Gnocchi with Pesto: The Easiest Italian Comfort Food in Minutes

Ingredient Overview: Quick, Simple, and Flexible

Here’s what goes into your Gnocchi with Pesto, and some tips for subs and upgrades:

Gnocchi (200g)

• What is it?
  Soft Italian dumplings, typically made from potato, flour, and egg.

• Find it:
  Most supermarkets carry shelf-stable and fresh gnocchi.

• Swap:
  Try gluten-free gnocchi or even make your own—search for an easy “homemade gnocchi” recipe!

Pesto (100g)

• Classic:
  Basil pesto is traditional (made with basil, pine nuts, parmesan, olive oil, garlic).

• Swap:
  Try arugula pesto, sun-dried tomato pesto, or even a dairy-free store-bought version.

Parmesan (50g)

• For finishing:
  Adds salty, nutty flavor and that perfect Italian finish.

• Swap:
  Grana Padano or Pecorino Romano work well too. For vegan, use nutritional yeast or a dairy-free grated cheese.

Salt (1 tsp or to taste)

• Purpose:
  Seasons both the gnocchi water and dish.

Optional add-ins:
A small handful of cherry tomatoes (halved), toasted pine nuts for crunch, or a sprinkle of black pepper.

Nutrition Facts (per serving; serves 2)

• Calories: 420

• Protein: 13g

• Carbohydrates: 52g

• Fat: 18g

• Fiber: 4g

• Sugar: 2g

• Sodium: 930mg

Values are approximate and will vary depending on exact products used.

Step-by-Step Instructions: Easy Gnocchi with Pesto

Let’s break it down—this recipe only takes about 10 minutes from start to finish!

1. Boil the Gnocchi

• Bring a big pot of water to a boil.

• Add 1 teaspoon salt to the pot.

• Add 200g gnocchi and cook for about 3 minutes or until the gnocchi float to the top—they’re done when they bob up!

• Drain well.

2. Toss with Pesto

• In a large bowl or right in the pot, toss the hot gnocchi with 100g pesto until every piece is coated well.

3. Add Parmesan & Season

• Sprinkle with 50g grated parmesan (as much or little as you like).

• Taste and add an extra pinch of salt, if needed.

• Toss everything together gently.

4. Serve Hot

• Dish up straight into bowls, top with a little extra parmesan and (if you like) a drizzle of good olive oil.

• Enjoy immediately—gnocchi is best served hot!

Tips & Tricks for Gnocchi Success

• Don’t overcook: Gnocchi only need about 2–3 minutes and should be removed as soon as they float.

• Reserve pasta water: Add a tablespoon or two of the starchy water to the sauce if your pesto seems too thick—it’ll help it coat the gnocchi smoothly.

• Pre-warm your bowl: A warm bowl keeps the gnocchi hot and delicious.

• Upgrade with veggies: Toss in a handful of steamed green beans or peas for added texture and color.

• Crispy variation: Pan-fry drained gnocchi in a little butter or olive oil until golden before adding the pesto for a different texture.

Serving Ideas: Make It Your Own

• Classic Italian: Serve with a green salad and crusty bread for a well-rounded meal.

• Elegant dinner: Garnish with toasted pine nuts, a few basil leaves, or a drizzle of balsamic glaze.

• Light lunch: Pair with a bowl of tomato soup or a simple minestrone.

• Full meal: Add grilled chicken, shrimp, or roasted veggies for a protein boost.

• Party appetizer: Serve small portions in cups as an appetizer at gatherings.

FAQ: All About Gnocchi & Pesto

Q: Can I use homemade gnocchi?
A: Yes—and it’s delicious! Homemade is slightly softer and lighter. Just adjust cooking time as needed (they’ll float even quicker).

Q: Is this freezer-friendly?
A: Gnocchi can be frozen before boiling. Cook from frozen, then toss with pesto and cheese as usual.

Q: Is this dish vegetarian or vegan?
A: As written, it’s vegetarian. For vegan, use a cheese-free pesto and vegan parmesan or nutritional yeast.

Q: Can I use store-bought pesto?
A: Absolutely—choose a good-quality pesto (look for ingredients like basil, olive oil, and real cheese). Homemade pesto is even better if you have time!

Q: Is this gluten-free?
A: Only if your gnocchi and pesto are gluten-free—check labels!