Creamy Pesto Gnocchi Recipe

Creamy pesto gnocchi recipe made in under 30 minutes! This one-pan meal features pillowy gnocchi in a velvety basil pesto cream sauce—quick, comforting, and perfect for busy nights.

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Course: Dinner, Main Course

Cuisine: American Italian, Italian

Prep Time: 5

Cook Time: 12

Rest Time: 2

Total Time: 19

Servings: servings

Calories: 490kcal

Cost: $10

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.

Nutrition