5-Ingredient Creamy Pesto Gnocchi

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 swap, but it completely changes what's for dinner!

The gnocchi tossed in a creamy pesto sauce comes together quickly on the stovetop. It's the kind of recipe I make when I want dinner to feel cozy but still easy, without pulling out a bunch of ingredients or extra pans. If you love creamy gnocchi dishes, this one sits right alongside my gnocchi alfredo as a favorite. Just as simple to make, with a totally different flavor.

Key Ingredients

• Pesto: Homemade pesto or store bought will work equally well. Feel free to substitute with spinach pesto as well.
• Heavy Cream: Adds richness and turns pesto into a smooth, creamy sauce (half and half or whole milk work too).
• Gnocchi: I like the Trader Joe's potato gnocchi, but grab whatever brand you like. You'll find the gnocchi in the pasta aisle at the grocery store.
• Cooking Water: Save some of the gnocchi cooking water to add to the pesto sauce.

Additions and Variations

While this creamy gnocchi with pesto sauce is awesome on its own, here are a few ideas to add to it if you are a feeling more adventuresome:

• 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.  This gnocchi with pesto sauce is so versatile and can take on lots of different flavor profiles.
• Make it in the oven by following the method in this sheet pan pesto gnocchi.

How to make creamy pesto gnocchi

Once the gnocchi is cooked, everything comes together quickly. Here's how it works.

Step 1: Cook the gnocchi according to package directions. You'll know that the gnocchi is cooked when it floats to the top of the pot. Drain and reserve the cooking water.

Step 2: Make the sauce: While the gnocchi cooks, place a skillet onto your stove over medium to medium-low heat.  Add the pesto and heavy cream to the pan and whisk to combine, then stream in the pasta water whisking while you do. 

Step 3: Mix. Add the gnocchi directly into the skillet and toss to combine.  Sprinkle the parmesan over the top and stir again until it's melted an combined. If the sauce it getting to thick, add a bit more pasta water.

Step 4: Season and enjoy. salt and pepper to taste and enjoy!  If you are feeling fancy, garnish with basil leaves and an additional sprinkle of Parmesan cheese.

💡Pro Tips for the Best Creamy Pesto Gnocchi

• Don't overcook the gnocchi. Gnocchi cooks fast and is done as soon as it floats. Overcooking can make it mushy.
• Use the pasta water gradually. Start with a small splash and add more only if needed. You want the sauce creamy and glossy, not loose.
• Toss gently, not aggressively. Gnocchi is softer than pasta. A gentle fold keeps the pieces intact and evenly coated.
• Serve right away. This dish is at its best when freshly made, while the sauce is smooth and the gnocchi is soft.

Recipe FAQs

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

And make sure to sign up for my newsletter and follow along on Instagram, Pinterest, and Facebook for more simple recipes! Remember to tag us on social channels when you make a recipe at #simplegraytshirt! I 💖 seeing what you're up to in the kitchen!