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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.
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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!
Made this last night, it was delicious. Next time adding spinach. Had it as a side with smoked pork chops. Thanks for a great recipe. It was my 1st time trying gnocchi, now I have a new side dish!
Awesome! I’m so happy you enjoyed it, Karen! 🙂
So delicious! We loved it!
Great to hear!! 🙂
Just made this! Very tasty but I somehow ended up with the oil from my pesto separating immediately. Is this because I cooked it too hot?
Also mine was kind of sour. Is that normal flavoring?
Hi! I’m glad you enjoyed it! Yes, I usually give it a good stir before serving since pesto tends to separate. As far as the tangy taste, I think it depends on the brand of pesto you use. I love DeLallo’s, and find it’s very neutral tasting. I have bought brands in the past that are quite lemony.
So scrummy. I served on bed of arugula as a main dish. Definitely a new main staple for lunch or dinner. Would be perfect as a side as well.
That’s good to hear, Liz! Appreciate your review!!
Made this tonight and served it as a side with seared chicken breasts drizzled with balsamic glaze. DEEEE-licious! When the balsamic glaze happened to mix with the cream sauce on the plate…oh, my! Heavenly!
This was my first time making any gnocchi recipe, and I’m sold. Something this delicious just shouldn’t be so easy, but this recipe is a keeper and definitely “dinner guest worthy.” Thank you for sharing it!
You’re very welcome! Gnocchi really is wonderful, isn’t it!? So happy you enjoyed the recipe.
This was so good.. I did add chicken …
Great! 🙂
Truly love this recipe, thanks for posting!
So happy you enjoyed it, Adam!!
Very nice receip and delisious…😍😍
Thank you!!
Can I use red pesto in this recipe?
Sure! I don’t see why not.
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!
Thank you!! I’m so glad you enjoyed it. I hope your recovery goes smoothly. XO
I made this tonight for dinner and everyone LOVED it! Thanks for sharing!
Excellent!! 🙂 Thanks for letting me know, Kathy!