Creamy Pesto Gnocchi Recipe

Overview

This creamy pesto gnocchi recipe is a simple stovetop dinner made with tender gnocchi, basil pesto, Parmesan, and a smooth cream sauce. The gnocchi cooks in minutes, and the sauce comes together in the same pan for minimal cleanup.

Use refrigerated, shelf-stable, or frozen potato gnocchi. A handful of peas adds color and sweetness, but you can leave them out or replace them with baby spinach. Serve the finished gnocchi while the sauce is warm and glossy.

Ingredients

• 1 pound (454 g) potato gnocchi, refrigerated or shelf-stable
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 garlic cloves, finely minced
• 1 cup (240 ml) heavy cream
• 1/2 cup (120 ml) low-sodium chicken or vegetable broth
• 1/2 cup (75 g) frozen peas, optional
• 1/2 cup (120 g) basil pesto
• 1/2 cup (45 g) finely grated Parmesan cheese, plus more for serving
• 1/4 teaspoon kosher salt, plus more for the cooking water if boiling the gnocchi
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon fresh lemon juice, optional
• 2 tablespoons chopped fresh basil, optional

How to make it

1. Prepare the gnocchi according to its type. For refrigerated or shelf-stable gnocchi, bring a large pot of salted water to a boil. Cook the gnocchi according to the package directions, usually for 2 to 4 minutes, until the pieces float and feel tender when tasted. Reserve 1/2 cup of the cooking water, then drain. For frozen gnocchi, cook it from frozen according to the package directions; do not thaw it first.

2. Start the sauce while the gnocchi cooks. Heat a large skillet over medium heat. Add the olive oil and butter. When the butter melts and begins to foam, add the garlic and cook for 30 to 45 seconds, stirring constantly. The garlic should smell fragrant but remain pale; browned garlic can make the sauce taste bitter.

3. Build the cream sauce. Pour in the heavy cream and broth, then add the peas if using. Bring the mixture to a gentle simmer, not a vigorous boil. Cook for 3 to 5 minutes, stirring occasionally, until the liquid lightly coats a spoon and the peas are hot.

4. Add the pesto and cheese off the heat. Reduce the heat to low, or remove the skillet from the burner. Stir in the pesto, Parmesan, salt, and black pepper. Keeping the pesto and cheese away from high heat helps preserve the pesto’s fresh flavor and keeps the cheese from turning grainy.

5. Toss with the gnocchi. Add the drained gnocchi to the skillet and fold gently until every piece is coated. If the sauce looks too thick, stir in the reserved cooking water 1 tablespoon at a time. Stop when the sauce clings to the gnocchi but still looks loose and glossy; it will thicken slightly as it stands.

6. Finish and taste. Stir in the lemon juice and fresh basil, if using. Taste and adjust the salt and pepper. The gnocchi should be soft and pillowy, while the sauce should taste creamy, savory, and clearly herby from the pesto. Serve immediately with extra Parmesan.

Expert tips

• Avoid overcooking the gnocchi. Once it floats and is tender in the center, drain it. Mushy gnocchi will break apart when tossed with the sauce.
• Use finely grated Parmesan. It melts more evenly than thick shreds. Add it off the heat to reduce the chance of a grainy sauce.
• Do not boil the pesto. A strong boil can dull its fresh basil flavor and cause the oil to separate.
• For a lighter sauce, replace half of the cream with whole milk, but keep the heat low and expect a thinner finish. Do not use skim milk if you want a rich, stable sauce.
• For a vegetarian dish, use vegetable broth and check that the pesto contains no animal-derived ingredients you wish to avoid. For a dairy-free version, use dairy-free pesto, plant-based butter, unsweetened plain cooking cream, and a dairy-free Parmesan alternative.
• If using spinach, stir in 2 packed cups of baby spinach with the hot gnocchi and cook for 1 to 2 minutes, until wilted.
• If the sauce breaks, remove the skillet from the heat and whisk in 1 tablespoon of warm reserved cooking water. Add another tablespoon only if needed, then gently toss rather than boiling the sauce.
• If the sauce is too thin, simmer it gently for another 1 to 2 minutes before adding the pesto and Parmesan. If it is too thick, loosen it with reserved cooking water or a splash of broth.

Serving and storage

Serve the gnocchi hot with extra Parmesan, cracked black pepper, and a little basil. A crisp green salad or roasted vegetables make an easy side. For another creamy pasta-style dinner, try this creamy garlic shrimp pasta recipe.

Refrigerate leftovers in a covered container within 2 hours of cooking and use them within 3 days. Reheat gently in a skillet over low heat with 1 to 2 tablespoons of water, broth, or milk per serving, stirring until hot. Avoid high heat, which can make the cream sauce separate and the gnocchi soft.

Frequently asked questions

Can I make creamy pesto gnocchi without boiling the gnocchi first?

Yes. Shelf-stable gnocchi can be simmered directly in the cream and broth, but add about 1/2 cup more broth and cook gently for 5 to 7 minutes, stirring often, until tender. This method releases more starch, so thin the sauce with extra broth if needed. Check the package directions first, since some gnocchi are intended to be boiled.

Why did my creamy pesto sauce turn oily?

The sauce was likely heated too aggressively, or the pesto was boiled after it was added. Remove the pan from the heat, stir in a tablespoon of warm water or broth, and toss gently. Add the pesto and Parmesan at the end over low heat or off the burner.

Can I use pesto from a jar?

Yes. Jarred pesto works well in this recipe. Taste the sauce before adding all the salt because prepared pesto and Parmesan can already be quite salty.

Can I use frozen gnocchi?

Yes. Cook it directly from frozen according to the package directions. It may need an extra minute or two compared with refrigerated gnocchi, so test a piece for a soft, tender center before draining.

Can I make this recipe ahead of time?

It is best served immediately because the sauce thickens and the gnocchi softens as it sits. If you need to prepare it ahead, keep the sauce and gnocchi separate, then combine them in a skillet over low heat with a splash of broth or milk just before serving.

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