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This creamy Pesto Gnocchi is a simple and easy dinner that you can throw together in 15 minutes or less. You’ll want to make this delicious homemade comfort food part of your permanent meal plan.
When you’re in the mood for a simple “throw together” one-pot meal, feast your eyes on this creamy pesto gnocchi. It goes from the stovetop to the table in less than 15 minutes.
And “technically” this is not a one-pan dinner because I do recommend boiling the gnocchi separately. But it’s one-pan(ish) and worth the extra dish to wash.
Once you make this gnocchi, check out our creamy chicken pasta, pesto orzo, and creamy pesto pasta for other tasty options.
What’s in This Pesto Gnocchi Recipe
We’re rocking:
- Gnocchi – I used shelf stable (find it in the pasta aisle), but frozen or refrigerated gnocchi will also work.
- Pesto – use storebought or make your own (related: pesto without pine nuts or vegan pesto)
- Olive oil and a bit of salted butter.
- Shredded Parmesan, and while the recipe card below recommends how much to use, we all know cheese should really be measured with your heart.
- Heavy cream
And, if you want to get fancy or make this a more robust dish, you can add toasted pine nuts, shredded Parmesan, sun-dried tomatoes, and/or crumbled crispy bacon.
I also highly recommend adding a minced clove of fresh garlic in step 7 to punch up the flavor. You can also throw in a few fistfuls of baby spinach in step 8.
Pro Tips/Recipe Notes
- I recommend using a stainless steel skillet if you have one. It gives you the best sear on the gnocchi.
- If you use refrigerated or frozen gnocchi, follow the cooking instructions on the package and then jump into step 4 in the printable recipe card below.
- I recommend using salted butter in this recipe, as unsalted might brown during the cooking process. This could be delicious but if it isn’t watched closely, it could burn.
- If you use a milk product that is lower in fat than heavy cream, you’ll want to warm the milk prior to adding it to the pan. The high level of milkfat in the heavy cream will keep it from curdling in the heat, but half-and-half, whole milk (or lower) will seize up and curdle in the hot pan.
Creamy Pesto Gnocchi
Ingredients
Instructions
- In a large saucepan bring 2 quarts of salted water to a boil.
- Add the gnocchi and cook until al dente, ~2-3 minutes. When a few start to float, they're done.Start the sauce while the gnocchi cooks.16 oz gnocchi
- Drain the gnocchi. Set aside.
- Preheat a large deep skillet over medium heat.
- While the gnocchi is draining, add the olive oil and butter to the skillet.1 tbsp salted butter, 1 tbsp olive oil
- Add the gnocchi to the skillet, and stir gently for 1 minute to coat the gnocchi in the oil/butter mixture.
- After that first minute of stirring, let the gnocchi sit in the skillet for 3-5 minutes, stirring only occasionally.
- Reduce the heat to low and slowly pour in the heavy cream, add the pesto, and stir. Cook on low for 1 minute.1/2 cup heavy cream, 1/4 cup pesto
- Top with shredded Parmesan and serve.1/3 cup shredded Parmesan
Notes
- I recommend using a stainless steel skillet if you have one. It gives you the best sear on the gnocchi.
- If you use refrigerated or frozen gnocchi, follow the cooking instructions on the package and then jump into step 4 above.
- If you use a milk product that is lower in fat than heavy cream, you’ll want to warm the milk prior to adding it to the pan. The high level of milkfat in the heavy cream will keep it from curdling in the heat, but half-and-half, whole milk (or lower) will seize up and curdle in the hot pan.
- While this recipe is essentially vegetarian as written, if you are a strict vegetarian, you’ll want to use a vegetarian-friendly Parmesan cheese.
My family loved this so much we fought over who would get to take the leftovers for lunch! I loved that it was quick to come together after a long day at work.
I love when our recipes can incite mini battles. So glad you enjoyed this one!
I’ve cooked this a second time. I doubled the recipe and added ground pork. Still absolutely delicious. The flavor was awesome
I love the addition of the ground pork! Smart choice.
I love the recipe. Simple and elegant. You have to try also the pumpkin gnocchi.
Sarah you know I love a 15 min meal. This was awesome! Even the picky one ate it!! I will need to double it next time as the 16 oz just wasn’t enough mostly because I used this as our entire meal.
Awwww, I’m so thrilled to hear that! I think of you when crafting recipes and was hoping this would be a homerun for you. 🙂