This Creamy Pesto Gnocchi is a creamy dish filled with basil pesto, parmesan cheese and gnocchi. Serve as a comforting main dish or as a delicious side dish.
This recipe utilizes the convenience of store bought gnocchi.
Easy to make dish
Creamy pesto gnocchi cooked right in the sauce is a convenient and time-saving method that makes a delicious vegetarian main dish or side dish.
The gnocchi are added directly to the pan with the creamy sauce, allowing them to absorb the sauce as they simmer, resulting in a harmonious blend of flavors. As the gnocchi cook, they release starch into the sauce, helping to thicken it and create a luscious, creamy consistency.
This cooking method also adds an extra level of convenience, as it means there's no need to boil the gnocchi separately in a separate pot of water. This saves time and effort, making it a great option for busy weeknight dinners when you're looking for a quick and delicious meal.
The gnocchi absorbs the flavors of the pesto sauce as they cook, resulting in a dish that is bursting with aromatic basil, garlic, and Parmesan cheese flavors, all enveloped in a creamy sauce.
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Gnocchi - I've used store-bought gnocchi in this recipe for its convenience. Most gnocchi can be stored in the pantry making this an easy-to-make dish at any time!
- Pesto - Use your favorite pesto, store-bought or homemade.
- Half and half - I prefer to use half and half instead of heavy cream in this recipe. Either works well. The heavy cream is a bit too rich for me, but if you prefer it, absolutely use it.
- White wine - Adds a bit of flavor and extra liquid. Use a white wine that you enjoy drinking, but try to avoid using a very sweet wine. If you prefer not to use wine, unsalted chicken broth can be used.
- Parmesan cheese - For this recipe, I've shredded the cheese myself rather than buying pre-shredded cheese. Freshly grated or shredded cheese just melts right into the sauce making it extra creamier.
Step by step directions
How to make it
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Heat a pan over medium heat. Add olive oil and garlic.
- Stir in half and half and white wine. Once it begins to heat up, stir in pesto.
- Allow mixture to come to a simmer, reduce heat to low and add gnocchi.
- Place lid on pan and cook for 5 minutes
- Remove lid, stir gnocchi, and cook until the sauce thickens
- Turn off heat and stir in parmesan cheese
- Serve hot topped with fresh basil
Recipe tips
- Use your favorite store-bought or homemade gnocchi
- When adding gnocchi, make certain they aren't stuck together
- Stir to ensure the gnocchi aren't stuck to the bottom of the pan
- If the sauce becomes too thick, add a bit more white wine or half and half
Frequently asked questions
Leftovers should be stored covered in the refrigerator. To reheat, place in a microwave-safe dish and heat until heated through. The sauce may break while reheating, but it will still be tasty.
Serving suggestions
More delicious recipes with pesto
- Pesto Garlic Bread
- Tortellini Pesto Salad
- Pesto Chicken Sandwich
- Grilled Cheese with Pesto
- Pesto Swirl Bread
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious pasta recipes!
Creamy Pesto Gnocchi
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- ¾ cup half and half cream (or heavy cream)
- ½ cup white wine
- ½ cup basil pesto
- 1 pound gnocchi (uncooked)
- ½ cup parmesan cheese
- salt and pepper
Instructions
- Heat a large saute pan over medium heat. Add olive oil and garlic.1 tablespoon olive oil, 2 teaspoons minced garlic
- Stir in half and half and white wine heat for 1-2 minutes¾ cup half and half cream, ½ cup white wine
- Stir in pesto½ cup basil pesto
- Once sauce begins to bubble, add uncooked gnocchi. Stir to make certain the gnocchi don't stick to the bottom of the skilleet and aren't sticking to each other.1 pound gnocchi
- Reduce heat to low and place lid on pan. Cook for 5-6 minutes.
- Remove lid and stir gnocchi. Allow mixture to continue to cook for another few minutes until the sauce has thickened.
- Turn off heat and stir in parmesan cheese½ cup parmesan cheese
- Add salt and pepper to your likingsalt and pepper
- Serve hot with a bit of fresh basil as garnish (optional)
Notes
-
- Use your favorite store-bought or homemade gnocchi
-
- When adding gnocchi, make certain they aren't stuck together
-
- Stir to ensure the gnocchi aren't stuck to the bottom of the pan
-
- If sauce becomes too thick, add a bit more white wine or half and half
-
- Half and half - I prefer to use half and half instead of heavy cream in this recipe. Either works well. The heavy cream is a bit too rich for me, but if you prefer it, absolutely use it.
-
- White wine - Adds flavor and extra liquid. Use a white wine that you enjoy drinking, but try to avoid using a very sweet wine. Unsalted chicken broth can be used if you prefer not to use wine.
-
- Parmesan cheese - For this recipe, I've shredded the cheese myself rather than buying pre-shredded cheese. Freshly grated or shredded cheese melts right into the sauce making it extra creamier.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Recipe inspired by Salt and Lavender.
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