Easy 15 Minute Pesto Gnocchi with Vegetables Recipe

When you need a healthy dinner on the table in under 15 minutes, this One-Pan Pesto Gnocchi is the ultimate weeknight lifesaver. Packed with fresh green vegetables and tossed in a vibrant basil pesto, it’s a fast, flavorful way to upgrade your usual pasta night. Best of all? It uses just one pan, meaning minimal cleanup and more time to actually enjoy your evening

The Ultimate Way to Use Leftover Pesto

This recipe was born from a common weeknight dilemma: a half-empty jar of pesto in the fridge and zero time to cook.

I wanted a healthy, fast dinner that my family would actually eat without complaint. Enter one of the most useful recipes in my repertoire.

By pairing flavorful pesto with store bought gnocchi, you can transform a few pantry staples into a vibrant, veggie-packed meal. It’s the ultimate "emergency dinner" that tastes like you planned it for days.

Love gnocchi? You have to try my Quick and Easy Gnocchi with Corn and Tomatoes.

Why you will love this Recipe

5 Ingredients and 15 Minutes: This is the ultimate low effort high reward meal for when the calendar is full but you still want a nutritious dinner.

Store bought gnocchi is the hero here. Keep a pack on hand (either fresh or shelf stable in a pinch) and you are always dinner ready.

Cooking the vegetables and gnocchi together in one pot of salted water you save time on prep and even more time on the dishes.

If your family love Pesto it is a total lifesaver for getting kids to eat their greens. Have you tried my Chicken Mozzarella Sheet Pan Dinner? Or my Pesto Prosciutto Pasta? You can also make your own delicious and easy Kale Pesto Pasta or this Homemade Pesto with Almonds. Lastly if you enjoy these flavors, try this Pesto Mayo Sauce - it goes with everything!

Pesto Gnocchi Ingredients

Gnocchi - These dumplings are such a great alternative to pasta. Whether you grab the fresh kind from the refrigerated aisle or keep the shelf-stable vacuum packs in your pantry, these pillowy dumplings are the ultimate "emergency" ingredient and so useful.

Pesto - A high-quality store-bought jar is a massive time-saver here, but check the ingredients for extra virgin olive oil and pine nuts to ensure you're getting the most vibrant, punchy flavor.

Broccoli - Cutting these into very small, bite-sized florets is the secret to ensuring they cook through in the exact same time it takes for the gnocchi to reach perfection.

Frozen Peas - There is no need to defrost these beforehand; their tiny size means they'll flash-cook in the boiling water in under sixty seconds while keeping their bright green pop.

Sea Salt - Don't be shy with the salt in your boiling water because gnocchi is quite dense and this is your only real opportunity to season the pasta from the inside out.

Parmesan Cheese - Always grate this fresh from a block if you can, as the pre-shredded stuff is coated in potato starch which can prevent it from melting into that silky, cohesive sauce we want.

Black Pepper - A heavy hand of freshly cracked pepper right at the end cuts through the richness of the basil and oil, giving the whole dish a much-needed zing.

How to make Gnochi Pesto - Step by Step

The full instructions are given in the recipe card below.

Start by bringing a large pot of heavily salted water to a rolling boil. While the water heats, chop the broccoli into small, bite-sized florets so they cook as fast as the pasta.

Drop the gnocchi and broccoli into the boiling water together. These cook quickly—usually in just two to three minutes—so stay close.

Once the gnocchi start bobbing to the surface, toss in the frozen peas for the final sixty seconds to lock in their bright green color.

Drain the mix into a colander, but keep a splash of the starchy cooking water in the pot to help the sauce emulsify.

Return the gnocchi and veg to the warm pot and stir in the pesto and parmesan.

The residual heat will melt the cheese and thin the pesto into a silky sauce that coats every nook and cranny. Give it a final toss and serve immediately while it's hot and creamy.

Pro Tips for Making this easy dinner

• Don't overcook the gnocchi. They turn soggy quickly so have your colander ready in the sink and drain them the second they float to the surface (this shows they are done).

