Creamy Pesto Gnocchi

Creamy Pesto Gnocchi is the answer if you’ve been searching for a restaurant-quality meal that takes minimal effort. This dish delivers rich, indulgent flavors in just 20 minutes. Pillowy gnocchi coated in a silky pesto cream sauce create the ultimate Italian comfort food experience you’ll crave again and again.

If you like this method, try my Creamy Chicken Gnocchi or Creamy Italian Sausage Gnocchi Soup.

Why You’ll Love This Creamy Pesto Gnocchi

This isn’t just another pasta recipe—it’s a game-changer for busy weeknights and special occasions alike:

• Quick and effortless: Ready in just 20 minutes with minimal prep
• Restaurant-quality taste: Rivals any Italian bistro’s signature dish
• Versatile: It is Perfect as a main course or a stunning side dish
• Family-Friendly: Even picky eaters adore this creamy, cheesy goodness
• Endlessly customizable: Easy to adapt with proteins and vegetables

The beauty of this dish lies in its elegant simplicity. You’ll achieve maximum flavor with minimal ingredients and effort—perfect for those evenings when you want something spectacular without spending hours in the kitchen.

Ingredients You’ll Need

Here’s everything required for this dreamy Creamy Pesto Gnocchi dish (serves 4):

For the Base Dish:

• 1 pound (16 oz) potato gnocchi (shelf-stable or refrigerated)
• 2 tablespoons butter
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 cup heavy cream
• ¼ cup prepared basil pesto (homemade or store-bought)
• ½ cup freshly grated Parmesan cheese, plus extra for serving
• Salt and freshly ground black pepper to taste
• ¼ teaspoon red pepper flakes (optional, for subtle heat)
• Fresh basil leaves for garnish

Pro Ingredient Tips:

• Gnocchi selection: While shelf-stable gnocchi work perfectly, refrigerated or frozen varieties offer a lighter, more pillowy texture. For a healthier twist, try whole wheat or cauliflower gnocchi.
• Pesto options: Homemade pesto provides the best flavor (as noted by The Spruce Eats), but high-quality store-bought brands like Rana or Barilla work wonderfully when time is limited.
• Cream alternatives: For a lighter version, substitute half-and-half or a mixture of milk and cream cheese.
• Cheese matters: Freshly grated Parmesan melts more smoothly than pre-grated varieties, which often contain anti-caking agents.

Supplies & Tools Needed

This recipe requires minimal equipment:

• Large pot for boiling gnocchi
• Colander for draining
• Large skillet or sauté pan (10-12 inches)
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Cheese grater (if using block Parmesan)
• Sharp knife and cutting board

Step-by-Step Instructions

Follow these simple steps for perfect creamy pesto gnocchi every time:

Preparing the Gnocchi:

1. Bring water to a boil: Fill a large pot with water, add 1 tablespoon salt, and bring to a rolling boil over high heat.
2. Cook the gnocchi: Add gnocchi to boiling water and cook according to package directions, usually just 2-3 minutes or until they float to the surface.
3. Drain properly: Drain the gnocchi in a colander, but don’t rinse! Reserve about ¼ cup of pasta water for later use.

Creating the Creamy Pesto Sauce:

1. Sauté the garlic: In a large skillet over medium heat, melt butter and add minced garlic. Cook for 30-60 seconds until fragrant but not browned.
2. Add the cream: Pour in heavy cream and bring to a gentle simmer (small bubbles around the edges). Reduce heat to medium-low and simmer for 2-3 minutes until slightly thickened.
3. Incorporate the pesto: Stir in pesto and mix until completely incorporated and the sauce turns a beautiful light green color.
4. Add the cheese: Reduce heat to low and gradually stir in grated Parmesan until melted and smooth. If the sauce becomes too thick, add a splash of reserved pasta water.
5. Season the sauce: Add salt, pepper, and red pepper flakes (if using) to taste. Remember that pesto and Parmesan already contain salt.

