This Creamy Pesto Gnocchi is so robust and flavorful. This recipe comes together in minutes for an easy weeknight dinner everyone will love. Plus, it takes less than 20 minutes to make!
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 recipes, make sure to check out my Spicy Arrabiata Spaghetti, Creamy Mushroom Pasta, Ricotta Pesto Pasta, Pasta with Creamy Pesto Sauce, and Pink Sauce and Prosciutto Pasta.
Jump to:
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, Crockpot Chicken Gnocchi Soup, One Pot Gnocchi, and Gnocchi with Marinara.
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 pesto dipping sauce 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.
See the recipe card below for the full list of ingredients and quantities.
How to Make Creamy Pesto Gnocchi:
If you are making homemade pesto, start with that recipe.
Step 1: 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. 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 2: Pour in the pesto and cream. Stir and allow it to warm up for a minute.
Step 3: Pour in the pesto and cream. Stir and allow it to warm up for a minute. Add in the gnocchi and turn heat down to low.
Step 4: Toss in the parmesan cheese and gently stir to incorporate.
Step 5: Serve and enjoy! Top with additional parmesan cheese if desired.
Expert Tips:
- Don't overcook the gnocchi. Look at the package instructions and it should only need a few minutes of boiling.
Love Pesto recipes? Try these Pesto Vegetables, Tortellini Pesto Pasta Salad and Pasta al Pesto.
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.
Recipe FAQs:
Yes! You only want to cook the gnocchi for a few minutes or it will turn into mush. If boiled, it only needs to cook for about 3 minutes. Follow the package instructions to be exact.
This recipe uses homemade pesto, which is a combination of fresh basil, pine nuts, parmesan cheese, garlic and olive oil. Heavy cream is added into the sauce to add just a touch of creaminess.
Gnocchi tastes amazing in this creamy pesto, and don't forget to try my Creamy Italian Sausage Spinach Gnocchi recipe too. It uses a cream sauce made from chicken stock and heavy cream.
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 Italian 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!
PrintRecipe
Creamy Pesto Gnocchi
- Total Time: 20 minutes
- Yield: 3 servings 1x
Description
This Creamy Pesto Gnocchi is so robust and flavorful. The recipe comes together in minutes for an easy weeknight dinner everyone will love!
Ingredients
- 1 (16 ounce) package of gnocchi
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 small shallot, minced
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt
- ½ cup pesto, store bought or homemade pesto
- ⅛ cup heavy cream
- ½ cup parmesan cheese
Instructions
- If you are making homemade pesto, start with that recipe. (It only takes 10 minutes)
- 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.
- 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 to 2 minutes until softened, but do not let the garlic and shallot burn.
- Pour in the pesto and cream. Stir and allow it to heat up for a minute.
- Add in the gnocchi and turn heat down to low.
- Toss in the parmesan cheese and gently stir to incorporate.
- Time to Serve!
Notes
*Do NOT overcook the gnocchi. Follow the instructions on the package and immediately strain to avoid overcooking.
*Serve with additional parmesan cheese if desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: dinner
- Method: stove top
- Cuisine: Italian
Josie says
My new favorite Italian dish! Thank you!