This Pesto Gnocchi Recipe is a fast, reliable one-pan meal that comes together in just 20 minutes, with no need to pre-boil the gnocchi. Soft potato gnocchi, spinach, and sun-dried tomatoes simmer in a delightfully creamy sauce for a balanced dinner that's easy enough for any busy night.
Creamy Pesto Gnocchi at a Glance
- 🧄 Flavor & Texture: Rich, creamy, and savory with bright basil pesto, garlicky flavor, tangy sun-dried tomatoes, tender gnocchi, and wilted spinach.
- 🛒 Main Ingredients: Potato gnocchi, basil pesto, heavy cream, chicken broth, sun-dried tomatoes, baby spinach, Parmesan, and garlic.
- ⏱️ Total Time: 20 minutes, including 10 minutes of prep and 10 minutes of cooking.
- 🍴 Servings: 4 main dish servings or 8 side dish servings
- 🥗 Dietary Info: Contains dairy and can be made vegetarian using vegetable broth instead of chicken.
- 🍚 Best Served With: Serve it garnished with fresh basil or topped with sliced grilled chicken for a heartier meal.
- ❤️ Why You Will Love It: It is an easy, flavor-packed 20-minute dish combining pillowy gnocchi with creamy pesto sauce, Parmesan, spinach, and sun-dried tomatoes.
Summarize and Save This Content On
I didn't try gnocchi until my 30s, but it quickly became my go-to order at Italian restaurants. Once I started making it at home, I realized just how versatile and approachable it can be, especially for quick weeknight meals.
I make gnocchi often now, and while homemade pesto is always welcome, jarred pesto is a perfectly acceptable shortcut when you want to get dinner on the table faster.
Looking for more recipes made with pesto? Try my pesto pasta salad and pesto mayo!
⭐️⭐️⭐️⭐️⭐️ Reader Review
"I'm Italian so I always made gnocchi with my nonas old fashioned traditional sauce gravy. To be honest I was getting a little bored of it. I made the for my mother and i the other night and it was so great it will be hard to beat. Basil and mozzarella. I want to have it right now. Thanks 😊"
-Terry
Why You Will Love This Recipe
- Veggies make it complete: Spinach and sun-dried tomatoes add color and extra flavor to every bite.
- One pan and one spoon: This easy one-pan gnocchi recipe keeps prep and cleanup to a minimum.
- The sauce thickens itself: The gnocchi releases starch as it cooks, creating a rich, clingy pesto sauce without extra steps.
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Ingredients
All of the important components of this pesto cream gnocchi recipe are listed below! These are crucial to the final texture and flavor of the dish.
- Pesto: This is the main source of flavor, so choose a store-bought pesto you genuinely enjoy.
- Heavy cream: Creates a rich, smooth sauce without the risk of splitting that can come with using milk.
- Sun-dried tomatoes: Use the jarred, oil-packed kind for the best flavor; a little of the oil clinging to them is perfectly fine. If you enjoy their rich, tangy flavor, try them in this recipe for marry me chicken meatballs.
- Parmesan cheese: Freshly grate your own for the smoothest melt, as pre-shredded Parmesan contains anti-caking agents that can keep it from melting as well.
What Kind of Gnocchi Should You Buy?
- Shelf-stable gnocchi: My go-to choice for this recipe. It holds up well during the one-pan cooking process and is easy to keep on hand.
- Refrigerated gnocchi: Works just as well and cooks similarly to shelf-stable gnocchi.
- Frozen gnocchi: You can use it straight from the freezer, but it may need a few extra minutes to cook through.
- Cauliflower gnocchi: This can work as a lighter alternative, but the texture may be softer and less traditional than potato gnocchi.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add protein: Stir in 2 to 3 cups of cooked shredded chicken, sliced cooked sausage, or cooked shrimp to make the meal more filling. You can also cook 6 to 8 slices of chopped bacon in the pan before adding the garlic.
- Make it spicy: Add ¼ to ½ teaspoon of red pepper flakes, depending on how much heat you like.
- Swap the pesto: Try sun-dried tomato pesto for a richer flavor or arugula pesto for a peppery twist.
How to Make This Pesto Gnocchi Recipe
Here are the steps needed to make this creamy pesto gnocchi recipe. Ensure that your garlic, tomatoes, and spinach are prepped and ready before you get started.
Step 1: Sauté the garlic. Heat a large skillet over medium heat and add the oil. Once the oil is hot, add the garlic and cook for about a minute, until fragrant.
