Make Easy Pesto Gnocchi with Peas in just 20 minutes! Soft gnocchi, creamy basil pesto, sweet peas, and Parmesan come together for a perfect spring-inspired meal. Great for a quick weeknight dinner or a simple lunch you'll want to make again and again.
If you love this easy pesto gnocchi, try my quick tomato orzo recipe with grilled salmon bites for another simple dinner. Or warm up with a bowl of my homemade chicken soup recipe with hearty vegetables—comfort food at its best!
If you love gnocchi, you’ll adore these quick and easy recipes! Try this simple gnocchi with pesto and zucchini for a fuss-free weeknight dinner, or whip up this flavour-packed pesto shrimp gnocchi with fresh basil and garlic for a delicious twist. Both recipes take less than 30 minutes and are guaranteed to become family favourites!
Looking for more inspiration? Check out this hearty vegan warm salad recipe packed with roasted vegetables and a tangy dressing—perfect for a cosy, plant-based meal. Or, if you’re craving something sweet, this one-egg lemon pound cake is a light, citrusy dessert that’s easy to make and impossible to resist.
Jump to:
💭 Expert Tips
- Pick a Pesto You Love - Since pesto is the star of the dish, go for a high-quality one that tastes great. It makes all the difference!
- Don’t Overcook the Gnocchi - cook them just until they’re tender but still have a little bite. Mushy gnocchi? No, thank you!
- Timing with the Peas – If you’re using frozen peas, toss them in right at the end to keep them sweet and bright. Fresh peas? Add them a bit earlier, but be careful not to overcook them.
💗 Why You’ll Love This Recipe
- Great for Meal Prep – Leftovers store well and make a delicious lunch the next day.
- Quick and Easy – Ready in under 20 minutes with minimal effort.
- Uses Simple Ingredients – Most ingredients are pantry staples or easy to find at any grocery store.
- Customizable – You can switch up the ingredients based on what you have on hand.
🥘 Ingredients
- Store-bought gnocchi – It's a real time-saver when you need a quick meal. I usually pick up a good brand from the pasta section, but if you have the time, homemade gnocchi is a great choice.
- Eggs – Organic, free-range eggs are my go-to. They taste better, and I always try to buy from a local farm when possible.
- Peas – Fresh peas are amazing when they're in season, but frozen ones work just as well for a quick and easy meal.
- Fresh basil leaves – Pro tip: the little basil plant from the store is packed with way more flavour than the packaged versions. Plus, it’s cheaper, and if you keep it alive, you can have fresh basil for ages!
- Grated Parmesan cheese – I always prefer to grate my cheese instead of buying the pre-grated stuff. It melts better and makes everything taste richer.
- Pesto sauce – Pick a pesto you like, whether it’s homemade or store-bought.
- Extra-virgin olive oil – It can be tricky to know where olive oil comes from. Some oils are blends, and you can’t always be sure of what you're getting. That's why it's worth spending a little extra for 100% high-quality extra virgin olive oil. It makes a difference!
♻️ 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 ⅓ 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 flavour, try avocado oil.
📋 Variations
- Sun-Dried Tomatoes and Spinach – Add chopped sun-dried tomatoes and fresh spinach to the dish.
- Mushrooms and Cherry Tomatoes – Mix in sautéed mushrooms and cherry tomatoes for a hearty meal.
- Asparagus and Parmesan – Incorporate lemon zest and roasted asparagus for a fresh twist and sprinkle with extra Parmesan cheese.
- Red Pepper Flakes and Broccoli – Add a bit of heat with red pepper flakes and toss in some steamed broccoli for a crunchy texture.
- Artichokes and Kalamata Olives – Include artichoke hearts and sliced Kalamata olives for a Mediterranean flair.
- Pesto, Peas, and Roasted Butternut Squash – Mix in roasted butternut squash for a sweet and savoury combination.
- Bacon and Caramelized Onions – Add crispy bacon bits and caramelized onions.
🔪 How To Make Easy Pesto Gnocchi with Peas
This pesto gnocchi with peas and basil is quick, easy, and totally fuss-free—perfect for busy nights or cozy cravings. Just like my go-to chicken and bacon Caesar salad or salmon couscous salad, it’s all about big flavours with minimal effort. Let’s get cooking!
- Step 1: Cook the gnocchi and peas in boiling water until tender. The gnocchi will float to the surface when done.
