Craving that restaurant-style Italian comfort without spending hours in the kitchen? You’re in the right place. This Creamy Pesto Gnocchi Recipe brings together everything we love about cozy, flavorful dinners—with none of the hassle. Imagine soft, pillowy gnocchi coated in a rich basil pesto cream sauce; it’s warm, indulgent, and comes together in just 30 minutes.
What makes this Creamy Pesto Gnocchi Recipe stand out isn’t just the speed; it’s how it balances convenience and flavor. While many gnocchi dishes can turn out dry or bland, this one-pan meal transforms store-bought gnocchi into something that tastes truly homemade. Each bite is buttery, herby, and perfectly creamy; you won’t believe how easy it is.
Why You’ll Love This Creamy Pesto Gnocchi Recipe
Most pesto pasta dishes miss the mark; they’re either greasy or bland. But this Creamy Pesto Gnocchi Recipe fixes both with a rich, balanced sauce that hugs every bite of gnocchi without feeling too heavy.
The magic is in the method; this Creamy Pesto Gnocchi Recipe builds layers of flavor by toasting garlic, simmering a silky cream base, and folding in pesto at just the right time. It tastes like a restaurant-quality meal but comes together faster than takeout.
You’ll love how flexible this Creamy Pesto Gnocchi Recipe is too; serve it with arugula salad, garlic bread, or roasted veggies—or pair it with grilled chicken or salmon for a heartier dinner.
This is one Creamy Pesto Gnocchi Recipe you’ll want on repeat all week long.
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Ingredients
- Pasta water (reserved) – Helps bind the sauce; salted water adds extra flavor
- Potato gnocchi (store-bought or homemade) – Creates the perfect pillowy base; frozen gnocchi works too, no need to thaw
- Heavy cream – Forms the rich, velvety sauce base; half-and-half works for a lighter version
- Basil pesto (store-bought or homemade) – The star flavor; homemade tastes best but quality store-bought saves time
- Garlic, minced – Adds aromatic depth; garlic powder works in a pinch
- Freshly grated Parmesan cheese – Creates creamy richness; Pecorino Romano is a great alternative
- Olive oil – For sautéing; any neutral oil works
See recipe card for quantities.
Instructions
Cook the Gnocchi
- Bring a large pot of salted water to boil. Add gnocchi and cook according to package directions, usually 2-3 minutes until they float to the surface. Reserve ½ cup pasta water before draining – this starchy liquid helps create the perfect creamy sauce consistency.
Build the Creamy Base
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer for 2-3 minutes until it coats the back of a spoon. Season with salt and pepper.
Add Pesto and Gnocchi
- Reduce heat to low and whisk in the basil pesto sauce until well combined. Add the cooked gnocchi and gently toss to coat. If the sauce seems too thick, add reserved pasta water one tablespoon at a time until it reaches the perfect creamy consistency.
Finish and Serve
- Sprinkle in Parmesan cheese and toss until melted. Add spinach if using and toss until just wilted. Taste and adjust seasoning, then remove from heat. Let rest for 1 minute before serving to allow flavors to meld and sauce to thicken slightly.
- Step 1: Cook the Gnocchi
Boil gnocchi until they float.
- Step 2: Build the Creamy Base
Simmer garlic in cream for a silky base.
- Step 3: Add Pesto and Gnocchi
Fold pesto and gnocchi into the sauce.
- Step 4: Finish and Serve
Toss with Parmesan, wilt spinach, serve.
Expert Cooking Tips & Kitchen Hacks
- Save Time: Cook gnocchi while prepping other ingredients. Everything moves quickly once you start the sauce.
- Sauce Consistency Secret: The perfect creamy pesto gnocchi should coat each piece without being soupy. If it's too thick, add warm pasta water gradually. Too thin? Let it simmer uncovered for another minute.
- Flavor Boost: Add a tablespoon of cream cheese for extra richness, or a splash of white wine after cooking the garlic for depth.
- Avoid Common Mistakes: Never let the cream boil vigorously – it can break and become grainy. Always use fresh Parmesan for the best melting quality.
- Make-Ahead Hack: Prep all ingredients in the morning. The actual cooking takes under 15 minutes, perfect for busy weeknight dinners.
Recipe Variations & Dietary Modifications
Protein Additions:
- Transform this vegetarian pesto gnocchi into a heartier meal by adding cooked chicken, shrimp, or Italian sausage. For chicken pesto gnocchi, use rotisserie chicken torn into bite-sized pieces. Add it during the last minute of cooking to warm through.
Vegetable Variations:
- Create a spinach and mushroom gnocchi by sautéing sliced mushrooms before adding garlic. Sun-dried tomatoes, roasted red peppers, or zucchini all work beautifully too.
Different Cooking Methods:
- Try baked creamy gnocchi by transferring everything to a baking dish, topping with extra cheese and breadcrumbs, then baking at 400°F for 15 minutes until bubbly and golden.
Healthier Swaps:
- Make this recipe lighter by using half cream and half low-sodium chicken broth. Greek yogurt can replace some of the cream for added protein and tang.
Vegan Version:
- Create vegan creamy pesto using cashew cream, nutritional yeast, and dairy-free pesto. The result is surprisingly rich and satisfying.
Essential Equipment Recommendations
- Large Skillet or Sauté Pan: A 12-inch pan gives gnocchi room to cook evenly without crowding. Cast iron holds heat well, while stainless steel is easier to clean.
