Using store-bought gnocchi for convenience, this easy pesto gnocchi recipe comes together fast and quick in just 10 minutes, which is the perfect weeknight dinner or for whenever you’re in a hurry. With soft pillowy gnocchi mixed in a full-bodied 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.
Jump to:
- Our Go-To Weeknight Meal
- What is Pesto?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make This Easy Pesto Gnocchi (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Pasta Recipes to Love:
- Gluten-Free Dinners to Enjoy:
- Easy Pesto Gnocchi (Gluten-Free, Vegan)
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 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)!
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Pesto, or pesto alla Genovesa, is basically a flavor-packed green sauce originating from Genoa, the capital city of Liguria in Italy.
Genoese 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Traditionally, “pesto” refers to anything that is pounded, and Genoese pesto was originally made by pounding the ingredients with a mortar and pestle.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.
Why This Recipe Works:
- Simple Ingredients: All you need is a handful of fresh ingredients that are easily accessible at the local grocery store for this tasty vegan pesto gnocchi recipe. Once you have them, you’re on your way to a delicious home-cooked meal in almost no time at all!
- So Easy To Make: I’m not kidding when I say that this recipe literally makes itself. Throw all the ingredients together and process them to get the homemade basil pesto sauce, which you mix with the cooked gnocchi and dinner is served! Make sure to save this recipe for busy weeknights.
- Ready in 10 Minutes: I promise you that dinner is ready from scratch in just 10 minutes (using store-bought gnocchi for convenience). There no need to labor in the kitchen for hours for delicious food, and you can still enjoy a flavorful home-cooked meal!
- Totally Gluten-Free, Dairy-Free and Vegan: Best of all, this great recipe is 100% gluten-free, dairy-free and vegan (thanks to the gluten-free gnocchi and dairy-free cheese). This means that even those who have Celiac disease or gluten or lactose intolerances can still enjoy it without worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this amazingly simple pesto gnocchi recipe.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Gnocchi: I like using store-bought gluten-free gnocchi for convenience, but if you’re up to making your own gnocchi, go ahead! I usually use potato gnocchi, but you can also use sweet potato gnocchi if you like. If you’re not Celiac or gluten-intolerant, feel free to use normal shelf-stable 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 baby 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 (to make basil walnut pesto).
- Dairy-Free Parmesan Cheese: I’ve used dairy-free Parmesan cheese to keep this pesto gnocchi 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.
How to Make This Easy Pesto Gnocchi (Step by Step):
1. Boil Salted Water:
Bring a large pot of salted water to a boil.
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. Using a slotted spoon to remove the 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 sauce.
(TIP: 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 this tasty meal!
Dish by Dish Tips/Tricks:
- Best Eaten Fresh: In my opinion, this delicious Genovese pesto sauce tastes best freshly made. Plus, since this simple dinner literally only takes minutes to prepare, I highly suggest preparing it just before eating.
- Use Other Types of Pasta: If you prefer other types of pasta instead, feel free to swap out the gnocchi for your favorite pasta (such as spaghetti, fusilli, ribbon pasta, etc).
- Other Add Ins: Sometimes, we like tossing in cut cherry tomatoes (grape tomatoes) for extra taste. You can also add in sun-dried tomatoes if you prefer.
- Add Protein: If you’re not vegetarian or vegan, feel free to add sliced chicken breasts to the dish to get chicken pesto gnocchi.
Recipe FAQs:
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.
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!
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Easy Pesto Gnocchi (Gluten-Free, Vegan)
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Using store-bought gnocchi for convenience, this easy pesto gnocchi recipe comes together fast and quick in just 10 minutes, which is the perfect weeknight dinner or for whenever you’re in a hurry. Mixed in a full-bodied 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
For the Gnocchi:
- 17.5 oz 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
Instructions
- Boil a Pot of Salted Water: In a large pot, combine the water and salt and bring the salted water to a boil.
- Cook Gnocchi: Once the water comes to a boil, gently add the gnocchi and let it cook until the individual gnocchi rise to the top of the water. Remove the gnocchi and set aside.
- 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).
- 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
Keywords: pesto gnocchi
Hello Felicia,
I like your recipe on the Basil Pesto and I sometimes substitute pine nuts with cashew & Almond nuts and it turns out great too.
Beside using my pesto for pasta alone, I also like it to be spread on my toast for my breakfast with a steaming hot beverage.
I agree this is a super easy recipe which cannot go wrong!
Sending you love from SG,
Mum
★★★★★
Hi mummy, true that pesto on toast is delicious too. In fact in Italy sometimes they use pesto as the base for pizza instead of tomato sauce!