This creamy pesto gnocchi is a simple yet indulgent dish that transforms store-bought gnocchi into a rich, flavorful meal in just 20 minutes.
Packed with plant-based protein from gnocchi and healthy fats from pesto, it’s a fiber-friendly, satisfying option perfect for weeknight dinners or meal prep.
Quick, comforting, and effortlessly delicious, it’s a recipe you’ll return to again and again.
Creamy Pesto Gnocchi
Equipment
- 1 deep skillet (10–12 inches)
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Cheese grater
Ingredients
- ¼ cup pesto
- 1 cup heavy cream or whipping cream
- ¼ cup dry white wine or chicken broth
- 2 cloves garlic minced
- 1 pound potato gnocchi uncooked
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the Sauce Base: Begin by gathering all your ingredients and placing a deep skillet over medium heat. Pour in the heavy cream and the dry white wine (or chicken broth if preferred) into the pan. Add the minced garlic at this stage to allow it to gently infuse the liquid with its aromatic flavor. Stir the mixture carefully with a wooden spoon, making sure the garlic is evenly distributed and doesn’t stick to the bottom. Allow the sauce to come to a gentle simmer—tiny bubbles should start forming around the edges of the skillet. This creates a warm, flavorful base that will envelop your gnocchi.
- Incorporate the Pesto: Once the cream and garlic mixture is bubbling lightly, add the pesto to the skillet. Use your spoon to fold the pesto into the liquid slowly, ensuring it blends completely without clumping. Stirring at this stage allows the sauce to develop a rich, uniform green color and a robust, herbaceous flavor that will coat each gnocchi perfectly. Let the sauce cook for about one minute to fully awaken the flavors of the pesto.
- Add the Gnocchi: Carefully add the uncooked potato gnocchi directly into the simmering sauce. Spread them out evenly across the skillet so each piece has contact with the creamy mixture. Do not pre-boil the gnocchi; cooking them in the sauce will allow their natural starch to release, thickening the sauce beautifully. Once added, gently stir to ensure each gnocchi is coated, but handle them delicately to avoid breaking.
- Cover and Cook: Place a lid on the skillet and allow the gnocchi to cook undisturbed for about five minutes. During this time, the gnocchi will absorb some of the creamy liquid and swell slightly. The covering traps steam and heat, which ensures even cooking throughout. This step is essential for achieving a pillowy, tender texture while allowing the sauce to thicken naturally.
- Uncover and Stir: After five minutes, remove the lid and stir the gnocchi gently but thoroughly. At this stage, the sauce should begin to cling to the gnocchi and thicken significantly. Continue to cook for an additional two to three minutes, stirring occasionally. Keep a close eye on the consistency; if the sauce becomes too thick, add a small splash of cream or wine to loosen it slightly. This ensures the sauce remains creamy and velvety.
- Incorporate the Parmesan Cheese: Once the sauce has reached your desired thickness, sprinkle in the freshly grated Parmesan cheese. Stir continuously to melt the cheese into the sauce, which adds a luxurious creaminess and slightly nutty flavor. Taste the sauce and season with salt and freshly ground black pepper according to your preference. The cheese will also help bind the sauce to the gnocchi, creating a cohesive, luscious dish.
- Final Adjustments and Serve: Before serving, make any final adjustments to the sauce consistency. If it’s too thick, stir in a splash of cream or broth to reach a smooth, pourable texture. Serve the creamy pesto gnocchi immediately while hot, garnished with a sprinkle of extra Parmesan or fresh herbs if desired. Enjoy this comforting, flavorful dish on its own, as a main course, or alongside a fresh salad for a complete meal.
Notes
- This recipe serves 4 as a main dish or 4–6 as a side.
- Uncooked gnocchi is cooked directly in the sauce; pre-boiling is not necessary. The released starch naturally thickens the sauce.
- Use a good-quality pesto for the best flavor; homemade or store-bought both work well.
- If the sauce thickens too quickly, gently stir in a splash of cream or wine to loosen it.
- Freshly grated Parmesan melts better and enhances the flavor compared to pre-grated varieties.
- Taste and season with salt and pepper at the end to ensure balanced flavor.
Chef’s Secrets: Techniques For Perfect Gnocchi
To achieve perfectly tender gnocchi with a silky sauce, avoid over-stirring in the first few minutes of cooking—let the gnocchi absorb the sauce gradually.
Use medium heat rather than high to prevent scorching the cream.
Stir in the Parmesan slowly to allow it to melt evenly and create a luscious coating.
For an extra layer of flavor, toast the minced garlic lightly in the cream for 30–60 seconds before adding the wine.
Fresh herbs such as basil or parsley sprinkled on top can elevate both color and aroma.
Serving Suggestions: Ideas For Perfect Pairings
Creamy pesto gnocchi pairs beautifully with fresh, crisp side salads, such as arugula with lemon vinaigrette or a simple mixed greens salad.
Roasted vegetables like asparagus, cherry tomatoes, or zucchini complement the richness of the sauce.
For a protein boost, serve alongside grilled chicken, shrimp, or pan-seared tofu.
Garnishing with extra Parmesan, pine nuts, or a drizzle of olive oil adds visual appeal and extra flavor.
This dish also works well as part of a larger Italian-inspired dinner spread.
Storage Tips: Keep It Fresh Longer
Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a skillet over low heat with a splash of cream or broth to restore the sauce’s silky consistency.
Avoid microwaving directly, as this can cause the sauce to separate.
For longer storage, gnocchi can be frozen before cooking—simply place uncooked pieces in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag.
Cook from frozen by adding directly to simmering sauce, increasing cooking time slightly.
Frequently Asked Questions
1. Can I use store-bought gnocchi?
Yes! Store-bought gnocchi works perfectly for this recipe. There’s no need to pre-boil; cooking directly in the sauce produces a tender texture and helps thicken the sauce naturally.
2. Can I make this recipe dairy-free?
Absolutely. Substitute heavy cream with coconut cream or a plant-based cream, and use a vegan Parmesan alternative. The gnocchi will still absorb the flavors beautifully.
3. Can I prepare this dish ahead of time?
You can prep the sauce and ingredients in advance, but for best results, cook the gnocchi just before serving. Gnocchi left in the sauce too long may absorb too much liquid and become dense.
4. How do I adjust the sauce consistency?
If the sauce is too thick, gently stir in extra cream or wine until smooth. If it’s too thin, allow it to simmer uncovered for a few minutes until it reaches your preferred consistency.
5. Can I add extra vegetables or protein?
Yes! Sautéed spinach, peas, or cherry tomatoes pair beautifully. For added protein, grilled chicken, shrimp, or tofu can be stirred in just before serving, making it a complete, satisfying meal.
