Creamy Gnocchi Pesto is a rich and satisfying dish featuring melt-in-your-mouth potato dumplings in a bright and herby ricotta pesto. The best part is it only takes 10 minutes to make!
We love this classic and robustly flavored gnocchi because it is equal parts delicious and easy. All you need is a handful of ingredients and minimal effort to make this restaurant-quality meal. Make it with a store-bought pesto or try it with our homemade Basil Pesto, Kale Walnut Pesto, or Spinach Pesto.
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About Pesto Gnocchi
- Taste - The pesto mixed with ricotta and potato gnocchi is decadent and satisfying.
- Texture - The sauce is creamy and the gnocchi has a tender bite.
- Effort - This easy gnocchi recipe has just a couple steps. All you need to do is cook the gnocchi, mix it in the sauce, then enjoy!
- Time - It takes about 7 minutes to prep the ingredients then about 3 minutes to cook the gnocchi and mix everything together.
Ingredients
- Pesto - We recommend our basil pesto for a classically delicious and easy pesto. You can also use a store-bought pesto and this dish will still be delicious.
- Gnocchi - Gnocchi are made of small lumps of potato dough. When cooked, they have a light and tender texture.
- Lemon juice and zest - Lemon juice and zest brighten the dish.
- Ricotta - Ricotta makes the sauce extra creamy and rich.
- Parmigiano-Reggiano - Grated Parmigiano-Reggiano adds a nutty sharpness.
- Fresh basil - Fresh basil leaves provide an herby and fresh finish.
- Kosher salt - Salt accentuates the rich flavors of the dish.
See recipe card for quantities.
Substitutions
- Pesto - Our kale, red pepper, or spinach pesto are all delicious options for this gnocchi.
- Pasta - This recipe will also be delicious with pasta. Check out our Creamy Pesto Pasta Without Cream for a similar pasta dish.
- Homemade Gnocchi - Make homemade gnocchi from scratch instead of store-bought.
Variations
- Spicy - Add red pepper flakes to make this gnocchi dish spicy.
- Pine nuts - Topping the gnocchi with toasted pine nuts adds a rich buttery crunch.
- Crispy prosciutto - Add our easy crispy prosciutto for a delicious and savory crunch.
- Sausage - Add chicken sausage or try our Sausage Pesto Pasta with Rapini.
- Parsley - Chopped fresh parsley adds a fresh final touch.
Instructions
- Combine ingredients - In a large mixing bowl or serving bowl, add ricotta, pesto, lemon zest, lemon juice, and a pinch of salt. Mix the ingredients together until combined. (Photo 1 and 2)
- Cook gnocchi - In a large pot, bring salted water to a rolling boil over medium-high heat. Then add gnocchi to the water, stir, and cook until the gnocchi floats to the top of the water, about 3 minutes. Reserve a quarter cup of the gnocchi water, drain the gnocchi, and transfer to the mixing bowl or serving bowl with the creamy pesto sauce. Toss until the gnocchi with a tablespoon of the reserved water and gently fold sauce reaches a silky consistency. (Photo 3 and 4)
- Serve - Serve the gnocchi in bowls with grated Parmigiano-Reggiano or parmesan cheese and garnish with fresh basil ribbons if desired. (Photo 5 and 6)
Pro tip - You don’t have to use all of the pasta water when mixing the ingredients. The amount necessary will depend on the thickness of the pesto.
What to Serve With Gnocchi al Pesto
This rich gnocchi is the perfect weeknight or date night dinner. Typically, we enjoy it on its own with just the yummy pesto. When we want an extra filling meal, we enjoy it with a baguette for dipping or with an appetizer like our Burrata Caprese or Pear and Prosciutto Rocket Salad.
Recipe FAQs
Gnocchi is popular for its delicious flavor, hearty texture, and because it is very inexpensive to make. Since it has just a few ingredients, it is traditionally popular amongst people who can't afford more expensive dishes. It is also a versatile dish that pairs well with many sauces and toppings.
