Looking for a quick and tasty weekday dinner? This Gnocchi with Pesto and Zucchini recipe is just what you need! In only 20 minutes, you can make a delicious meal. Just like these 31 stress-free 30-minute meals for beginners (pantry staples only!)
This easy pesto gnocchi with peas and basil combines soft gnocchi, fresh pesto, and zucchini for a quick, delicious meal that's perfect for busy nights. Both kids and adults will love it!
For dessert, try a classic Italian tiramisu cake-layers of coffee-soaked ladyfingers and creamy mascarpone make it a special treat.
Need more easy meals? Make a simple potato salad or bake some Italian focaccia bread-it's soft, fluffy, and perfect for sandwiches or sides.
For something fresh, try a couscous salmon salad or hearty vegan lentil soup. And for a quick pasta fix, tuna, capers, and chilli spaghetti is always a winner. These recipes are easy, kid-friendly, and perfect for busy days!
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What are Gnocchi?
Gnocchi are small Italian dumplings made from potatoes and flour. They're soft and chewy and are usually served with sauces like marinara or pesto. Gnocchi are boiled until they float and can be used in many different dishes.
💗 Why This Recipe Works
- This recipe is ready in under 20 minutes, making it the perfect solution when you need a fast weeknight dinner.
- It's a comforting, filling dish that both kids and adults love.
- The gnocchi is perfectly fluffy, and I think the fresh pesto gives the dish a stand-out taste and richness.
🥘 Ingredients
*See the recipe card for full information on ingredients and quantities.
Make it Vegan
- Pesto: For a vegan option, use a store-bought vegan pesto or make your own using nutritional yeast instead of cheese.
- Grated Parmesan cheese: For a vegan alternative, use nutritional yeast or vegan Parmesan cheese.
📋 Variations
- Gnocchi with Tomato Sauce and Mozzarella: Boil gnocchi according to package instructions. In a pan, sauté garlic in olive oil, then add crushed tomatoes, salt, and pepper. Simmer for 10 minutes, then toss in gnocchi. Top with fresh mozzarella and broil until bubbly.
- Gnocchi with Pesto and Roasted Vegetables: Roast chopped zucchini, bell peppers, and onions at 400°F for 20 minutes. Cook gnocchi as directed. Heat pesto in a pan, then mix in the gnocchi and roasted vegetables for a quick, flavorful meal.
- Gnocchi with Brown Butter and Sage: Cook gnocchi as per instructions. In a pan, melt butter over medium heat, then add chopped sage. Cook until the butter turns golden and the sage crisps up. Toss in gnocchi and coat well. Serve with Parmesan.
- Gnocchi with Creamy Mushroom Sauce: Sauté sliced mushrooms in butter until golden. Pour in heavy cream and let it thicken. Season with salt and pepper, then add cooked gnocchi. Stir to coat in the rich, creamy sauce.
- Gnocchi with Sausage and Kale: Brown sliced sausage in a pan, then remove. In the same pan, sauté kale in olive oil until wilted. Return the sausage and add cooked gnocchi. Stir together and serve with Parmesan.
💭 Expert Tips
- Use Fresh Ingredients: Fresh basil and high-quality olive oil give the best taste.
- Toast the Nuts: Lightly toasting pine nuts enhances their richness.
- Adjust Consistency: Add more olive oil if the pesto is too thick, or more basil/ cheese if too thin.
🥗 Serving Suggestions
Courgette pesto gnocchi can be served as a main course or a side dish. It pairs well with a fresh tomato and cucumber Mediterranean salad or roasted vegetables like saksuka. You can also add some grilled chicken, roast salmon en papillote or shrimp for a protein boost.
How to make homemade Pesto: quick and easy
| Ingredients (for 2-3 servings) | Method |
| 1 cup fresh basil leaves 1-2 cloves garlic 2 tablespoons pine nuts (or any nuts you like) ¼ cup olive oil ¼ cup grated Parmesan cheese Salt to taste | In a food processor, combine the basil, garlic, and pine nuts. Blend until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture reaches your desired consistency. Stir in the Parmesan cheese and salt. Blend briefly, then use immediately or store. |
❓ 20-Minute Pesto Gnocchi with Zucchini FAQs
Yes, store-bought pesto works well and saves time. Choose a high-quality pesto for the best taste. Alternatively, you can make homemade pesto if you prefer.
