Creamy Pesto Gnocchi

Gnocchi with creamy pesto sauce on a white plate with basil leaves.

Creamy pesto gnocchi will be your new weeknight dinner recipe. Little pillows of potato gnocchi, coated in a rich and creamy pesto sauce, made in 15 minutes.

Course Side

Cuisine International

Total Time 15

Servings

Calories 540kcal

Author Lee-Ann Grace

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

Metric - US customary

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 pesto, ⅓ cup chicken stock, 1 cup thickened cream, ¼ 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

Video

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.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition