Creamy Pesto Gnocchi Recipe

Ben Carraoli

Creamy Pesto Gnocchi Recipe

I have to admit, making creamy pesto gnocchi at home has been a total game-changer for me. The first time I tried it, I was amazed at how quick and easy it was to whip up such a luxurious, flavorful dish. I love how the gnocchi soaks up the creamy, garlicky pesto sauce—it’s pure comfort in every bite.

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Prep Time 5

Cook Time 15

Servings: 6

Ingredients Method Notes

Ingredients

1/4 cup pesto – I always use a high-quality jarred pesto or homemade for the best flavor.
1 cup heavy cream – gives the sauce that silky luxurious texture.
1/4 cup dry white wine or chicken broth – wine adds elegance broth works if you prefer non-alcoholic.
2 cloves garlic minced – fresh garlic makes a huge difference in flavor; don’t use pre-minced.
1 pound uncooked potato gnocchi – shelf-stable works best for one-pan cooking.
1/2 cup freshly grated Parmesan cheese – freshly grated melts beautifully and tastes richer.
Salt & pepper to taste – adjust according to your palate.

Method

In a deep skillet, combine the pesto, heavy cream, white wine (or broth), and minced garlic. Heat gently over medium heat until the sauce starts to bubble lightly. This ensures all the flavors blend beautifully.
Add the uncooked gnocchi directly to the sauce. Cover and cook for about 5 minutes. The gnocchi releases starch, which helps thicken the sauce naturally.
Uncover the pan, stir the gnocchi, and continue cooking for another 2-3 minutes. Once the sauce is creamy and thick, fold in the freshly grated Parmesan. Season with salt and pepper and serve immediately.

Notes

I like to stir often after uncovering to prevent sticking and ensure even cooking.
I sometimes add an extra splash of cream or wine if the sauce gets too thick.
I prefer freshly grated Parmesan—it really elevates the flavor.
Using shelf-stable gnocchi keeps it from falling apart in the one-pan method.