You can enhance the dish by adding vegetables like bell peppers, cherry tomatoes, spinach, or asparagus. Sauté these with the zucchini for added flavour and nutrition.
Yes, this dish is vegetarian-friendly. Ensure that the pesto doesn't contain animal-derived ingredients like Parmesan cheese, or opt for a vegan pesto to accommodate dietary preferences.
While it's best enjoyed fresh, you can prepare it ahead. Store the cooked gnocchi, sautéed zucchini, and pesto separately in airtight containers in the refrigerator for up to two days. When ready to serve, reheat the gnocchi and zucchini in a pan, then mix in the pesto until warmed through
I recommend you only cook the amount of gnocchi you plan to serve immediately. Gnocchi is best when freshly made; if you store and reheat it, you will find it tends to become hard and lose its softness. If you have leftovers, place them in an airtight container in the fridge, but I caution you that the texture will likely not be the same when reheated.
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📖 Recipe
20-Minute Pesto Gnocchi with Zucchini
Ingredients
- 500 g store-bought gnocchi
- 2 medium zucchinis sliced or diced
- 2 tablespoon olive oil
- Salt and pepper to taste
- 3 tablespoon pesto (adjust to personal preference) *see the post for a homemade pesto recipe.
- 50 g Parmesan cheese freshly grated
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced (or diced) zucchini and cook for 5 to 7 minutes, or until the zucchini is tender and lightly browned. Season generously with salt and pepper.2 medium zucchinis, 2 tablespoon olive oil, Salt and pepper
- While the zucchini cooks, bring a large pot of salted water to a boil. Add the gnocchi and cook for 2 to 3 minutes, or just until they float to the surface. Immediately drain the gnocchi and set aside.500 g store-bought gnocchi
- Reduce the heat under the skillet to medium. Add the drained gnocchi to the skillet with the cooked zucchini and toss gently to combine.
- Stir in the pesto and cook for an additional 1 to 2 minutes until the gnocchi and zucchini are coated and everything is heated through.3 tablespoon pesto (adjust to personal preference)
- Remove the skillet from the heat. Sprinkle with the grated Parmesan cheese and serve immediately.50 g Parmesan cheese
Video
Notes
- Use fresh courgettes for the best flavour.
- Don't overcook the gnocchi; it should be firm to the bite.
- Use a non-stick pan to cook the gnocchi.
- Drain the gnocchi quickly and shake off the excess water to prevent it from getting too mushy.
- Serve the gnocchi immediately after cooking for the best taste and texture.
Tisha says
The fact that this only took 20 minutes is incredible! It was delicious and a hit!
Jaleah says
This gnocchi was so delicious!! Loved the pesto and zucchini.
Nicole says
This gnocchi with pesto and zucchini is so delicious! Such a yummy meal for the entire family to enjoy.
Andrea says
Really easy and came out super fresh-tasting—the zucchini adds a nice bite and the pesto ties everything together perfectly. Great weeknight dinner.
Juyali says
Delicious and easy! I actually had a packagfe of gnocchi in my pantry and homemade pesto in the fridge so this recipe worked out perfectly for me on a weeknight. Delish!
Nicole says
This pesto and zucchini gnocchi was so delicious!! It was so easy to make and my family loved the recipe.
Swathi says
This gnocchi with pesto and zucchini is so yummy, my family approved it.
Genevieve says
gnocchi is one of my all-time favorite dishes to make! I love that you added zucchini to this dish which sends it over the top!
Nora says
Yum, yum! These pesto zucchini gnocchi turned out perfectly! The whole family loved it!
Juyali says
Pesto and zucchini together. Yum!
Easy yet fancy. It made a beautiful dinner for guests. Thanks for the great recipe.
Razvan C says
Delicious! And very easy to make this recipe! Thank you for sharing with us!