for up to 3 days. Reheat in the microwave for a couple of minutes before eating.

• Prep Time: 5 mins
• Cook Time: 5 mins
• Category: Main Dish
• Method: Blender
• Cuisine: Italian