Description
This simple and flavorful Pesto Gnocchi recipe features store-bought gnocchi sautéed to a light golden brown and tossed with vibrant pesto sauce, finished with Parmesan cheese and fresh basil for a quick and delicious Italian-inspired meal perfect for busy weeknights.
Ingredients
Scale
Gnocchi
- 1 pound store-bought gnocchi
Sauce & Garnishes
- 1/3 cup store-bought or homemade pesto sauce
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually about 2-3 minutes, until they float to the surface. Drain the gnocchi and set aside.
- Heat the Olive Oil: In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Sauté the Gnocchi: Add the cooked gnocchi to the hot skillet and sauté for 1-2 minutes until they develop a light golden-brown crust.
- Add the Pesto Sauce: Pour the 1/3 cup of pesto sauce into the skillet with the gnocchi. Toss gently to coat all the gnocchi evenly in the pesto.
- Heat Through: Continue cooking for an additional 1-2 minutes, stirring gently, to warm the sauce and let it meld with the gnocchi.
- Season and Serve: Season the gnocchi with salt and pepper to taste. Sprinkle 1/4 cup of grated Parmesan cheese over the top and toss lightly to combine.
- Garnish: Optionally, garnish with fresh basil leaves before serving for added aroma and color.
Notes
- For a homemade pesto, blend fresh basil, pine nuts, garlic, Parmesan, and olive oil.
- If you prefer a crispier texture, sauté gnocchi a bit longer but watch closely to prevent burning.
- Use gluten-free gnocchi for a gluten-free meal option.
- Add cherry tomatoes or cooked chicken for a heartier dish.
- Leftover pesto gnocchi can be refrigerated for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
