This Pesto Gnocchi with Cherry Tomatoes is a vibrant, one-skillet meal that brings together pillowy gnocchi, juicy tomatoes, tender zucchini, and creamy white beans, all coated in a bright lemon pesto sauce. It’s a quick and satisfying dish that’s perfect for busy weeknights or relaxed spring and summer dinners.
Why You’ll Love This Recipe
Ready in just 20 minutes from start to finish
Made in one skillet for easy cleanup
Packed with fresh vegetables and plant-based protein
Light yet satisfying with bright lemon flavor
Easily customizable with your favorite vegetables or proteins
Perfect for spring and summer meals
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pint cherry tomatoes, sliced in half
1 medium zucchini, sliced into half moons
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
16 ounces potato gnocchi
1 (15-ounce) can cannellini beans or great northern beans, drained and rinsed
3 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
1/4 cup pesto, plus more for serving
1 medium lemon, juiced and zested (about 3 tablespoons lemon juice)
Parmesan cheese, freshly grated, for serving
Freshly ground black pepper, to taste
Directions
Prepare the vegetables. Slice the cherry tomatoes in half and cut the zucchini into half moons. Mince the garlic, zest the lemon, and squeeze out the juice.
Heat a large 12-inch skillet over medium heat. Add the olive oil and allow it to warm.
Add the sliced cherry tomatoes and zucchini to the skillet. Sauté for 4–5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices and the zucchini starts to become tender.
Stir in the kosher salt, gnocchi, and drained white beans. Continue cooking for about 5 minutes, stirring occasionally, until the gnocchi are tender and lightly golden and the zucchini is fully cooked.
Add the minced garlic and red pepper flakes, if using. Cook for 1–2 minutes, stirring constantly, until the garlic is fragrant.
Reduce the heat to low. Stir in the pesto, fresh lemon juice, and lemon zest. Mix well until everything is evenly coated and warmed through.
Remove from heat. Top with freshly grated Parmesan cheese and freshly ground black pepper. Add extra dollops of pesto if desired, and serve immediately.
Approximate Nutrition Per Serving:
Calories: 510 kcal
Carbohydrates: 87 g
Protein: 17 g
Fat: 14 g
Fiber: 13 g
Variations
Add a different protein
Replace the white beans with grilled chicken, sautéed shrimp, or cooked turkey sausage for a heartier version.
Use different vegetables
Swap zucchini for yellow squash, asparagus, or spinach. Bell peppers and mushrooms also work well.
Make it dairy-free
Use a dairy-free pesto and skip the Parmesan cheese, or use a plant-based alternative.
Add extra greens
Stir in a handful of fresh spinach or arugula at the end of cooking until just wilted.
Turn up the heat
Increase the red pepper flakes or add a pinch of cayenne for extra spice.
Storage/Reheating
Storage
Store leftover pesto gnocchi in an airtight container in the refrigerator for up to 3–4 days.
Reheating on the stovetop
Place leftovers in a skillet over medium heat. Stir frequently until heated through. Add a small splash of water if needed to loosen the sauce.
Reheating in the microwave
Transfer to a microwave-safe dish and heat in 30–60 second intervals, stirring in between, until warmed through.
FAQs
Can I use shelf-stable or refrigerated gnocchi?
Yes, both shelf-stable and refrigerated potato gnocchi work well in this recipe. Adjust cooking time slightly if needed.
Do I need to boil the gnocchi first?
No. The gnocchi cook directly in the skillet, which gives them a lightly crisp exterior and tender interior.
Can I make this recipe gluten-free?
Yes. Simply use gluten-free gnocchi and ensure your pesto is gluten-free.
What type of pesto works best?
Traditional basil pesto works beautifully, but sun-dried tomato pesto or spinach pesto can also be used for a twist.
Can I freeze pesto gnocchi?
Freezing is not recommended, as the texture of the gnocchi and vegetables may become soft and watery after thawing.
How do I prevent the gnocchi from sticking?
Make sure your skillet is properly heated and lightly coated with oil before adding the ingredients. Stir occasionally to prevent sticking.
Can I prepare this ahead of time?
You can chop the vegetables and measure ingredients ahead of time. For best texture, cook the dish just before serving.
What can I serve with pesto gnocchi?
A simple green salad, roasted vegetables, or garlic bread pair nicely with this dish.
Is this recipe vegetarian?
Yes, it is vegetarian if you use a vegetarian-friendly pesto and Parmesan cheese.
Can I double the recipe?
Yes. Use a larger skillet or cook in batches to ensure the gnocchi brown properly and do not overcrowd the pan.
Conclusion
Pesto Gnocchi with Cherry Tomatoes is a fresh, flavorful, and satisfying one-skillet meal that’s perfect for busy evenings. With tender gnocchi, vibrant vegetables, creamy beans, and bright lemon pesto, this dish delivers comfort and freshness in every bite. Keep it simple or customize it to suit your taste, and enjoy a quick meal that feels both nourishing and indulgent.
A vibrant one-skillet pesto gnocchi dish made with pillowy potato gnocchi, juicy cherry tomatoes, tender zucchini, and creamy white beans, all tossed in a bright lemon pesto sauce. Perfect for quick weeknight dinners or fresh spring and summer meals.
Ingredients
1 pint cherry tomatoes, halved
1 medium zucchini, sliced into half moons
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
16 ounces potato gnocchi
1 (15-ounce) can cannellini beans or great northern beans, drained and rinsed
3 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
1/4 cup pesto, plus more for serving
1 medium lemon, zested and juiced (about 3 tablespoons juice)
Freshly grated Parmesan cheese, for serving
Freshly ground black pepper, to taste
Instructions
Slice cherry tomatoes, cut zucchini into half moons, mince garlic, zest and juice the lemon.
Heat a large 12-inch skillet over medium heat. Add olive oil and warm.
Add tomatoes and zucchini. Sauté for 4–5 minutes until tomatoes soften and zucchini begins to tenderize.
Stir in salt, gnocchi, and white beans. Cook for about 5 minutes, stirring occasionally, until gnocchi are tender and lightly golden.
Add garlic and red pepper flakes. Cook for 1–2 minutes until fragrant.
Reduce heat to low. Stir in pesto, lemon juice, and zest. Toss until evenly coated and heated through.
Remove from heat. Top with freshly grated Parmesan and black pepper. Add extra pesto if desired and serve immediately.
Notes
No need to boil the gnocchi; they cook directly in the skillet.
Use dairy-free pesto and omit Parmesan for a vegan option.
Swap zucchini for asparagus, spinach, bell peppers, or mushrooms.
Add grilled chicken, shrimp, or turkey sausage for extra protein.
Store in the refrigerator for up to 4 days; reheat with a splash of water to loosen sauce.
Freezing is not recommended due to texture changes.
