Creamy Red Pesto Gnocchi

This simple yet flavor-packed red pesto gnocchi makes for an amazing 30-minute easy weeknight dinner your whole family will love. It features a luscious sauce made by pairing canned tomatoes and red pesto, chewy potato gnocchi, plus a touch of plant-based cream for more richness. 100% vegan and dairy-free.

Gnocchi recipes make for fantastic quick dinner ideas. We always keep some potato gnocchi in the pantry so we can whip up a batch of creamy vegan gnocchi soup, creamy kale gnocchi or tomato gnocchi skillet last-minute for a yummy family dinner.

And this red pesto gnocchi makes for another delicious dish that you can make in under 30 minutes with very basic pantry ingredients.

You can make this recipe using homemade red pesto sauce or choose instead store-bought red pesto for a speedy weeknight dinner recipe. Or feel free to swap for classic green pesto sauce such as a cashew pesto or a walnut pesto. This recipe is so simple and versatile, there is no going wrong!

It pairs red pesto with canned tomatoes for a luscious, creamy and rich sauce that's effortless and full of flavor.

Let me know if you give it a try! ❤️

❤️ Why you will love this recipe

• Simple and easy family-style meal
• Use pre-made gnocchi and jarred pesto sauce for a quick weeknight dinner
• Huge amount of flavor with a delicious chewy bite
• Ultra versatile: use as a base and add your favorite veggies and protein
• Kids love this recipe!
• Filling and satisfying meal
• Amazing vegan and dairy-free comfort dish

🗒 Ingredient notes (+ substitutions)

• Pre-made potato gnocchi: I used the potato gnocchi from the brand Di Martino, but the classic gnocchi from the brand Taste of Inspirations (found at Hannaford) and the potato gnocchi from De Cecco (easy to get online) are also vegan and egg-free. I like using shelf-stable gnocchi (come in a vacuum bag) so I keep them in my pantry ready to go for a last-minute meal.
• Red pesto sauce: you can use a tomato-based red pesto sauce or a roasted red pesto sauce, both work well and will give you a slightly different flavor profile. Or use regular green pesto!
• Canned tomatoes: make this sauce rich and perfectly tangy. Use regular, with basil or fire-roasted diced tomatoes, they all work well.
• Vegan cream: you don't need to use it, but it adds a great creaminess to the sauce and helps balance the flavor. I used the plain vegan cream from the brand NutPods. Make sure the one you use has no flavoring and is unsweetened! You can swap for vegan cream cheese or homemade vegan cream sauce.
• Fresh basil: optional, but is a perfect fresh addition to Italian gnocchi!

⭐️ Full list of ingredients (+ quantities) down below in the recipe card!

📝 Variations

This simple recipe is great as is, but you can also add more veggies and include your favorite protein. You can roast the veggies first in the pan, then add the cooked gnocchi and sauce. Here are a few vegetable pairing ideas:

• Zucchini
• Red pepper (or roasted red peppers from a jar)
• Broccoli
• Mushrooms
• Leafy greens such as spinach or kale (add them to the pan when adding the marinara so it can just wilt a little).

To boost your meal with more plant-based protein, feel free to add cooked lentils, tofu, white beans, tempeh or seitan.

🍽 How to make red pesto gnocchi

Step 1: Bring a large pot of water to a boil, then add the gnocchi. Boil accordingly to packaging. Then drain and set aside.

Step 2: Warm up a little oil in a medium pot, then cook the onion with a pinch of salt for 5-7 minutes. Add the garlic and keep cooking for 1-2 minutes while stirring often.

Step 3: Add the canned tomatoes and red pesto sauce, then stir to combine. Simmer on medium heat for about 10 minutes.

Step 4: This step is optional, but I recommend blending the sauce for a smoother texture. You can use an immersion blender or transfer the sauce to a classic stand blender.

Step 5: Transfer the cooked gnocchi to the pot with the sauce and gently stir to combine. Simmer for 1-2 extra minutes.

Step 6: Serve warm with vegan parmesan cheese and more basil.

⭐️ Detailed recipe (+ video) down below in the recipe card!

💡 Helpful tips

• Use your hands to separate the gnocchi in the package if they stick together, this can help cook them evenly.
• Adjust the amount of red pesto you want to add to the sauce. The pesto is essential in creating an overall amazing flavor in this dish, so feel free to add more if you wish!
• Pan-frying the gnocchi is also a good way to cook them before adding the sauce. You can do this directly in the pan with a little oil and watch the gnocchi carefully so they turn crispy and golden brown without burning! Check out this pan-fried gnocchi marinara skillet recipe for more inspiration!

🍴 Serving suggestions

Serve while still warm with a drizzle extra of vegan cream, some chopped fresh basil and vegan parmesan. We love this homemade almond parmesan cheese, but this Violife vegan parmesan cheese would be great too. For a spicy kick, sprinkle some red pepper flakes over!

Since gnocchi can be a bit heavy, I recommend pairing with a green salad, such as this arugula spinach salad with vegan feta and this light kale crunch salad. Or serve alongside some roasted vegetables, especially these Italian-style lemon broccoli and zucchini.

❗️ Storage tips

Keep the leftovers in an airtight container in the fridge for up to 3 days. Reheat using the microwave or the stove. If the sauce is too thick, add a little extra vegan cream or water before reheating. I do not recommend freezing this recipe!

❓ FAQs

🌱 More vegan pesto dinner recipes you might like

I hope you enjoy this red pesto gnocchi recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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