5 from 9 votes

Easy Pesto Gnocchi (in 10 Minutes)!

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This simple & easy pesto gnocchi only takes 10 minutes and uses just 6 ingredients.
Prep time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
£1.86
Makes: 4
mains
Italian
Gnocchi with Charred Courgette, pesto gnocchi, Rocket Pesto Gnocchi
Freezable

Table of Contents

  1. Why you’ll love this recipe
  2. Ingredients
  3. How to make this recipe
  4. Top Tips
  5. Storage/ meal prep 

Why you’ll love this recipe

This pesto gnocchi recipe is everything you need in a delicious week-night dinner. It takes less than 10 minutes to make, it has so much flavour and requires minimal effort. 

The  gnocchi pesto can be made for meal prep as it reheats really well, or it can be served immediately to family/friends (this could be a dinner party show-off dish)!

There’s a slight twist with this pesto recipe as I use rocket/arugula, which creates a delicious peppery contrast that takes this recipe to the next level. 

Close up shot of pesto gnocchi

Ingredients

Basil 

The foundation of any pesto gnocchi is basil. Don’t skip out on using fresh basil here, as dried basil wouldn’t be the same! 

Cashews 

Pine nuts are super expensive, so I’ve opted for cashews. They provide the same nutty richness for half the price. 

Garlic 

Adjust the garlic level to your preference. Be wary that we aren’t really cooking the garlic though so it’s stronger than cooked garlic. 

Rocket 

The star of the show – it’s peppery, vibrantly green & adds a great volume to the pesto. My favourite pesto everrrrr. 

Extra virgin olive oil 

If you can, use extra virgin olive oil instead of standard olive oil for flavour. 

Parmesan 

Gnocchi with pesto needs to have parmesan within the sauce and also to top. Don’t skip out on this ingredient!

Lemon 

For freshness, to cut through all the rich flavours 

Veg of choice: courgette

You can serve with any veg that you love – I went for grilled courgette. 

Overhead shot of pesto gnocchi ingredients with courgettes

How to make this recipe

If you have time, soak cashews in hot water an hour before making your pesto.

Cashew nuts soaking in water in glass bowl

Add the courgette strips in batches on a lightly greased griddle pan (using the rapeseed oil) on a high heat.  Fry for approx 2 minutes on each side, until char lines appear on both sides of the courgette strips.

Roasted and charred courgette strips on a chopping board with a knife

Using a food processor, roughly blend the basil, garlic, rocket, soaked cashews and lemon juice until coarsely blended.

Basil in food processor with olive oil and parmesan in bowls

Add a splash of water, some salt and then add half of the parmesan and pulse a few times. Repeat until all the parmesan is combined.Add the extra virgin olive oil into the pesto to make a paste.

Pesto blended

Add the gnocchi to salted boiling water and cook according to the packet instructions. Reserve some of the starchy water before draining.

Add gnocchi to saucepan of boiling water

Combine the gnocchi and pesto in a saucepan with a big splash of starchy water. Add half of the charred courgette and stir until everything is incorporated and saucy. Finish with an optional extra sprinkle of parmesan, black pepper and the remaining charred courgettes to garnish.

Pesto mixed in pan with gnocchi and slices of charred courgette on top

Other pesto recipe ideas…

Easy Red Pesto Pasta

Broccoli Pesto Orzo

Spinach Pesto Gnocchi with Rocket

If you’re looking for a tomato based gnocchi dish, try out my Gnocchi alla Sorrentina 

Top Tips

  • To get the best pesto gnocchi, add the parmesan into the food processor after blending all of the other pesto ingredients together. This stops the parmesan from clumping together.
  • Freshly grate the parmesan rather than buying pre grated.
  • Use a food processor rather than a blender if you can. This gives us the right chunky texture in our pesto & requires less liquid to blend. If you only have a nutri-bullet style blender, you might have to add a couple of tbsp of water to blend. 

Pesto gnocchi in pan

Storage/ meal prep 

Can I reheat this recipe?

Absolutely! This pesto gnocchi recipe is great for meal prep as it reheats really well. Just pop in the microwave with a tbsp of water & reheat for 2 minutes on high. Stir & serve with a pinch of salt and pepper. 

Can I freeze this recipe?

Yes! I’d freeze into individual gnocchi meals, so that you can grab one portion at a time. To defrost, leave in the fridge overnight to thaw and follow the instructions above.

Close up shot of pesto gnocchi

 

Easy Pesto Gnocchi (in 10 Minutes)!

Print Pin It
5 from 9 votes
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
£1.86
mains
Italian
Gnocchi with Charred Courgette, pesto gnocchi, Rocket Pesto Gnocchi
Freezable
Servings: 4
This simple & easy pesto gnocchi only takes 10 minutes and uses just 6 ingredients.

Ingredients

  • 1 clove garlic, minced (£0.65/3)=(£0.22)
  • Handful of fresh basil (£0.50)
  • 50 g parmesan, finely grated (£1.70/3)=(£0.57)
  • 50 g cashews, soaked (£1.50/3)=(£0.50)
  • 60 g handful of rocket, plus remaining bag to serve (£0.60)
  • ½ lemon juiced (£0.25)
  • 1 kg 2 packs of gnocchi (£0.70x2)=(£1.40) (£0.70x2)=(£1.40)
  • Optional side: 2-3 courgettes cut into thick strips (thirds lengthways)

Cupboard Essentials

  • 3-4 tbsp extra virgin olive oil
  • ½ tbsp rapeseed oil
  • Salt & Pepper

Method

NOTE: If possible, soak the cashews in hot water 1 hour before cooking.

  • Roughly blend the basil, garlic, rocket, soaked cashews, lemon juice and extra virgin olive oil. Add some salt and then add half of the parmesan and pulse. Repeat until all the parmesan is combined.
  • Cook the gnocchi according to packet instructions. I added mine to salted boiling water and cooked for around 4 minutes. Reserve some of the starchy water before draining.
  • Combine the gnocchi and pesto with a big splash of starchy water. Serve with your veg of choice/ charred courgette/zucchini and enjoy with an extra sprinkle of parmesan.
  • If serving with charred courgette/zucchini:
  • Add the courgette strips into a lightly greased griddle pan (using the rapeseed oil) on a high heat.
  • Fry in batches until char lines appear on both sides of the courgette strips, approx 2 minutes on each side. Set aside.

Nutrition

Servings: 4 servings
Fat: 24g
Calories: 547kcal
Carbohydrates: 69g
Protein: 18g

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Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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