Bringing It All Together:

1. Combine gnocchi and sauce: Add drained gnocchi to the skillet with sauce. Gently toss until each piece is thoroughly coated.
2. Final adjustments: Cook for 1-2 minutes more to allow the gnocchi to absorb some sauce. If needed, adjust consistency with reserved pasta water.
3. Serve immediately: Transfer to serving plates and top with additional grated Parmesan and fresh basil leaves.

Pro Chef Tips:

• Don’t overcook the gnocchi—they should remain tender but slightly firm
• Let the cream reduce slightly before adding pesto for the perfect texture
• For extra flavor development, toast the gnocchi in the butter before adding the sauce ingredients
• According to America’s Test Kitchen, adding pasta water gradually helps create the silkiest sauce texture

Common Mistakes to Avoid

Even experienced cooks sometimes make these errors:

• Overcooking the gnocchi: This makes them mushy rather than pillowy. Remember, they cook very quickly!
• Boiling the cream: This can cause separation. Always simmer gently.
• Adding cold cheese: Room temperature Parmesan melts more evenly without clumping.
• Skipping the sauce reduction: Patience during the reduction step ensures a properly thickened sauce.
• Using pre-grated cheese in airtight containers: These often contain anti-caking agents that prevent proper melting.

Serving Suggestions & Storage Tips

Perfect Pairings:

• Simple salad: A light arugula salad with lemon vinaigrette balances the richness
• Crusty bread: Essential for soaking up extra sauce
• Protein options: Grilled chicken, sautéed shrimp, or crispy pancetta make excellent additions
• Wine pairing: A crisp Pinot Grigio or light Chardonnay complements the creamy texture beautifully

Storage and Reheating:

• Refrigeration: Store leftovers in an airtight container for up to 3 days
• Freezing: Not recommended as the cream sauce may separate when thawed
• Reheating: Warm gently in a skillet over medium-low heat, adding a splash of cream or milk to revive the sauce
• Portion control: For meal prep, slightly undercook the gnocchi initially so it won’t become mushy when reheated

Variations & Substitutions

Make this recipe your own with these creative twists:

Protein Additions:

• Grilled chicken breast, cut into bite-sized pieces
• Sautéed shrimp (add in the final 3-4 minutes of cooking)
• Crispy pancetta or bacon bits (cook separately and sprinkle on top)
• Cannellini beans for a vegetarian protein boost

Vegetable Mix-ins:

• Roasted cherry tomatoes
• Sautéed mushrooms
• Wilted spinach or kale (add just before serving)
• Roasted asparagus pieces
• Peas (fresh or frozen)

Dietary Adaptations:

• Gluten-free: Use cauliflower gnocchi or certified gluten-free potato gnocchi
• Vegetarian: Already vegetarian if using vegetarian Parmesan (without animal rennet)
• Lighter version: Substitute half-and-half for heavy cream and reduce Parmesan by half
• Dairy-free: Use plant-based butter, coconut cream, and nutritional yeast (note: this significantly changes the flavor profile)

According to the Mediterranean Dish, incorporating seasonal vegetables not only enhances nutritional value but adds beautiful color contrast to the dish.

Frequently Asked Questions

Do gnocchi go with pesto?

Absolutely! Gnocchi and pesto are a classic Italian pairing. The pillowy texture of gnocchi provides the perfect surface for pesto to cling to, while the potato base complements the herbaceous flavors beautifully. Adding cream, as in this recipe, creates an even more luxurious combination that balances the intensity of the pesto.

What kind of sauce goes with gnocchi?

Gnocchi pairs wonderfully with a variety of sauces. Besides creamy pesto, excellent options include:

• Brown butter and sage (a traditional pairing)
• Tomato-based sauces (marinara or vodka sauce)
• Cream-based sauces (Alfredo or carbonara)
• Light olive oil-based sauces with vegetables
• Rich meat ragùs or Bolognese

The key is choosing sauces that are substantial enough to coat the gnocchi without overwhelming their delicate flavor.

