5-Ingredient Creamy Pesto Gnocchi (15-Minute Weeknight Dinner)

Some nights I open the fridge and think, I want something comforting, but I cannot make pasta again. That's exactly how this creamy pesto gnocchi came to be. Swapping noodles for gnocchi feels like a small change, but it completely shifts what you're eating. The pillowy, potato-based gnocchi soaks up a creamy pesto sauce in a way that pasta just doesn't, and the whole thing is on the table in 15 minutes.

This is the recipe I reach for when I want dinner to feel cozy but still effortless. If you love gnocchi nights, this one sits right alongside my gnocchi alfredo, same easy method, totally different flavor.

Key Ingredients

• Gnocchi: I like the Trader Joe's potato gnocchi, but any store-bought brand works. You'll find it in the pasta aisle.
• Pesto: Homemade or store bought both work. My 5-minute basil pesto is the go-to, but spinach pesto works beautifully here too for a slightly different flavor.
• Heavy cream: Turns the pesto into a smooth, rich sauce that coats every piece of gnocchi. Half and half or whole milk work in a pinch but won't give you quite the same richness.
• Parmesan: Stirred in at the end to finish the sauce and add a little salty depth. Freshly grated melts in best.
• Gnocchi cooking water: Same principle as pasta water. The starch helps bind the sauce and keeps everything silky.

The gnocchi cooking water trick

This is the one step that makes the biggest difference and the one most people skip. Before you drain the gnocchi, scoop out about half a cup of the starchy cooking water and set it aside. That water goes into the skillet with the cream and pesto and acts as a natural emulsifier. It's what keeps the sauce silky and cohesive rather than heavy or greasy, and it helps the sauce cling to every piece of gnocchi instead of pooling at the bottom of the bowl.

The easiest way to save it without forgetting is to use a spider strainer to scoop the gnocchi out of the water rather than dumping everything into a colander. Two extra seconds, completely changes the dish.

Additions and Variations

While this creamy gnocchi with pesto sauce is awesome on its own, here are a few ideas to add to it for a twist on the basic recipe:

• Add cut cherry tomatoes for color.  They can be fresh or blistered under the broiler.
• Add in baby spinach or steamed broccoli with the gnocchi.
• Flake Pesto Salmon and stir it in at the end.  Not only is it a great added protein but it's a real bump in the basil flavor from the pesto.
• Make it spicy by adding a Tablespoon of crushed red pepper flakes.
• Swap the basil pesto for other types of pesto.  Try red pepper pesto, mint pesto, spinach pesto or pistachio pesto.
• Want it crispy instead of saucy? Try my sheet pan pesto gnocchi or brown butter sage gnocchi instead
• Prefer pasta over gnocchi? Same sauce, same method in my creamy pesto pasta recipe.

Recipe FAQs

How to make creamy pesto gnocchi

Step 1: Bring a pot of salted water to a boil and cook the gnocchi according to package directions. Gnocchi cooks fast, it's done about 30 seconds after it floats to the surface. Don't walk away; overcooked gnocchi gets mushy quickly. Reserve a cup or so of cooking water.

Step 2: While the gnocchi cooks, add the pesto and heavy cream to a skillet over medium-low heat. Whisk together until smooth and warmed through, keep the heat gentle so the cream doesn't break. Stream in the cooking water a little at a time, whisking as you go, until the sauce is loose and silky.

Step 3: Add the drained gnocchi directly to the skillet and toss gently to coat. Gnocchi is softer than pasta so a gentle fold keeps the pieces intact. Stir in the Parmesan until melted. If the sauce is getting too thick, add a splash more cooking water.

Step 4: Taste, season with salt and pepper, and serve immediately. This dish is at its best right out of the pan.

Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!

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