Easy 20-Minute Creamy Gnocchi Recipe with Pesto
If there’s one thing better than a bowl of pasta, it’s soft, pillowy gnocchi coated in the dreamiest pesto cream sauce. This creamy Pesto Gnocchi Recipe is one of those dishes that tastes like you ordered it at your favorite little trattoria—but it comes together in 20 minutes, right on your stovetop. Tossed with fresh basil pesto, garlic, cream, and parmesan, this is a simple dinner that still feels like something special.
Recipe Highlights: Gnocchi Recipe with Pesto
- Inspiration: This gnocchi al pesto is a cozy spin on classic Ligurian pesto recipes. We’re keeping the spirit of fresh herbs and parmesan, but adding a creamy twist that makes it perfect for cooler nights or when you’re craving comfort.
- Best Served For: Weeknight dinners, date nights, or when you want to serve something cozy without spending hours in the kitchen.
- What Makes It Special: Pan-searing the gnocchi gives it a golden edge and a little texture, which contrasts beautifully with the creamy pesto sauce. A spoonful of fresh lemon juice right at the end ties it all together.
- A Fun Tip: If you’ve never tried crisping your cooked gnocchi before adding the sauce—you’re in for a treat. It’s one of my favorite things to do for extra flavor and texture.
My Love for Pesto (and All the Ways I Use It)
There’s just something about fresh basil leaves torn from the garden that feels like magic in the kitchen. I keep homemade basil pesto in the freezer year-round—ready for a quick gnocchi pesto, to swirl into creamy sausage gnocchi, or spoon onto grilled chicken breasts. If you’re as into pesto recipes as I am, check out my lemon pesto, my favorite trofie al pesto, my creamy feta pesto, fusilli al pesto, and even a pesto carbonara (trust me—it works). I’ll take pesto on just about anything. And if you love pesto, try my tortellini pesto pasta salad! Artichoke lovers should try my artichoke pesto which is the base of my artichoke pesto pasta!
Ingredients Notes
- Potato gnocchi: For this recipe, I love using shelf-stable gnocchi from the pasta aisle—Trader Joe’s and DeLallo brand both make solid options. Just make sure to cook it in a large pot of salted water and look for it to float to the top of the water before draining.
- Pesto: If you’re short on time, a jar of pesto from the grocery store will work—but if you’ve got fresh basil and a food processor, make your own pesto. Homemade basil pesto brings a brightness and nuttiness that’s hard to match. Toss in pine nuts, olive oil, parmesan, garlic, and a little lemon juice. Remember, store-bought pesto is fine in a pinch!
- Heavy cream: Cream tames the boldness of the pesto and creates a silky, creamy pesto sauce. It also helps everything cling to the gnocchi for a luscious bite.
- Parmesan cheese: Finely grated Parm is best here—not just for flavor, but to fully melt into the sauce. You’ll want a little extra parmesan cheese for finishing, too.
- Fresh lemon juice: A little squeeze right at the end lifts the whole dish and keeps it from feeling too heavy.
Suggested Ingredient Substitutions and Additions
- Swap cream for mascarpone: Want something even richer? Stir in a spoonful or two of mascarpone instead of cream.
- Use cauliflower gnocchi: For a lighter variation, try cauliflower gnocchi. Just pan-fry it straight from frozen for best results.
- Add baby spinach: Toss in a few handfuls of fresh spinach or other leafy greens into the sauce—it wilts in beautifully and adds a little color and texture.
- Toss in cherry tomatoes: Halved cherry tomatoes or even sun-dried tomatoes add a little sweetness and acidity that plays so well with the creamy sauce.
- Different pestos: Vegan pesto (you can make with nutritional yeast), pesto with walnuts, pesto with almonds.. the possibilities are endless!
How to Make Gnocchi with Pesto
- First, saute the aromatics. In a large skillet over medium heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Sauté 1 chopped shallot for 2–3 minutes until soft, then add 2 cloves of minced garlic and cook for 30 seconds more.
2. Next, make the creamy sauce.
Pour in ½ cup of heavy cream and let it bubble for 2–3 minutes to thicken slightly.
3. Stir in ½ cup of pesto and ¼ cup of finely grated Parmesan.
4. Season with salt, black pepper, and a squeeze of fresh lemon juice. Keep warm on low.
5. Now, let’s cook the gnocchi. Bring a large pot of salted water to a boil and add 1 package of gnocchi.
6. Cook until they float to the top of the water, about 2–3 minutes.
7. Use a slotted spoon to transfer them directly into the sauce. Or drain using a colander.
8. Stir gently until everything is coated in the creamy pesto sauce. Serve right away with extra parmesan on top
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Creamy Pesto Gnocchi with Parmesan (Ready in 20!)
Equipment
- Large skillet or sauté pan
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Microplane or grater (for cheese)
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 large shallot finely chopped
- 2 garlic cloves minced
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup whole milk or more cream if you prefer it richer
- 1/2 cup pesto store-bought or homemade
- 1/4 cup grated Parmesan cheese plus extra for serving
- 1 pound shelf-stable or refrigerated gnocchi
- Optional: a squeeze of lemon juice or zest for brightness
- Optional: chopped fresh basil or pine nuts for garnish
Instructions
- In a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the chopped shallot and cook until soft, about 2–3 minutes. Stir in the minced garlic and cook for 30 seconds, until fragrant.
- Pour in 1/2 cup heavy cream and 1/4 cup whole milk. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Let it gently bubble for 2–3 minutes, stirring occasionally, until slightly thickened.
- Reduce heat to low. Stir in 1/2 cup pesto and 1/4 cup grated Parmesan until melted and combined. Taste and adjust seasoning—add a small squeeze of lemon juice if you want it a little brighter.
- While the sauce simmers, cook 1 pound gnocchi in salted boiling water according to package instructions. Drain and immediately add the gnocchi to the sauce.
- Gently toss the gnocchi in the creamy pesto sauce until fully coated. Serve warm, topped with extra grated Parmesan, fresh basil, or toasted pine nuts if you’d like.
Notes
- Don’t skip the salt in the water — Gnocchi needs to be cooked in well-salted water for flavor.
- Use a food processor for pesto — If you’re making your own, pulse rather than blend to keep it vibrant and textured.
- Sauté your gnocchi — A quick sear adds so much flavor and texture to otherwise soft gnocchi.
- Add a splash of pasta water if needed — If the sauce gets too thick, a little water helps bring it back to that perfect creamy consistency.
- Wine Pairing: Pair with a chilled glass of Vermentino or Sauvignon Blanc. The acidity cuts through the richness of the sauce just right.
- For a heartier dinner: Top with seared chicken cutlets, grilled shrimp, salmon with cherry tomatoes, or roasted artichoke hearts.
- Make it a full meal: Serve with a big green salad and crusty bread to mop up any extra sauce.
- Try it as a side dish: Creamy pesto gnocchi also makes a fantastic side with grilled steak or roast chicken.
- To store: Transfer cooled leftovers to a sealed container and refrigerate for up to 3 days.
- To reheat: Gently warm in a skillet over low heat with a splash of milk or little water to loosen the sauce.
- Not freezer-friendly: The cream-based sauce doesn’t hold up well in the freezer—this one’s best fresh!