Creamy Pesto Gnocchi is a versatile one-pot recipe that you can make in just 15 minutes, perfect for weeknight dinners.
This recipe features soft, pillowy potato gnocchi coated in a rich and creamy pesto sauce. It's a super-easy recipe that can be served as a yummy side or a meat-free main dish as well.
It may be a simple recipe, but it delivers on flavour by using basil pesto in the creamy sauce. Pesto is a secret taste "weapon" that I love to keep on hand in the fridge; just a spoonful can transform a dish.
I like to use my homemade basil pesto for this creamy pesto gnocchi recipe (once you go fresh, you won't go back!), but store-bought pesto is great too - I even keep a jar in the pantry in case I run out of my homemade pesto or I can't buy fresh basil leaves (I like to call it emergency pesto).
Table of Contents
Why you will love this recipe
- quick and easy 15-minute recipe
- can be used as a side dish or a main meal
What you need to make this recipe
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- salted butter
- fresh garlic cloves
- basil pesto - I use homemade, but you can also use store-bought
- chicken stock
- thickened cream - heavy cream
- shelf-stable potato gnocchi - this can be found in the pasta aisle at most supermarkets and grocery stores
- fresh parmesan cheese
- salt
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
Substitutions for creamy pesto gnocchi
- salted butter - sub with unsalted butter with an extra pinch of salt
- chicken stock - sub with chicken broth, vegetable stock or water
- fresh parmesan - sub with fresh pecorino (romano) cheese
Can I use a different type of pesto?
Yes! My suggestion is to use classic basil pesto in this pesto gnocchi recipe, however...
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You can also use any other type of pesto that you enjoy, and there are many different options. Other options include sundried tomato pesto with almonds in place of pine nuts, red pepper pesto, or pistachio pesto.
How to make creamy pesto gnocchi
- Heat the butter and fry the garlic.
- Add pesto, stock and cream, then bring to a simmer.
- Add in gnocchi and cover to cook.
- When cooked, stir in the parmesan and serve.
Top tips for the best result
- The cooking time for the gnocchi to become tender will depend on the brand of gnocchi. Check the package instructions for timings.
- Remember, the creamy pesto sauce will thicken as it cools.
Storage
Store any leftovers of this gnocchi with pesto sauce in an airtight container in the refrigerator for up to three days.
Other recipes you may enjoy
Creamy Pesto Pasta - another quick weeknight dish! Penne pasta coated in an easy, but luscious pesto cream sauce.
Chicken and Pesto Pasta Bake - the ultimate in easy comfort food. With rotisserie chicken, cherry tomatoes and pasta in a rich and creamy basil pesto sauce.
Chicken and Gnocchi Soup - a quick recipe using rotisserie chicken, spinach and grated carrot for a lighter version of creamy chicken gnocchi soup in 35 mins.
📖 Recipe
Creamy Pesto Gnocchi
Ingredients
- 1 tablespoon salted butter
- 2 fresh garlic cloves crushed
- 3 tablespoons basil pesto homemade or store-bought
- ⅓ cup chicken stock hot (see my notes)
- 1 cup thickened cream heavy cream
- ¼ teaspoon salt
- 500 g potato gnocchi shelf stable
- ¼ cup grated fresh parmesan cheese
Watch me make this recipe
Instructions
- Heat the butter in a large fry pan over medium heat.1 tablespoon salted butter
- Add the garlic and fry for 30 seconds.2 fresh garlic cloves
- Add basil pesto, chicken stock, thickened cream and salt to the pan and stir to combine.3 tablespoons basil pesto⅓ cup chicken stock1 cup thickened cream¼ teaspoon salt
- Bring to a simmer, then add gnocchi.500 g potato gnocchi
- Once the mixture has come back to a simmer, cover with a lid and cook for 5 minutes (see my notes).
- Remove the lid (by this stage the gnocchi should be tender - if not simmer a little longer), stir through grated parmesan and serve.¼ cup grated fresh parmesan cheese
Notes
- I heat the chicken stock in a jug in the microwave.
- The exact cooking time for the gnocchi may vary by brand, check the package instructions.
- The cream sauce will thicken slightly as it cools.
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