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This creamy pesto gnocchi recipe makes a fantastic side dish or meatless main course. It’s super easy (made in one pan) and takes only 20 minutes from start to finish!
If you like this method, try my Gnocchi with Tomato Sauce or Creamy Mushroom and Spinach Gnocchi next.
Why you’ll love it
The pesto parmesan sauce in this quick gnocchi recipe is very simple to make and really tasty. In fact, the whole dish has just six ingredients in total! Pesto is already delicious, but adding more garlic and a splash of cream turns it into a next-level delicious sauce.
Since the gnocchi cooks right in the sauce, there’s no pre-cooking involved in this one pan gnocchi with pesto. It releases starch to beautifully thicken up the creamy and bright sauce. That means fewer dishes to wash, which is a win on busy weeknights!
What you’ll need
- Pesto – since it’s the star of the sauce, choose a quality brand you love! My favorite is DeLallo.
- Heavy cream – it makes the sauce have a silky and luxurious texture
- Wine or chicken broth – use a dry white wine like pinot grigio or sauvignon blanc for a touch of elegance
- Garlic – for more savory flavor
- Gnocchi – for all my one pan gnocchi recipes I use shelf-stable gnocchi (find it in the pasta aisle). The refrigerated kind works too.
- Parmesan – grate your own for best results
Pro tip
I don’t recommend using homemade gnocchi because the one pan method can make it fall apart, so I would make the sauce separately if you want to go that route.
How to make pesto gnocchi
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
To a deep skillet, add the pesto, cream, white wine/broth, and garlic. When it gently bubbles, add in the gnocchi. Cover and cook for about 5 minutes.
Uncover, then stir. Continue to cook it for a few more minutes while stirring often. When desired consistency is reached, stir in the parmesan cheese. Season with salt & pepper.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I’m big on grating my own parmesan cheese since it just tastes and melts better. I use this Microplane zester.
- Quickly mince garlic with a garlic press, and store leftover cloves in a garlic saver that’s shaped like a head of garlic.
- Here are the angled measuring cups pictured.
Substitutions and variations
- If you want to make pesto from scratch instead, here’s my Really Easy Pesto Recipe.
- Add some leftover/rotisserie chicken near the end of the cooking time if you’d like a protein. You could also make my similar Creamy Pesto Shrimp Gnocchi instead.
What to serve with pesto gnocchi
- Serve it with extra fresh parmesan and chopped fresh basil or parsley if desired.
- As a side dish, it’s great with my Chicken Milanese, Easy Pan Seared Pork Chops, Easy Pan Seared Salmon, or Simple Filet Mignon.
- If it’s a meatless main, a salad goes great along with fresh crusty bread. Try this Simple Parmesan Arugula Salad.
Leftovers and storage
- Store leftover gnocchi for 3-4 days fridge in an airtight container.
- Reheat over a low heat, and add splash of cream or broth to leftovers to revive the sauce.
- I don’t recommend freezing this one because it’ll change texture.
Questions about this easy pesto gnocchi recipe? Let me know in the comments! I’d love it if you left a star rating and review below, or tag me on Instagram.
Creamy Pesto Gnocchi
Ingredients
- 1/4 cup pesto
- 1 cup heavy/whipping cream
- 1/4 cup dry white wine or chicken broth
- 2 cloves garlic minced
- 1 pound uncooked potato gnocchi
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper to taste
Instructions
- Add the pesto, cream, wine, and garlic to a deep skillet over medium heat.
- Once the sauce starts to gently bubble, stir in the gnocchi. Cover the pan and cook for 5 minutes.
- Uncover the pan and give it a good stir. Continue to cook it for a couple more minutes, stirring often (the sauce will thicken quickly as the gnocchi releases more starch).
- Once the sauce is thickened to your liking, stir in the parmesan cheese. If the sauce gets too thick at any point, add in another splash of wine or cream. Season with salt & pepper as needed and serve immediately.
Notes
- Serves 4-6 as a side dish.
- The gnocchi cooks right in the sauce. No need to pre-boil it! The starch released helps thicken the sauce up quickly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on September 18, 2020. It’s been updated with new photos and better instructions but is the same great recipe!
Amazing! Hubby doesn’t even like pesto and he thought this was a restaurant quality meal
I love that!! 😀
We made this for lunch and added some criminals mushrooms and spinach. It was delicious, quick, and easy! Will be adding to our meal plan schedule
Wonderful! Thanks, Cherry!
Hello Natasha, thank you for sharing this delicious looking dish 😋 Can I use frozen gnocchi to make a you specified, or should I make the sauce separately in that case?
Hi Josephine! I think frozen gnocchi should work just fine. I’d probably cook it for slightly longer at a slightly lower heat.
Thanks a lot, Natasha! 🙏🏾
You’re welcome!
First off I should say that this is not a nutritious meal, however, it is absolutely delicious and my family loves it. I made it twice without the wine since I didn’t have any. I’ll try it with the wine next time since I now have it. I used fresh pesto the first time and froze some of my fresh pesto to use the second time. I didn’t even know if my family liked pesto or not, but they did like this recipe.
I’m so glad it was a hit! Yes – definitely a treat meal!
This a stupid idiotic recipe. Italianos never use cream and secondly basil pesto is never boiled as green basil will turn black.
Tell me what you really think, Mike. 😀 Does it look black in the photos? Lol.
The recipe called for prepared store-bought pesto which is processed, not fresh basil that will blacken. If anyone wants to use homemade pesto, make it with basil that you have blanched in boiling salted water for one minute, just until it turns dark green. Then stop it cooking under cold water or in ice water and squeeze it dry in paper towel before making pesto with it. That pesto will stay green for a long time stored in the fridge, or used in a hot pesto cream sauce.
I bet you’re fun at parties. I add the (Homemade) pesto just before serving. Still green. See what I did there? I was nice
It’s great as a meal with a salad and garlic bread on the side.
Thank you, Bridget!
SO GOOD!! We’ll definitely be making this again. We made chicken breast with it, and that was a really really good addition. 10/10 definitely recommend!
Thanks so much, Liz!
This is extremely good on its own, recipe as is, especially with crusty garlic bread to mop it all up. However, I am wondering if anyone has tried frying the gnocchi first, to get that proper crisp on the outside of the gnocchi. I fear it won’t release as much starch, or just simply become soft once in the pan with the sauce for 5 minutes
Hi Jay!! I’m glad you liked it! That’s a good question. I have the same thoughts as you on that. I guess there’s only one way to find out haha. Let me know if you decide to experiment!
I love this recipe! It’s so easy and delicious. During the summer I use homemade pesto from basil grown in my garden.
Love that!! 😀 Thank you!