Creamy Pesto Gnocchi is the ultimate comfort food with an Italian twist. Light and pillowy potato gnocchi are tossed in a rich basil pesto cream sauce that's bursting with flavour and comes together in under 30 minutes.
Try my other gnocchi recipes like my Beet Gnocchi with Alfredo Sauce, Sweet Potato Gnocchi with Brown Butter and Sage, or Traditional Soft Potato Gnocchi with Veal Ragu.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
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Here's Why You'll Love this Dish
You'll love this Creamy Pesto Gnocchi for these reasons:
- made in under 30 minutes which makes it perfect for weeknights
- uses store bought or homemade pesto
- creamy, cheesy and full of bold flavor
- easy to customize with protein or veggies
- feels fancy but it's super simple
- satisfying dish that's comforting
Craving that fresh, vibrant pesto flavor? You can easily make it from scratch at home! Try my classic homemade pesto sauce recipe for a bold and fragrant boost to your meals, or if you're avoiding dairy, my dairy-free vegan pesto sauce recipe is just as rich and satisfying without the cheese. Either one is perfect for pastas, pizzas, sandwiches, and more and they only take minutes to whip up.
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Did you know?
Gnocchi don't take very long to cook, about 3 minutes. You'll know when gnocchi are cooked because they will float to the top of your pasta water.
Scoop them out gently with a spider spoon and place them in your serving bowl or in a skillet with your favorite sauce.
Ingredients
This Creamy Pesto Potatoes Recipe can be made with staple ingredients like full fat cream (whipping cream), parmesan cheese, butter, gnocchi (homemade gnocchi or store bought), and your favorite pesto sauce fresh homemade pesto is recommended.
For exact measurement details and directions see recipe card...
If you are feeling adventures, try making your own gnocchi from scratch. It's easier than you think! My homemade gnocchi recipe uses simple pantry ingredients and delivers light, pillowy dumplings that take this dish to the next level.
Need a gluten free gnocchi version? I've got you covered with my homemade gluten-free gnocchi, so Everyone can enjoy this creamy pesto gnocchi without compromise.
How to Make Creamy Pesto Gnocchi
Place water in a large pot and heat on high. Once water boils add salt.
While the pot is coming to a boil, place butter, cheese and cream in a skillet and bring to a soft boil.
Turn off burner and set aside.
Place your gnocchi in the boiling water. You'll know when gnocchi are cooked because they will float to the top of your pasta water.
Scoop the cooked gnocchi out of the boiling water into the skillet with the cream and gently mix. Add pesto sauce and mix. Scoop into plates or a serving bowl.
Storage:
Leftover gnocchi store very well in an airtight container, refrigerated for 3 to 4 days. Heat up on stove top with a little bit of oil or butter for best leftover tasting results.
Freezing pesto gnocchi is not recommended.
Top Tips
Measure portion sizes by placing gnocchi in a soup bowl. They will almost double in size once cooked. Measure out one portion for each person and place in a large bowl until water boils.
Gnocchi will be cooked once they float to the top of the water. Don't overboil them!
Reserve a bit of pasta water in case your sauce is to dry and add as needed.
Substitutions and Variations
Here are a few variations and substitutions that may come in handy:
- Gluten Free - use gluten free gnocchi, or make your own from scratch.
- No Cream? - use regular milk or a combination of cream cheese and pasta water
- Greens - add greens like spinach, kale or arugula before serving
- Protein - add chicken like rotisserie chicken, grilled shrimp or crumbled Italian Sausage
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Yes. Just cook straight from frozen. No need to thaw them out.
Gnocchi are best served fresh. But leftovers can be stored and reheated on the stovetop.
Traditional style basil pesto sauce works best for pesto inspired pasta dishes. Even better is fresh homemade pesto from garden basil leaves.
Appetizers to Open Your Appetite
Try one of these to get you started...
Recipe Details
Creamy Pesto Gnocchi Recipe for Easy Dinners
https://easyhomemaderecipes.caIngredients
- 1 cup full fat cream (whipping cream)
- ⅓ cup parmesan cheese
- 1 tbsp butter
- 2 lbs gnocchi homemade or store bought
- ½ tsp salt for water
- 4 tbsp pesto sauce homemade or store bought
Instructions
- Place water in a large pot and heat on high. Once water boils add salt.½ tsp salt
- While the pot is coming to a boil, place butter, cheese and cream in a skillet and bring to a soft boil. Turn off burner and set aside.1 cup full fat cream, ⅓ cup parmesan cheese, 1 tbsp butter
- Place your gnocchi in the boiling water. You'll know when gnocchi are cooked because they will float to the top of your pasta water.2 lbs gnocchi
- Scoop the cooked gnocchi out of the boiling water into the skillet with the cream and gently mix. Add pesto sauce and mix. Scoop into plates or a serving bowl. Serve with more cheese (optional)4 tbsp pesto sauce
Notes
Top Tips
Measure portion sizes by placing gnocchi in a soup bowl. They will almost double in size once cooked. Measure out one portion for each person and place in a large bowl until water boils. Gnocchi will be cooked once they float to the top of the water. Don't overboil them! Reserve a bit of pasta water in case your sauce is to dry and add as needed.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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