Name: Creamy Pesto Gnocchi
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1 small shallot, minced; 2 cloves garlic, minced; 1/2 cup chicken or vegetable broth; 1 cup heavy/whipping cream; 1/4 cup basil pesto; 1 pound potato gnocchi; Salt & pepper, to taste; Freshly grated parmesan cheese, to taste (optional)

Why You’ll Love Creamy Pesto Gnocchi Recipe

The sauce is incredibly simple yet flavorful — just pesto, cream, garlic, and a splash of wine or broth.
Cooking the gnocchi in the sauce means no pre‑boiling, fewer dishes, and a silky, thickened texture as the gnocchi release starch.
It’s versatile: serve it as a meatless main or pair it with a grilled protein or crisp salad for a full meal.
Super quick: only 20 minutes start to finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
¼ cup pesto
1 cup heavy/whipping cream
¼ cup dry white wine or chicken broth
2 cloves garlic, minced
1 pound uncooked potato gnocchi
½ cup freshly grated Parmesan cheese
Salt & pepper to taste

Directions

In a deep skillet over medium heat, combine the pesto, heavy cream, wine (or broth), and minced garlic. Bring to a gentle bubble.
Stir in the gnocchi. Cover the pan and cook for about 5 minutes.
Uncover, stir the gnocchi, and continue cooking for a couple more minutes — the sauce will thicken as the gnocchi release starch.
Once the sauce has reached your desired consistency, stir in the grated Parmesan cheese. If the sauce becomes too thick, add another splash of cream or wine/broth. Season with salt and pepper to taste.
Serve immediately, while creamy and hot.

Servings and timing

Serves: 4 people
Prep time: ~5 minutes
Cook time: ~15 minutes
Total time: ~20 minutes

Variations

Add shredded rotisserie chicken or sautéed shrimp near the end of cooking for added protein.
Stir in fresh spinach or chopped sun‑dried tomatoes for extra color and flavor.
Swap in vegan cream or cashew cream if you prefer dairy‑free (and use a dairy‑free Parmesan alternative).
Use flavored pesto (e.g., sun‑dried tomato pesto or arugula‑pesto) for a twist on the classic basil.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for 3‑4 days.
To reheat, warm gently in a skillet over low heat and add a splash of cream or broth to loosen the sauce since it may thicken upon chilling.
Freezing is not recommended, as the texture of the gnocchi and the sauce can change negatively.

FAQs

What type of gnocchi should I use?

Shelf-stable or refrigerated gnocchi work best. Homemade gnocchi may fall apart when cooked directly in the sauce.

Can I use turkey or vegetable broth instead of white wine?

Yes, both work well and keep the dish alcohol-free while maintaining flavor.

Is this recipe vegetarian?

Yes, as long as your pesto and Parmesan are vegetarian-friendly.

Can I make this ahead of time?

It’s best served fresh, but you can reheat leftovers gently with a splash of cream or broth.

Is it okay to add more gnocchi for larger servings?

Yes, just increase the sauce ingredients accordingly to keep it creamy and balanced.

How can I lighten this dish?

Use a mix of cream and milk, or add vegetables like spinach or peas for volume without heaviness.

What if my sauce becomes too thin?

Let it simmer uncovered for a few more minutes to allow it to thicken naturally.

What if the sauce becomes too thick?

Add a splash of cream, broth, or wine to loosen it up to your desired consistency.

What to serve with this dish?

It goes well with a green salad, crusty bread, or grilled proteins like chicken or shrimp.

Can I add herbs or spices for extra flavor?

Yes, try chopped basil, parsley, or a pinch of red pepper flakes for added depth.

Conclusion

This creamy pesto gnocchi is the definition of easy comfort food — ready in 20 minutes, rich and flavorful, and adaptable to your taste. Whether you keep it simple or dress it up with proteins or vegetables, it’s a dinner winner that you’ll come back to again and again.