Pesto gnocchi recipe – Love and lemons

Ready in 20 minutes, this pesto gnocchi recipe is a perfect dinner for summer weekly evenings! With a vibrant pesto sauce, it is fresh and delicious.

This recipe for Gnocchi Pesto is exactly the kind of easy dinner that I want right now. It is fresh and summer, with failed cherry tomatoes and a lot of pesto in basil. But at the same time, it’s super simple. Made with gnocchi purchased in stores, it gathers in 20 minutes or less. Place it in “Dinners of the summer week to repeat!”

This recipe is my extra-frie rotation on the Italian dish Pesto Gnocchi. Originally from the Liguria, the region of origin of Pesto, it traditionally consists of gnocchi thrown into a dynamic basil pesto sauce – that’s it. No other supplement or garnish, except maybe a little cheese on the top. In the spirit of summer, I could not resist the addition of fresh tomatoes to this twist. They give the sauce a tangy sweetness that I absolutely like. I think you will do it too!

Gnocchi ingredients at pesto

This recipe can be as simple or as involved as you wish.

• For the simplest version, Use gnocchi purchased in stores and pesto purchased in store.
• If you are ready for more than one project, Make homemade potato gnocchi and homemade basil pesto. (Delicate and pillows homemade gnocchi are not fast, but they are so delicious in this recipe!)

On weekdays, I generally compromise and use gnocchi purchased in stores and homemade pesto. If you use homemade pesto, make this pesto recipe using 1/3 cup of olive oil. Measure 1/2 pesto cup to use in this dish and freeze the rest for another use!

Here is what you will need to make this recipe:

• Cherry tomatoes – You will burst them in a hot pan before launching them with the gnocchi. I love the way their juicy texture plays the soft gnocchi.
• extra virgin olive oil – To blow up the tomatoes.
• Pinion – For Crunch! You will grivace them slightly and sprinkle them on the gnocchi before serving.
• Fresh basil – I always take this dish with fresh basil leaves before serving. They bring out the rich flavor of basil from the pesto.
• Parmesan cheese – For the salty and hazelnut flavor.
• And salt and pepper – To burst all the flavors!

Find the complete recipe with measurements below.

How to make gnocchi at pesto

This recipe has three main steps:

1. Boil the gnocchi.
2. Sauté the cherry tomatoes.
3. Mix the two and mix with pesto.

Here are some tips for the maximum success of gnocchi:

• Tomatoes should always hold their shape. The fun thing about the combination of cherry tomatoes and gnocchi is that the two have similar shapes and sizes. Cook the tomatoes until they start to break out, but stop before they completely disintegrate, so that you can enjoy the gnocchi and tomatoes side by side in this dish.
• Reserve the cooking water from the gnocchi. Instead of emptying the gnocchi, use a spider or a slit spoon to remove it from boiling water and directly in the pan with the tomatoes. In this way, you can use part of the reserved gnocchi cooking water to loast the pesto and help it slightly coat the gnocchi. Variation: To make gnocchi with creamy pesto, thin the pesto with a touch of thick cream instead.
• Stir gently. Gnocchi (especially homemade gnocchi) and exploded cherry tomatoes are delicate! When you mix them with the pesto, stir gently to avoid trampling them. If the pesto is too thick to mix easily, add a little gnocchi cooking water to loosen it.

Find the complete recipe with measurements below.

What to serve with gnocchi at pesto

This Gnocchi Pesto is a delicious dinner alone! For a larger meal, associate it with one of these aperitifs or sides:

More pesto recipes to try

Can’t have enough pesto? Make one of these easy pesto recipes:

Pesto Gnocchi

Preparation time: 10 minutes min

Cooking time: 10 minutes min

Total time: 20 minutes min

Service 2 at 3

Ready in 20 minutes, this pesto gnocchi recipe is an easy dinner for summer weekly evenings! It is fresh and tasty, made with exploded cherry tomatoes and a vibrant pesto sauce.

Cook modePrevent your screen from becoming dark

• Wear a large pot of salt water to a boil.

• Meanwhile, heat the olive oil in a medium-low-low heat pan. Add the cherry tomatoes, a pinch of salt and several pepper molds and cook, stirring from time to time, for 6 minutes or until the tomatoes burst slightly and start to release their tasty juices. Remove from heat.

• Cook the gnocchi in boiling water for 2 to 3 minutes, or until they float. Use a slot spoon or spider to transfer the gnocchi directly from boiling water to pan with the tomatoes. Reserve the cooking water from the gnocchi.

• Stir gently to combine the gnocchi with the tomatoes, then add the pesto and move gently until the gnocchi and the tomatoes are coated. If the pesto is too thick, add the cooking water from the gnocchi, a few tablespoons at the same time, to loosen it until it slightly covers the gnocchi.

• Season with taste and divide into bowls. Garnish pine nuts and fresh basil and serve with freshly grated parmesan.