White bean pesto gnocchi
Potato gnocchi with white beans, cherry tomatoes and basil pesto.
Serving illustration.
Potato gnocchi with white beans, cherry tomatoes and basil pesto. This version is written for two people, with ingredient quantities that you can scale using the recipe card. Read the whole method before heating your pan so you can prepare the ingredients in the order they are used. Cooking times are estimates and should be checked against the doneness cues in the instructions.
What makes this dinner work
Prepared pesto varies in thickness and saltiness. Stir it in near the end rather than boiling it for a long time.
Gnocchi labels matter: fresh, frozen and shelf-stable varieties do not share identical cooking instructions. Use the package as your starting point.
Before you start
Pesto may contain nuts and dairy, and gnocchi may contain wheat or egg. Choose suitable products for your household.
Measure the sauce ingredients and prepare the vegetables before handling any raw meat or seafood. Keep the ingredient list beside you: changes in thickness, pan size and stove output can affect the cooking time. When multiplying servings, a second pan or separate batches may work better than crowding everything into the original pan.
Cooking and handling notes
Follow the preparation directions on packaged ingredients. Keep cooked food and preparation utensils separate from any raw animal ingredients in the kitchen.
The CDC guidance linked below covers keeping hands and surfaces clean, separating raw foods and refrigerating perishable food promptly. Check ingredient labels for allergies, including wheat, dairy, eggs, soy, peanuts and seafood where relevant.
White bean pesto gnocchi
Prep and cooking times are estimates.
Ingredients
How to make it
- Read gnocchi directionsPrepare gnocchi according to its package. Different products may be boiled or pan-cooked; do not assume a single method applies to all.
- Warm tomatoesHeat oil in a skillet over medium-low heat. Add tomatoes and cook until they begin to soften.
- Add beansStir in drained beans and the measured water and warm gently until hot.
- CombineAdd prepared gnocchi and toss carefully. Lower the heat and stir in pesto, adding a small splash of water if needed to distribute it.
- ServeTaste before adding salt because pesto and canned beans can already contain it. Serve while the gnocchi are warm and coated.
Make it work for you
Prepared pesto varies in thickness and saltiness. Stir it in near the end rather than boiling it for a long time. Gnocchi labels matter: fresh, frozen and shelf-stable varieties do not share identical cooking instructions. Use the package as your starting point.
Sources & editorial notes
Follow ingredient labels and the cooking guidance below. Food-safety references are listed for further reading.
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