Pesto Gnocchi
Published Jun 18, 2025
This pesto gnocchi is a 15-minute meal or weeknight dinner that uses ready-made gnocchi, pesto, and a little Greek yogurt and broth to make it creamy.
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Make Pesto Gnocchi at Home
If my kids see gnocchi on a restaurant menu, they’re ordering it no question. Potatoes turned into pasta? Total win. And if that gnocchi comes with pesto sauce? Even better. They’ll clean their plates without me having to say a word. The combo of gnocchi with herby pesto is just one of those meals that gets a big chef’s kiss every time.
You can literally just heat pesto with gnocchi, but I like to doctor it up by making it creamy with some Greek yogurt, creating more sauce with chicken broth, and adding a touch more seasoning. It’s so simple and comes together in 15 minutes with store-bought pesto and store-bought gnocchi. But feel free to also make homemade pesto, too!
Happy Cooking!
– Yumna
Pesto Gnocchi Ingredients
- Gnocchi: You can usually find gnocchi in the dry pasta aisle, but some stores also carry it in the refrigerated or frozen section. Any variety will work for this recipe.
- Pesto: Homemade, store-bought, basil, or made with another herb—any pesto works!
- Chicken broth: If you’re vegetarian, use vegetable broth.
- Greek yogurt: Plain, full-fat yogurt is my go-to, but low-fat also works.
- Parmesan Cheese: You could also use Pecorino Romano.
- Spices: For this creamy pesto gnocchi, you’ll just need onion powder, salt, and black pepper.
How to Make Pesto Gnocchi
Pesto Gnocchi Recipe
Ingredients
- 1 (16-ounce) bag gnocchi
- ¾ cup low sodium chicken broth
- ½ cup pesto
- ¼ cup Greek yogurt
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese plus more for serving
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until al dente according to package directions.
- In a small bowl, whisk together broth, pesto, Greek yogurt, onion powder, salt, and pepper. Set aside..
- Heat a medium skillet over medium heat. Add the sauce, parmesan, and cooked gnocchi. Heat until warmed through and cheese is melty, about 3 minutes.
- Sprinkle with extra freshly grated parmesan cheese on top and serve immediately.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Variations
- Add vegetables. Frozen peas, cooked broccoli, sautéed greens, and sliced cherry tomatoes add as much or as little as you’d like!
- Add a protein. For a gnocchi with pesto with more oomph, add a cup or so of cooked, shredded rotisserie or roasted chicken. You could also top with Air Fryer shrimp!
Recipe Tips
- Cook the gnocchi to al dente. This is so it’s not mushy! Al dente pasta should have a little bite to it. I start testing the gnocchi a minute or two before the package says it’ll be done.
- Make sure to use salted water. This pesto gnocchi recipe tastes best when you use salted water to cook the pasta! The gnocchi absorbs some of the salty pasta water, making it taste even better.
- Stir the sauce while it heats. You want to avoid the yogurt splitting and the sauce separating, which is why I stir it often while it’s heating up!
- Don’t buy pre-shredded Parmesan. This usually has anti-caking agents added to it, which stops it from melting well. This is why I shred Parmesan myself for this creamy pesto gnocchi recipe.
Serving Ideas
FAQs
You can store this one pot gnocchi recipe in an airtight container in the fridge for up to 3 days. You can reheat the pasta on the stovetop, adding a little water as necessary to loosen the sauce, or in the microwave util warmed through.
You can use frozen gnocchi! I would just thaw it in the fridge first so it cooks quickly.
Yes, you can! This is delicious if you want the gnocchi crispy and not soft. Try roasting it at 425°F for 20 to 30 minutes.
