One-Pan Gnocchi With Pesto and Tomato Sauce (Gluten free Option)

This easy one-pan gnocchi recipe combines two of my favorite sauces; tomato sauce and pesto! Yep! You heard that right! Why choose between the two sauces when you could have both: a 2-ingredient tomato based bolognese sauce and pesto. If you love vegetarian options, I also have this one-pan gnocchi with tomato sauce that is meat-free!

When I have a lot of time on a sunday night I like to take the extra step and make my pesto sauce recipe from scratch…but on a busy weeknight this dinner is easy to throw this Gnocchi With Pesto together using store-bought pesto and store-bought gnocchi. It is a simple weeknight dinner recipe that’s ready in 30 minutes or less.

This pillowy, tender gnocchi topped in a creamy tomato sauce and pesto is an easy italian comfort food recipe that you’ll keep making on repeat, just like my gluten free risotto with tomatoes, my creamy tomato and spinach pasta bake and my one pan mozzarella stuffed meatballs.

why you’ll love this allergy friendly Gnocchi With Pesto recipe

• This one-pan gnocchi with pesto makes a flavorful side dish, or a delicious main course.
• This recipe is a one pan meal. So literally all you need is ONE PAN and you’re doing 2 minutes of dishes when dinner is done! The less dishes the better if you ask me.
• I love a super quick and easy meal. This recipe is SUPER versatile. You can switch up the sauces, switch up the veggies or even choose a different meat protein. That way, it keeps this dish feeling new every time you make it!
• This dish is the ultimate comfort food without having to order in. I hate waiting for take out to be delivered, plus its expensive. Save your time and money with this affordable 30-minute version.
• This Gnocchi With Pesto is allergy friendly. You can use gluten free gnocchi like I did to make this a gluten free recipe. You can use dairy free cheese on top to make this a dairy free recipe. AND you can skip the meat here to make this an easy vegetarian recipe. If you’re celiac, lactose intolerant and/or vegetarian, this recipe has you covered.

ingredients & substitutions

Gnocchi: Small, potato-based dumplings that cook quickly. I like to use gluten free gnocchi for a gluten free recipe. I also love the gluten free cauliflower gnocchi from trader joes too!

Ground chicken: Any ground meat works the same. I have used ground chicken and ground turkey but ground beef will work too!

Tomato sauce: A base for the bolognese sauce. You can use any jarred marinara or jarred tomato sauce! Pick your favorite flavor! Mine is the garlic tomato sauce from Raos!

Spinach: Any vegetable works well here but the spinach seamlessly blends into the pesto so you don’t feel like you’re eating any veggies at all! I use fresh chopped spinach or frozen chopped spinach.

Mozzarella cheese: You can use shredded or fresh mozzarella. I like to use dairy free mozzarella when I want a dairy free recipe.

Pesto: My favorite sauce made from basil, pine nuts, garlic, and olive oil!

directions for the Gnocchi With Pesto

Step 1

Heat olive oil in a large skillet over medium heat. Add ground chicken and cook until browned. Break up any large clumps. Remove from skillet and set aside.

Step 2

In the same skillet, add the gnocchi and cook until golden brown and tender, about 3-5 minutes.

Step 3

Add the chicken back. Pour jarred tomato sauce over the cooked chicken. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened.

Step 4

Stir in the chopped spinach and cook for an additional 2-3 minutes, or until the spinach is wilted.

Step 5

Top the Gnocchi With Pesto with mozzarella cheese and dollops of pesto. Cook for 1 minute until cheese is melted. Serve immediately and enjoy.

expert tips & tricks

• Switch up the vegetables you use. I love making this Gnocchi With Pesto feel different every time I make it. I used spinach here but you can swap in zucchini, peppers, onions, kale, squash…basically anything you enjoy or having in your garden1
• Change up the Sauce: You can swap in a vodka sauce, alfredo sauce, spicy marinara!
• Make your own pesto! Pesto is so easy to make. I love using a mixture of spinach, basil, arugula, pine nuts and parmesan.

serving, storing and meal prepping the Gnocchi With Pesto

This Gnocchi With Pesto recipe is perfect for immediate enjoyment or for make-ahead meals. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, I love to portion the cooled Gnocchi With Pesto into freezer-safe containers and freeze for up to 2 months.

To reheat from the refrigerator, I warm the Gnocchi With Pesto in a skillet on the stovetop over medium heat until heated through. If reheating from frozen, I always thaw the gnocchi in the refrigerator overnight and then warm in the same way.

To meal prep the Gnocchi With Pesto into individual portions, divide the cooked and cooled gnocchi skillet into separate containers. These individual portions are my favorite for great grab-and-go lunches or quick dinners during the week.

Looking for more allergy friendly easy recipe?

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