Pesto Gnocchi with Poached Eggs

There’s something about gnocchi au pesto et œufs pochés—such a humble little plate, but when you set it down, it feels like it could fix a long week or make a rainy morning feel oddly satisfying. The smell hits first—warm basil and garlic swirling up from the pesto, soft potato gnocchi steaming gently, and then that silky, just-poached egg quivering on top, ready to release its golden yolk like a slow sunrise. It’s barely a recipe, honestly… more of a small ritual I turn to when I need comfort but don’t want to feel like I gave up and just made toast. Simple, quick, quietly lovely.

Why You’ll Crave It

• That luscious, runny yolk melts into the pesto and turns it into the dreamiest sauce
• Gnocchi are like tiny pillows—light but filling, soft but with the right bite when pan-fried
• Takes under 15 minutes but tastes like you stole it from a bistro in the hills
• It’s flexible—brunch, weeknight dinner, even breakfast-for-dinner if that’s your kind of thing
• Only five ingredients. No fuss. But it feels special, somehow.

The first time I made this, I had one of those quiet Sunday mornings with sun coming in sideways across the countertop—and I remember thinking, This is exactly how I want breakfast to feel.

What You’ll Need

• Gnocchi: about 400 grams, fresh or shelf-stable, just the tender kind that float when ready
• Pesto sauce: 100 grams—go homemade if you can, but a good jarred one (not too oily) also works
• Eggs: 4, the freshest you can manage—they poach better and taste brighter
• Parmesan cheese: 30 grams, finely grated—it clings better that way
• Fresh basil: a small handful, torn gently for garnish

Easy How-To

Boil your gnocchi

Start by boiling a pot of generously salted water. Once it’s rolling, slide in your gnocchi. They’re done when they float—just a few minutes. Scoop them out with a slotted spoon and set aside. You could even give them a quick toss in a hot pan with olive oil if you like a crispy edge, but I usually keep them plain for this.

While that happens, poach your eggs

Bring another pot (or deep pan) of water just shy of a boil—small bubbles, not raging. Add a little splash of vinegar—it helps hold the whites together, magic trick from my aunt. Crack each egg gently into a small cup, swirl the water a little, and let the eggs slide in. Three to four minutes should do it. They should look barely set, like they’re wrapped in silk. Lift out with a slotted spoon, rest them on paper towel if you’re feeling fancy.

Warm your pesto up—gently

Not everyone warms pesto, but I like to take the chill off so it coats the gnocchi better. Either add it to the warm pot where the gnocchi just were, or warm it in a pan for a few seconds—really low heat. No simmering, pesto isn’t a sauce that likes to be cooked.

Bring it all together

Add the drained gnocchi to the pesto and stir gently. You want every piece coated, but don’t overmix—they’re delicate. You can add a tablespoon of the gnocchi cooking water to loosen the sauce if needed.

Plate, poach, pray

Divide the gnocchi into bowls or plates, make a little well in the center, and set a poached egg right there. Sprinkle with Parmesan, scatter torn basil, maybe a drizzle of good olive oil if your soul needs it that day. Then—break the yolk, mix it in, and eat while warm and quiet.

Good to Know

• If your eggs look like frayed ghosts in the pot, the water might’ve been too hot—or they were just having a rough day. Still tasty.
• You can make this with frozen gnocchi too—just check the instructions, they may take a minute longer
• Leftover pesto? Rub it on toast with a poached egg tomorrow. Bliss.

Serving Ideas

• Serve with a crisp green salad dressed in lemon, and a glass of something light—white wine, or even cold sparkling water with a twist

Top Tricks

• Crack your eggs into small bowls before poaching, not straight into the water—it helps control the landing and shape

Frequently Asked Questions

Can I use store-bought pesto instead of homemade?

Yes, definitely. Just look for one that’s refrigerated or made with mostly basil and olive oil—some shelf versions get too nutty or heavy on garlic and they overpower the eggs.

My gnocchi fell apart a bit—what did I do wrong?

They probably overcooked. Once they float, they’re done—letting them sit too long might make them mushy. Next time, have a slotted spoon ready and get them out quick.

Can I make the eggs ahead of time?

Actually, yes. Poached eggs keep surprisingly well—store them in cold water in the fridge for up to a day. Just reheat gently in warm water for a minute before serving.

What else can I sprinkle on top?

Toasted pine nuts, crushed red pepper flakes, even lemon zest—all bring a little extra brightness or texture. But honestly, it’s lovely just as it is.

Could I turn this into a baked dish?

Technically yes, but the egg may lose that runny center if baked. Try soft-boiled eggs instead if you plan to bake—less risk of heartbreak yolks.