Creamy Pesto Gnocchi

Name: Creamy Pesto Gnocchi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 500g potato gnocchi; Salt, for boiling; 2 cups fresh basil leaves; 1/2 cup pine nuts; 2 cloves garlic; 1/2 cup grated Parmesan cheese; 1/2 cup heavy cream; Salt and pepper to taste; 1/4 cup olive oil

Highlighted under: Fast & Easy Meals

I absolutely adore making creamy pesto gnocchi for a comforting meal that feels rich yet effortless. The combination of tender gnocchi with a luscious, homemade pesto sauce creates a delightful harmony of flavors. Each bite is a burst of freshness, thanks to the basil and garlic, blended seamlessly into a creamy base. I often whip this up for quick weeknight dinners or when entertaining guests. It's always a hit and makes me feel like a gourmet chef in my own kitchen!

Created by

Anna

Last updated on 2026-02-24T17:07:18.704Z

When I first made creamy pesto gnocchi, I was amazed by how simple it was to create something so flavorful. I decided to experiment with different nuts in the pesto, and I found that pine nuts added a lovely richness. I also love how adaptable this dish is; you can throw in seasonal veggies to make it even heartier!

What I learned from making this dish repeatedly is the importance of timing. Cooking the gnocchi until they float to the top ensures they're perfectly tender. I also like to reserve a splash of pasta water to help the sauce cling beautifully to every piece of gnocchi.

Why You'll Love This Recipe
Creamy texture that envelops each gnocchi piece
Fresh and aromatic basil-infused flavor
Quick and easy—perfect for weeknight meals

The Art of Gnocchi Cooking

When cooking gnocchi, timing is crucial. Once the gnocchi float to the surface of the boiling water, it’s a sign they’re ready, usually in about 2-3 minutes. Overcooking them can lead to a mushy texture, which we want to avoid. Aim for a pillowy softness since they will continue cooking slightly when combined with the sauce.

For even better results, consider using a large pot to ensure the gnocchi have enough space to float freely. A gentle boil is key; a vigorous boil can break them apart. If you notice any sticking, gently stir them during the cooking process to keep them separated.

Mastering the Pesto Sauce

The pesto sauce is what truly elevates this dish. It’s important to use fresh basil for a vibrant flavor. When blending, start by pulsing the basil, nuts, and garlic before streaming in the olive oil slowly to emulsify the sauce properly. This technique helps achieve that silky consistency that coats the gnocchi beautifully.

If you're looking for a nuttier flavor, you can substitute pine nuts with walnuts or even pistachios. They impart different nuances that can complement the dish. Additionally, feel free to tweak the garlic quantities based on your preference—more garlic will enhance the sauce's boldness, giving it character.

Serving Suggestions and Variations

To garnish your creamy pesto gnocchi, I recommend a sprinkle of freshly grated Parmesan and a few basil leaves to enhance both flavor and presentation. For a pop of color and an extra layer of texture, consider adding toasted pine nuts on top before serving.

If you want to turn this into a heartier dish, you can toss in some sautéed cherry tomatoes or spinach while mixing the gnocchi and sauce in the skillet. This not only adds color but also boosts the nutritional value and creates a delightful balance of flavors.

Ingredients

For the Gnocchi

500g potato gnocchi
Salt, for boiling

For the Pesto Sauce

2 cups fresh basil leaves
1/2 cup pine nuts
2 cloves garlic
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
Salt and pepper to taste
1/4 cup olive oil

Instructions

Instructions

Cook the Gnocchi

In a large pot of salted boiling water, cook the gnocchi according to package directions, usually about 2-3 minutes until they float. Drain and set aside.

Make the Pesto Sauce

In a food processor, combine the basil, pine nuts, garlic, and Parmesan cheese. Blend while gradually adding olive oil until smooth. Stir in the heavy cream and season with salt and pepper to taste.

Combine Gnocchi and Sauce

In a large skillet over medium heat, combine the cooked gnocchi and pesto sauce. Toss gently to coat the gnocchi in the creamy sauce. If the sauce is too thick, add a bit of reserved pasta water.

Serve

Serve the creamy pesto gnocchi warm, garnished with extra Parmesan and a sprinkle of fresh basil.

Pro Tips

For an extra twist, add cooked chicken or roasted vegetables for a heartier meal. You can also use any leftover pesto as a sandwich spread or a dip!

Make-Ahead Tips

This creamy pesto gnocchi dish is perfect for preparing in advance! You can make the pesto sauce a day ahead and store it in the refrigerator. Just keep it in an airtight container with a thin layer of olive oil on top to prevent browning. When you're ready to serve, simply reheat in a skillet and mix in freshly cooked gnocchi.

If preparing the gnocchi ahead of time, consider freezing them unboiled. Spread them out on a baking sheet and freeze until solid before transferring to a freezer bag. When you’re ready to cook, just boil directly from frozen; increase cooking time by a couple of minutes until they float.

Common Troubleshooting

If your sauce turns out too thick, which can happen if the heavy cream is added too quickly, simply add a splash of reserved pasta cooking water to loosen it up. This water contains starch, which helps bind the sauce to the gnocchi seamlessly.

On the other hand, if you find the sauce too thin, let it simmer over low heat for a few extra minutes to thicken up. Just be cautious not to let it bubble too vigorously, as it may separate. Stir continuously for the best results.

Questions About Recipes

→ Can I use store-bought pesto?

Yes, store-bought pesto can save time, but homemade offers fresher flavor.

→ How do I store leftovers?

Place in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water or cream.

→ Can I freeze the gnocchi?

Yes, you can freeze uncooked gnocchi. Just arrange them on a baking sheet and freeze before transferring to a bag.

→ What can I substitute for heavy cream?

You can use half-and-half or a non-dairy cream alternative for a lighter version.