Creamy Pesto Gnocchi

This creamy pesto gnocchi has become my go-to dinner solution when I need something impressive yet ridiculously easy. The pillowy potato dumplings swim in a velvety sauce that marries the herbal brightness of pesto with rich cream to create a restaurant-worthy meal in minutes.

I discovered this recipe during a particularly exhausting work week when I needed comfort food but lacked the energy for anything elaborate. Now it appears on our dinner table at least twice a month, usually when friends drop by unexpectedly and I want to seem much more sophisticated than my minimal effort warrants.

Ingredients

• Pesto: Gives this dish its signature flavor profile, use homemade if you have it or a quality jarred version for convenience
• Heavy cream: Creates that luxurious silky texture that coats each gnocchi perfectly
• Dry white wine: Adds acidity and depth, substitute with chicken broth for an alcohol-free version
• Garlic: Infuses the sauce with warmth and complexity, fresh cloves make a noticeable difference here
• Potato gnocchi: Pillowy little dumplings that cook directly in the sauce, shelf-stable varieties work wonderfully
• Parmesan cheese: Adds salty nutty notes that complement the pesto, use freshly grated for best melting
• Salt and pepper: To finish but taste first as pesto and parmesan both contain salt

Step-by-Step Instructions

Create The Base Sauce:

Pour the pesto, heavy cream, white wine or broth, and minced garlic into a deep skillet over medium heat. Allow these ingredients to warm gradually rather than rushing this step, as the gentle heating helps the flavors meld without separating the cream. Watch for small bubbles around the edge, which indicate it is ready for the next step.

Cook The Gnocchi:

Once your sauce has begun to gently bubble, add the uncooked gnocchi directly to the pan. This one-pot approach allows the gnocchi to release its starches into the sauce, naturally thickening it as it cooks. Cover with a lid to trap steam and cook for exactly 5 minutes, which gives the gnocchi time to become tender throughout.

Thicken The Sauce:

Remove the lid and stir everything thoroughly. The gnocchi should be mostly tender now, but continue cooking uncovered for about 2 more minutes while stirring frequently. During this phase, the sauce transforms dramatically, becoming increasingly thick and glossy as the starch from the gnocchi incorporates into the cream mixture.

Finish With Cheese:

When your sauce has reached your desired consistency, turn the heat to low and sprinkle in the freshly grated parmesan. Stir until completely melted and incorporated, creating an even richer texture. If the sauce becomes too thick, simply add a small splash of cream or wine to loosen it. Season carefully with salt and pepper, remembering that both pesto and parmesan already provide saltiness.

Pin it

The parmesan cheese is my secret weapon in this recipe. I always keep a block of high-quality Parmigiano Reggiano in my refrigerator specifically for dishes like this. The first time I made this for my partner, she declared it better than our favorite Italian restaurant's version, which remains my proudest culinary moment to date.

Perfect Pesto Selection

Store-bought pesto varies dramatically in quality and flavor profile. For this recipe, look for one where olive oil is near the top of the ingredient list, which indicates a smoother, more luxurious texture. If using homemade pesto, consider adding an extra drizzle of olive oil to achieve the right consistency. The best versions will have a vibrant green color and powerful basil aroma when opened. Traditional basil pesto works beautifully here, but sun-dried tomato or arugula variations create interesting flavor twists worth exploring.

Simple Sides That Complement

This rich dish pairs beautifully with light, acidic accompaniments that cut through the creaminess. A simple arugula salad dressed with lemon juice and olive oil brings peppery freshness to each bite. Roasted cherry tomatoes that burst with sweet juice make another excellent partner, especially when drizzled with balsamic vinegar. For a complete meal that feels balanced, consider adding a protein element like grilled chicken or sautéed shrimp alongside, though the dish stands perfectly well on its own for a satisfying meatless option.

Variations To Try

Transform this dish by playing with the core ingredients while maintaining the same cooking method. Swap traditional pesto for red pesto made with sun-dried tomatoes for a deeper, more umami-forward flavor profile. For a heartier version, add cooked, crumbled Italian sausage or shredded rotisserie chicken when you stir in the parmesan. Vegetable additions work beautifully too try frozen peas added during the last minute of cooking or baby spinach that wilts perfectly into the hot sauce. For a lighter alternative, replace half the cream with chicken broth, though the sauce will be slightly less thick.

Pin it

This dish turns simple ingredients into something extraordinary, proving that gourmet meals do not need to be complicated.

Frequently Asked Questions

→ Can I use store-bought gnocchi for this dish?

Yes, this dish is designed to work perfectly with store-bought potato gnocchi, which helps it come together in just 20 minutes. Both refrigerated and shelf-stable varieties work well.

→ What can I substitute for white wine?

If you prefer not to use wine, you can substitute an equal amount of chicken broth as mentioned in the ingredients. Vegetable broth also works well for a vegetarian option.

→ How do I know when the gnocchi is cooked?

The gnocchi is done when it floats to the top and becomes tender. In this one-pan method, this typically happens during the covered 5-minute cooking period.

→ Can I add vegetables or protein to this dish?

Absolutely! You can add spinach, cherry tomatoes, or peas in the last few minutes of cooking. For protein, consider adding cooked chicken, shrimp, or Italian sausage before serving.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to restore the creamy consistency.

→ Can I use homemade pesto instead of store-bought?

Homemade pesto works beautifully in this dish and often provides more vibrant flavor. Simply substitute an equal amount of your favorite homemade pesto for the 1/4 cup called for in the recipe.