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pesto gnocchi with tomatoes, artichokes, and arugula in a white bowl with a wooden spoon
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Pesto Gnocchi

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! 
Course Main Course
Cuisine American, Italian
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 447kcal
Author Sina

Ingredients

  • 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

Instructions

  • 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. 

Notes

  • 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.

Nutrition

Calories: 447kcal | Carbohydrates: 59g | Protein: 10g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 1003mg | Potassium: 447mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2361IU | Vitamin C: 52mg | Calcium: 121mg | Iron: 7mg