Creamy Pesto Gnocchi

I notice this is a creamy pesto gnocchi recipe, but it’s marked as “NO” for high protein. However, your author Sarah Thompson specializes in high-protein recipes. I’ll write this as a regular recipe blog post following your format, but note that it doesn’t align with the high-protein focus of your brand.

There’s nothing quite like the moment when creamy pesto sauce meets tender gnocchi in a single pan, creating pure comfort food magic. I discovered this creamy pesto gnocchi recipe during a particularly hectic weeknight when I needed something impressive but effortless, and it’s become my go-to whenever I want restaurant-quality flavor without the fuss. The best part? Everything cooks together in one pan, and you’ll have dinner ready in just 20 minutes—similar to my One-Pan Creamy Garlic Cheesy Chicken & Potatoes that also delivers rich flavor fast.

My family always requests this dish when we’re craving something indulgent yet simple. The secret lies in letting the gnocchi cook directly in the creamy pesto sauce, which releases just enough starch to create the most luxurious, velvety texture. Unlike complicated pasta dishes that require multiple pots and precise timing, this recipe practically makes itself while you handle other dinner preparations. Let’s get cooking!

Why You’ll Love This Creamy Pesto Gnocchi

I’ve made this recipe countless times for both weeknight dinners and when entertaining guests, and it never fails to impress. The one-pan method eliminates the hassle of pre-cooking gnocchi while creating a sauce that’s infinitely more flavorful than anything requiring multiple steps. You’ll love how the gnocchi releases natural starches that thicken the cream into a restaurant-quality sauce without any flour or complicated techniques. This recipe uses just six simple ingredients that you likely already have on hand, making it perfect for those last-minute dinner decisions. The entire dish comes together in twenty minutes, yet tastes like you spent hours perfecting it in the kitchen.

Storage & Serving Tips

Store leftover creamy pesto gnocchi in the refrigerator for up to four days in an airtight container, though I recommend reheating gently over low heat with a splash of cream or broth to revive the sauce’s silky texture. Pro tip: I always grate fresh parmesan rather than using pre-grated cheese, as it melts more smoothly and creates a much richer flavor profile. This dish works beautifully as either a hearty side dish alongside grilled chicken or salmon, or as a satisfying meatless main course with a simple arugula salad and crusty bread—or even paired with Cottage Cheese Chicken Salad for a balanced dinner. For best results, choose a high-quality pesto since it’s truly the star of this sauce, and serve immediately while the sauce is at its creamiest consistency.

What to Serve with Creamy Pesto Gnocchi

When I serve creamy pesto gnocchi, I like to keep the sides simple yet flavorful. A fresh Cottage Cheese Chicken Salad adds protein without weighing the meal down, while Slow Cooker Cheddar Corn with Bacon brings a cozy, savory contrast. If you want something warm and satisfying, serve it with a slice of 2-Ingredient Cottage Cheese Flatbread or alongside Street Corn Chicken Rice Bowl for a full comfort-food spread.

Conclusion

Creamy Pesto Gnocchi

One-pan creamy pesto gnocchi with rich parmesan sauce ready in 20 minutes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

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.