Homemade Creamy Basil Pesto Gnocchi

Homemade Creamy Basil Pesto Gnocchi is Italian comfort in a bowl. Light and airy, easy homemade potato dumplings are tossed with a quick, earthy basil pesto then topped with Burrata cheese. Yum. Jump to Recipe

Whether you’re looking for your next date night or dinner party dish or just something to make for Sunday dinner, this Pesto Gnocchi recipe is a must try. Many Pesto Gnocchi recipes use store-bought gnocchi and pesto. While there’s nothing wrong with that, especially if you’re pinched for time, once you go the homemade route it will be almost impossible to go back.

Making gnocchi from scratch is actually easier than you might think with only four ingredients. And there’s just something about getting your hands in there and rolling the pillowy-soft clouds yourself that feels a bit therapeutic. While this dish is vegetarian, you can definitely add meat to it if you’d like. I think its filling as-is though.

Homemade Basil Pesto

Ingredients:

Homemade pesto is incredibly fast and easy to make as it requires zero cooking and only a handful of ingredients. The star of the sauce is fresh basil, which is combined with fresh spinach, fresh Parmesan, garlic cloves, walnuts, salt, pepper, and extra virgin olive oil.

Homemade Pesto Notes/Substitutions:

I highly recommend using fresh grated Parmesan. The taste makes SUCH a huge difference. Since Parmesan is on the salty side, you may want to omit the additional salt and just use pepper.

I substitute pine nuts for walnuts all the time in this recipe and love the taste of both. Either will work fine. Not a fan of nuts? Try sunflower seeds instead.

Instructions:

Simply add basil, spinach, Parmesan, garlic, walnuts, salt, and pepper to a food processor. While processing, pour the olive oil in the top. Process until smooth. This basil pesto recipe is not only perfect for homemade gnocchi, but so many other dishes as well. Some of my favorites are: Grilled Chicken Pesto Sandwich, Pesto Pizza with Fresh Tomatoes, Pesto Tortellini with Sun Dried Tomatoes 

Homemade Gnocchi

Gnocchi (pronounced ny-oh-key), meaning “little lumps” in Italian, is a delightful potato dumpling. It is commonly thought to be pasta, but technically is not. Although you will find gnocchi under the pasta section of my website, as I serve them with a lot of the same sauces I do my pasta (this pesto one included).

Ingredients:

As I mentioned above, all you need are four ingredients for homemade gnocchi.

Potatoes:

I recommend using Yukon Gold of Russet for the best flavor. Yukon Gold holds the least amount of moisture though. To keep your gnocchi light, this is the best option.

Flour:

All-purpose works great. I honestly don’t recommend using whole wheat for this recipe.

Egg:

Egg is the binder that bring the potatoes and flour together. It keeps the gnocchi from falling apart once boiled. Some recipes recommend leaving the egg out, however with the proportions listed for this recipe you don’t have to worry about your gnocchi becoming chewy.

Pinch of Salt:

for added flavor.

Gnocchi Instructions

Start by bringing a salted pot of water to boil. Add the potatoes (skin on to avoid too much moisture retention) and cook for about 25 minutes. They should be easily pierced with a knife. Drain and allow to cool before peeling. Gently mash down but don’t over-mash or knead. You want the texture to be light and airy but lump-free. Too much combining will lead to hard rock gnocchi, and no one wants that. Definitely leave the Kitchenaid behind for this recipe. Add in the flour, egg, and salt and very carefully combine.

Once mixed together, roll out your gnocchi. I use this gnocchi board . You can also just form them by hand though. Fill your pot again with water and bring to boil. Add gnocchi. You only need to cook homemade gnocchi for a few minutes’ tops, and they’re done! Alternatively, you can also quickly pan fry the gnocchi or cook them in the oven or air fryer. But a fast, easy stovetop boil is my favorite method for this recipe.

Gnocchi Note:

If you absolutely have no time for homemade gnocchi then Trader Joe’s is my favorite store-bought version.

Creamy Basil Pesto Gnocchi Instructions

Once your gnocchi and pesto are done, you simply toss together. Add pesto to your preference (some like it extra saucy and others less). While completely optional, I like to top the pesto gnocchi with Burrata and fresh ground pepper. If you haven't had Burrata before, it's very similar to Mozzarella, although it has a very creamy center. When you cut into it, the cheese will ooze down into the pesto gnocchi. Delicious. And crowd pleasing. Comfort in each bite.

FAQs

What meat can I serve with Pesto Gnocchi?

As I mentioned above, this dish is filling enough on its own as a meatless main course. However, if you’d like to add some additional protein, I recommend blackened chicken, shrimp, or scallops. You can follow the instructions from these recipes but serve over pesto gnocchi instead: Blackened Chicken Pesto Pasta, Shrimp Scampi, Cajun Scallops

What should I serve alongside this dish?

If serving this dish for a date night or dinner party, try a fancy appetizer/hors d’oeuvres like Hot Cajun Crab Dip or Burrata Crostini to pair with pesto gnocchi. A great salad like this Radish Salad with Honey Mustard Vinaigrette is also the perfect match.

What wine pairs well with Pesto Gnocchi?

I recommend a crisp, dry white wine for serving with this recipe. Pinot Grigio or Sauvignon Blanc are perfect to balance the herbaceous taste of the basil pesto. If you’d prefer red, select a Pinot Noir or spicy Tempranillo. I do also enjoy a sparkling rose with homemade pesto.

Can I prepare this dish ahead of time?

Absolutely! You can make the basil pesto a couple days in advance and store in the refrigerator in an airtight container if you wish. The gnocchi can also be made ahead of time, just don’t boil it until you’re ready to serve. Store on a baking sheet lined with parchment paper. Space them out so they don’t stick together.

Storage Instructions

Store pesto gnocchi leftovers in an airtight container in the refrigerator for up to 3-4 days. Simply heat back up in the microwave prior to serving. Or eat it cold as a “pasta salad” of sorts. You can freeze uncooked gnocchi prior to boiling it. But I don’t recommend freezing after everything has been combined.

If you liked this recipe you might also enjoy…

Goat Cheese Gnocchi in Herb Butter Sauce Broccoli Pesto  Homemade Gnocchi Bolognese  Pesto Broccolini