15-Min Easy Pesto Gnocchi Skillet That Will Blow Your Mind

You know those nights when you’re staring into the fridge at 6pm, totally exhausted, but still craving something delicious? That’s exactly how my Easy Pesto Gnocchi Skillet was born, I was rushing home from work one Wednesday, ravenous, and threw together what I had – gnocchi, basil, and a handful of pine nuts. Fifteen minutes later? Magic happened.

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This dish became my go-to lifesaver – pillowy gnocchi coated in vibrant homemade pesto, all in one pan (less dishes = winning). The secret? That fresh basil packs way more flavor than jarred pesto, and the gnocchi cooks faster than regular pasta. My kids now beg for “the green noodles” every week, and honestly? I’m happy to oblige because it’s just that easy.

Why You’ll Love This Easy Pesto Gnocchi Skillet

Trust me, this dish is about to become your new weeknight hero. Here’s why:

• Done in 15 minutes flat – faster than ordering takeout
• One pan = minimal cleanup (because who has time for dishes?)
• That homemade pesto? So much fresher and brighter than store-bought.
• Pillowy gnocchi soaks up all the herby, garlicky goodness.
• Endlessly adaptable – toss in cherry tomatoes, spinach, or grilled chicken if you’re feeling fancy.

Seriously, it’s the kind of meal that tastes like you fussed, when really? You barely broke a sweat.

Ingredients for Easy Pesto Gnocchi Skillet

Here’s everything you’ll need to make this flavor bomb happen – and yes, every single ingredient matters.

• 500g gnocchi – shelf-stable or refrigerated both work great
• 2 cups packed fresh basil leaves – stems removed (trust me, pack them in tight)
• 1/4 cup pine nuts – or walnuts if that’s what you’ve got
• 1/2 cup grated parmesan – the good stuff, none of that powdery nonsense
• 2 garlic cloves – more if you’re feeling bold
• 1/2 cup olive oil – extra virgin makes all the difference
• Salt and pepper – to taste (I’m generous with both)

See? Nothing fancy – just simple ingredients that work magic together. Now let’s get cooking.

How to Make Easy Pesto Gnocchi Skillet

Okay, let’s get cooking this comes together so fast you’ll want to have everything prepped before you start. I’ve burned more than one batch of gnocchi by getting distracted mid-process (oops!), so learn from my mistakes

Step 1: Cook the Gnocchi

Bring a large pot of salted water to a rolling boil – salty like the sea Add your gnocchi and cook according to package directions (usually 2-3 minutes). You’ll know they’re done when they float to the surface like little pillows. Drain immediately – overcooked gnocchi turns mushy fast.

Step 2: Blend the Pesto

While the gnocchi cooks, make your pesto. Toss basil, pine nuts, parmesan and garlic into a food processor. Pulse a few times until chopped, then scrape down the sides with a spatula. With the processor running, slowly drizzle in olive oil through the feed tube until you’ve got a vibrant green sauce that coats a spoon beautifully. Taste and adjust salt – it should be punchy.

Step 3: Combine in Skillet

Heat a large skillet over medium (not high) heat. Add drained gnocchi and pesto, gently tossing until every piece is coated in that herby goodness. Cook just 1-2 minutes to warm through – any longer and the basil loses its bright color. Serve immediately with extra parmesan and a big smile

Tips for Perfect Easy Pesto Gnocchi Skillet

Want to take your gnocchi skillet from good to “OMG I need seconds” good? Here are my hard-earned kitchen secrets:

• Reserve 1/4 cup pasta water before draining – it helps loosen thick pesto perfectly
• Toast those pine nuts in a dry pan first – just until golden for maximum flavor
• Garlic too strong? Roast the cloves whole before blending for mellow sweetness
• Keep basil vibrant by pulsing pesto just until combined – overblending turns it brown
• Skillet too hot? Pull it off heat while mixing to prevent basil from cooking

These little tricks make all the difference – promise

Ingredient Substitutions & Notes

No pine nuts? No problem, Here’s how to adapt this recipe based on what’s in your pantry or dietary needs:

• Nut-free? Use sunflower seeds instead – they give that same creamy texture
• Vegan? Swap parmesan for nutritional yeast (about 3 tablespoons) and skip the cheese garnish
• Gluten-free? Look for potato-based gnocchi – many brands are naturally GF
• Basil too pricey? Mix in baby spinach or arugula to stretch it further
• Olive oil alternatives? Avocado oil works, but avoid strong-flavored oils like coconut

The beauty of this dish? It’s forgiving – make it work for you, If you are looking for other quick dinner ideas, check out this guide to last minute dinner recipes.

Serving Suggestions for Easy Pesto Gnocchi Skillet

This dish shines all on its own, but here’s how I love to serve it for maximum wow factor:

• Garlic bread soldiers – perfect for scooping up every last bit of pesto
• Simple side salad – arugula with lemon vinaigrette cuts through the richness
• Roasted cherry tomatoes – their sweetness balances the garlicky pesto beautifully

Don’t forget the finishing touches, I always set out extra grated parmesan and red pepper flakes for sprinkling – let everyone customize their bowl. A chilled Pinot Grigio turns this into instant date night magic.

Storage & Reheating

Leftovers? No problem, Store your gnocchi skillet in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions for a month (thaw overnight in the fridge). Reheat gently in a skillet with a splash of water to revive the pesto – the microwave works too, but tends to make the gnocchi rubbery. Pro tip: The pesto might darken a bit, but it’ll still taste amazing.

Nutritional Information

Estimates vary based on ingredients used, but here’s the general breakdown per serving (about 1/4 of the recipe):

• Calories: 450
• Fat: 25g (5g saturated)
• Carbs: 45g (3g fiber)
• Protein: 10g

Remember – homemade pesto and quality ingredients make all the difference, For more ideas on maximizing flavor with simple ingredients, see this article on garlic herb compound butter.

FAQs

Try this recipe tonight and share your results, Tag me in your photos – I love seeing your kitchen creations.

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