Loading Video...

Gnocchi Pesto Pasta Salad

  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 6 to 8 servings
Save Recipe

Ingredients

Kosher salt

1 pound gnocchi, from the fresh pasta section of the grocery store 

1 cup cut green beans (trim the beans and cut into thirds) 

1 cup frozen peas 

One 7-ounce container prepared pesto 

2 tablespoons mayonnaise 

2 tablespoons grated Parmesan, plus more for garnish, if desired

Freshly ground black pepper 

Directions

  1. Bring a large pot of water to a boil and generously season with salt. Add the gnocchi and cook for 1 minute less than the package directions, or just until the gnocchi begins to rise to the top. Use a slotted spoon to remove the gnocchi to a colander.
  2. Put the pot back on the heat and return the water to a boil. Add the green beans and peas and cook until tender, 2 to 3 minutes. Drain and let cool. 
  3. Combine the pesto and mayo in a large bowl. Stir in the Parmesan and the cooled beans and peas. Season with salt and pepper. Gently fold in the gnocchi. Garnish with more Parmesan, if desired.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Cilantro Pesto Pasta Salad

Potato Gnocchi with Pole Beans and Pesto

Genovese Pasta Salad

Spinach, Walnut and Golden Raisin Pesto Pasta

Italian Chicken Pasta Salad

Honey-Chipotle Chicken Pasta Salad

🤤 More Drool-Worthy Recipes