Pesto gnocchi is the perfect combination of light, bright, and rich flavors. The pesto is a delicious combination of basil leaves, cheese, and pine nuts while the gnocchi has a subtle potato flavor.
Yes, while homemade gnocchi is delicious, we typically use store-bought to save time.
All of the ingredients in this recipe are vegetarian. If you want to make it vegan, omit the cheese.
Yes, in some ways. Gnocchi is lower in calories and carbohydrates but higher in sodium.
We love gnocchi with a rich pesto but it also goes well with a tomato based sauce, cream sauce, or butter and sage sauce.
Pesto gnocchi is delicious on its own. But if you want an extra hearty meal, it pairs well with beef, pork, or chicken. It is also great with homemade turkey meatballs.
Storage
Refrigerate leftover pesto gnocchi in an air-tight container for up to 2 days. In order to reheat it, simply place the desired amount of leftover gnocchi in a braiser or dutch oven. Then reheat it over low heat, stirring occasionally until hot.
Cooking Tips
- Salt the pasta water - Make sure you salt the pasta water so the gnocchi will be extra flavorful.
- If you prefer a greener sauce, decrease the ricotta and increase the pesto. You can also omit the ricotta and just use pesto with lemon juice and zest.
- Be careful to not overcook the gnocchi or it will become mushy and watery. The gnocchi should be tender and chewy, not mushy.
- Mix the sauce well - Before serving the gnocchi, make sure the sauce is well mixed with the gnocchi so the sauce coats each gnocchi.
- Serve with bread - Enjoy this creamy pesto gnocchi with a delicious roll or baguette to dip in the pesto sauce. In Italian, this is called "fare la scarpetta," or "make the little shoe."
- Remix the pesto - If you store and refrigerate leftover pesto separately, be sure to mix it again before using it. Otherwise the ingredients can separate overnight in the refrigerator.
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Creamy Pesto Gnocchi (Gnocchi al Pesto)
Equipment
Ingredients
- 1 lb gnocchi
- ½ cup whole fat or skim ricotta
- 6-8 tablespoon homemade pesto or store-bought pesto
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- kosher salt or sea salt plus more taste
- parmigiano-reggiano grated
- basil for garnish optional
Instructions
- Combine ingredients - In a large mixing bowl or serving bowl, add ricotta, pesto, lemon zest, lemon juice, and a pinch of salt. Mix the ingredients together until combined.½ cup whole fat or skim ricotta, 6-8 tablespoon homemade pesto or store-bought pesto, 1 tablespoon lemon zest, kosher salt or sea salt
- Cook gnocchi - In a large pot, bring salted water to a rolling boil over medium-high heat. Add gnocchi to the water, stir, and cook until the gnocchi floats to the top of the water, about 3 minutes. Reserve a quarter cup of the gnocchi water, drain the gnocchi, and transfer to the mixing bowl or serving bowl with the ricotta pesto mixture. Toss until the gnocchi with a tablespoon of the reserved water and gently fold sauce reaches a silky consistency. Note: You don’t have to use all of the reserved water and the amount necessary will depend on the thickness of the pesto.1 lb gnocchi
- Serve - Serve the gnocchi in bowls with grated Parmigiano-Reggiano and garnish with fresh basil ribbons if desired.parmigiano-reggiano, basil for garnish
Video
Notes
- Refrigerate leftover pesto gnocchi in an air-tight container for up to 2 days. In order to reheat it, place leftover gnocchi in a braiser or dutch oven. Then reheat it over low heat, stirring occasionally until hot.
- If you prefer a greener sauce, decrease the ricotta and increase the pesto. You can also omit the ricotta and just use pesto with lemon juice and zest.
- Salt the pasta water so the gnocchi will be extra flavorful.
- Be careful to not overcook the gnocchi or it will become mushy and watery. The gnocchi should be tender and chewy, not mushy.
- Make sure the sauce is well mixed with the gnocchi so the sauce coats each gnocchi.
- Enjoy this creamy pesto gnocchi with a delicious roll or baguette to dip in the pesto sauce.
- If you refrigerate the pesto separately, remix it before using it because the ingredients can separate overnight.
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