Name: Creamy Pesto Gnocchi
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 pound potato gnocchi (16 ounces); 1/3 cup pesto (we like basil or arugula pesto!); 1/3 cup heavy cream; kosher salt and fresh cracked black pepper, to taste; 1/3 cup shaved parmesan cheese; 1 Tablespoon lemon zest; Fresh basil leaves

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This easy, creamy pesto gnocchi is ready in just 20 minutes! With store-bought potato gnocchi, basil pesto, and heavy cream.

This lickety-split pesto gnocchi is SO EASY that to call it a "recipe" might actually be cheating. We're working with quick cooking potato gnocchi, plus an ultra-simple creamy pesto sauce.

This dish is great as a simple side dish; use it as a blank canvas for your favorite protein and veggies if you're serving it on its own as a main course!

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Ingredients overview
Step by step instructions
Variations and substitutions
🎥 Video
📖 Recipe
💬 Comments & Reviews

Ingredients overview

For a full ingredients list with exact quantities, scroll to the recipe card below.

Gnocchi (store bought or homemade - like our leftover mashed potato gnocchi - are both fine!)
Heavy cream forms the backbone of our sauce. As it cooks, it will thicken slightly to help make this sauce creamy.
Pesto (basil pesto and arugula pesto are our favorites here - you can also use leftover dill pesto from our favorite spiced carrots!)

Step by step instructions

Gnocchi, pesto, and heavy cream being stirred together in a skillet.

Boil gnocchi according to package directions in a large pot of salted water.

While that cooks, whisk heavy cream and pesto together in a large skillet until you have a smooth sauce. Let the sauce thicken for a few minutes, then toss it with the cooked, drained gnocchi.

Optional toppings: We love finishing this dish with a handful of shaved parmesan. You can also top it with a drizzle of good olive oil, fresh basil leaves, lemon zest, or toasted nuts (like walnuts or pine nuts) for a bit of texture!

Metal spoon stirring fresh gnocchi with pesto and heavy cream in a large skillet.

Variations and substitutions

Extra veggies. This gnocchi pairs well with cherry tomatoes, caramelized onions, fresh arugula, spinach or kale, toasted walnuts, grilled corn, or grilled zucchini. Stir extra veggies right into the sauce or pile them on top for dramatic effect.
Dial up the cheese. Add a scoop of goat cheese, ricotta, cream cheese, or mascarpone to the sauce while it cooks for extra creaminess.
Add protein. Chicken, salmon, shrimp, steak, and Italian sausage are all great with this gnocchi. It's also excellent with butter beans (à la our favorite butter beans recipe!)
Add extra flavor to your sauce by whisking in a splash of white wine (let it simmer for a few minutes before you add the cream to cook off any alcohol), chicken stock, sautéed garlic, a bit of good butter, or a bit of lemon juice.
No heavy cream? Half-and-half works in a pinch. We don't recommend using milk in this sauce, as it won't thicken properly and is prone to separating. You can also swap the cream for our favorite (vegan!) magic cauliflower cream!

🎥 Video

📖 Recipe

Creamy Pesto Gnocchi

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

Author: Jessie
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: Serves 4
Category: Dinner
Cuisine: American
Diet: Vegetarian

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Description

This easy, creamy pesto gnocchi is ready in just 20 minutes with store-bought gnocchi, homemade or store-bought pesto, and heavy cream!

Ingredients

Scale

For the gnocchi:

1 pound potato gnocchi (16 ounces)
⅓ cup pesto (we like basil or arugula pesto!)
⅓ cup heavy cream
kosher salt and fresh cracked black pepper, to taste

Optional toppings:

⅓ cup shaved parmesan cheese
1 Tablespoon lemon zest
Fresh basil leaves

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Instructions

Cook gnocchi according to package directions. Drain and set aside.
Add pesto and cream to a large skillet over medium heat. Whisk to combine and cook, whisking occasionally, for 3-5 minutes until sauce has thickened slightly and is just beginning to simmer.
Add cooked gnocchi to sauce and stir to combine. Taste and add salt and pepper if necessary.
Garnish gnocchi with shaved parmesan and a sprinkle of lemon zest. Serve and enjoy!

Notes

What kind of gnocchi should I use? Any gnocchi is fine! We typically use store-bought here (you can usually find some shelf-stable gnocchi in the pasta aisle, or some refrigerated fresh gnocchi near the cheese or deli section with other fresh pastas) but you can use homemade gnocchi if you have it (fresh or from the freezer!)

Additions and Substitutions. Use half and half or Magic Cauliflower Cream instead of heavy cream here if you like. We don't recommend plain milk as it can result in a thinner or broken sauce. Add your favorite veggies or protein to make this a bit heartier.

If your sauce is too thick to coat the gnocchi evenly, add a splash of water, cream, or chicken/vegetable stock to thin it out a bit. If your sauce is too thin, let it simmer an additional minute or two, stirring frequently, until it begins to thicken.

Taste and season before you serve. Because there are so few ingredients here, and because pesto can vary so much from recipe to recipe or brand to brand, it's extra important to taste! Sneak a bite of your gnocchi once it's tossed with the sauce and add salt if the flavors don't quite "pop" yet.

Strict vegetarians should look for parmesan cheese made without rennet. To make this recipe vegan and dairy-free, buy (or make) vegan gnocchi and vegan pesto, and swap the heavy cream for Magic Cauliflower Cream.