Baked gnocchi with pesto sauce features the Italian dumplings baked to crunchy perfection on a sheet pan before being tossed with fragrant pesto. Gnocchi and pesto sauce is an easy dinner any time.
Post may contain affiliate links. As a member of the Amazon affiliate program, I may earn a small commision from qualifying purchases. To read my affiliate policy, click here.
Mmmm gnocchi.
It’s the ultimate in comfort foods.
Little Italian potato dumplings that go so well with any sauce.
While there’s no denying that gnocchi is delicious with homemade tomato sauce, gnocchi al pesto aka gnocchi with pesto is just as yummy and satisfying.
For this gnocchi and pesto, we are toasting the gnocchi first in the oven to give it a delightfully crunchy exterior and a tender, pillowy interior.
Then we toss it with basil pesto and top it with a bit more Parmesan cheese.
And honestly, it’s a bowl full of heaven- just as comforting and satisfying as spaghetti and meatballs.
A symphony of texture, fragrance, and flavor just waiting for you.
Does that feel like too much waxing poetic?
I can’t help it.
If food inspired love songs, then undoubtedly Taylor Swift would pen a few hits about this!
Or maybe she wouldn’t because it definitely wouldn’t break her heart.
Ingredients and Kitchen Supplies for Pesto Gnocchi
Here’s what you’ll need to grab to make gnocchi and pesto sauce:
- Gnocchi – You can find gnocchi in the pasta section of the grocery store. You can use any brand you like.
- Olive oil – You can use your preferred brand. The olive oil helps to give the baked gnocchi a bit of a crusty outter layer. You can skip the olive oil if you plan to boil the gnocchi (not recommended).
- Parmesan cheese – You’ll need grated Parmesan to bake the gnocchi and shredded Parmesan to mix in at the end and top the pesto gnocchi.
- Pesto sauce – We used our homemade pesto sauce for the gnocchi, but you can use store bought sauce if you prefer.
- Seasonings – We use garlic powder, salt, and pepper. You can omit the salt and pepper if you prefer.
You do not need any special equipment to make gnocchi al pesto. All we use are:
How to Make Gnocchi with Pesto Sauce
To make gnocchi with pesto sauce, follow these easy steps.
1. Cook the gnocchi
Set your oven to 400 degrees F.
In a large bowl, mix the gnocchi, olive oil, garlic powder, salt, pepper, and grated parmesan cheese until well-combined.
Line a cookie sheet or other shallow pan with foil and spray with non-stick spray or coat with some extra olive oil.
Spoon the coated gnocchi onto the prepared sheet.
Bake the gnocchi in the oven for about 16 minutes or until the tops start to turn golden brown.
2. Toss the gnocchi and pesto.
When you take the baked gnocchi out of the oven, carefully scoop it into a large bowl.
Pour the pesto sauce over top and sprinkle in some of the shredded parmesan cheese.
Toss the gnocchi and pesto together until well-coated.
If you like, you can add additional pesto, but generally a good coating is all you need.
Serve and enjoy!
Storing gnocchi with pesto sauce
While we recommend serving baked gnocchi with pesto fresh from the oven, you can store it for later use if you like.
To store, scoop the gnocchi with pesto sauce into an airtight container and place in the fridge.
It should stay fresh for about 2 to 3 days.
You could also freeze the gnocchi and pesto.
To freeze, scoop the gnocchi and pesto into a freezer safe container.
It should keep fresh for up to 6 months.
Before serving, allow the frozen gnocchi to thaw overnight in the fridge.
To reheat, you can either heat up individual servings in a bowl for a few seconds in the microwave or toss it together in a sauce pan and reheat over medium-low heat or until warmed through.
FAQs
What goes with pesto gnocchi?
Gnocchi with pesto sauce works well with a lot of different sides you’d associate with Italian-inspired dinners. Some serving suggestions include: fresh Italian bread, garlic bread, a side salad, roasted asparagus, or your other favorite sides.
What do Italians eat gnocchi with?
Many Italians eat gnocchi with pesto sauce, tomato-based sauces, or butter-based sauces. At home, we’ve also topped our gnocchi with balsamic reductions as well as cheese sauces, though these are not authentic Italian flavors.
How many gnocchi per person?
In general, you want to serve about 100 to 130 grams of gnocchi per person. This is roughly 3/4 of a cup to a little over 1 cup.
Is gnocchi nicer boiled or fried?
When we make gnocchi, we almost exclussively bake in our convection oven or air fry the gnocchi instead of boiling in water because we prefer the texture. The texture of air “fried” or baked gnocchi is deliciously lightly crunchy on the outside and super soft on the inside. It also means we don’t have to worry about overcooking the delicate little dumplings and having them get gummy the way gnocchi does when it is over boiled.
Tips and tricks
- While store bought pesto is ok for this, if you can make fresh basil pesto sauce. We love this pesto recipe!
- We bake the gnocchi because it gives each piece a bit of a crust and bite. It also helps infuse some flavor into the dumplings themselves. If you prefer, you can follow the package instructions to boil the gnocchi and then follow the remaining instructions to make pesto gnocchi. Just be sure to watch the gnocchi carefully when it boils. Gnocchi tends to boil very quickly and go from perfect to gummy really quickly.
- Unless reheating, do not heat up the pesto sauce. It is meant to be a raw sauce. It will absorb the heat from the freshly baked gnocchi.
- Don’t over do the pesto sauce. You just need enough to provide a coating for the pesto gnocchi to work well. Of course, there is no hard set rule on this, so if you want to drown your gnocchi in pesto, knock yourself out.
- Really treat yourself and serve this with cheesy garlic bread!
Other Recipes with Pesto
Love gnocchi with pesto sauce? Then you should check out these other great Italian and pesto recipes:
- Pesto Caprese Salad
- Caprese Tortellini Salad with Pesto
- Easy Caprese Panini Sandwich with Pesto
- Easy Baguette Caprese Sandwich with Pesto
- Quick Lemon Pesto Chicken and Orzo Skillet
And if you are a fan of gnocchi, try these:
- Air Fryer Gnocchi Caprese
- Sheet Pan Gnocchi (Vegetarian Baked Gnocchi)
- Brown Butter Gnocchi with Roasted Squash and Kale
Did you make this? Let me know!
Did you make this gnocchi with pesto sauce recipe or any other recipe on my site? Leave me a comment below and let me know how you liked it.
Make sure you follow along with me on Facebook, Pinterest and Instagram to see everything we’ve got going on.
Stay in the know! Sign up for our newsletter that contains the latest recipes and tips.
Ingredients
- 16 ounces of gnocchi
- 1/2 cup of pesto sauce
- 2 tablespoons olive oil
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 2 pinches of salt and pepper
- 1/4 cup shredded parmesan cheese
Instructions
- Preheat oven to 400 degrees F
- In a large bowl, mix the gnocchi, salt, pepper, garlic powder, olive oil, and grated parmesan cheese until well combined.
- Line a baking sheet with aluminum foil and spray with non-stick spray or coat with extra olive oil. Lay the gnocchi out in single layer, leaving a bit of room between each piece.
- Bake for 16 minutes or until the gnocchi starts to turn golden brown.
- Remove from oven and carefully scoop the gnocchi into a large bowl.
- Toss the pesto, gnocchi, and shredded parmesan cheese until well coated. Serve warm from the oven.
Notes
Leave a comment