Ready in 20 minutes, this pesto gnocchi recipe is a perfect dinner for summer weeknights! With a vibrant pesto sauce, it's fresh and delicious.Jump to recipe This pesto gnocchi recipe is exactly the kind of easy dinner I’m craving right now. It’s fresh and summery, featuring bursty cherry tomatoes and plenty of basil pesto.But at the same time, it’s super simple.

Made with store-bought gnocchi, it comes together in 20 minutes or less.File it under “summer weeknight dinners to make on repeat!”This recipe is my extra-veggie spin on the Italian dish gnocchi al pesto.Hailing from Liguria, pesto’s home region, it traditionally consists of gnocchi tossed in a vibrant basil pesto sauce—that’s it.

No other add-ins or garnishes, except for maybe a little cheese on top.In the spirit of summer, I couldn’t resist adding fresh tomatoes to this twist.They give the sauce a tangy sweetness that I absolutely love.

I think you will too! Pesto Gnocchi IngredientsThis recipe can be as simple or as involved as you’d like it to be.For the simplest version, use store-bought gnocchi and store-bought pesto.If you’re up for more of a project, make homemade potato gnocchi and homemade basil pesto.(The delicate, pillowy homemade gnocchi aren’t quick to make, but they are SO delicious in this recipe!)On weeknights, I usually compromise and use store-bought gnocchi and homemade pesto.

If you’re using homemade pesto, make this pesto recipe using 1/3 cup olive oil.

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