How to Make the Perfect Creamy Pesto Gnocchi
Italian · Easy · 12 min · 2 servings
This creamy pesto gnocchi is a dreamy 15-minute pasta dish that feels indulgent without any effort. Pillowy gnocchi smothered in a rich pesto cream sauce makes this the ultimate quick comfort meal.
Why this recipe works
This Creamy Pesto Gnocchi recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 12 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 5 simple ingredients that you can find at any grocery store:
- 500 g store-bought potato gnocchi
- 3 tbsp basil pesto
- 0.33 cup heavy cream
- 0.25 cup grated parmesan cheese
- 1 clove garlic minced
Step by step instructions
Step 1: Cook the Gnocchi
Boil gnocchi according to package directions until they float to the surface, about 2 to 3 minutes. Reserve half a cup of pasta water before draining.
Step 2: Make the Sauce
In a skillet over medium heat, saute garlic for 30 seconds, then stir in pesto and heavy cream. Simmer for 2 minutes.
Step 3: Combine and Finish
Add drained gnocchi to the skillet and toss to coat. Add a splash of pasta water if needed to loosen the sauce.
Step 4: Serve
Plate the gnocchi and top generously with grated parmesan. Serve immediately while hot.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- heavy cream → full-fat coconut milk for a dairy-free version
- store-bought pesto → sun-dried tomato pesto for a different flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overcooking gnocchi which makes them mushy and fall apart
- Skipping pasta water which is key to achieving a silky sauce consistency
Nutrition facts
Per serving: 520 calories, 14g protein, 58g carbs, 26g fat, 3g fiber.
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