What does gnocchi go well with?

Beyond sauces, gnocchi pairs beautifully with:

• Proteins: Grilled chicken, Italian sausage, seafood (especially shrimp)
• Vegetables: Roasted mushrooms, cherry tomatoes, asparagus, spinach
• Cheese: Parmesan, mozzarella, fontina, gorgonzola
• Side dishes: Simple green salads, roasted vegetables, garlic bread
• Wines: Light to medium-bodied whites like Pinot Grigio or Sauvignon Blanc

Does red pesto go with gnocchi?

Yes! Red pesto (pesto rosso), typically made with sun-dried tomatoes, pairs excellently with gnocchi. The sweet-tart flavor of sun-dried tomatoes complements the mild potato flavor of traditional gnocchi. For a variation on this recipe, substitute red pesto for the classic basil pesto—no other recipe adjustments are needed.

What kind of pasta is best with pesto?

While this recipe showcases pesto with gnocchi, several pasta shapes work particularly well with pesto:

• Long shapes: Linguine, spaghetti, fettuccine
• Twisted shapes: Fusilli, gemelli, strozzapreti (these capture the sauce in their twists)
• Shapes with ridges or holes: Orecchiette, conchiglie (shells), penne
• Fresh pasta: Particularly good with lighter pesto preparations

Traditional Ligurian cuisine, where pesto originated, typically pairs it with trenette (similar to linguine) or trofie pasta, according to Italian food authority Giallo Zafferano.

Concluding Thoughts

This creamy pesto gnocchi isn’t just a meal—it’s a 20-minute escape to Italian comfort food heaven. The pillowy gnocchi bathed in silky pesto cream creates a dish that feels indulgent yet comes together effortlessly. Try it tonight and discover your new favorite weeknight luxury!

Creamy Pesto Gnocchi

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• Author: Julie
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Creamy Pesto Gnocchi is your shortcut to a restaurant-quality Italian comfort meal in just 20 minutes. Pillowy gnocchi smothered in a velvety pesto-Parmesan sauce—quick, indulgent, and irresistibly good.

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Ingredients

Scale 1x2x3x

• 1 pound (16 oz) potato gnocchi (shelf-stable or refrigerated)
• 2 tablespoons butter
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 cup heavy cream
• ¼ cup prepared basil pesto (homemade or store-bought)
• ½ cup freshly grated Parmesan cheese, plus extra for serving
• Salt and freshly ground black pepper, to taste
• ¼ teaspoon red pepper flakes (optional)
• Fresh basil leaves, for garnish

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Instructions

1. Bring a large pot of salted water to a boil.
2. Add gnocchi and cook according to package directions until they float (about 2-3 minutes).
3. Drain gnocchi and reserve ¼ cup pasta water. Do not rinse.
4. In a large skillet over medium heat, melt butter and sauté minced garlic for 30-60 seconds.
5. Add heavy cream and simmer 2-3 minutes on medium-low until slightly thickened.
6. Stir in pesto until fully combined and sauce turns light green.
7. Lower heat and gradually stir in Parmesan cheese until melted and smooth.
8. Season with salt, pepper, and red pepper flakes if using.
9. Add cooked gnocchi to skillet and toss gently to coat.
10. Simmer for 1-2 minutes, adjusting sauce consistency with reserved pasta water as needed.
11. Serve immediately with extra Parmesan and fresh basil on top.

Notes

Don’t overcook gnocchi—they should be pillowy yet firm. Let cream simmer before adding pesto for the best sauce texture. For a lighter version, use half-and-half instead of heavy cream.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 2g
• Sodium: 650mg
• Fat: 35g
• Saturated Fat: 18g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 90mg

Keywords: gnocchi, pesto, creamy, Italian, 20-minute meal, easy pasta

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