This creamy pesto gnocchi is ready in under 10 minutes. It’s quick, easy, and a delightful, meatless main or side dish. Plus, with just 5 ingredients (excluding salt and pepper), it’s perfect for busy weeknights or school lunch boxes.
About this Pesto Gnocchi recipe
I’m a big fan of quick and easy recipes for school lunches, and this one is definitely a favourite. I follow the almost the same method to whip up a creamy pesto pasta, and my kids absolutely love it.
What’s fantastic about this recipe is that it takes just about 10 minutes, and you can find all the ingredients easily in any supermarket. It’s a versatile recipe too. Incase you’re missing an ingredient or want to switch things up, it’s a breeze to accommodate. Whether you’re a beginner or a student searching for an easy recipe, I can confidently say this is one of the easiest.
This recipe uses sundried tomatoes in oil, so there’s no need for a separate addition of olive oil. Plus, it adds a ton of flavour to the pesto gnocchi.
You can easily make this potato pesto gnocchi ahead and reheat just before serving. I find it as a convenient option for festive occasions.
Sundried Tomatoes in Oil: I start with sundried tomatoes packed in oil for that rich, tangy flavour. Easily available at grocery stores in the UK. Alternatively you can also use oven dried tomatoes along with 2 tsp oil in the recipe.
Gnocchi: Potato Gnocchi is made with mashed potato and flour combined to make a dumpling. I prefer using the potato gnocchi (find it in the fridge section). It is the star ingredient and brings a hearty texture to the dish. You can also sub with shelf-stable gnocchi (find it in the pasta aisle).
Garlic: Don’t hold back on garlic! One or two cloves add a bold, flavourful kick to the pesto gnocchi.
Basil Pesto: For the pesto base, I either use a homemade batch of basil pesto or opt for a convenient store-bought option. I use Sacla brand of Organic vegetarian basil pesto or vegan pesto. Flexibility is key!
Cream: To achieve creamy perfection, I choose double cream with a 48% fat content. You can substitute it with heavy cream (36-38% fat) and add some cheese for richness.
Salt & Pepper: Season with salt and pepper to taste—simple but crucial for balancing the flavors.
Toppings (Optional): I love finishing it off with cheddar cheese and a sprinkle of chilli flakes for an extra layer of goodness. But feel free to customise based on your preferences!
How to make Creamy Pesto Gnocchi with Sun dried tomatoes?-Step by Step:
The recipe is simple and straightforward. Cook the Gnocchi to packed instructions – it takes just 2-3 minutes.
Start by chopping the sundried tomatoes in oil and adding them to a pan along with garlic. Sauté briefly to infuse flavours.
Next, add pesto and cream, stir to combine. Finally, add gnocchi, season with salt and pepper, mix well, and enjoy. I also like to add a bit of grated cheddar and chilli flakes, but that’s completely optional.
If you find the Gnocchi sauce thickening up as it cools, add a splash of water to combine while reheating.
Pesto Gnocchi Variations:
Nuts: Try adding pine nuts along with your garlic. It gives a delicious crunch.
Pasta: Instead of gnocchi, try cheese tortellini, ravioli, or any other pasta. The recipe is delicious.
Pesto: For a change, use coriander pesto instead of basil.
Protein: Try adding chopped vegan sausages or tofu for protein.
Greens: Add finely chopped greens like spinach along with the gnocchi.
Oil: Add a drizzle of basil oil or chilli oil for extra basil goodness.
If you find the sauce is too thick or creamy to your liking, add a splash of water or vegetable stock to thin it out.
To make One pan creamy gnocchi use shelf gnocchi that can be cooked along with the sauce. These gnocchis are available in the pasta section.
To store any leftovers, place the cooled gnocchi in an airtight container in the fridge for up to 3 days. For reheating, microwave for 2-3 minutes, until thoroughly heated, stirring halfway through. If the basil cream sauce is thick, add a splash of water or vegetable stock during reheating.
I do not recommend freezing the leftover pesto gnocchi.
More easy Vegetarian school lunch box recipes ( to carry in a thermos)
10 minutes Pesto Gnocchi recipe below
- 450 g potato gnocchi
- 3 tbsp basil pesto
- ¼ cup sun-dried tomatoes in oil chopped
- ⅔ ml double cream 150ml
- 2 cloves garlic minced
- salt and pepper to taste
- Optional Toppings: cheddar cheese, chilli flakes, basil oil
- Heat a pot of salted water and add the gnocchi. Cook the gnocchi according to the package instructions. Drain and set aside.
- Heat a pan and add the sun-dried tomatoes in oil and minced garlic. Sauté for 30 seconds.
- Add the pesto, cream, and stir to combine. If you like it less creamy, add a splash of water or stock.
- Add the cooked and drained gnocchi, salt, and pepper to taste. Mix everything together.
- Serve warm. For added flavour, top it with cheddar cheese, a sprinkle of chilli flakes and a drizzle of basil oil before serving.