This creamy skillet gnocchi dinner combines golden pan-fried gnocchi with a creamy green pesto and softened cherry tomatoes. It's a simple take on gnocchi al pesto that delivers all the richness of a classic cream sauce but without any dairy.
Here's another simple dinner with a plant-based cream sauce, like my creamy gnocchi with mushrooms. The pesto blends while the gnocchi boils, and the spinach and arugula do double duty as both the sauce base and the vegetable, so there's nothing else to cook on the side. The greens also mellow out the basil a little, which I actually prefer over a straight fresh basil pesto. I love making this on busy weeknights, or when friends come over, served with a little white wine. This simple recipe makes such a delicious meal and comes together in no time. Let's make it!
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Why You'll Love This Creamy Pesto Gnocchi Recipe:
- On the table in about 25 minutes.
- Great recipe with little clean-up.
- The greens are the sauce and the vegetable.
- No cream, no cashews, still creamy with amazing flavors.
- Works with store-bought or homemade gnocchi.
Ingredients To Make This Creamy Pesto Gnocchi:
- Organicgirl Spinach & Arugula: The spinach keeps the pesto soft and mild, and the arugula gives it a peppery edge that basil alone won't. I keep a tub in the fridge most weeks because it goes straight into salads like my lemon arugula pasta salad.
- Fresh Basil: One cup is enough to make it read as pesto without taking over. Use fresh basil leaves only, not dried.
- Garlic: Two raw cloves are all you need for the best flavor.
- Lemon Juice: Fresh lemon juice keeps the pesto bright and slows down the browning. Bottled will work in a pinch, but the flavor is flatter.
- Vegan Parmesan: Adds the salty, savory backbone. Any grated vegan Parmesan works.
- Pine Nuts: These give the pesto its body and a soft, buttery flavor. Lightly toast them first if you have five extra minutes.
- Sea Salt: Season the pesto itself, not just the pasta water.
- Olive Oil: Use a good one here since it isn't cooked. It carries most of the flavor in the sauce.
- Gnocchi: Store-bought gnocchi from the pasta aisle is what I use on weeknights. Homemade potato gnocchi is wonderful if you have the time.
- Cherry Tomatoes: They go in at the very end so they soften but still hold their shape. Halve any large ones.
See the recipe card for quantities.
How To Make It:
- 1. Boil the gnocchi: Bring a large pot of salted water to a boil and cook the gnocchi according to the package directions. Once they float to the top of the water, drain them right away and set them aside.
- 2. Blend the pesto: Add the greens, basil, garlic, lemon juice, Parmesan, pine nuts, sea salt, and olive oil to a food processor. Blend until smooth, adding a splash of water if you want a creamier consistency.
- 3. Crisp the gnocchi: Heat the olive oil or vegan butter in a large skillet over medium heat. Add the cooked gnocchi and cook for 5 to 7 minutes, stirring occasionally, until golden and crisp on all sides.
- 4. Add the pesto: Turn the heat down to low, then add the pesto to the skillet and toss until every piece is coated.
- 5. Fold in the tomatoes: Add the cherry tomatoes and cook for 1 to 2 minutes, just until they start to soften.
- 6. Serve: Serve right away with extra Parmesan, torn basil, a few pine nuts, and another squeeze of lemon if you like.
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Top Tips:
- Drain Well and Work Fast: Wet gnocchi steams instead of browning. Get them into the hot pan while they're still warm but completely drained.
- Give Them Space: Use a large skillet and spread the gnocchi in a single layer. Crowded gnocchi go soft.
- Don't Cook the Pesto: Lower the heat before the sauce goes in. High heat dulls the color and the flavor.
- Taste Before You Toss: Adjust the salt and lemon juice while the pesto is still in the blender. It's much harder to fix once it's on the gnocchi.
- Save A Little Water: A spoonful of the gnocchi cooking water loosens the sauce if it tightens up in the pan.
Variations And Substitutions:
- Nut-Free: Swap the pine nuts for sunflower seeds or pumpkin seeds. The texture is nearly the same, and it's a lot cheaper.
- Extra Creamy: Stir in a splash of plant-based cream or full-fat coconut milk at the end for a proper creamy pesto sauce. I usually skip it and just add a little water, but the coconut milk version is good if you want it richer.
- Spicy Kick: Add a pinch of red pepper flakes in the skillet before the pesto goes in.
- Serve It as a Side: Halve the portions and serve as a side dish alongside my chopped pizza salad or barley salad.
Storage:
- Refrigeration: Store leftover gnocchi in an airtight container in the fridge for up to 3 days.
- Best Texture: Reheat in a dry skillet over medium heat rather than the microwave. The crisp edges come back, and the sauce loosens up.
Equipment Needed:
- Large Skillet: For crisping the gnocchi and tossing everything together.
- Food Processor: For blending the pesto smooth. A high-speed blender works too.
- Large Pot: For boiling the gnocchi.
- Fine Grater: For the Parmesan.
- Slotted Spoon or colander: To drain the gnocchi.
Recipe FAQs:
No. Shelf-stable gnocchi can go straight into the skillet with a little olive oil and a lid for the first few minutes. Boiling first gives you tender gnocchi with a crisp shell, which is what I prefer, but skipping it saves you a pot.
Yes, and it's a good idea. Blend it up to 3 days ahead, press it into a jar, and pour a thin layer of olive oil over the top before sealing. That layer keeps the air out and the color green.
More Easy Vegan Dinners To Try Next:
If you try this Spinach Arugula Pesto Gnocchi Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Spinach Arugula Pesto Gnocchi
Ingredients
- 2 handfuls Organicgirl Spinach & Arugula
- 1 cup fresh basil
- 2 garlic cloves
- 1 lemon juiced
- ¼ cup grated vegan Parmesan
- ⅓ cup pine nuts
- 1 teaspoon sea salt
- ¼ cup olive oil add a splash of water if you'd like an extra creamy pesto
- 2 packages gnocchi
- 2 tablespoons olive oil or butter for frying
- 1 cup cherry tomatoes
Instructions
- Bring a large pot of salted water to a boil. Cook the gnocchi according to the package directions. Once the gnocchi float to the surface, drain and set aside.
- In a food processor or high-speed blender, combine the Organicgirl Spinach & Arugula, basil, garlic, lemon juice, Parmesan, pine nuts, sea salt, and olive oil. Blend until smooth, adding a splash of water if needed for a creamier consistency.
- Heat the olive oil or butter in a large skillet over medium heat.
- Add the cooked gnocchi and cook for 5-7 minutes, stirring occasionally, until golden brown and crispy on all sides.
- Reduce the heat to low and add the pesto to the skillet. Toss until the gnocchi are evenly coated.
- Gently fold in the cherry tomatoes and cook for 1-2 minutes, just until they begin to soften but still hold their shape.
- Serve immediately with extra Parmesan, fresh basil, pine nuts, and a squeeze of fresh lemon juice, if desired.
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