Easy Pesto Gnocchi with Peas and Basil
Learn how to make Easy Pesto Gnocchi with Peas and Basil in just 20 minutes. This quick and delicious recipe is perfect for a weeknight dinner or a simple lunch. Great for anyone looking for a tasty vegetarian meal with gnocchi and fresh pesto.
If you’re a gnocchi fan, why not give these a try? The quick and easy gnocchi recipe with pesto and zucchini is perfect for weeknight dinners, while this pesto shrimp gnocchi with fresh basil and garlic adds a delightful twist. Both dishes are under 30 minutes and are sure to become a family favourite.
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Watch Us Make The Recipe
What are Gnocchi?
Gnocchi are soft, dumpling-like pasta made primarily from potatoes, flour, and sometimes eggs. They have a light, airy texture and a subtle, earthy taste. Typically, gnocchi are boiled until they float to the surface and then can be served with a variety of sauces, from simple butter and sage to rich tomato or creamy sauces. They can be store-bought or homemade, and are known for being a versatile and comforting option in many dishes.
Why you’ll love it
This easy pesto gnocchi with peas and basil is a breeze to make and packed with flavour. With just a few simple ingredients, it comes together quickly, making it perfect for busy weeknights. The fresh basil and peas enhance the pesto sauce, adding a delightful touch without extra hassle. Plus, everything cooks in one pan, so you get a tasty meal with fewer dishes to clean up afterwards!
What you’ll need
- Store-bought gnocchi – Quick and convenient, perfect for a speedy meal. I usually pick up a good-quality brand from the pasta aisle.
- Eggs – Add protein to the dish, used to make omelette.
- Peas – Fresh or frozen, they bring a sweet taste and bright colour to the dish.
- Fresh basil leaves – Use these to garnish for an aromatic touch.
- Grated Parmesan cheese – Adds a savoury finish. Grating it yourself gives the best results.
- Pesto sauce – The key to a tasty dish; pick a high-quality pesto that you enjoy.
- Extra-virgin olive oil – Adds depth and helps in cooking. Choose a good-quality oil for the best results.
- Salt and pepper – Essential for seasoning and improving the dish. Adjust to taste.
Substitutions
- Eggs: Swap with cooked chicken, prawns, or mushrooms for added protein. For a vegan option, use tofu.
- Peas: If peas aren’t available, try corn or chopped spinach instead.
- Fresh basil leaves: Substitute with dried basil (use about 1/3 of the amount), or use parsley or cilantro.
- Grated Parmesan cheese: For a dairy-free option, use nutritional yeast or vegan Parmesan.
- Pesto sauce: Make a quick alternative by blending basil, garlic, olive oil, and nuts like pine nuts or walnuts.
- Extra-virgin olive oil: Use vegetable oil or canola oil as substitutes. For a richer flavor, try avocado oil.
Pro Tips
Use Quality Pesto – Since pesto is the main flavour in this dish, choose a high-quality pesto that you like. A good pesto will make a big difference in the overall taste of the gnocchi.
Cook Gnocchi Al Dente – Boil the gnocchi until they are just cooked through and have a slight bite to them. Overcooking can make them mushy, so keep an eye on them as they cook.
Add Peas at the Right Time – If using frozen peas, add them towards the end of cooking to keep their vibrant colour and sweet taste. Fresh peas can be added slightly earlier, but be careful not to overcook them.
How to make Gnocchi from scratch
Making gnocchi from scratch can be a rewarding culinary adventure. Here’s a step-by-step guide on how to make gnocchi:
Ingredients
- 2 pounds (900g) potatoes (preferably starchy varieties like Russet or Yukon Gold)
- 1 1/2 cups (180g) all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 large egg
Instructions
Cook the Potatoes: Boil the potatoes with skins on for 15-20 minutes until tender. Test with a fork. Avoid overcooking to prevent excess water.
Peel and Mash: Drain and cool the potatoes, then peel. Mash until smooth using a ricer, food mill, or potato masher.