- Large Pot: For cooking gnocchi, you need plenty of water space. A 6-quart pot works perfectly.
- Fine Grater: For fresh Parmesan – the texture is so much better than pre-grated.
- Wooden Spoon or Silicone Spatula: Won't scratch non-stick surfaces and gently tosses delicate gnocchi.
- Budget-Friendly Alternative: A large non-stick skillet from any grocery store works great. You don't need expensive equipment for this easy homemade dinner.
Storage & Meal Prep Tips
Refrigerator Storage:
- Store leftover creamy pesto gnocchi in the fridge for up to 3 days in an airtight container. The sauce may thicken, which is normal.
Reheating Instructions:
- Reheat gently in a skillet over low heat, adding a splash of cream or milk to restore the creamy texture. Microwave works too – use 50% power and stir every 30 seconds.
Freezing Guidelines:
- While possible, cream sauces don't freeze perfectly. If you must freeze, do so for up to 1 month. Thaw overnight in the fridge and reheat with extra cream to restore smoothness.
Meal Prep Strategy:
- Prep vegetables and grate cheese ahead of time. Cook fresh for best results, but components can be prepped 2 days in advance.eezing for X days/weeks/months.
The Creamy Sauce Trick I Wish I Knew Sooner
Years ago, I used to think pesto pasta was either too oily or way too bland—until one night, I accidentally splashed some cream into a pan of leftover gnocchi. That lazy, last-minute dinner became the very first version of this Creamy Pesto Gnocchi Recipe, and honestly, I’ve been obsessed with perfecting it ever since.
The real secret to this Creamy Pesto Gnocchi Recipe? Toasting fresh garlic in olive oil before adding cream. It deepens the flavor and makes the sauce rich without overpowering the pesto. Now, this Creamy Pesto Gnocchi Recipe is my go-to when I want something quick, cozy, and a little indulgent. Just goes to show—the best meals often come from happy kitchen accidents.
FAQ
How to make creamy pesto sauce for gnocchi?
Start by simmering garlic in olive oil, then stir in heavy cream until slightly thickened. Whisk in basil pesto and Parmesan for a silky, flavorful sauce that clings to the gnocchi beautifully.
How do I make my pesto pasta more creamy?
Add a splash of heavy cream or a spoonful of cream cheese to your pesto, then stir in pasta water to loosen the sauce slightly. It creates a velvety, rich texture without overpowering the pesto flavor.
Does pesto go well with gnocchi?
Absolutely! Pesto pairs perfectly with soft, pillowy gnocchi; the sauce clings to each bite, making it flavorful, fresh, and comforting all at once.
What sauce is used in pesto gnocchi?
Pesto gnocchi typically uses a basil pesto base combined with cream and Parmesan. This creamy pesto sauce is rich, herby, and coats the gnocchi in a smooth, indulgent layer.
Ready; Set; Gnocchi!
The Creamy Pesto Gnocchi Recipe proves that big Italian flavor doesn’t have to mean big effort; in just 30 minutes you’ll be plating pillowy gnocchi bathed in a silky basil cream that smells like your favorite trattoria.
If you’re planning a full-on comfort feast, pair this Creamy Pesto Gnocchi Recipe with our house favorites—check out the Loaded Nacho Fries Recipe for a fun starter and the Cheesy Baked Ziti Recipe when you need an extra-cheesy side; they’re guaranteed crowd-pleasers.
So grab your ingredients, fire up the stove, and let this Creamy Pesto Gnocchi Recipe bring restaurant-style comfort right to your kitchen. Cook this Creamy Pesto Gnocchi Recipe tonight, rate it, and share your own delicious twists. Once you try it, this Creamy Pesto Gnocchi Recipe will become a regular in your weekly dinner rotation—because nothing beats a quick, cozy meal like this Creamy Pesto Gnocchi Recipe.
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Pairing
These are my favorite dishes to serve with Creamy Pesto Gnocchi Recipe
Creamy Pesto Gnocchi Recipe
Equipment
- 1 Large pot For boiling gnocchi; a 6-quart pot works best to prevent crowding.
- 1 Large skillet Used to cook the sauce and toss gnocchi; non-stick or stainless steel.
- 1 Wooden spoon or spatula Ideal for stirring sauce and gently folding in gnocchi.
- 1 Grater For freshly grating Parmesan cheese (melts better than pre-shredded).
- 1 Measuring cups For measuring cream, pesto, and pasta water.
Ingredients
Main Ingredients
- 1 lb potato gnocchi store-bought or homemade
- 0.75 cup heavy cream or half-and-half
- 0.5 cup basil pesto homemade or quality store-bought
- 3 cloves garlic minced
- 0.5 cup Parmesan cheese freshly grated
- 2 tablespoon olive oil or any neutral oil
- 0.25 cup pasta water reserved from cooking
Optional Additions
- 2 cups baby spinach or kale/arugula
- 1 cup cherry tomatoes halved
- 0.25 cup pine nuts toasted
- red pepper flakes to taste
- fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to boil. Add gnocchi and cook until they float. Reserve ½ cup pasta water and drain.
- In a skillet over medium heat, sauté garlic in olive oil for 30 seconds. Add cream and simmer 2–3 min.
- Lower heat, whisk in pesto, then add cooked gnocchi. Toss gently to coat. Thin sauce with pasta water if needed.
- Stir in Parmesan and spinach (if using). Let wilt, taste and season. Remove from heat and rest for 1–2 min.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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