This easy pesto gnocchi recipe is the perfect dinner for busy weeknights. It comes together in only 15 minutes and it’s packed with Italian flavors!
Why This Recipe Works
If you love Italian food, this is the perfect recipe for you! I just love this easy combination of crispy pan-fried gnocchi, vegan pesto, sun-dried tomatoes, artichokes, cherry tomatoes, and arugula.
And I love how easy the preparation of this dish is! All you have to do is pan-fry the gnocchi and cut up the rest of the ingredients. Then combine everything in a large bowl, add the arugula (or baby spinach for those who don’t like arugula), and you’re good to go.
I pan-fried the gnocchi for this recipe and I don’t recommend boiling them. It makes such a difference! While boiled gnocchi can sometimes be a bit heavy and even slimy, pan-fried gnocchi are super crispy on the outside and light and fluffy on the inside.
You could either eat the pesto gnocchi warm directly after putting everything together or place it in the fridge for a while and serve it as a salad. It’s delicious both ways!
What Goes Into This Recipe
- Gnocchi – I usually use refrigerated gnocchi, but the recipe also works with shelf-stable gnocchi (you can find them in the pasta aisle). Make sure they’re vegan as some brands use eggs.
- Pesto – I used store-bought vegan pesto rosso with sun-dried tomatoes.
- Artichokes – artichoke hearts in oil.
- Tomatoes – cherry tomatoes.
- Arugula – if you don’t like arugula, replace it with baby spinach.
- Pine Nuts
- Basil – generously use fresh basil.
How To Make This Recipe
1. Step: Heat some olive oil in a large pan over medium heat. Add the gnocchi and cook for 10 minutes. Stir every few minutes.
2. Step: Roughly chop the artichoke hearts and the sun-dried tomatoes. Cut the cherry tomatoes into halves.
3. Step: Place everything in a large bowl and stir carefully.
- Make sure to use a large pan, so you can spread out the gnocchi in a single layer. You don’t want the pan to be overcrowded. Otherwise the gnocchi will take much longer and won’t become as crispy.
- I don’t recommend boiling the gnocchi for this recipe. It makes such a difference!
- If you’re not a fan of arugula, you could use baby spinach instead.
How Long Do The Pesto Gnocchi Last?
Stored in an airtight container, this dish will last up to 2 days in the fridge.
What Kind Of Gnocchi Should I Use?
I like to use refrigerated fresh gnocchi for this recipe. However, the recipe also works with shelf-stable gnocchi. You can usually find them in the pasta aisle.
I also like to use sweet potato gnocchi for a change.
- Baked Gnocchi
- Arugula Pesto
- Vegan Gnocchi with Spinach and Tomatoes
- Mushroom Gnocchi with Broccoli
- Spinach Artichoke Gnocchi
- Vegan Pesto
- Pesto Pasta Salad
I Love To Hear From You!
I hope you like this pesto gnocchi recipe as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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- 17.5 oz store-bought gnocchi (either refrigerated or shelf-stable gnocchi)
- 4 tablespoons vegan pesto rosso
- 10 sun-dried tomatoes in oil
- 10 artichoke hearts in oil
- 2 cups cherry tomatoes
- 4 oz arugula or baby spinach
- 4 tablespoons pine nuts
- 2 handful fresh basil
- Heat some olive oil in a large pan over medium heat. Add the gnocchi and cook for 10 minutes. Stir every few minutes.
- Roughly chop the artichoke hearts and the sun-dried tomatoes. Cut the cherry tomatoes into halves.
- Place everything in a large bowl and stir carefully.
- Make sure to use a large pan, so you can spread out the gnocchi in a single layer. You don't want the pan to be overcrowded. Otherwise the gnocchi will take much longer and won't become as crispy.
- I don't recommend boiling the gnocchi for this recipe. It makes such a difference!
- If you're not a fan of arugula, you could use baby spinach instead.
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