Name: Creamy Pesto Gnocchi
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1/2 cup pesto; 2 cups heavy cream; 1/2 cup chicken broth; 4 cloves garlic; 2 lbs potato gnocchi (uncooked); 1 cup Parmesan cheese; salt and pepper (to taste)

Potato gnocchi is one of my favorite ingredients to cook with. Not only does it have a delicious, soft, and pillowy texture, but it also cooks incredibly fast, making it perfect for busy weeknights. This one-pan creamy pesto gnocchi is a great example of how you can turn a simple ingredient into a flavorful dinner in no time. The gnocchi cooks right in the sauce, soaking up all that creamy pesto goodness and creating a rich, comforting meal.

Another reason I love this recipe is how quickly it comes together. From start to finish, this dish takes about 20 minutes, making it a total weeknight dinner winner. Everything cooks in one pan, meaning less cleanup and more time to enjoy dinner with your family.

Close-up of creamy pesto gnocchi coated in a rich pesto cream sauce

The soft green color of the creamy pesto sauce also makes this dish a fun option for a festive meal. It would be a great addition to a St. Patrick’s Day dinner menu while still being a simple and satisfying main dish. For an extra pop of color and fresh flavor, sprinkle some chopped basil or parsley over the top before serving. It brightens the dish and highlights that beautiful green sauce even more.

This recipe makes enough to serve as a satisfying main dish, perfect for a quick and easy dinner. The creamy pesto sauce is made with simple ingredients. Once combined with the tender gnocchi, it makes for a hearty dish that stands on its own as the star of the meal. However, it also works wonderfully as a side dish when served alongside grilled chicken, steak, or even roasted vegetables.

If you’d prefer to serve it as a side, simply cut the recipe in half. You’ll still get all the same creamy, flavorful goodness, just in a smaller portion that pairs perfectly with your main course. It’s an easy way to add a delicious, restaurant-style side to your meal without much extra effort.

Ingredients for Creamy Pesto Gnocchi

BASIL PESTO
HEAVY WHIPPING CREAM
CHICKEN BROTH
GARLIC
POTATO GNOCCHI
PARMESAN CHEESE
SALT AND BLACK PEPPER

Creamy pesto gnocchi in a skillet with Parmesan cheese

Instructions for Creamy Pesto Gnocchi Recipe

Begin by placing a deep, large skillet over medium heat. Add the pesto, heavy cream, chicken broth, and minced garlic to the skillet. Stir everything together until well combined. Bring the mixture to a gentle simmer, allowing the flavors to blend and the garlic to become fragrant.

Once the sauce is simmering, add the potato gnocchi to the skillet and stir to coat them in the creamy pesto sauce. Cover the skillet and let the gnocchi simmer for about 5 minutes. During this time, the gnocchi will cook and become tender while soaking up all that delicious flavor.

After 5 minutes, remove the lid and continue to simmer the gnocchi for a few more minutes. This helps the sauce reduce slightly and thicken into a rich, creamy consistency that clings to the gnocchi.

Finally, stir in the grated Parmesan cheese until it melts smoothly into the sauce. If the sauce becomes thicker than you prefer, simply stir in a splash of additional cream until it reaches your desired consistency. Season with salt and pepper to taste. Serve warm and enjoy! This recipe makes about 6 servings.

Overhead view of creamy pesto gnocchi in a creamy basil pesto sauce

Frequently Asked Questions

Can I use shelf-stable, refrigerated, or frozen gnocchi?
Yes! Shelf-stable gnocchi (found in the pasta aisle) works perfectly for this recipe and is what most people use. Refrigerated gnocchi will also work the same way. If using frozen gnocchi, you can add it straight to the skillet without thawing—just allow an extra minute or two of cooking time.

Can I use store-bought pesto?
Absolutely. Store-bought pesto works great and keeps this recipe quick and easy. If you have homemade from scratch pesto on hand, that will also add wonderful fresh flavor.

Can I make this recipe vegetarian?
Yes. Simply use vegetable broth instead of chicken broth and make sure your pesto and Parmesan are vegetarian-friendly.

How do I keep the sauce from getting too thick?
If the sauce thickens more than you like, just stir in a splash of cream, milk, or broth until it reaches your desired consistency.

What protein can I add to this dish?
This gnocchi pairs well with grilled chicken, shrimp, Italian sausage, or even rotisserie chicken. Stir the cooked protein in at the end before serving.

How do I store leftovers?
Store any leftover gnocchi in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to loosen the sauce.

Easy creamy pesto gnocchi recipe made in one pan in about 20 minutes

Tips and Tricks for Creamy Pesto Gnocchi

Use a large, deep skillet. A deep skillet or sauté pan gives the gnocchi enough room to cook evenly and allows the sauce to simmer and thicken properly.

Don’t overcook the gnocchi. Gnocchi cooks quickly. Once it becomes tender and floats in the sauce, it’s ready. Overcooking can make it soft or mushy.

Fresh Parmesan makes a difference. Grating Parmesan from a block melts better into the sauce and gives the dish a richer flavor compared to pre-shredded cheese.

Add vegetables for extra flavor. You can easily stir in spinach, cherry tomatoes, or mushrooms for added color and nutrition.

Finish with fresh herbs. A sprinkle of chopped fresh basil leaves or parsley right before serving adds freshness and enhances the beautiful green color of the pesto.

Serve with crusty bread. A slice of warm, crusty bread or garlic bread is perfect for soaking up the extra creamy pesto sauce. I served it with Cheesy Garlic Pita bread for a quick and tasty side.

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