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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!
This is my daughter’s favorite recipe. We make it with the wine as she is not eating meat due to tummy issues. It is such a go to for us on nights when I need something quick for her.
I’m so glad it’s a favorite!!
This is such a simple and tasty recipe! I’ve made it twice!
Wonderful!! 😀 Thanks, Serita!
I googled “gnocchi pesto recipe” and picked this one, and I’m so glad I did. I had to make several substitutions based on what I had on hand, so I feel kind of silly writing a review, but the method of cooking on the stove in the sauce was perfect. I used lactose free milk, bone broth, and a mix of mozzarella and parmesan (plus a diced onion went in the pan first). I cooked bacon to crumble on top (YUM). My husband and I loved it, and 1/3 kids too. Majority rules haha
I’m thrilled it worked out!! 😀
This recipe is amazing! It will be in my recipe book forever. I added a cup of baby spinach to it and it was perfect. Thanks for sharing!
You’re very welcome!
I followed the recipe and it came perfectly. It was delicious! It is always a success when the family says to make it again. It is an added bonus that you can make it quickly after work. Thank you!
Awesome!! You are very welcome, Sara!
Can you use frozen gnocchi?
That should be fine. You may want to cook it for slightly longer over a slightly lower heat.
Yummy!! I used veggie stock rather than wine/chicken stock and it turned out delicious! Thankyou!
Fantastic!! 😀 Thanks, Andrea!
Could I use tortellini instead of gnocchi? It looks delicious!
Hi Shayna! I think you could, but I don’t know for sure if the liquid quantities will work with the tortellini or not (like if the sauce will thicken properly using the one pan method), but I think it should be fairly close. You could always try this similar recipe that’s meant just for regular pasta and cook the tortellini separately: https://bit.ly/3TfNRsK Let me know how it goes! 🙂
It was so good! I had to change the amounts because the tortellini was about 1.5 lbs, but it was great! I love one pot meals. No one else likes pesto in my house, so I love to make a big dish like this and have leftovers!
So glad you liked it!! 😀
This is delicious! I made it last night and my husband ate 3 helpings. Super fast, easy and flavorful weeknight meal.
I love that!! 😀 Thanks for letting me know, Gina!
I’ve made this twice with basil pesto made from my garden. It’s excellent! I used a little less Parmesan the second time. I would like to know if I could halve the recipe?
I’m thrilled you enjoyed it!! Yes, I would halve every ingredient. And cook time may slightly decrease since the pan will be a bit less full.