Prepare the Dough: On a flat surface or in a bowl, make a well in the mashed potatoes. Add flour, salt, and an egg. Mix gently until a soft, slightly sticky dough forms. Avoid overmixing.
Shape the Gnocchi: Roll the dough into 1/2-inch ropes, cut into 1-inch pieces. Dust with flour.
Optional: Create Ridges: Use a gnocchi board or fork to press and roll each piece for traditional ridges.
Boil the Gnocchi: Cook in boiling salted water until they float, about 2-3 minutes, then an extra 30 seconds.
Serve: Remove with a slotted spoon, drain, and toss with your favourite sauce. Garnish with Parmesan and fresh herbs if desired.
Note: If you want to make a larger batch of gnocchi, you can scale the recipe accordingly. Also, keep in mind that the amount of flour needed can vary based on the moisture content of the potatoes, so it’s essential to adjust accordingly
Quick Homemade Pesto Recipe
Ingredients:
- 2 cups fresh basil leaves
- 1/2 cup pine nuts (or other nuts)
- 1/2 cup grated Parmesan cheese
- 2-3 cloves garlic
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Instructions:
- Blend: In a food processor, combine basil, nuts, Parmesan, and garlic. Pulse until finely chopped.
- Add Oil: With the processor running, slowly drizzle in olive oil until smooth.
- Season: Taste and add salt and pepper as needed.
Store: Keep in the fridge for up to a week or freeze for longer storage. Enjoy with pasta or as a dip!
Variations
Pesto Gnocchi with Sun-Dried Tomatoes and Spinach – Add chopped sun-dried tomatoes and fresh spinach to the dish for extra flavor and color.
Creamy Pesto Gnocchi with Mushrooms and Cherry Tomatoes – Mix in sautéed mushrooms and cherry tomatoes for a hearty meal.
Lemon Pesto Gnocchi with Asparagus and Parmesan – Incorporate lemon zest and roasted asparagus for a fresh twist and sprinkle with extra Parmesan cheese.
Spicy Pesto Gnocchi with Red Pepper Flakes and Broccoli – Add a bit of heat with red pepper flakes and toss in some steamed broccoli for a crunchy texture.
Pesto Gnocchi with Artichokes and Kalamata Olives – Include artichoke hearts and sliced Kalamata olives for a Mediterranean flair.
Gnocchi with Pesto, Peas, and Roasted Butternut Squash – Mix in roasted butternut squash for a sweet and savoury combination.
Pesto Gnocchi with Bacon and Caramelized Onions – Add crispy bacon bits and caramelized onions.
Storage
Gnocchi are best enjoyed fresh as they can become dense when stored.
FAQs
Can I use homemade gnocchi instead of store-bought? Yes, homemade gnocchi works great in this recipe. Just ensure it’s cooked properly before adding it to the pesto sauce.
What if I don’t have fresh basil? You can use dried basil (about 1/3 of the amount) or substitute with parsley or cilantro.
Can I make this recipe vegan? Yes, use tofu instead of eggs, and choose nutritional yeast or vegan Parmesan instead of regular cheese.
How can I adjust the thickness of the pesto sauce? If the pesto is too thick, thin it with a little pasta water or extra olive oil until you reach your desired consistency.
Can I use frozen peas? Yes, just add them directly to the pan without thawing. They’ll cook quickly along with the gnocchi.
What should I do if the gnocchi sticks together? To prevent sticking, stir the gnocchi gently and ensure there’s enough space in the pan. Adding a splash of pasta water can also help.
What kind of sauce goes well with gnocchi? Gnocchi pairs well with a variety of sauces, including marinara, brown butter sage, Alfredo, and of course, pesto.
Are gnocchi healthier than pasta? Gnocchi and pasta have similar nutritional profiles, but gnocchi is often made with potatoes, which adds some extra nutrients. However, the healthiness largely depends on the overall meal composition and portion sizes.
