Creamy Pesto Gnocchi (Gnocchi Genovese)

This Creamy Pesto Gnocchi is so robust and flavorful. The recipe comes together in minutes for an easy weeknight dinner everyone will love!

this recipe

My favorite thing to eat in the world is pasta, and even though gnocchi is technically potato, I like to put it in the pasta category. It's just way too good to call it potatoes!

This is a quick and easy variation for Gnocchi Genovese, which traditionally uses a mortar and pestle. We're speeding things up with the food processor. This was made with my healthy vegetarian pesto recipe, which adds so much fresh flavor.

You can also use store-bought pesto to save on time, but if you have an extra 10 minutes, I promise it's worth it!

If you love Italian food, make sure to check out my Spicy Arrabiata Spaghetti, Creamy Mushroom Pasta, and Pink Sauce and Prosciutto Pasta.

Jump to:

• Why You'll Love This Recipe:
• The Ingredients:
• What to Pair with the Recipe:
• How to Make Creamy Pesto Gnocchi:
• Recipe FAQs:
• Storage:
• More Pasta Recipes You Will Love:
• Recipe

Why You'll Love This Recipe:

• It's quick and easy and takes less than 20 minutes to make
• The gnocchi and pesto are a match made in heaven
• This recipe uses simple and minimal ingredients
• It is the perfect easy weeknight dinner

Love Gnocchi Recipes? Try my Creamy Sausage Gnocchi too!

The Ingredients:

Gnocchi- A potato dumpling that has a delightful chewy texture and tastes amazing smothered in pesto.

Pesto- Rich, bright green sauce that is made up of fresh basil, garlic, olive oil, parmesan, and pine nuts. You can make my vegetarian pesto recipe or buy a store bought version.

Heavy Cream- Adds a creaminess to the sauce.

Parmesan Cheese- Nutty cheese that packs so much flavor. It's one of my favorite cheeses too!

Olive Oil-Cooks the garlic and shallot to perfection.

Red Pepper Flakes- Infuses just a touch of spice into the olive oil

Garlic- Adds a flavorful punch.

Shallot- A more subtle flavor than onion and pairs well with garlic.

What to Pair with the Recipe:

For appetizer, check out my whipped goat cheese crostini or air fryer garlic bread.

This recipe would go really well with a salad like my Peach Burrata Salad.

Need a beverage? Try my Cranberry Sangria or just a glass of Chardonnay will do wonders.

If you want to add a protein to the meal, make this Panko Crusted Chicken, Baked Boneless Chicken Thighs, or Prosciutto Wrapped Chicken.

How to Make Creamy Pesto Gnocchi:

Watch the full recipe video and be sure to Subscribe on YouTube! I post NEW easy recipe videos every week to share with you.

Here are the Step by Step Instructions for this Gnocchi and Pesto recipe.

Step 1: If you are making homemade vegetarian pesto, start with that recipe. (It only takes 10 minutes). Otherwise, store bought is fine.

Step 2: Start boiling the water in a large pot for the gnocchi. Once boiling, add in the gnocchi and cook until tender, about 3 minutes. Look at the package instructions for the exact time as it can vary for different brands. Strain into a colander.

Step 3: Into a skillet over medium low heat, add in olive oil. Once the olive oil is hot, add in shallot, garlic, salt and red pepper flakes. Cook for 1-2 minutes, but do not allow the garlic or shallot to burn.

Step 4: Pour in the pesto and cream. Stir and allow it to warm up for a minute.

Step 5: Add in the gnocchi and turn heat down to low.

Step 6: Toss in the parmesan cheese and gently stir to incorporate.

Time to Serve!

Recipe FAQs:

Storage:

Store the leftovers in a sealed container in the fridge for up to 3 days. I'm not going to lie, I've been eating my leftovers straight out of the container. It almost tastes like pesto pasta salad and it seriously tastes delish cold. Of course, you can heat it up in the microwave or on the stovetop in a pot too.

More Pasta Recipes You Will Love:

If you tried this Pesto Gnocchi Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!

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