Creamy Pesto Gnocchi is a quick and easy side dish. This recipe transforms pillowy gnocchi into a flavorful and satisfying dish in under 30 minutes, all within the comfort of a single pan. Fresh basil pesto, heavy cream, and Parmesan cheese come together to create a luxurious and satisfying sauce that perfectly complements the soft gnocchi.
This simple pasta side or main is a lifesaver for those nights when you crave a delicious and comforting meal without the hassle of multiple pots and pans.
Ingredients You'll Need
The beauty of this recipe lies in its simplicity – just a handful of ingredients come together to create a restaurant-worthy dish in under 30 minutes. Fresh pesto (homemade or store-bought) forms the base of the sauce, while a touch of cream adds a delightful richness.
- Gnocchi - The kinds that is uncooked, in vacuum packed bags.
- Pesto sauce - fresh made or store bought. See or recipe for Thai Basil Pesto for a delicious pesto.
- Heavy cream - or half and half.
- Broth - chicken or vegetable.
- Fresh garlic, minced.
- Parmesan cheese, fresh grated (not the kind you shake on pizza!).
- Red pepper flakes (optional)
- Salt and black pepper to taste.
How To Make Creamy Pesto Gnocchi
This one-pan wonder features pillowy gnocchi bathed in a luxuriously creamy pesto sauce, all prepared in a single Dutch oven or deep skillet. The gnocchi gets cooked directly in the pan, absorbing all the flavorful sauce for a truly satisfying and comforting meal.
Creamy Pesto Gnocchi is about to become your new go-to for a stress-free and incredibly delicious weeknight dinner.
Make The Creamy Pesto Sauce
- Heat the pesto sauce, heavy cream, broth (chicken or vegetable), and minced garlic to a non-stick skillet to medium heat and started to bubble.
Add The Gnocchi To The Pan
- Stir the gnocchi into the pan of sauce and cover. Simmer on low for 5 minutes.
- Uncover and stir. Continue to cook for 5 minutes, stirring frequently to prevent sticking, as the sauce thickens.
Finish With Parmesan Cheese
- Stir in the fresh grated Parmesan cheese (don't use the kind you shake on pizza), red pepper flakes, fresh cracked black pepper, and salt to taste. You can thin the sauce down if it gets too thick by adding a little more cream or broth.
- Transfer the Creamy Pesto Gnocchi to a serving bowl and garnish with fresh basil leaves (optional) and a sprinkle of the remaining Parmesan cheese, and cracked fresh black pepper. Serve immediately.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this pesto gnocchi recipe.
- Feel free to experiment with different pesto flavors – sun-dried tomato pesto, roasted red pepper pesto, or even a store-bought variety of your choice.
- For a more complete meal, add cooked chicken breast, shrimp, or crumbled Italian sausage to the pan along with the gnocchi.
- You can incorporate your favorite vegetables like broccoli florets, chopped asparagus, or sliced mushrooms.
Tips for Success
Here are a few tips for making this gnocchi recipe:
- Gnocchi cooks quickly, so be mindful not to overcook it to prevent it from becoming mushy.
- Reserve some of the grated Parmesan cheese for garnishing at the end, as the heat can slightly toughen the cheese.
Serving Suggestions
Creamy Pesto Gnocchi is a delicious main course on its own, perfect for a light and flavorful meal. Serve it alongside a simple green salad or roasted vegetables for a more complete dinner.
Add a crusty loaf of bread for dipping into the creamy sauce.
Storage Options
- Leftover Creamy Pesto Gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. However, the texture of the gnocchi may become slightly softer upon reheating.
- This dish is not recommended for freezing, as the creamy sauce and gnocchi tend to break down and become mushy upon thawing and reheating.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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Frequently Asked Questions
You can test one piece by cutting it in half – it should be cooked through with a slight chew in the center.
Other hard Italian cheeses like Pecorino Romano or Grana Padano would also be delicious in this recipe.
Gnocchi is shelf-stable and found in the pasta aisle alongside other dried pasta varieties.
More Delish Ideas
Creamy Pesto Gnocchi
Ingredients
- ⅓ cup pesto
- 1 cup heavy cream
- ½ cup broth chicken or vegetable
- 3 cloves garlic minced
- ½ cup Parmesan cheese fresh grated
- 1 pound uncooked gnocchi
- ¼ teaspoon red pepper flakes or more to taste
- ½ black pepper fresh cracked
- 1 salt
- fresh basil for garnish
Instructions
- Add the pesto, heavy cream, broth (chicken or vegetable), and minced garlic to the Dutch oven or deep skillet and heat on medium heat until the mixture starts to bubble.⅓ cup pesto, 1 cup heavy cream, ½ cup broth, 3 cloves garlic
- Stir the gnocchi back into the pan and cover. Simmer on low for 5 minutes.1 pound uncooked gnocchi
- Uncover and stir. Continue to cook for 5 minutes, stirring frequently to prevent sticking, as the sauce thickens.
- Stir in the fresh grated Parmesan cheese (don't use the kind you shake on pizza), red pepper flakes, fresh cracked black pepper, and salt to taste. You can thin the sauce down if it gets too thick by adding a little more cream or broth.½ cup Parmesan cheese, ¼ teaspoon red pepper flakes, ½ black pepper, 1 salt
- Transfer the Creamy Pesto Gnocchi to a serving bowl and garnish with fresh basil leaves (optional) and a sprinkle of the remaining Parmesan cheese, and cracked fresh black pepper. Serve immediately.fresh basil
Notes
- Gnocchi cooks quickly, so be mindful not to overcook it to prevent it from becoming mushy.
- Reserve some of the grated Parmesan cheese for garnishing at the end, as the heat can slightly toughen the cheese.
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