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!
The pesto parmesan sauce in this recipe is super simple and really good. I also went ahead and added some extra garlic. Naturally. And a splash of white wine! If this recipe is looking somewhat familiar, I also have a Creamy Pesto Shrimp Gnocchi recipe, but I figured that having it as a standalone recipe (without the shrimp) would be a good idea too.
For all my one pan gnocchi recipes I use shelf-stable gnocchi (find it in the pasta aisle). The refrigerated kind works too. As it cooks, it releases starch that thickens up the sauce. I don't pre-cook it prior to adding it to the sauce. Super easy and fewer dishes to wash! 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.
Love pesto? Try my Sausage Pesto Pasta or this Pesto Pan-fried Sausage and Potatoes Skillet.
Recipe notes & tips:
- I'm big on grating my own parmesan cheese... it just tastes and melts better. I used this cheese grater (I have a slightly older model) for this recipe. Microplane graters work great too!
- I used DeLallo brand pesto (I had some left over from a shipment they sent me for a sponsored post, but this post is not sponsored... I just love their products). You could also use homemade pesto if you prefer or whatever your favorite brand is!
- I'm not particularly loyal to any brand of gnocchi. I just buy whatever my grocery store happens to have. I've tried a few brands over the years (I'm in Canada and there isn't tons of gnocchi selection here) and they're pretty similar to each other.
More delicious gnocchi side dishes:
Questions about this easy pesto gnocchi recipe? Let me know in the comments below!
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 extra 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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Sabrina Long says
Can I use red pesto in this recipe?
Natasha says
Sure! I don't see why not.
Teresa says
This was absolutely delish!
I had some dental surgery and can only eat soft foods and this totally fit the bill!
Will continue to make again and again!
Thanks for such a great and easy recipe!
Will be trying more of your recipes soon!
Natasha says
Thank you!! I'm so glad you enjoyed it. I hope your recovery goes smoothly. XO
Kathy says
I made this tonight for dinner and everyone LOVED it! Thanks for sharing!
Natasha says
Excellent!! 🙂 Thanks for letting me know, Kathy!
Isabel amaya says
I loveeee this recipe, it came out so tasty and creamy
My boyfriend loved it. Thank you so much for sharing.
Natasha says
Fantastic!! I'm so happy to hear that. Thanks for taking the time to write me a comment! 🙂
Stacey says
Is this something you could add some broken up italian sausage into? I had a creamy gnocchi with sausage dish at a restaurant the other night and have been searching for a way to recreate it!
Natasha says
Hi Stacey! I don't see why not. But I do actually have a few similar gnocchi with sausage recipes on here. Just type "sausage gnocchi" into any of the search bars on my website and they'll come up. This one's my personal fav: https://bit.ly/3hvCR7y
Danielle says
Good recipe though I added 5 garlic cloves and 1.5 lbs of gnocchi. Would make it again!
Natasha says
So glad you enjoyed it!!
AngelaML says
Another big hit in our household! I made the Lemon Chicken Gnocchi two weeks ago and couldn't wait to try this one. I wanted a one pan meal, so I added pan fried chicken (used garlic powder and flour). Cooked that first and then set aside to follow your recipe. I substituted light cream for the heavy cream to make it a tad healthier, and used only 1/4 cup parm for the same reason. I had mistakenly bought spinach for this dish so used it anyway. I used half of a 5 oz bag and next time I will use the whole bag since it wilts down.
I have two more of your gnocchi recipes bookmarked and ready to try! 😀
Natasha says
I'm so glad you enjoyed it, and I love how you tweaked it to add the chicken and spinach. 🙂
Shelby says
I use this recipe all the time now. It was an accidental find and my oh my it’s a household fav!
Natasha says
I'm thrilled to hear that, Shelby! 😀 Thanks for letting me know.
Bill Brown says
This looks great as a side. What do you recommend as the main dish? We have some meat lovers coming over.
Thanks.
Natasha says
Hi! Hmm... maybe this Chicken Scallopini? https://bit.ly/395Ph1p baked chicken thighs: https://bit.ly/3lELX2k or you can browse thru all my main courses here: https://bit.ly/3r8pICZ
Bill Brown says
Love your main recipes - all look amazing. Too busy for tonight; I'm pretty much a beginner. Will try some other time. Chicken sounds great, though. Maybe some "fried" baked recipe; don't want to crowd the stove top . Your Creamy Pesto Gnocchi should really impress our guests. I'll let you know how it turns out. Thanks, Natasha.
Natasha says
Sure! Let me know 🙂 I hope it works out.
Louis says
Super good and tasty! (Although I added a more pesto and cheese for flavour)
Natasha says
So glad you enjoyed it, Louis!
Wendy says
I just made it and love it!! Question tho- my husband hates gnocchi cause of the texture (I love it lol), but could this be made similarly with other fresh pastas? Like tortellini or ravioli from the refrigerated section?
Natasha says
Wonderful! I think it will work. Tortellini and ravioli still release starch, but I find they do release a little less, so you may need to tweak cooking time a tad or liquid measurements depending on the outcome.
Kaylee says
Hi there! Any recommendation on modifying the cream and making it lactose free?
Natasha says
You could try the dairy-free whipping cream by Silk brand - other readers have tried it with success in some of my recipes with cream.
Meghan says
This recipe was so easy but SO tasty! Both my husband and I loved it and said this would be on our dinner rotation!
Natasha says
That makes me happy!! Thanks so much for commenting, Meghan!