Pesto Gnocchi with Greek Yogurt and Parmesan Recipe

If you’ve been on the hunt for a quick, comforting dinner that’s bursting with flavor yet comes together in a snap, you’re going to adore this Pesto Gnocchi with Greek Yogurt and Parmesan Recipe. I love this because it’s creamy, tangy, and cheesy all in one bowl—perfect for those nights when you want something a bit fancy without the fuss. Keep reading, because I’m about to share some tips and tricks that’ll make this your new go-to meal.

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Ingredients You’ll Need

Gathering the right ingredients really makes the magic happen here. I always look for good-quality store-bought gnocchi and fresh pesto—this combination keeps things practical but absolutely tasty.

• Gnocchi: I prefer potato gnocchi for its pillowy softness, but you can try sweet potato varieties for a twist.
• Low Sodium Chicken Broth: It adds gentle savory depth without overpowering the delicate pesto flavors.
• Pesto: Store-bought works great here, but homemade pesto is a wonderful upgrade if you have it.
• Greek Yogurt: This is the secret to creaminess with a slight tang—don’t use flavored varieties!
• Onion Powder: A subtle boost of savoriness helps round out the sauce.
• Salt and Pepper: Season carefully—remember that Parmesan adds saltiness, so start slow.
• Parmesan Cheese: Freshly grated Parmesan melts beautifully here and adds that irresistible cheesy aroma.

Variations

One of my favorite things about this pesto gnocchi with Greek yogurt and Parmesan recipe is how flexible it is. I love to swap a few ingredients here and there depending on my mood or what’s in my fridge—don’t hesitate to make it your own!

• Vegetarian Variation: Swap chicken broth for vegetable broth to keep things plant-based; it still tastes rich and comforting.
• Adding Protein: Try tossing in cooked chicken, sautéed shrimp, or crispy bacon for more heft—a personal favorite when I want a heartier meal.
• No-Greek-Yogurt Option: If yogurt isn’t your thing, substitute with a splash of cream or a dollop of mascarpone for creaminess.
• Fresh Herbs Boost: I often sprinkle chopped fresh basil or parsley on top to brighten the dish right before serving.

How to Make Pesto Gnocchi with Greek Yogurt and Parmesan Recipe

Step 1: Cook the Gnocchi Just Right

Bring a large pot of salted water to a boil—don’t skimp on the salt, it seasons the gnocchi from the inside out. Add the gnocchi and cook according to the package directions until al dente. You’ll know they’re done when they float to the surface, usually just a couple of minutes. Drain them carefully so they don’t turn mushy, then set aside. This step is key because overcooked gnocchi can get gummy.

Step 2: Whisk Together Your Creamy Sauce

In a small bowl, whisk the chicken broth, pesto, Greek yogurt, onion powder, salt, and pepper until smooth and combined. The broth keeps things silky while Greek yogurt brings the creamy tang that I adore. I found that whisking ahead gives you a sauce that clings beautifully to the gnocchi without being too thick or heavy.

Step 3: Bring It All Together in the Skillet

Heat a medium skillet over medium heat, then add the sauce mixture along with the Parmesan cheese and cooked gnocchi. Toss gently and warm everything until the cheese melts and the gnocchi is heated through, about 3 minutes. You’ll see the sauce thicken slightly and coat every bite—that’s when you know it’s perfect.

Step 4: Serve with Extra Cheese and Enjoy

Transfer to plates or bowls and sprinkle with some extra freshly grated Parmesan on top for that finishing touch. I promise, that last bit of cheese really elevates the dish and makes everyone swoon at the table. Serve immediately and savor every creamy, cheesy bite.

How to Serve Pesto Gnocchi with Greek Yogurt and Parmesan Recipe

Garnishes

I’m a big fan of finishing off this dish with a sprinkle of fresh basil leaves or a pinch of red pepper flakes for some warmth and color. A few toasted pine nuts add a lovely crunch if you want that textural contrast. These little touches take it from good to restaurant-quality in minutes.

Side Dishes

Pair this pesto gnocchi with a crisp green salad tossed in lemon vinaigrette or some roasted seasonal vegetables for balance. I often serve it alongside garlic bread or a crusty baguette to sop up every bit of that luscious sauce—my family never complains.

Creative Ways to Present

For a special occasion, I like to plate this gnocchi in shallow bowls and drizzle extra pesto oil on top, then scatter edible flowers or microgreens for that wow factor. It’s simple but elevates the look, making it perfect for entertaining without a ton of effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce thickens as it cools, so I add a splash of chicken broth or water when reheating to loosen it back up. It reheats nicely, so you won’t feel like you’re eating leftovers at all.

Freezing

I’ve frozen cooked gnocchi before, but because of the delicate texture and the Greek yogurt component, this recipe is best enjoyed fresh. If you want to prep ahead, freeze the gnocchi separately and make the sauce fresh for the best result.

Reheating

To reheat, warm the leftovers gently in a skillet over low heat with a splash of broth to recreate that creamy sauce. Avoid the microwave if you can, but if you must, do it in short bursts to prevent the yogurt from breaking.

FAQs

Final Thoughts

This Pesto Gnocchi with Greek Yogurt and Parmesan Recipe has become one of those meals I reach for whenever I want something comforting yet quick. I love how creamy and flavorful it gets with such little effort, and I know you’ll enjoy the same ease and delight. Whether it’s a busy weeknight or an impromptu dinner with friends, this dish always gets praise—and if you ask me, sharing food that feels this good is what cooking’s all about. Give it a try and let me know how it turns out in your kitchen!

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