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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!
Tastes wonderful!
I like my gnocchi a little seared, so I just seared them with a little bit of olive oil & butter before adding the sauce ingredients. Worked great!
I’m thrilled you enjoyed it, Nina! Love the searing the gnocchi idea.
Enjoyed by the whole family!
Wonderful! 🙂
This recipe was a giant hit at a recent potluck – 3 friends asked for the recipe!! Thanks for sharing it!!
That’s awesome!!! Thanks for your review, Cathy!
I just made this for dinner tonight.. it was so easy to make & really tasty.
Everyone enjoyed it..thax for sharing 😉
You’re welcome!
My picky husband said this was his favorite thing I’ve ever cooked! It was a hit with my 3 year old too.
Yay!! Love that!! 😀 Thank you!
Whoa! This was delicious. Thanks for the recipe. I wanted to make this as a main dish so I added chopped walnuts and leftover tiny pieces of juicy pork chops. Served with a wedge salad. So good!
You’re very welcome!!
Love this as its own! Usually when I make it I cook bay scallops and mix it in there. It’s so tasty.
Awesome!! So glad to hear it, Helen!
I am planning on making this recipe tonight, but i am someone who likes everything to be a bit crispy. would it have any downsides to fry the gnocchi till golden brown, heat up the sauce separately, and then combine when ready??
Hi! So, the liquid measurements are based on the gnocchi cooking in the sauce and releasing starch to thicken it up. You could try frying the gnocchi and making the sauce separately, but you may need to thicken the sauce with a roux or some cornstarch.
I have made it with both lobster ravioli and spinach and cheese ravioli and both dishes were amazing!
That’s great to hear!
Hi salt and lavender. I just tried this recipe for the first time and I absolutely loved it. Super simple very easy to follow. The flavors were excellent. I loved it.
Fantastic!! 🙂 Thanks for letting me know, Veronica!
Has anyone tried making this with spinach/cheese stuffed tortellini???
Natasha-
Instead of cream do you think lactose free milk would work? I am assuming it would as the gnocchi releases starch as it cooks so it would thicken would it not? Thoughts?
Hi! I’ve never cooked with lactose-free milk, but I think in this case it wouldn’t be a bad thing to try. Let me know how it goes!
You can get lactose free cream now I believe