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+ servings

Simple Pesto Gnocchi

Fresh and flavorful, this Simple Pesto Gnocchi is ready in under 10 minutes, for a delicious pasta dish that's perfect when you're in a hurry, or just need a quick lunch or dinner to tide you over. Completely customizable!
Course Dinner, Italian, Lunch, Main, Main Course
Cuisine Italian, Vegetarian
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 2
Calories 188kcal


  • 16 oz shelf-stable potato gnocchi
  • 1 cup fresh basil packed
  • 3 cloves garlic peeled
  • ¼ cup pine nuts
  • cup parmesan grated
  • cup olive oil
  • sea salt to taste
  • black pepper to taste


  • Bring a pot of water to a rolling boil over high heat. Salt the water and add the gnocchi, cooking until the gnocchi floats to the top, about 2-3 minutes. Do not overcook. Drain well, reserving ½ cup of the pasta water, then transfer gnocchi to a large bowl.
  • While the gnocchi cooks, add the basil, garlic, pine nuts, and parmesan to a food processor and pulse until a fine crumble forms. While still running, slowly drizzle in the olive oil until a thin paste forms. Season with salt and pepper and scoop into the bowl with the gnocchi, tossing gently to coat. If the sauce is too thick, add pasta water 1 tablespoon at a time until sauce thins and coats all the gnocchi in a shiny layer. Serve immediately.


  • instead of traditional basil, use cilantro, or kale, or spinach, or a combination of greens
  • add serrano peppers for a kick of heat, or red pepper flakes
  • use walnuts, cashews, or marcona almonds instead of pine nuts
  • swap the parmesan for asiago, or even cotija cheese
  • add avocado oil instead of olive oil, or algae oil for an even lighter taste


Calories: 188kcal | Carbohydrates: 5g | Protein: 9g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 269mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 763IU | Vitamin C: 4mg | Calcium: 227mg | Iron: 1mg