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Creamy pesto gnocchi cooking in skillet with melted parmesan and fresh herbs

Creamy Pesto Gnocchi

One-pan creamy pesto gnocchi with rich parmesan sauce ready in 20 minutes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 portions
Course: Main Course, Side Dish
Cuisine: American, Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup pesto
  • 1 cup heavy cream whipping cream
  • 0.25 cup dry white wine or chicken broth
  • 2 cloves garlic minced
  • 1 pound uncooked potato gnocchi shelf-stable or refrigerated
  • 0.5 cup parmesan cheese freshly grated

Equipment

  • Deep skillet
  • Microplane grater
  • Garlic press

Method
 

  1. Add the pesto, cream, wine, and garlic to a deep skillet over medium heat.
  2. Once the sauce starts to gently bubble, stir in the gnocchi. Cover the pan and cook for 5 minutes.
  3. Uncover the pan and give it a good stir. Continue to cook for a couple more minutes, stirring often (the sauce will thicken quickly as the gnocchi releases more starch).
  4. Once the sauce is thickened to your liking, stir in the parmesan cheese. If the sauce gets too thick at any point, add in another splash of wine or cream.
  5. Season with salt & pepper as needed and serve immediately.

Notes

Choose a quality pesto brand since it's the star of the sauce. Use shelf-stable gnocchi from pasta aisle. Don't use homemade gnocchi as it can fall apart. Store leftovers 3-4 days refrigerated.