Pesto Gnocchi Recipe

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This pesto gnocchi recipe is so full of flavor, but it's also so easy! Jarred pest, potato gnocchi, and a few other ingredients come together to create a hearty meal that's ready in no time and absolutely delicious.

Overhead shoth of pesto gnocchi on plate

I've been a big fan of pesto for years, and recently, I've become obsessed with gnocchi. So I decided to put them together into one recipe, and you guys, it is so good!

What You'll Love This Recipe

  • It only uses a handful of ingredients to make.
  • It's a super easy recipe that's ready in just minutes.
  • The zest pesto pairs perfectly with the texture and flavor of the potato gnocchi.

Top Tip

Do not overcook your gnocchi. Overcooked gnocchi is mushy and just plain gross.

Bowlful of pest gnocchi on table.


You'll only need a handful of simple ingredients to make this recipe. You can pick them up at your grocery store with no issue. Be sure to check out the recipe card at the end of the post for exact amounts.

  • Potato gnocchi
  • Basil pesto
  • Shredded mozzarella cheese
  • Cherry tomatoes, halved
  • Fresh basil, cut into strips
Overhead shot of individual pest gnocchi ingredients on table


This recipe only takes a few simple steps and a few minutes to make. It's a semi-homemade dish that even beginners can make. The highlights are listed below, but you'll find the complete instructions in the recipe card at the end of the post.

1: Cook the gnocchi according to the package directions.

Overhead shot of potato gnocchi in pot

2: Combine the gnocchi with everything except the tomatoes and fresh basil. Cook until the cheese is melted.

Overhead shot potato gnocchi in skillet
Overhead shot of gnocchi, pesto, and cheese in skillet

3: Stir in tomatoes and fresh basil.

Overhead shot of tomatoes and fresh basil being stirred into gnocchi mixture.
Overhead shot of pesto gnocchi in skillet

Substitutions and Variations

  • Try adding some parmesan cheese to the dish.
  • Use other mellow cheeses in place of the mozzarella.
  • Sliced black olives taste delicious in this dish.
  • Try adding chicken to the dish.


  • Measuring cups
  • Pot
  • Skillet
  • Spoon
  • Knife
  • Cutting board


Refrigerator: Store for up to 4 days in the refrigerator in an air-tight container.

Freezer: Don't freeze this recipe. Cooked gnocchi will turn to mush when reheated.

Reheat: Place the mixture in a skillet and heat over medium-low heat until hot.

Make Ahead: This recipe is best served as soon as its made.

Closeup shot of forkful of pest gnocchi

What to Serve with Gnocchi

This delicious gnocchi recipe can be paired with almost anything. Serve it as a main course or as a side for chicken, beef, or pork. The sky's the limit, really.


  • Be careful to drain your gnocchi as soon as it's finished cooking to help keep it from getting too soft. Overcooked gnocchi is mushy.
  • Cook your gnocchi pesto mixture only until the cheese is melted and no further. Again, this is to prevent overcooking the gnocchi.
Closeup shot of bowlful of pest gnocchi


What is gnocchi?

Gnocchi is an Italian dumpling. It's usually made with flour, eggs, salt, and potatoes.

Is gnocchi or pasta healthier?

They're about the same. While pasta is more carb-heavy than gnocchi, gnocchi is notorious for having far more salt. It's a bit of a toss-up.

How are you supposed to eat gnocchi?

Gnocchi and pasta are practically interchangeable, so you can pair gnocchi with tomato-based sacues, cream-based sauces, pesto, or just a little butter, herbs, and cheese.

More Tasty Main Dishes

Yield: 8 servings

Pesto Gnocchi Recipe

Pesto Gnocchi Recipe

This pesto gnocchi recipe is rich, flavorful, and so easy to make. Gnocchi, pesto, mozzarella cheese, and more make an easy, hearty meal.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 2 lbs potato gnocchi
  • 8 oz basil pesto
  • 1 cup shredded mozzarella cheese
  • 1 cup cherry tomatoes, halved
  • ½ cup fresh basil, cut into strips


  1. Prepare gnocchi according to package directions.  
  2. After draining, place gnocchi in a large greased skillet over medium heat.
  3. Add pesto and mozzarella cheese.  Allow to cook, stirring often, until cheese is melted.
  4. Stir in tomatoes and fresh basil.


If your sauce seems a bit too thick, you can add ¼ cup milk and stir it in until blended

Nutrition Information



Serving Size


Amount Per Serving Calories 426Total Fat 19gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 13gCholesterol 48mgSodium 248mgCarbohydrates 50gFiber 3gSugar 2gProtein 13g

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