Summer Pesto Gnocchi – Quick and Perfect for Dinner
A quick, vibrant Summer Pesto Gnocchi featuring fresh basil pesto, pine nuts, Parmesan, garlic, olive oil, and cherry tomatoes—perfect for a light, vegetarian-friendly dinner.
Looking for a delicious and easy weeknight dinner? Look no further than this Summer Pesto Gnocchi recipe! It’s vibrant, fresh, and packed with flavor, making it the perfect meal for busy evenings.
Summer Pesto Gnocchi
- Quick to prepare – ready in under 30 minutes!
- Uses fresh summer ingredients, perfect for seasonal eating.
- Vegetarian-friendly and gluten-free options available.
Ingredients
- 1 lb gnocchi (store-bought or homemade)
- 1 cup fresh basil leaves
- 1/4 cup pine nuts or walnuts
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1/2 cup olive oil
- Salt and pepper to taste
- Cherry tomatoes, halved (for garnish)
How to Make
To start, bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions, usually just a few minutes until they float to the top, then drain and set aside. In a food processor, combine basil, nuts, Parmesan cheese, garlic, and a pinch of salt. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture reaches a smooth consistency. If needed, adjust seasoning with salt and pepper. In a large skillet over medium heat, add the cooked gnocchi and toss gently with the pesto until well-coated. Garnish with halved cherry tomatoes for a pop of color and freshness. Serve immediately and enjoy your delightful Summer Pesto Gnocchi!
Tips
- Use a high-quality olive oil for the best flavor.
- Higher-quality Parmesan will enhance the taste of your pesto.
Make-Ahead
You can prepare the pesto ahead of time and store it in the fridge for up to a week. Just give it a stir before using it in your gnocchi.
Storing
Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing
The pesto can be frozen in ice cube trays and stored in the freezer for later use, but the cooked gnocchi is best enjoyed fresh.
Reheating
To reheat leftover gnocchi, warm it gently in a skillet with a splash of olive oil over medium heat until heated through.
Serving Suggestions
Pair this Summer Pesto Gnocchi with a light, crisp salad or some garlic bread for a complete meal. For a touch of indulgence, add grilled chicken or shrimp!
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Ingredients
- 1 lb gnocchi (store-bought or homemade)
- 1 cup fresh basil leaves
- 1/4 cup pine nuts or walnuts
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1/2 cup olive oil
- Salt and pepper to taste
- Cherry tomatoes, halved (for garnish)
Instructions
Boil Gnocchi
Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions until they float to the top, then drain and set aside.
Make Pesto
In a food processor, combine basil, nuts, Parmesan cheese, garlic, and a pinch of salt. Pulse until finely chopped. With the processor running, drizzle in the olive oil until smooth.
Combine and Serve
In a skillet over medium heat, add the cooked gnocchi and toss gently with the pesto until well-coated. Garnish with cherry tomatoes and serve immediately.
Notes
- Use a high-quality olive oil for the best flavor.
- Higher-quality Parmesan will enhance the taste of your pesto.
Nutrition Facts
Frequently asked questions
Can I use gluten-free gnocchi?
Yes. Use gluten-free gnocchi and ensure any pesto ingredients are gluten-free. This dish is naturally vegetarian.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of olive oil to restore the texture.
Can I make this into a vegan option?
Yes. Use a dairy-free Parmesan substitute or nutritional yeast for the pesto, and use vegan-friendly gnocchi and olive oil. The dish will be dairy-free.
What goes well with this dish?
A simple green salad or garlic bread pairs nicely. For a heartier meal, serve with grilled chicken or shrimp.
Can I customize the pesto with other herbs?
Yes. This pesto is flexible; you can try arugula, parsley, or mint to vary the flavor.
