Pesto Gnocchi

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When I first whipped up this Pesto Gnocchi in my own kitchen, I couldn’t believe how such a simple dish could pack so much flavor. Each tender pillow of gnocchi coated in fragrant, vibrant green pesto transported me straight to an Italian trattoria. The smell of fresh basil, toasted pine nuts, and parmesan filled the air and I knew I was onto something truly special.

I love recipes that feel effortless yet indulgent, and this is one of them. In under 30 minutes, I had a restaurant-worthy plate of creamy, herby gnocchi on the table that my whole family devoured. Honestly, I didn’t even have leftovers to save — which is always the sign of a winning dish in my house.

If you’re like me and crave quick, satisfying comfort food, this Pesto Gnocchi is about to become your new weeknight staple. Whether you’re cooking for one or hosting friends for dinner, it’s a recipe that shines without much fuss. If you’re a fan of cozy pasta dinners, you might also enjoy my Creamy Broccoli Pasta or One Pot Smoked Sausage Pasta.

Why You’ll Love This Pesto Gnocchi

What’s not to love about warm, pillowy gnocchi enveloped in a creamy, garlicky pesto sauce? This dish is quick and easy to make, yet it delivers big flavor and a beautiful presentation. It’s versatile enough for weeknights but elegant enough to impress guests. Plus, you only need a handful of ingredients and one pan — fewer dishes to clean up afterwards!

Ingredients

For this recipe, I use fresh gnocchi because it cooks quickly and has that perfect fluffy texture. The star of the dish is, of course, pesto — I prefer a classic basil pesto with pine nuts and parmesan for its bright, nutty flavor. Heavy cream rounds out the sauce to make it extra rich and luscious. Grated parmesan adds a salty, cheesy finish that ties everything together. Finally, a pinch of salt and pepper to season, and a few basil leaves for garnish make the dish feel fresh and complete.

How to Make Pesto Gnocchi

Step 1: Cook the Gnocchi

Bring a large pot of salted water to a boil and cook the gnocchi according to package directions. Fresh gnocchi usually only takes 2–3 minutes — you’ll know they’re ready when they float to the top. Drain and set aside.

Step 2: Make the Sauce

In a large skillet over medium heat, pour in the heavy cream and let it warm through. Stir in the pesto and whisk until combined and gently bubbling. Taste and season with salt and pepper.

Step 3: Combine and Serve

Add the cooked gnocchi into the skillet and gently toss to coat them in the creamy pesto sauce. Cook for another minute or two to let the flavors meld. Sprinkle with grated parmesan and garnish with fresh basil before serving. Enjoy warm!

Recipe Variations and Possible Substitutions

If you want to switch things up, try using a different type of pesto like sun-dried tomato or arugula for a unique twist. You can also make it dairy-free by swapping the cream for coconut milk and using a vegan pesto. Whole wheat or gluten-free gnocchi work beautifully here too, depending on your dietary needs. For added protein, toss in cooked chicken, shrimp, or even crispy pancetta.

Serving and Pairing Suggestions

I love serving this Pesto Gnocchi with a crisp green salad and a glass of chilled white wine. A simple side of garlic bread is perfect for soaking up any leftover sauce. It pairs beautifully with roasted vegetables like asparagus or cherry tomatoes, making it feel like a complete, colorful meal.

Storage and Reheating Tips

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of cream or milk to a skillet over medium heat and stir the gnocchi until warmed through. Avoid microwaving as it can make the gnocchi rubbery.

FAQs

How do I prevent my Pesto Gnocchi from becoming sticky?

Make sure to cook the gnocchi in plenty of boiling water and drain them well before adding to the sauce.

Can I make Pesto Gnocchi ahead of time?

Yes, you can cook the gnocchi and make the sauce in advance. Store them separately and combine just before serving.

What type of pesto works best for Pesto Gnocchi?

A classic basil pesto is traditional, but you can also try other varieties like walnut pesto or even a spicy chili pesto.

Can I freeze Pesto Gnocchi?

I don’t recommend freezing the finished dish as the texture of the gnocchi can suffer. However, you can freeze uncooked gnocchi and thaw them when needed.

Is it possible to make Pesto Gnocchi without cream?

Absolutely. You can simply toss the cooked gnocchi with pesto and a splash of pasta water for a lighter version.

Related Recipe You’ll Like

If you enjoyed this Pesto Gnocchi, you’ll probably love my Cheesy Baked Tortellini with Meat Sauce and Creamy Ground Beef Alfredo Pasta. Both are cozy, cheesy pasta dishes that are sure to become favorites.

Save and Share This Recipe for Later

Don’t forget to save this Pesto Gnocchi recipe for later by pinning it to your Pinterest board so you can easily find it again. If you try it and love it, I’d be thrilled if you shared it with your friends and family on social media too. Every share helps others discover the joy of cooking this simple, delicious dish!

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