What is pesto gnocchi made of? Pesto gnocchi is made with gnocchi (potato or flour dumplings), pesto sauce (a blend of basil, garlic, pine nuts, Parmesan cheese, and olive oil), and often includes additional ingredients like peas or vegetables.
What to eat with pesto gnocchi? Pesto gnocchi pairs well with a simple green salad, roasted vegetables, or a side of garlic bread. For added protein, consider serving it with grilled chicken or sautéed shrimp.
More easy Italian recipes
- Tuna, caper & chilli spaghetti recipe
- Gnocchi made easy with Pesto and Zucchini
- Easy Pancetta and Zucchini Pasta
- How to make Italian Focaccia Bread
- Vegan Lentil Soup
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Easy Pesto Gnocchi with Peas and Basil
Equipment
- Large pot: A pot with a lid to cook the gnocchi and peas. Choose a pot that is large enough to comfortably hold the gnocchi and peas with room to stir.
- Wooden spoon or spatula: Useful for stirring the gnocchi, peas, and sauce while cooking.
- pan
Ingredients
- 1 pound 450g store-bought gnocchi
- 2 eggs
- 1 cup fresh or frozen peas
- Fresh basil leaves to garnish
- Grated Parmesan cheese to garnish
- Pesto sauce
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Instructions
- In a small bowl, beat the eggs with a fork until well combined.2 eggs
- Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat. Add the beaten eggs to the pan and cook, stirring occasionally, until light and fluffy. Use a wooden spoon or spatula to break the eggs into small pieces. This should take about 2-3 minutes.2 tablespoons extra-virgin olive oil
- Add the pesto sauce to the pan with the eggs and cook over low heat for 2 minutes, stirring gently to combine the flavors.Pesto sauce
- Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions until they float to the surface, usually about 2-3 minutes. Add the peas to the boiling water during the last 2 minutes of cooking time. Drain the gnocchi and peas, then transfer them to the pan with the pesto and eggs. Stir gently to coat the gnocchi and peas with the pesto sauce.1 pound 450g store-bought gnocchi, 1 cup fresh or frozen peas
- Taste the gnocchi and peas mixture and season with salt and pepper as needed. Adjust the amount of pesto sauce according to your preference for flavor. You can add more pesto if you prefer a stronger taste.Salt and pepper to taste
- Garnish the pesto gnocchi and peas with freshly grated Parmesan cheese and torn basil leaves. The Parmesan cheese adds a savory kick while the basil leaves provide a fresh, herbaceous flavor.
- Serve the pesto gnocchi and peas in individual serving plates. Garnish each plate with additional fresh basil leaves and a sprinkle of grated Parmesan cheese. If desired, drizzle a little extra olive oil on top for added richness. Serve the dish hot and enjoy the delicious combination of flavors!Grated Parmesan cheese
- Note: You can also add some sautéed cherry tomatoes or roasted pine nuts for extra texture and flavor. Feel free to customize the recipe to your liking by adding any other ingredients you enjoy with gnocchi and pesto.Fresh basil leaves
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Notes
- Gnocchi Cooking: If using frozen gnocchi, follow the package instructions for cooking times. Fresh gnocchi typically cooks faster, so keep an eye on it.
- Pesto Sauce: If the pesto sauce is too thick, you can thin it with a little bit of pasta water or extra olive oil to reach your desired consistency.
- Fresh Basil: Add fresh basil leaves at the end of cooking to maintain their vibrant flavor and color. You can also save a few leaves for garnish.
- Adjusting Seasoning: Taste and adjust the seasoning with salt and pepper as needed. Depending on the pesto’s saltiness, you might need to add more or less.
- Cheese: For a more intense cheesy flavor, consider adding extra grated Parmesan or mixing it into the pesto sauce.
- Serving: Serve the dish immediately for the best texture and flavor. Garnish with additional Parmesan and fresh basil leaves just before serving.
- One-Pan Tip: To minimize cleanup, cook the gnocchi directly in the same pan you use for the sauce. This allows the gnocchi to absorb some of the sauce’s flavor.
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