Creamy Pesto Gnocchi is an herb filled dream that is made in just one pan!
This super creamy pesto dinner is ready in about 25 minutes and is simple to pull together, which makes it perfect for weeknight dinners and meatless Monday
Creamy basil pesto and gnocchi are a perfect pair!
Jump to RecipeWhat is Gnocchi?
Often thought of as pasta (it’s not!), gnocchi is a small Italian dumpling made of potatoes and flour, and often additional seasonings and cheese. It is similar in texture to pasta and is often served in a similar way and with the same types of sauces.
Gnocchi can be served boiled, baked, steamed, or pan-seared, as an entree or a hearty side dish.
One pan gnocchi recipes are super quick when you use shelf-stable gnocchi (look for packages in the regular dried pasta area of your market). Shelf-stable gnocchi is handy since you don’t need to pre-boil it. As it cooks the gnocchi releases starch which works to thicken the sauce. This makes it a truly one-pan meal.
You can also use the fresh refrigerated version of gnocchi with the same results.
If you have time, make your own gnocchi, and cook it ahead of time. It’s actually easier than you think! (See additional directions below for using homemade gnocchi).
Ingredients needed:
- Dry white wine
- Fresh garlic
- Heavy cream
- Gnocchi – 16 oz. ready-made shelf stable or refrigerated, or fresh homemade gnocchi
- Basil Pesto
- Parmesan cheese – buy a wedge and grate your own – it makes a huge difference!
- Pine nuts – toasted, an optional (but highly recommended) garnish
- Salt and White Pepper
How to make creamy pesto with gnocchi
- Prepare the pesto sauce ahead of time
- Toast pine nuts lightly in a dry skillet and set aside
- Mince the garlic
- If making homemade gnocchi prepare, cook, drain, and hold until the sauce is ready
- Heat a large heavy-bottomed saucepan over medium heat
- Add wine and minced garlic. Cook for about 1 minute continually stirring to make sure garlic doesn’t burn
- Reduce heat to medium-low and whisk in the heavy cream and cook for about one minute to thicken the sauce
- Turn the heat to low and add the pesto. Whisk to fully combine.
- Add the gnocchi and gently stir to coat. Cover and cook for about 3 minutes
- Sprinkle in Parmesan, salt, and pepper
- Cover to allow the cheese to melt and the gnocchi to finish warming up
- If it’s too thick add water one Tablespoon at a time to loosen up a bit
- Serve with toasted pine nuts. If you love Parmesan add a sprinkle more of that too!
Pro Tips:
- If using refrigerated gnocchi you may need to cook one additional minute
- If using homemade gnocchi – cook the sauce completely and then toss in your cooked gnocchi
- Gnocchi cooks quickly (unlike pasta) so take care not to overcook it!
- In a time crunch? Purchase premade fresh pesto
- Ready to make your own pesto? It’s easy! We love it on our Pesto Pasta Salad too!
- Store-bought pesto can vary so be sure to taste the sauce before serving. If it’s a little bland add another dash of salt and pepper
What to serve with creamy pesto gnocchi
Looking for a protein addition?
This creamy dish becomes a complete meal if you add a pre-cooked protein like salmon, shrimp, or chicken. It’s a great way to use up any leftovers! Keep in mind that since the dish doesn’t cook for long you definitely need to precook the proteins and then add them at the end of cooking just to warm them.
Want to keep it vegetarian?
Add any variety of vegetables. Cooked broccoli, red bell peppers, zucchini, mushrooms, or asparagus are great matches. Add fresh spinach or arugula to the pan one minute before finishing and it will wilt right in the pan. Fresh cherry tomatoes are a gorgeous addition, as are our Italian style Oven Dried Tomatoes
Other Variations:
- Substitute chopped, toasted walnuts in place of the pine nuts
- Skip the wine and use chicken stock instead
- No heavy cream on hand? You can use half & half in a pinch but you will need to cook it a bit longer to thicken it
- This amazing creamy pesto sauce will work with pasta too! Try it with cooked spaghetti or shell pasta
Storing the leftovers
You can store any leftovers for up to 3 days in the refrigerator. Reheat gently. Freezing is not recommended.
Main Dishes to serve with gnocchi
This dish makes a gorgeous easy side dish and pairs perfectly with:
- Tomahawk Steaks
- Oven Roasted Turkey Breast
- Oven Baked Ribs that fall off the bone
- Perfect Pan Seared Scallops
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Creamy Pesto Gnocchi
Ingredients
- 2 Tablespoons dry white wine (i.e. Chardonnay, Chablis or Sauvignon Blanc)
- 1 Tablespoon garlic finely minced
- ½ cup heavy cream
- 16 ounces cooked gnocchi Shelf-stable, refrigerated, (or homemade)
- ½ cup basil pesto (Here's our recipe)
- ¼ cup Parmesan cheese freshly grated (optional)
- salt and white pepper to taste
- 1 Tablespoon pine nuts, toasted (optional)
Instructions
- Prepare pesto ahead of time and reserve.**If making homemade gnocchi prep, boil and drain ahead of time. Hold in pan while making sauce
- Heat a large heavy bottom pan over medium heat. Add white wine and minced garlic. Cook for one minute. Reduce heat to medium-low and whisk in 1/2 cup of the heavy cream and stir to fully combine. Cook for one minute to thicken, stirring constantly.
- Reduce heat to low. Whisk in the pesto. Stir to combine. Add in the gnocchi. Gently stir to combine. Cover the pan and let the gnocchi cook for about 3 minutes.
- Add in Parmesan, salt and pepper and mix to combine.
- Cover for about 1 minute to let the cheese melt.
- Add more Parmesan and a sprinkle of pine nuts, if desired, and serve.
Notes
- Want to make Homemade Gnocchi? We’ve got a step-by-step recipe
- Homemade Pesto Sauce is easy to make and takes just 5-minutes
Charles
I love the creamy pesto sauce and all the variations. Thanks for sharing!
Kathleen
This is a perfect meal for a busy weeknight. Easy to make and full of great flavors.
Dana
This was SO good and honestly, the toasted pine nuts added so much flavor and crunch. I definitely wouldn’t snub them! What a treat.
Vanessa
I love how quickly this delicious dish comes together. I used some homemade pesto that I had frozen in the summer when my basil plant was out of control.
Kelley
This was so good! Super creamy and rich! Thanks so much for sharing!