Creamy Pesto Gnocchi

Why You’ll Love This Recipe

This recipe is fast, flavorful, and requires just a handful of ingredients. The gnocchi cook in minutes, and the creamy pesto sauce is made in one pan—perfect for an easy cleanup. It’s a great vegetarian main dish but can also be paired with grilled chicken or shrimp for added protein. Whether you’re cooking for yourself or hosting friends, this dish delivers impressive flavor with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Potato gnocchi

• Basil pesto (store-bought or homemade)

• Heavy cream

• Garlic (minced)

• Parmesan cheese

• Olive oil or butter

• Salt and black pepper

• Optional: cherry tomatoes, spinach, or fresh basil for garnish

Directions

1. Bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions, usually 2–3 minutes, or until they float to the top. Drain and set aside.

2. In a large skillet over medium heat, add olive oil or butter and sauté the garlic for 1–2 minutes until fragrant.

3. Stir in the heavy cream and bring to a gentle simmer.

4. Add the pesto and Parmesan cheese, stirring until the sauce is smooth and slightly thickened.

5. Add the cooked gnocchi to the skillet and toss to coat in the creamy pesto sauce.

6. Season with salt and black pepper to taste.

7. Garnish with additional Parmesan, fresh basil, or cherry tomatoes if desired, and serve immediately.

Servings and timing

This recipe serves about 4 people. Total time is approximately 20 minutes—5 minutes for prep and 15 minutes for cooking.

Variations

• Protein Add-In: Add grilled chicken, sautéed shrimp,

• Vegan Option: Use dairy-free pesto, plant-based cream, and vegan Parmesan.

• Vegetable Boost: Stir in spinach, peas, or roasted red peppers.

• Spicy Kick: Add a pinch of red pepper flakes for heat.

• Nut-Free Pesto: Use a pesto made without pine nuts if needed for allergies.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently in a skillet over low heat with a splash of cream or milk to loosen the sauce. You can also microwave it for 1–2 minutes, stirring halfway through.

This dish is not ideal for freezing, as the cream sauce may separate when thawed.

FAQs

Can I use homemade pesto?

Yes, homemade pesto works beautifully and adds fresh flavor to the dish.

Can I make this without cream?

You can substitute with half-and-half or a non-dairy cream alternative, though the sauce may be slightly thinner.

Do I need to boil store-bought gnocchi?

Yes, unless it’s labeled “pan-fry ready.” Boiling ensures a tender texture.

Can I use frozen gnocchi?

Yes, just follow the package instructions and boil them before adding to the sauce.

Is this recipe vegetarian?

Yes, as long as the pesto and Parmesan used are free of animal-derived rennet.

How do I make the sauce thicker?

Simmer the sauce a few extra minutes or add more Parmesan to help thicken it.

What other cheese can I use?

Try Pecorino Romano or a little mozzarella for a twist.

Can I bake this dish?

Yes, transfer the finished gnocchi to a baking dish, top with cheese, and broil for a few minutes for a bubbly finish.

Can I add mushrooms?

Absolutely. Sauté mushrooms with the garlic for an earthy addition.

What kind of cream should I use?

Heavy cream gives the richest texture, but you can use light cream or half-and-half for a lighter version.

Conclusion

Creamy Pesto Gnocchi is a dreamy, comforting meal that’s as easy as it is delicious. With soft gnocchi and a bold, herby sauce, it’s perfect for weeknights, date nights, or anytime you want something quick and satisfying. Whether you keep it simple or customize it with your favorite add-ins, this dish is sure to become a staple in your dinner rotation

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