This creamy pesto gnocchi is a quick and easy dinner made with just 4 ingredients. Golden, pillowy gnocchi is tossed in a rich basil pesto sauce and ready in only 15 minutes.

If you love gnocchi, also try my sheet pan gnocchi or parmesan mushroom gnocchi.

Pesto gnocchi in a bowl.

This post may contain affiliate links. Read disclosure policy.

Key Takeaways: Creamy Pesto Gnocchi

  • Prep: 5 minutes
  • Cook: 10 minutes
  • Total time: 15 minutes
  • Servings: 4
  • Texture: Lightly golden on the outside, soft and pillowy inside
  • Best for: Quick 4-ingredient weeknight dinner or an easy side dish
  • Difficulty: Easy, with store-bought gnocchi and one skillet after boiling

Why I Love This Recipe

I love pesto recipes because they pack in so much fresh basil flavor with hardly any effort. This creamy pesto gnocchi is one of my favorite quick dinners because it comes together in just 15 minutes and feels a little more special than your average weeknight meal.

I usually keep a batch of my homemade basil pesto recipe on hand during the summer, but store-bought works great, too. If you love pesto as much as I do, try my pesto chicken or chicken pesto pasta next.

XO - Jamielyn

Ingredient Notes

Pesto, gnocchi, cream, Parmesan and butter on the counter.

Find the full printable recipe with directions below.

  • Gnocchi: I use store-bought potato gnocchi to keep this recipe quick and easy. Look for it in the pasta aisle or refrigerated section of the grocery store.
  • Butter: Helps the gnocchi get lightly golden and crisp on the outside before adding the sauce.
  • Pesto: Homemade basil pesto gives the best fresh basil flavor, but your favorite store-bought pesto works great, too.
  • Heavy cream: Turns the pesto into a rich and creamy sauce that coats every piece of gnocchi.
  • For serving: Season with salt and pepper, then finish with freshly grated Parmesan and basil if desired.

Variations

  • Tomatoes: Add 1/2 cup sun dried tomatoes or try some fresh cherry tomatoes.
  • Vegetables: Add sauteed bell peppers, zucchini and onions.
  • Vegetarian: Omit the Parmesan cheese or use a vegetarian cheese.
  • Protein: Keep it meat-free or add pancetta, chicken, bacon, salmon or grilled shrimp skewers.

How to Make Pesto Gnocchi

Melting butter with gnocchi in a skillet.

Step 1: Boil large pot of salted water and cook store-bought potato gnocchi until it floats, drain.

Gnocchi cooked in skillet with butter.

Step 2: Add reserved pasta water and butter to a skillet. Add gnocchi and cook 3-5 minutes.

Pesto gnocchi being tossed with cream.

Step 3: Add pesto and cream to the skillet with gnocchi, stir then bring to a light simmer. Let mixture simmer until sauce is slightly thickened, about 1 minute.

Pesto gnocchi in a serving bowl.

Step 4: Serve this pesto gnocchi recipe immediately with a sprinkling of Parmesan cheese and fresh basil leaves if desired.

Recipe Tips

  • Don’t overcook the gnocchi. Once the gnocchi floats to the top of the water, it’s ready to drain. Overcooking can make it too soft.
  • Reserve some pasta water. Before draining, save about 1/4 cup. Add a tablespoon or two to the sauce if it becomes thicker than you’d like.
  • Let the gnocchi get golden. After boiling, cook it in the butter for a few minutes without rushing. Those lightly crisp edges add so much texture.
  • Keep the sauce at a gentle simmer. Once you add the pesto and cream, it only needs about a minute to thicken. Avoid boiling it too long.
  • Serve right away. The pesto cream sauce is at its best while warm and silky. Finish with freshly grated Parmesan and basil.

Pesto Gnocchi FAQs

What to pair with pesto gnocchi?

Pesto gnocchi can be served as a meatless main dish or paired with grilled chicken, salmon or shrimp. A simple green salad, roasted vegetables or garlic bread also makes an easy side.

Can I use a different pesto?

Absolutely. Basil pesto is classic, but sun-dried tomato pesto, spinach pesto or arugula pesto would all be delicious. Keep in mind that the flavor and consistency of the sauce may vary depending on the pesto you use.

Can I make pesto gnocchi without heavy cream?

Yes. You can leave out the heavy cream and add a little extra pesto, although the sauce won’t be quite as creamy. A dairy-free heavy cream alternative can also be used if needed.

Do I need to boil the gnocchi first?

For this recipe, yes. Boil the gnocchi just until it floats to the top, then drain and transfer it to the skillet. Cooking it in butter for a few minutes afterward gives it those lightly golden edges while keeping the inside soft and pillowy.

Creamy pesto gnocchi in a bowl garnished with Parmesan and basil.

Looking for more recipes with gnocchi? This sheet pan gnocchi recipe, Parmesan mushroom gnocchi and Olive Garden chicken gnocchi soup are other favorites.

More Pesto Recipes

Pesto gnocchi in a bowl.

Creamy Pesto Gnocchi

5 from 5 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
This 15-minute pesto gnocchi is made with crispy, pillowy gnocchi tossed with a creamy pesto sauce that will be a new favorite weeknight dinner.
Print Pin This! Rate Add Us as a Trusted Google Source

Video

Ingredients 

  • 16 ounces store-bought gnocchi
  • 1-2 Tablespoons butter
  • ⅓ cup pesto
  • ½ cup heavy cream
  • Salt & Pepper , to taste

For serving: grated parmesan, fresh basil

Instructions

  • Cook gnocchi: Simmer a large pot of salted water and cook 1 pound gnocchi until it floats, about 2 minutes. Set aside 1/4 cup pasta water, then drain water.
  • Cook: Add 1-2 Tablespoons butter to a skillet and heat over medium heat. Add the gnocchi and cook for 3-5 minutes or until lightly golden.
  • Simmer: Add 1/3 cup pesto and 1/2 cup cream and to the pan. Bring to a light simmer. Let mixture simmer until sauce is slightly thickened, about 1 minute. Season with salt and pepper to taste. Add a Tablespoon or two of pasta water if you need to thin.
  • Serve: Serve gnocchi immediately with a sprinkling of cheese and basil if desired. Season to taste with extra salt.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Veggies: This dish is a great way to sneak in extra veggies. We love to add in 1/2 cup sundried or fresh tomatoes when we have them. Also, when in season you can saute some bell peppers, zucchini and onions to mix in when you add the parmesan. 
Dairy free: If you’d like to omit the heavy cream you can just add a little extra pesto (it won’t be as saucy, but still delicious). 
Storage: Store leftovers in a covered container in the refrigerator up to 4 days. 

Nutrition

Calories: 390kcal, Carbohydrates: 43g, Protein: 6g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 43mg, Sodium: 608mg, Potassium: 29mg, Fiber: 3g, Sugar: 2g, Vitamin A: 941IU, Vitamin C: 0.2mg, Calcium: 76mg, Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.