Ready for the ultimate healthy summer comfort food? This Pesto Gnocchi recipe is full of bright, summer flavors that really take dinner up a notch! Potato gnocchi cooked to perfection, then mixed into a creamy sauce made with kale pesto (or any pesto), fresh lemon juice, milk of choice, and parmesan cheese. Add salt and pepper to taste, then top it with chopped walnuts and fried onions for that delicious comforting crunch!
You’re going to LOVE this easy, wholesome recipe!
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In This Post
Ingredients for Gnocchi Pesto
Here’s what you’ll need for this Gnocchi Pesto recipe:
Potato Gnocchi – This potato gnocchi is one of my favorites for pesto recipes!
Pesto – Kale pesto, spinach pesto, or store-bought basil pesto are all delicious options. I love making my own kale pesto and keeping it frozen or refrigerated for quick and easy pesto gnocchi!
Lemon Juice – Freshly squeezed lemon juice adds a bright summer flavor to this recipe!
Milk – Your choice of milk, but make sure that it isn’t sweetened. Regular cow’s milk and unsweetened cashew milk are the best options, but almond, soy, or any unsweetened/unflavored plant-based milk is a great option!
Parmesan – Grated parmesan adds a creamy, cheesy flavor that’s unlike any other!
Salt/Pepper – Add salt and pepper to taste as you make this recipe.
Chopped Walnuts – Optional, but chopped walnuts add healthy nutrition and a delicious crunch.
Fried Onions – Want to really take this to the next level? Add crispy fried onions for a delicious comfort food topping!
How to Make Pesto Gnocchi
It only takes 20 minutes to make this easy pesto gnocchi! Here’s how to put it together in no time:
- Bring water to a boil and cook the gnocchi, drain and set aside.
- Whisk the pesto, lemon juice, milk, salt, and pepper in a saute pan or large skillet over medium heat until it thickens.
- Add the parmesan and cooked potato gnocchi to the pesto sauce.
- Remove from heat, add toppings or protein of choice, and enjoy!
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Tips for Success
- If the sauce seems too thin, continue to cook it until it thickens.
- Still too thin? Whisk in 1 Tablespoon of flour.
- If the sauce is too thick after cooking, add more milk 1 Tablespoon at a time until you achieve the desired consistency.
The BEST Pesto for Gnocchi Recipes
Any type of pesto works great in gnocchi recipes! Kale pesto, spinach pesto, and homemade or store-bought pesto are all delicious options.
What to Serve With Pesto Gnocchi
- Crispy Air Fryer Zucchini
- Dairy-Free Tuscan Chicken
- Easy Lemon Garlic Shrimp
- Roasted Brussels Sprouts With Goat Cheese
- Roasted Asparagus
- Easy Quinoa Salad With Feta Cheese
- Apricot Mozzarella Stuffed Chicken Recipe
- Air Fryer Crispy Brussels Sprouts & Bacon
RELATED: 25 Ideas for What to Serve With Stuffed Peppers
Refrigerating Cooked Gnocchi
Have leftovers? Want to meal prep this recipe? You can refrigerate gnocchi pesto in an airtight container for 3-5 days!
More Healthy Dinner Recipes You’ll Love
- Sun-Dried Tomato Chicken Pasta
- Lemon Garlic Eggplant Mushroom Orzo
- Creamy Salmon Pasta Recipe
- 10-Minute Avocado Pasta Sauce
- Spinach Pesto Goat Cheese Individual Pizzas
- Chicken Pesto Pasta Bake
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Lemon Pesto Gnocchi
Equipment
Ingredients
- 16 ounces uncooked potato gnocchi
- 1/3 cup kale pesto (or any pesto)
- 1/2 medium lemon, juiced
- 1/3 cup milk
- salt/pepper (to taste)
- 1/2 cup grated parmesan
- 1/4 cup chopped walnuts (optional, for topping)
- 1/4 cup fried onions (optional, for topping)
Instructions
- Cook the potato gnocchi according to package directions.
- Drain and set aside.
- Heat up the pesto, lemon juice, milk, salt, and pepper in a large saute pan over medium-high heat.
- Whisk while cooking for about 3-5 minutes, or until the sauce begins to slightly thicken.
- Lower the heat and add the gnocchi to the pan, coating evenly with the sauce.
- Add in the parmesan and stir until melted.
- Remove from heat and top with crushed walnuts and fried onions (optional).
- Serve and enjoy!
Video
Notes
- If the sauce seems too thin, continue to cook it until it thickens.
- Still too thin? Whisk in 1 Tablespoon of flour.
- If the sauce is too thick after cooking, add more milk 1 Tablespoon at a time until you achieve the desired consistency.
Freya says:
So yummy, I replaced the Parmesan with vegan parm and it worked so well!
Katie Crenshaw says:
Loved the flavors of the lemon and pesto on the gnocchi.It turned out creamy and delicious! So good!
Amanda says:
This was such a wonderful meal! The kale pesto added such a fresh flavor with the bright lemon that’s perfect for summer.
Tristin says:
Loved how quickly this came together and it was super flavorful!! Where has this recipe been all my life??
Sharon says:
This gnocchi recipe is so delicious and vibrant with kale pesto and zesty lemon. The perfect summer dish.
Natalie says:
My picky eaters loved it! It’s healthy, simple to prepare and delicious. Your lemon pesto gnocchi going to my favorites, thanks!
LaKita says:
This lemon pesto gnoochi is so flavorful and delicious! It was so simple to make and came together in minutes.
veenaazmanov says:
Looks creamy and your recipe sounds easy and quick to make too. Definitely a healthy and Happy Meal too
Joan BBQ says:
Delicious one. .
I love the fact that leftovers can be preserved for about 5 days.
Amanda Mason says:
What a delicious dinner this was! We devoured this dish! IT was easy to make and everyone loved it. This will be a staple dish in our house moving forward!
Heather Perine says:
Have some gnocchi in the freezer… can’t wait to whip this up! Looks delicious!