What the heck is this?
If you’re in the mood for something quick, creamy, and totally crave-worthy, this Creamy Gnocchi with Pesto is the dish you need. Gnocchi, those soft little Italian dumplings, get coated in a rich, creamy sauce, then topped with a vibrant, herb-packed pesto that brings a fresh burst of flavor. The combination of creamy sauce and the aromatic pesto is a match made in heaven. Whether you’re cooking for yourself or for a crowd, this dish comes together in no time and will make your taste buds dance. It’s an easy way to elevate your dinner without putting in a lot of effort.
Why You’ll Love This Recipe
- Rich and creamy: The creamy sauce combined with soft, pillowy gnocchi is pure comfort food.
- Fresh and flavorful: The pesto brings a fresh, garlicky punch that cuts through the richness of the sauce.
- Simple to make: From start to finish, this dish can be made in under 30 minutes.
- Perfect for any night: Whether it’s a busy weeknight or a laid-back weekend dinner, this recipe is always a winner.
- Vegetarian-friendly: This dish is perfect for vegetarians and will keep you full and satisfied.
The Good Stuff You’ll Need
For the Gnocchi:
- 1 pound store-bought gnocchi (or homemade if you’re feeling fancy)
- Salt, for the pasta water
For the Creamy Sauce:
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup cream cheese (optional, for extra creaminess)
- Salt and pepper, to taste
For the Pesto:
- 1 cup fresh basil leaves, packed
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
Let’s Do This
Step 1: Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions (usually around 2-3 minutes). The gnocchi will float to the surface when they’re done. Use a slotted spoon to remove them from the water and set aside.
Step 2: Make the Pesto
While the gnocchi cooks, make the pesto. In a food processor or blender, combine the basil, Parmesan cheese, pine nuts, garlic, and a pinch of salt and pepper. Pulse until everything is finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto becomes smooth and emulsified. Taste and adjust seasoning, adding more salt or pepper if needed. Set the pesto aside.
Step 3: Make the Creamy Sauce
In a large skillet, melt the butter over medium heat. Add the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese and the cream cheese (if using), and cook until the sauce has thickened, about 3-4 minutes. Season with salt and pepper to taste.
Step 4: Combine Everything
Add the cooked gnocchi to the skillet with the creamy sauce. Toss gently to coat the gnocchi in the sauce. Then, add about half of the pesto to the pan and stir to combine, reserving the rest for topping.
Step 5: Serve and Enjoy
Transfer the creamy pesto gnocchi to serving plates. Top with extra pesto, a sprinkle of Parmesan cheese, and a few fresh basil leaves. Serve immediately and enjoy the creamy, herby goodness!
Serving Suggestions
This Creamy Gnocchi with Pesto is a perfect standalone dish, but it also pairs wonderfully with a side of roasted vegetables or a simple salad. For an added protein boost, you could serve it with grilled chicken, shrimp, or a poached egg on top.
Switch It Up
- Use different herbs: You can swap out basil for other herbs like spinach, arugula, or even sun-dried tomatoes for a unique twist on pesto.
- Try a different nut: Pine nuts are traditional in pesto, but walnuts, almonds, or cashews are great alternatives.
- Add a protein: Top your gnocchi with grilled chicken, shrimp, or even crispy bacon for an extra flavor boost.
- Make it spicy: Add a pinch of red pepper flakes to the pesto for a little heat.
Make-Ahead Tips
You can make the pesto ahead of time and store it in an airtight container in the fridge for up to a week. The creamy sauce is best made fresh, but you can cook the gnocchi ahead of time and store it in the fridge for a day or two. Just reheat it gently before combining with the sauce.
Questions People Actually Ask
Q: Can I use frozen gnocchi?
A: Yes, frozen gnocchi works perfectly fine. Just cook them directly from frozen, and they should be just as soft and delicious.
Q: Can I use store-bought pesto?
A: Absolutely! While homemade pesto is always great, store-bought pesto can save time and still taste fantastic.
Q: How do I store leftovers?
A: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or broth if needed.
Creamy Gnocchi with Pesto: A Deliciously Simple Weeknight Meal
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
If you’re in the mood for something quick, creamy, and totally crave-worthy, this Creamy Gnocchi with Pesto is the dish you need. Gnocchi, those soft little Italian dumplings, get coated in a rich, creamy sauce, then topped with a vibrant, herb-packed pesto that brings a fresh burst of flavor. The combination of creamy sauce and the aromatic pesto is a match made in heaven. Whether you’re cooking for yourself or for a crowd, this dish comes together in no time and will make your taste buds dance. It’s an easy way to elevate your dinner without putting in a lot of effort.
Ingredients
For the Gnocchi:
1 pound store-bought gnocchi (or homemade if you’re feeling fancy)
Salt, for the pasta water
For the Creamy Sauce:
2 tablespoons butter
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 cup cream cheese (optional, for extra creaminess)
Salt and pepper, to taste
For the Pesto:
1 cup fresh basil leaves, packed
1/4 cup grated Parmesan cheese
1/4 cup pine nuts (or walnuts)
2 cloves garlic
1/4 cup extra virgin olive oil
Salt and pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions (usually around 2-3 minutes). The gnocchi will float to the surface when they’re done. Use a slotted spoon to remove them from the water and set aside.
While the gnocchi cooks, make the pesto. In a food processor or blender, combine the basil, Parmesan cheese, pine nuts, garlic, and a pinch of salt and pepper. Pulse until everything is finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto becomes smooth and emulsified. Taste and adjust seasoning, adding more salt or pepper if needed. Set the pesto aside.
In a large skillet, melt the butter over medium heat. Add the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese and the cream cheese (if using), and cook until the sauce has thickened, about 3-4 minutes. Season with salt and pepper to taste.
Add the cooked gnocchi to the skillet with the creamy sauce. Toss gently to coat the gnocchi in the sauce. Then, add about half of the pesto to the pan and stir to combine, reserving the rest for topping.
Transfer the creamy pesto gnocchi to serving plates. Top with extra pesto, a sprinkle of Parmesan cheese, and a few fresh basil leaves. Serve immediately and enjoy the creamy, herby goodness!
Notes
This Creamy Gnocchi with Pesto is a perfect standalone dish, but it also pairs wonderfully with a side of roasted vegetables or a simple salad. For an added protein boost, you could serve it with grilled chicken, shrimp, or a poached egg on top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~500 calories
- Carbohydrates: ~40g
- Protein: ~12g