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