Gnocchi with Pesto Sauce
This Gnocchi with pesto sauce is quick, cozy, and very weeknight friendly. Soft gnocchi. Creamy pesto. Juicy tomatoes. A little spinach for balance. It feels comforting without feeling heavy. Simple ingredients. Big payoff. This is the kind of dinner that makes you glad you didn’t order takeout.
This dish works year round, but it really shines in spring and summer when basil flavors feel extra fresh. It’s also great for busy nights when you want something warm and satisfying without a long ingredient list.
If you love this gnocchi recipe, then you’ll love my Pesto Bruschetta Chicken for the same fresh, herby pesto flavor in a lighter, protein-forward meal. You’ll also enjoy Air Fryer Gnocchi when you want that same pillowy base with a different texture and minimal effort. For another simple pasta-style option with a light sauce, Lemon Buttered Noodles keep things easy and comforting without feeling heavy.
Recipe Summery
- 🍽️ Course: Main Dish
- ⏱️ Cooking Time: 25 minutes
- 🍴 Servings: 4
- 🧄 Flavor Profile: Creamy, herby, lightly savory
- 🍚 Best Served With: Light vegetables or a fresh side salad
- 🧊 Make Ahead?: Yes, You can make the pesto sauce and cook the tomatoes and spinach ahead of time.
Ingredients
Why You’ll Love This Recipe
- It comes together under 30 minutes with minimal prep.
- The sauce stays light while still feeling creamy.
- It’s easy to portion and doesn’t feel overly filling.
- The ingredients are simple and easy to keep on hand.
- It works for both busy weeknights and low-key entertaining.
Recipe Tips
- Use reduced-fat pesto to keep the sauce lighter without losing that basil flavor. A little goes a long way here.
- Don’t overcook the gnocchi. Once they float, they’re ready. Overcooking can make them gummy.
- Add pasta water slowly. You want the sauce creamy, not soupy.
Gnocchi with Pesto Sauce
Equipment
- Large Pot
- Colander
- Large Skillet
- Wooden spoon or spatula
- Measuring cups
- Measuring spoons
- Grater for Parmesan
Ingredients
- 1 pound gnocchi
- 1/2 cup reduced-fat pesto
- 1/3 cup Half and Half
- 1 cup cherry tomatoes halved
- 2 cups baby spinach
- 1 tablespoon olive oil
- Salt and pepper to taste
- Grated Parmesan for serving
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions, about 2 to 3 minutes, until they float. Reserve 1/4 cup of the pasta water, then drain.
- Step 2: While the gnocchi cook, heat olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook for 3 to 4 minutes, just until softened.
- Step 3: Stir in the spinach and cook for about 1 minute, until wilted. Reduce the heat to low. Stir in the pesto and half and half until smooth and combined.
- Step 4: Add a splash of reserved pasta water if the sauce needs thinning.
- Step 5: Add the cooked gnocchi to the skillet and gently toss until everything is coated. Season with salt and pepper to taste.
- Step 6: Serve warm with grated Parmesan on top.
Notes
- Salt the pasta water well. It’s your main chance to season the gnocchi.
- Stir gently when combining to keep the gnocchi intact.
- Taste before serving and adjust seasoning as needed.
- Freshly grated Parmesan melts better than pre-shredded.
Storage Directions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended. The creamy pesto sauce can separate once frozen and reheated.
- Reheat: Reheat gently on the stovetop or in the microwave. Add a splash of milk or water to loosen the sauce.
- Make Ahead: You can prep the sauce and veggies ahead of time. Cook the gnocchi fresh for the best texture.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving Suggestions
- Pair this gnocchi with my Antipasto Chopped Salad for something fresh and crisp. The tangy dressing and veggies cut through the creamy pesto nicely without weighing the meal down.
- Add Air Fryer Broccolini on the side for an easy vegetable option. It keeps the plate simple and adds a little texture without competing with the sauce.
- If you want extra protein, serve it with Air Fryer Skinless Boneless Chicken Thighs. Keep portions moderate and let the gnocchi stay the focus.
- For a lighter pasta night, balance it out with High Protein Pasta Salad. It adds variety while still keeping things weeknight friendly.
Recipe FAQs
Yes, but it will increase calories. Reduced-fat versions keep the dish lighter while still creamy.
Absolutely. Mushrooms, zucchini, or bell peppers work well here.
Yes, as long as your pesto and Parmesan are vegetarian-friendly.
