If you’re looking for a quick, creamy comfort dish that’s bursting with fresh herb flavor, you absolutely have to try this Pesto Gnocchi with Parmesan and Greek Yogurt Recipe. It’s one of those meals I toss together on hectic weeknights, and it feels so indulgent yet light — thanks to the Greek yogurt! Plus, the gnocchi gives it that pillowy, melt-in-your-mouth texture that just can’t be beaten. Stick around and I’ll show you how to make it come together in about 15 minutes right from your stovetop.
Why You’ll Love This Recipe
- Speedy & Easy: From boiling gnocchi to stirring sauce, it takes under 15 minutes flat!
- Creamy without the Guilt: Greek yogurt adds richness but keeps it lighter than traditional cream sauces.
- Comfort Food Upgrade: Simple pantry ingredients come together for a dish that feels special and satisfying.
- Family Favorite: My loved ones always ask for seconds when I make it—even picky eaters agree!
Ingredients You’ll Need
The beauty of this Pesto Gnocchi with Parmesan and Greek Yogurt Recipe is in how well these simple ingredients complement each other. Each one plays a role—from adding creaminess and tang to packing in tons of flavor without fuss. When shopping, I always grab fresh pesto from the refrigerated section for the best taste—though jarred works fine in a pinch.
- Gnocchi: I usually pick potato gnocchi – they cook quickly and have that pillowy texture everyone loves.
- Low sodium chicken broth: It adds a subtle savory base without overpowering the pesto’s brightness.
- Pesto: Fresh basil pesto is my go-to, but you can experiment with sun-dried tomato or arugula pesto too!
- Greek yogurt: Adds tang and creaminess, plus a good protein boost.
- Onion powder: Just a pinch enhances flavor without the need to chop fresh onions.
- Salt: Balances and brings depth, but start light since pesto and broth already have some saltiness.
- Black pepper: Freshly cracked for best aroma and a little spice.
- Freshly grated Parmesan cheese: Melts into the sauce beautifully and gives that irresistible savory richness—plus more for sprinkling on top.
Variations
I love mixing up this recipe depending on the season or what we have in the fridge. It’s a fantastic base to experiment with, so feel free to make it your own!
- Add some greens: I often toss in a handful of baby spinach or arugula right at the end for some vibrant color and extra nutrients.
- Swap the protein: For a heartier dish, grilled chicken or sautéed shrimp stirred in transforms it into a meal that packs more punch.
- Make it vegan: Use plant-based pesto (check ingredients), vegetable broth, and substitute nutritional yeast for the Parmesan.
- Spice it up: A pinch of red pepper flakes stirred into the sauce wakes up the flavors beautifully.
How to Make Pesto Gnocchi with Parmesan and Greek Yogurt Recipe
Step 1: Boil the gnocchi until perfectly tender
Start by bringing a large pot of salted water to a rolling boil—don’t skip the salt; it seasons the gnocchi as they cook. Add the gnocchi and cook according to the package instructions, which is usually just a few minutes until they float to the surface. This float test is your best sign they’re beautifully al dente and ready to drain. Be careful not to overcook, or they’ll get mushy.
Step 2: Whisk together the creamy pesto sauce
While the gnocchi cooks, grab a small bowl and whisk the chicken broth, pesto, Greek yogurt, onion powder, salt, and pepper. This simple mixture binds everything with that luscious creamy texture and a punch of herby flavor. I always whisk it really well so the yogurt is evenly distributed and the sauce feels light and velvety.
Step 3: Gently heat everything together
Heat a medium skillet over medium heat. Pour in your prepared sauce, then add the Parmesan cheese and cooked gnocchi. Stir gently and let it cook just long enough for the cheese to melt and the gnocchi to get coated, usually around 3 minutes. Keep an eye on it and stir often—you want the cheese melted and sauce warm but not scorched or separated.
Step 4: Serve it up with extra Parmesan
Once everything’s hot and dreamy, scoop it onto plates and sprinkle with more freshly grated Parmesan on top. This finishing touch adds sharpness and a lovely texture contrast. Serve immediately so the gnocchi remains soft and the sauce creamy.
Pro Tips for Making Pesto Gnocchi with Parmesan and Greek Yogurt Recipe
- Don’t Overcook the Gnocchi: Keep an eye on when they float to the surface – that’s your perfect timing for tender and not mushy.
- Warm Sauce Gently: Heat your pesto sauce on medium rather than high to avoid curdling the Greek yogurt.
- Fresh Parmesan Is Key: Using freshly grated cheese (not pre-shredded) ensures better melting and smoother sauce texture.
- Taste Before Salt: Since pesto and broth contain salt, always taste your sauce before adding salt to avoid oversalting.