Step 2: Add the gnocchi and sauce components. Stir in the broth, cream, pesto, gnocchi, and sun-dried tomatoes. Pop the lid on the pan and simmer for about 5 minutes or until the gnocchi is nice and tender.
Step 3: Stir in spinach and cheese. Add the spinach and parmesan.
Step 4: Serve. When the spinach is wilted and the cheese is melted, season the sauce to taste with salt and pepper. Garnish with basil and enjoy with lemon garlic asparagus on the side.
Expert Tips
- Fixing a thick or thin sauce: If the sauce is too thick, stir in a splash of broth. If it's too thin, cook the gnocchi uncovered for another minute; the gnocchi releases starch as it cooks, which naturally thickens the sauce.
- Add salt last: Pesto, Parmesan, and sun-dried tomatoes are all naturally salty, so taste the finished dish before adding any additional salt.
- Don't freeze it: The cream sauce can split when frozen and thawed, while the gnocchi can become mealy. For the best texture, enjoy it fresh or within the recommended storage time.
- Storage directions: Store leftover gnocchi with pesto in an airtight container in the refrigerator for 3-4 days.
- Reheating the gnocchi: Reheat gently over low heat with a splash of cream or broth to loosen the sauce.
Another rich and delicious gnocchi recipe to try for dinner is my air-fried gnocchi.
Serving Suggestions
- Make it a chicken dinner: Turn the gnocchi into a heartier meal with leftover sheet pan chicken breasts. Slice or shred the chicken and stir it into the finished gnocchi.
- Balance it with a fresh salad: A crisp salad with a bright vinaigrette balances the rich, creamy pesto sauce. Try Kitchen Divas' hot honey vinaigrette recipe for a sweet and tangy contrast.
- Add something green: A simple vegetable side keeps the meal balanced. Sweet and sour green beans add a bright, tangy flavor that pairs especially well with the creamy gnocchi.
- Don't forget the bread: Crusty garlic bread or French bread with butter are both perfect for soaking up every bit of the pesto cream sauce.
Creamy Pesto Gnocchi Recipe FAQs
The most common reason a pesto cream sauce splits is that the temperature was too hot. Keep the pesto cream sauce at a gentle simmer and add the Parmesan off the heat so it melts smoothly without causing the sauce to separate.
No, you do not need to boil it. The packaged gnocchi cooks directly in the creamy pesto sauce, which means there's no separate pot of water or draining needed.
Yes, you can make this cheesy pesto gnocchi recipe ahead and refrigerate it in an airtight container for up to 24 hours. Keep the pasta and the sauce separate and gently reheat together over low heat.
More Delicious Pasta Recipes
Do you like pasta recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Creamy Pesto Gnocchi
Ingredients
- ½ tablespoon oil
- 2 garlic cloves crushed or finely chopped
- 1 lb. potato gnocchi
- 1 cup heavy cream
- ¼ cup chicken broth
- ¼ cup basil pesto
- ¼ cup sun-dried tomatoes sliced into strips
- 1 cup baby spinach leaves tightly packed
- ½ cup parmesan grated
- salt to taste
- pepper to taste
- Fresh basil leaves for serving, optional
Instructions
- Heat the oil in a large skillet over a medium heat. Add the garlic and cook, stirring, for 1 minute or until fragrant.
- Add the gnocchi, cream, chicken broth, pesto and sun-dried tomatoes. Stir to combine and bring to a simmer, stirring occasionally. Cover with a lid and continue to simmer for 5 minutes, or until the gnocchi is tender.
- Remove the lid, and add the baby spinach leaves and parmesan. Simmer, stirring occasionally, until the parmesan has melted and spinach leaves have wilted, and the sauce has thickened. Season to taste with salt and pepper.
- Garnish the gnocchi with fresh basil leaves, if using, before serving.
Notes
- Avoid boiling the cream sauce, which can cause it to split. Keep it at a gentle simmer, and stir in the Parmesan off the heat for a smooth, creamy finish.
- If the sauce is too thick, add a splash of broth. If it's too thin, simmer uncovered for another minute to let the gnocchi's natural starches thicken it.
- The packaged gnocchi cooks directly in the creamy pesto sauce, so you don't need a separate pot or to drain it.
Terry says
I'm Italian so I always made gnocchi with my nonas old fashioned traditional sauce gravy. To be honest I was getting a little bored of it. I made the for my mother and i the other night and it was so great it will be hard to beat. Basil and mozzarella. I want to have it right now. Thanks 😊
Karin and Ken says
We love this recipe too. I’m so happy to hear you enjoyed it. Thank you for letting me know. All the best. Karin