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If you’re looking for a cozy side dish that pairs with just about anything, this creamy pesto gnocchi delivers. It’s rich, flavorful, and comes together in minutes, making it just as suitable for busy nights or for entertaining.
When my kids were younger, they never liked gnocchi’s texture, but as they got older, they came to love how delicious it could be. This Pesto gnocchi is one of my favorite side dishes and can be ready in just 30 minutes. It goes well with many main courses like this grilled lemon garlic chicken or this Mediterranean Baked Salmon.
Recipe Overview
Ingredients needed
Below is a list of the ingredients you will need to make this creamy pesto gnocchi side dish. Full measurements are listed in the recipe card below.
- Oil: I used olive oil but you can also use avocado oil
- Red bell pepper: Any other color peppers will work, but I like red.
- Fresh garlic cloves: Use fresh and not garlic powder unless in a pinch.
- Low-sodium chicken broth: Or you can use vegetable broth.
- Pesto: I always have my homemade pesto recipe on hand, but you can use store-bought.
- Zest and juice of 1 organic lemon
- Fresh gnocchi: Get these from the fridge section; they are usually pre-cooked and frozen.
- Full-fat Greek yogurt: can be swapped for sour cream or half-and-half.
- Kosher salt and pepper
- Shaved Parmesan cheese: Shave your own or get store-bought.
- Optional: Fresh basil leaves
How to make pesto gnocchi
Heat the oil in a large pan over medium-high heat. Add the pepper and saute until it starts to brown. Add the garlic and cook for 20 seconds.
Stir in the broth, pesto, lemon zest, and juice. Bring the sauce to a boil. Add in the gnocchi and cook, stirring frequently, for 2-3 minutes, until just tender.
Remove from the heat and stir in the yogurt, and season with salt and pepper to your taste, if needed.
I like to stir in some fresh basil leaves to enhance the basil flavor, but it’s up to you. Serve with parmesan cheese and enjoy!
Recipe notes and Variations
- You can add more veggies if you like. Something like zucchini or mushrooms, arugula, cherry tomatoes, or spinach (stir in at the end to wilt).
- Do use full-fat yogurt for the creamiest option.
- Make it into a main dish by adding protein, like grilled chicken or shrimp. For a vegetarian option, add in white beans or chickpeas.
- Add some heat by adding in some red pepper flakes or a pinch of cayenne pepper.
Common Questions
Yes. If you prefer to do that, go right ahead. Gnocchi cooks fast, so be careful not to overcook it, or it will end up mushy. Remember to reserve 1/4 cup of the water you cook it in. It helps loosen the sauce and makes everything cling nicely to the gnocchi.
Yes. Store-bought pesto is perfectly fine to use.
Place leftovers in a container and store in the fridge for up to 4 days. I do not recommend freezing.
If you prefer not to use yogurt, you can use cream cheese, milk, half and half, unsweetened coconut milk (in cans), or heavy cream.
You can microwave leftovers or place them in a saucepan and add a splash of broth or water to reheat over low heat.
You may also like
- Chicken Gnocchi Soup
- Mexican Street Corn Soup
- Creamy Pumpkin Gnocchi
- Easy Beef Stew Recipe
- Tuscan Chicken Pasta
Serving suggestions
This dish works so well with main grilled meats, whether it is chicken, salmon, shrimp, or beef. Here are some suggestions that you may like.
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Creamy Pesto Gnocchi
Ingredients
- 2 teaspoons olive oil, or avocado oil
- 1 red bell pepper, seeded and chopped
- 3-4 garlic cloves, minced
- 1 1/2 cup low-sodium chicken broth
- 2/3 cup homemade pesto
- zest and juice of 1 organic lemon
- 16 ounces fresh gnocchi, from the fridge section
- 1/4 cup full-fat Greek yogurt
- Kosher salt and pepper, to taste
- 1/3 cup shaved Parmesan cheese
Optional:
- Fresh basil leaves
Instructions
- Heat the 2 teaspoons olive oil in a large pan over medium-high heat. Add the 1 red bell pepper (sliced) and saute until it starts to brown. About 3-4 minutes. Add the 3-4 garlic cloves (minced) and cook for 20 seconds.
- Stir in the 1 1/2 cup low-sodium chicken broth, 2/3 cup homemade pesto, and zest and juice of 1 organic lemon.
- Bring the sauce to a boil for about 5 minutes. Add in the 16 ounces fresh gnocchi and cook, stirring frequently, for 2-3 minutes, until just tender.
- Remove from the heat and stir in the 1/4 cup full-fat Greek yogurt, and season with Kosher salt and pepper to your taste, if needed. I like to stir in some Fresh basil leaves to enhance the basil flavor, but it's up to you.
- Serve with 1/3 cup shaved Parmesan cheese and enjoy!
Notes
- You can buy pre-packed and pre-cooked frozen gnocchi to speed up the process, which is what I did. Thaw in advance.
- Use store-bought or homemade pesto.
- Instead of Greek yogurt, you can use plain yogurt, half and half, or heavy whipping cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