How to Serve Pesto Gnocchi with Parmesan and Greek Yogurt Recipe
Garnishes
I usually top mine with a sprinkle of extra Parmesan and a few torn fresh basil leaves to echo the pesto’s herby notes. Sometimes a light drizzle of good quality olive oil lifts the dish with its fruity aroma and adds gloss. If you like a bit of crunch, toasted pine nuts or walnuts scattered on top bring a nice contrast.
Side Dishes
This gnocchi shines beautifully on its own, but I often serve it with a crisp green salad dressed with lemon vinaigrette or some roasted asparagus for a fresh, seasonal side. A simple garlic bread or focaccia also complements the flavors and is perfect if you’re feeding a crowd.
Creative Ways to Present
For special dinners, I like serving this dish in individual shallow bowls garnished with edible flowers like nasturtium or small basil blossoms to wow guests. You can also layer the gnocchi in a wide shallow baking dish, sprinkle with Parmesan, and broil briefly for a bubbly golden crust on top—a delightful twist that everyone loves.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The sauce tends to thicken as it chills, so when you reheat it, I recommend adding a splash of broth or water to loosen it back up and keep that creamy texture.
Freezing
I’ve found freezing pesto gnocchi with this Greek yogurt sauce isn’t ideal, as yogurt can separate and affect texture. If you want to prep ahead, I’d suggest freezing the gnocchi plain and making the sauce fresh when you’re ready to eat.
Reheating
Reheat gently on the stovetop over low-medium heat, stirring frequently. If it’s thickened too much, add a little broth to revive the creaminess without watering down flavors. Avoid microwaving if possible since it can cause uneven heating and make the sauce separate.
FAQs
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Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works great for this recipe and saves time. If you get a refrigerated pesto, the flavor tends to be fresher. Just taste and adjust seasoning before mixing with the yogurt and broth.
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Is Greek yogurt necessary, or can I substitute something else?
Greek yogurt gives this dish its creamy tang while keeping it lighter than cream or sour cream. If you prefer, you can substitute with sour cream or crème fraîche. Just be gentle heating to avoid curdling.
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How do I know when the gnocchi is cooked perfectly?
When cooking gnocchi, watch for them to float to the surface of the boiling water—that’s your cue they’re tender and cooked through. Drain immediately to keep them from becoming mushy.
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Can I make this recipe vegan?
You can! Use a plant-based pesto (many are coconut or nut oil based), substitute vegetable broth, skip the Parmesan or swap it with nutritional yeast, and try a vegan yogurt alternative. The texture and flavor will differ slightly but still be delicious!
Final Thoughts
This Pesto Gnocchi with Parmesan and Greek Yogurt Recipe quickly became a staple in my house because it nails that balance between creamy indulgence and fresh herbaceousness—without feeling heavy or complicated. It’s perfect when you want a fuss-free meal that still feels like a treat. I hope you enjoy making it as much as my family does. Give it a go, and I bet it’ll become one of your go-to midweek dinners too!
Print
Pesto Gnocchi with Parmesan and Greek Yogurt Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This creamy pesto gnocchi recipe offers a quick and flavorful meal perfect for busy weeknights. Combining store-bought gnocchi with a savory blend of pesto, Greek yogurt, and chicken broth creates a luscious sauce, enhanced by freshly grated Parmesan cheese. Ready in just 15 minutes, this dish is both comforting and easy to prepare.
Ingredients
Main Ingredients
- 1 (16-ounce) bag gnocchi
- ¾ cup low sodium chicken broth
- ½ cup pesto
- ¼ cup Greek yogurt
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Boil the Gnocchi: Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package directions until al dente, usually about 2-3 minutes. Once they float to the surface, drain and set aside.
- Prepare the Sauce: In a small bowl, whisk together the low sodium chicken broth, pesto, Greek yogurt, onion powder, salt, and black pepper until smooth and combined. Set this sauce mixture aside.
- Heat the Skillet and Combine: Warm a medium skillet over medium heat. Pour in the prepared sauce, add the grated Parmesan cheese, and then add the cooked gnocchi. Stir gently and heat everything together until the sauce is warm and the cheese has melted, about 3 minutes.
- Serve: Transfer the pesto gnocchi to plates or bowls. Sprinkle with extra freshly grated Parmesan cheese for added flavor and garnish. Serve immediately to enjoy the creamy texture and fresh taste.
Notes
- This pesto gnocchi recipe is a quick 15-minute meal ideal for weeknight dinners when time is short.
- Using ready-made gnocchi and store-bought pesto keeps the preparation easy while allowing customization with fresh Parmesan and Greek yogurt.
- For a vegetarian variation, substitute chicken broth with vegetable broth.
- Adjust salt according to the saltiness of your pesto and broth.
Nutrition
- Serving Size: 4 ounces
- Calories: 195 kcal
- Sugar: 1 g
- Sodium: 831 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 14 mg
