Budget Basil Pesto Gnocchi
When you need dinner in 15 minutes, this is the shortcut.
This is the dinner to make when you are tired, hungry, and do not want to think. Shelf-stable gnocchi cooks in minutes, and pesto does most of the work, so you get a real dinner without chopping a pile of vegetables or babysitting a pan. It is best for nights when you want something warm and filling fast, especially if you already have a jar of basil pesto in the fridge. Expect cozy, herby pasta-bowl energy rather than a fancy restaurant plate. It is simple on purpose, but still feels like an actual meal.
Ingredients
- 16 oz gnocchi — Shelf-stable or refrigerated
- 1 cup basil pesto — Store-bought or homemade
- 2 tbsp olive oil — Helps the gnocchi brown
- 0.25 cup grated Parmesan — Optional but good for serving
- 0.25 cup reserved pasta water — Use as needed to loosen the sauce
- 1 pinch salt — Only if your pesto needs it
Method
- 1 Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float, about 2 to 3 minutes. Reserve 1/4 cup of the cooking water, then drain.
- 2 Heat the olive oil in a large skillet over medium-high heat. Add the drained gnocchi and cook for 3 to 5 minutes, stirring occasionally, until lightly browned.
- 3 Lower the heat to medium. Add the pesto and a splash of reserved pasta water, then toss until the gnocchi is evenly coated and glossy.
- 4 Serve right away with Parmesan on top, if using.
Variations
- Vegetarian swap — Use a dairy-free pesto and skip the Parmesan, or finish with nutritional yeast if you want a cheesy note.
- Faster swap — Skip browning the gnocchi and just boil, drain, and toss with warmed pesto and a little pasta water.
- Substitutions — Swap Parmesan for pecorino, add a handful of baby spinach at the end, or use gnocchi made with cauliflower or sweet potato if that is what you have.
Notes
If your pesto is thick, add the reserved pasta water a little at a time until the sauce clings instead of looking dry. Store leftovers in the fridge for up to 2 days; reheat with a splash of water in a skillet.
Equipment that helps
- Large pot — Gives the gnocchi room to cook quickly and evenly.
- Large skillet — Lets you brown the gnocchi so the dish tastes fuller with very little effort.
- Colander — Makes draining the gnocchi fast so you can get dinner on the table sooner.
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