Creamy Pesto Gnocchi
A family-friendly, vegetarian dinner that’s easy to prepare in 20 minutes. Tender and pillowy gnocchi covered in a creamy sauce of basil and dried tomatoes. This is a comforting meal that you will make again and again.
It’s versatile and great for quick meals. I also love the potato gnocchi. I always make sure to have dried gnocchi on hand for busy weeknights.
This pomodoro sauce with gnocchi recipe is my favorite and I make it all the time. It’s simple and delicious!
I love Olive Garden’s chicken gnocchi and shared a recipe recently on my blog. This soup is so comforting and delicious, it’s like a warm hug in a cup. It can also be made vegetarian.
It’s even easier to make this creamy pesto-flavored gnocchi than the other recipes that I’ve shared, but it tastes just as good. Let’s dive in!
You will love this recipe
- It only takes 20 Minutes to complete!
- only requires 4 simple ingredients.
- Pesto and sundried tomatoes are a delicious combination.
- Comfort food made easy.
- This is a family-friendly recipe.
- Make ahead before serving.
Ingredients for Creamy Pesto Gnocchi
This pesto gnocchi is made with only 4 ingredients.
The recipe card below contains a complete list of ingredients, including amounts.
- Gnocchi — use store-bought or homemade gnocchi. You can use frozen or dried gnocchi if you prefer.
- Pesto– homemade, or store-bought. I make my pesto, it tastes way better than the stuff in jars!
- Sundried Tomatoes from a jar with oil. In this recipe, I use a small amount of oil and tomatoes.
- Heavy Cream. To make it vegan, use soy cream or cashew crème.
Sauce for Gnocchi
This recipe uses a simple pesto cream sauce made from only two ingredients. I used heavy cream and whisked homemade fresh basil pesto. To add extra flavor, I added sundried tomatoes that were quickly cooked in oil in a saucepan to release their flavor.
This sauce is awesome for gnocchi. Check out my recipe for gnocchi al Pomodoro to make a tomato-based gnocchi. Try the creamy sauce from my creamy gnocchi and chicken recipe instead.
How to Make Creamy Pesto gnocchi
- Boil the gnocchi. There are two options: either pan-fry them for a crispy texture or boil them. They’re usually ready when they float on the surface.
- Heat the oil from the jar of sundried tomatoes in a pan. Add the chopped sundrieds and cook them for one minute. This will release their flavor.
- Add cream and simmer for one minute (do not boil). Remove from heat. Mix in the pesto. Add salt.
- Stir the sauce until the gnocchi are covered with the creamy sauce.
- Serve warm and, if desired top with Parmesan cheese (not vegetarian) or hard vegetarian cheese.
To store leftovers, place them in an airtight container and keep them in the refrigerator for up to three days. Cover and microwave the dish for 2 minutes, stirring halfway through. When reheating, you may need to add some water to loosen up the cream sauce.
- It’s easy to make your pesto. The taste is better than anything you can buy in the store. Use spinach, kale or arugula. You can even make a carrot top pesto by using carrot tops.
- If you are a vegetarian, be sure to check that the pesto contains no parmesan. Top the gnocchi off with grated hard vegetarian cheese, or skip it altogether since it is just a garnish.
- Follow the instructions on the package to cook the gnocchi.
- Use caution when adding salt if topping with hard cheeses like parmesan and vegetarian cheese. The cheese can be very salty.
- You can serve this dish as it is or with crispy bacon. Serve it with chicken tenders to make a kid-friendly dinner.
Creamy Pesto Gnocchi
- 1 pound potato gnocchi (uncooked)
- 1 cup heavy/whipping Cream
- 1/4 cup chicken broth or dry white wine
- 1/4 cup pesto
- 2 cloves minced garlic
- Salt & pepper to taste
- 1/2 cup parmesan cheese (freshly grated)
- Add the cream, pesto, wine and garlic to a large skillet on medium heat.
- Stir in the gnocchi once the sauce begins to bubble. Cover the pan for 5 minutes.
- Remove the lid and give it a good shake. Continue cooking it for two more minutes while stirring frequently (the sauce will quickly thicken as the gnocchi release more starch).
- When the sauce has reached the desired thickness, add the parmesan. Add more wine or cream if the sauce becomes too thick. Serve immediately and season with salt and pepper.
- Serves up to 4-6 people as a side.
- The gnocchi is cooked in the sauce. It is not necessary to boil it first. The starch that is released will help thicken up the sauce quickly.