- Step 2: Cook the beaten eggs in the pan to make a fluffy omelette, then break it into small pieces. Stir in pesto sauce and mix.
- Step 3: Drain the cooked gnocchi and peas, and add them to the pan with the omelette.
- Step 4: Add the cooked gnocchi and peas to the pan, gently stirring to coat everything in the pesto sauce."
- Step 5: Sprinkle freshly grated Parmesan cheese over the dish for a rich, cheesy finish.
- Step 6: Garnish with fresh basil leaves and extra Parmesan. Serve hot and enjoy this comforting pesto gnocchi dish!
Pro Tip: For extra fluffy eggs, beat them vigorously before cooking and use medium-low heat. This prevents the eggs from drying out and keeps them light and tender, perfect for blending with the pesto and gnocchi.
❓ Easy Pesto Gnocchi with Peas FAQs
Absolutely! Pesto and gnocchi are a perfect pair. The soft, pillowy gnocchi soak up the rich, herby pesto, making every bite so tasty. Top it off with some parmesan and toasted pine nuts for a little crunch.
Gnocchi pairs perfectly with roasted vegetables, grilled chicken, crispy pancetta, or a light side salad. For a cosy touch, serve it alongside garlic bread or a warm bowl of soup. Want to mix it up? Try adding cherry tomatoes, shrimp, or sautéed mushrooms. A sprinkle of parmesan and a squeeze of lemon will bring everything together and elevate the flavours.
Gnocchi works with so many sauces! Try it with pesto, bolognese, creamy alfredo, marinara, brown butter with sage, or even just garlic and olive oil. All of them are delicious!
Both methods work well, but it depends on your preference. Boiling gives gnocchi a soft texture, while frying adds a crispy, golden outside. You can also boil first, then fry for the best of both worlds.
Yes, you can air fry gnocchi instead of boiling! Just toss the gnocchi in a little oil and air fry at 400°F (200°C) for about 10-12 minutes, shaking halfway through. They’ll turn crispy on the outside while staying soft inside.
Related Recipes
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
Easy Pesto Gnocchi with Peas and Basil
Ingredients
- 1 pound gnocchi (store-bought)
- 2 eggs
- 1 cup peas fresh or frozen
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon pesto sauce
- 2 tablespoon parmesan cheese, grated to garnish
- Fresh basil leaves to garnish
- Salt and pepper to taste
Instructions
- In a small bowl, beat the eggs with a fork until well combined.2 eggs
- Heat olive oil in a large non-stick pan over medium heat. Add the beaten eggs and cook, stirring occasionally with a wooden spoon or spatula, until light and fluffy. Break the eggs into small pieces as they cook—this should take about 2-3 minutes.2 tablespoon 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.2 tablespoon 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. During the last 2 minutes of cooking, add the peas to the boiling water. Drain the gnocchi and peas, then transfer them to the pan with the pesto and eggs. Stir gently to coat everything in the sauce.1 pound gnocchi (store-bought), 1 cup peas
- Taste and season with salt and pepper as needed. Adjust the amount of pesto sauce if you prefer a stronger flavor.Salt and pepper to taste
- Garnish with freshly grated Parmesan cheese and torn basil leaves. Serve in individual plates, adding extra basil and Parmesan if desired. For a richer touch, drizzle a little more olive oil on top.2 tablespoon parmesan cheese, grated, Fresh basil leaves
- Optional: Add sautéed cherry tomatoes or roasted pine nuts for extra flavor and texture.
Video
Notes
- If using frozen gnocchi, follow the package instructions for cooking times. Fresh gnocchi typically cooks faster, so keep an eye on it.
- If the pesto sauce is too thick, thin it with a little bit of pasta water or extra olive oil to reach your desired consistency.
- Add fresh basil leaves at the end of cooking to keep their vibrant colour. You can also save a few leaves for garnish.
- 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.
- For a more intense cheesy taste, consider adding extra grated Parmesan or mixing it into the pesto sauce.
- Serve the dish immediately.
Helen at the Lazy Gastronome says
This is such a flavorful way to prepare gnocchi. I loved the peas in it. They added an earthy sweetness to the dish. Pinned!
Alexandra says
The addition of the peas to this recipe adds such a great element. I always have peas in the freezer, and gnocchi with pesto is a favourite. A beautiful dish!
Nora says
Never combined Gnocchi with peas and basil before! It was so good! Thanks for the idea!
Tiffany says
The basil on top was my husbands favorite part! Will definitely make again!