• Save the pasta water. Keeping half a cup of the starchy cooking liquid is the best way to thin out the pesto and create a silky sauce that actually sticks to the gnocchi.

• Try Trader Joes Gnocchi. If you are near a store their gnocchi is both budget friendly and high quality for this specific recipe.

• If you're looking for other fast and easy Italian inspired recipes for dinner have you tried:
  • Easy French Onion Pasta Soup - cheesy comfort food!
  • Easy Pasta Arrabiata - make it as spicy as you like
  • Penne Napoli - the easiest pasta sauce you'll ever make
  • Penne Pomodoro - homemade pasta sauce with no chopping required

Variations for this Gnocchi pesto recipe

• This flavorful meal is super flexible. You can make it with any fresh veggies you have on hand. Other alternatives which would work well are corn, edamame beans, green beans, and asparagus.

• Try stirring in some spinach or finely chopped kale to boost those veggies!

• You can also add cherry tomatoes, sun-dried tomatoes or even tomato sauce.

• To make a creamy pesto sauce, just add a splash of heavy cream.

• Fresh basil leaves are always a great addition if you happen to have them.

• Since most petso recipes contain pine nuts and parmesan cheese you can also use these to garnish the dish for some extra flair.

How To Serve quick pesto gnocchi

This really is a one pot meal in itself and one of my family'a all time favorites. A simple Green Salad dressed with lemon and extra virgin olive oil always goes well with gnocchi. I also love to use balsamic dressing on salad with pesto - the sweetness is a lovely balance to the herby flavor.

If you want to add another veggie side this goes well with easy Buttered Lemon Kale.

How to Store

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Optional: stir through a little additional olive oil to prevent the dish

How to Reheat

To bring back that silky texture, avoid the microwave if possible, as it can make the gnocchi rubbery. Instead, reheat in a skillet over medium-low heat with a splash of water or an extra teaspoon of pesto to loosen the sauce. If you do use a microwave, cover the dish and use short 30-second bursts, stirring in between.

Freezing

I don’t recommend freezing this dish once it’s cooked. Cooked gnocchi tends to become mushy and lose its pillowy texture when thawed, and the basil in the pesto can turn quite dark. Since this recipe only takes 15 minutes from start to finish, it's best enjoyed fresh!

Frequently Asked Questions

What is Gnocchi?

Gnocchi is a type of Italian pasta you can find in the pasta aisle. You can get different kinds of gnocchi but they are most commonly made of cooked mashed potatoes, flour and eggs.

Some gnocchi recipes also add ricotta cheese to the dough. You can make gnocchi at home - it is a very fun project but can be time consuming. For speed and convenience I used shop bought gnocchi from my local grocery store.

Can I use cauliflower gnocchi for this?

Yes! If you are using the popular frozen cauliflower gnocchi (like the Trader Joe’s version), I recommend roasting or pan-searing it first rather than boiling. Frozen cauliflower gnocchi can get very gummy if boiled, so cook it according to the package instructions until crisp, then toss with the pesto and veggies.

Is gnocchi pasta or potato?

Technically, gnocchi are dumplings. While they are often served in place of pasta, most traditional recipes (and the shelf-stable ones used here) are made primarily of cooked mashed potatoes and flour.

How do I stop my gnocchi from sticking together?

The best way to prevent sticking is to use a large enough pot with plenty of water. Once you drain them, toss them with the pesto immediately. The oil in the pesto acts as a natural lubricant to keep the gnocchi separate and pillowy.

Can I make this vegan?

Easily! Just ensure your store-bought pesto is a dairy-free variety (many brands now offer this) and swap the parmesan cheese for a sprinkle of nutritional yeast or a vegan parmesan alternative. The gnocchi itself is usually vegan, but always double-check the label for egg or milk powder.

Pin This Super Green Gnocchi with Pea, Pesto & Broccoli Recipe For Later

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