This Gnocchi with pesto sauce is a quick and easy vegetarian dish made from 5 simple ingredients in 15 minutes! Soft, pillowy gnocchi smothered in a creamy pesto sauce, making dinner comforting and effortless.
Potato gnocchi is a must-have pantry staple. It’s quick and easy to whip up a delicious, comforting dinner on busy nights or when you don’t have a plan.
This dish is so simple: boil the gnocchi for 5 minutes, whisk together the sauce, and then mix the two together! While it’s quick and easy, I promise that it doesn’t lack in flavour.
If you’d like to include a protein in this dish, add shredded chicken breast. Pulled beef or pork would also be delicious options.
Serve this dish with cheesy garlic bread, or a vegetable side like air fryer brussel sprouts.
For a tomato-based gnocchi dish, try this simple gnocchi alla sorrentina.
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Ingredients
- Gnocchi – A good-quality packaged gnocchi.
- Cream – heavy, full-fat dairy cream.
- Pesto – this recipe uses real basil pesto with olive oil, but any flavour you prefer will work.
- Garlic – fresh, crushed garlic.
- Parmesan cheese – freshly grated parmesan cheese.
- Salt & pepper – to taste for seasoning.
How to Make Creamy Gnocchi With Pesto Sauce
The printable recipe card below has the full ingredients list and instructions.
Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface.
Meanwhile, add the garlic and cream to a large pan over low to medium heat for 1-2 minutes.
Add the pesto and parmesan cheese to the pan. Cook for 1-2 minutes, stirring occasionally until the cheese has melted. Don’t let it boil.
Remove the gnocchi with a slotted spoon, draining as much water as possible. Add the gnocchi to the sauce and toss to coat.
Season with salt and pepper. Top with more freshly grated parmesan cheese and serve immediately.
Tips for Success
Salt your pasta water. Remember, it’s important to add salt to your pasta water. Use about 1 tablespoon of salt for every 1 litre of water. This helps to flavour the pasta as it cooks, just like the Italians do!
Use quality ingredients. This is a simple dish with few ingredients. For the best results, use high-quality gnocchi, pesto, and parmesan.
Top with cheese. Don’t forget to add more parmesan cheese and salt and pepper when serving!
How to Store
This gnocchi dish is best eaten hot. You can store the pasta in an airtight container in the refrigerator for up to three days.
To reheat the gnocchi, warm it in a pan on the stove over low heat until the sauce is warmed through or in the microwave for 3-5 minutes.
Gnocchi with Pesto Sauce
Ingredients
- 500 g gnocchi packaged
- ¾ cup heavy cream
- 3 cloves garlic crushed
- 3 tablespoons basil pesto
- ½ cup parmesan cheese freshly grated
- Salt & pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface (about 4-5 minutes).
- Meanwhile, add the garlic and cream to a large pan over low to medium heat for 1-2 minutes.
- Add the pesto and parmesan cheese to the pan. Cook for 1-2 minutes, stirring occasionally until the cheese has melted. Don't let it boil.
- Remove the gnocchi with a slotted spoon, draining as much water as possible. Add the gnocchi to the sauce and toss to coat.
- Season with salt and pepper. Top with more freshly grated parmesan cheese and serve immediately.
Notes
- Salt your pasta water. Remember, it’s important to add salt to your pasta water. Use about 1 tablespoon of salt for every 1 litre of water. This helps to flavour the pasta as it cooks, just like the Italians do!
- Use quality ingredients. This is a simple dish with few ingredients. For the best results, use high-quality gnocchi, pesto, and parmesan.
- Top with cheese. Don’t forget to add more parmesan cheese and salt and pepper when serving!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
