Creamy Pesto Gnocchi with Parmesan (Ready in 20!)
This creamy pesto gnocchi recipe is cozy, flavorful, and ready in just 20 minutes. Potato gnocchi are tossed in a garlic-parmesan pesto cream sauce for a dreamy, easy dinner that still feels special.
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
Expert Tips from My Kitchen
- 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!
Nutrition Facts
Calories: 499kcalCarbohydrates: 46gProtein: 9gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 51mgSodium: 1089mgPotassium: 71mgFiber: 3gSugar: 3gVitamin A: 1229IUVitamin C: 1mgCalcium: 171mgIron: 4mg
Tried this recipe?Let us know how it was!