Creamy Pesto Gnocchi

Pillowy soft potato gnocchi smothered in garlicky, cheesy, bright green basil pesto with a touch of lemon juice and heavy cream. This weeknight worthy meal comes together in just under 30 minutes with minimal dishes and maximum satisfaction!

A bowl of green pesto gnocchi on a blue table with a bottle of wine, a glass of white, parmesan cheese and antique cutlery.

I had the most incredible bowl of Gnocchi al Pesto the other night while out to dinner. The gnocchi was fluffy and tender and tossed in a bright and fresh pesto sauce with lots of garlic, lemon and a touch of cream. I knew I wanted to recreate it for the blog ASAP!

Luckily, Pesto Gnocchi is very simple to replicate! For a weeknight meal, store-bought gnocchi is a must. They cook up in a flash and I’m always impressed with how light they are.

I do encourage you to make your own pesto, especially in the summer when fresh basil is in season. I’ve never found a store-bought pesto that I loved and making it from scratch is fairly simple anyway and tastes absolutely delicious! Homemade pesto is always worth the effort.

Ingredients You’ll Need

To make the pesto you’ll need: fresh basil leaves, garlic, nuts (pine nuts, almonds, walnuts, cashews), parmesan cheese and olive oil.

To make the gnocchi you’ll need: pesto, store-bought gnocchi, lemon juice and a splash of heavy cream.

Fresh basil leaves, two lemon wedges, parmesan cheese, cream in a measuring cup, garlic, olive oil, a small bowl of almonds, gnocchi in a blue bowl.

Recipe Step by Step:

Step 1. Make the Pesto

Making pesto is fast and easy! Place all of the ingredients, except the oil, in the base of a food processor or blender then pulse until coarsely chopped. While pulsing, slowly stream in the olive oil. Thats it! Season with salt and pepper.

Two saute pans with gnocchi, cream and green pesto sauce on a light blue background.

Step 2. Make the Gnocchi

Plunge the gnocchi into a pot of salted, boiling water. As soon as they float to the surface they’re cooked. Reserve some of the starchy cooking liquid before draining.

Two saute pans with gnocchi smothered in bright green creamy pesto sauce.

Step 3. Simmer

Add the pesto, cream and gnocchi to a large sauté pan over medium heat. Toss to coat. Season with salt and pepper. Divide between bowls and top with grated parmesan cheese!

FAQs and Expert Tips

What should I serve with pesto gnocchi?

A simple salad like; Kale Caesar, Herb Salad with Shaved Parm, Burrata Salad with Prosciutto and Stone Fruit, or a hearty vegetable side like Cacio e Pepe Zucchini.

A white ceramic bowl of gnocchi with a green pasta sauce on a blue background.

Check Out More Delicious Gnocchi Recipes!

I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

A bowl of green pesto gnocchi on a blue table with a bottle of wine, a glass of white, parmesan cheese and antique cutlery.

Creamy Pesto Gnocchi

Pillowy soft potato gnocchi smothered in garlicky, cheesy, bright green basil pesto with a touch of lemon juice and heavy cream. This weeknight worthy meal comes together in just under 30 minutes with minimal dishes and maximum satisfaction!
5 from 6 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 760kcal

Ingredients

Gnocchi

  • 1 16 oz package potato gnocchi
  • 1 c homemade basil pesto *recipe below*
  • 1/4 c heavy cream
  • 2 tbsp lemon juice
  • grated parmesan cheese for serving

Pesto

  • 1/4 c nuts: pine nuts, walnuts, cashews or almonds toasted
  • 1/4 c grated parmesan cheese
  • 2 cloves garlic
  • 1 c loosley packed basil leaves
  • 1/4 c olive oil
  • salt

Instructions

Gnocchi

  • Bring a pot of salted water to a boil. Boil the gnocchi according to the instuctionson the package. Reserve 1/4c of water before draining.
  • While the gnocchi is cooking, heat a large skillet over medium heat. Add the cream and pesto to the pan and bring to a low simmer. As soon as the gnocchi is cooked add it to the skillet.
  • Cook the gnocchi in the sauce for 2-3 minutes, tossing to coat. Add some pasta water to thin out the sauce as needed. Just before serving add in the lemon juice. Taste and season with salt and pepper.
  • To serve, divide between bowls. Top with grated parmesan cheese.

Pesto

  • In a food processor or blender pulse the basil, parmesan cheese, nuts, and garlic until coarsely ground.
  • Scrape down the sides of the food processor with a rubber spatula. Then, with the motor running, drizzle in the oil in a thin stream. Season with salt and set aside.

Notes

 
Ingredient Notes and Substitutions:
  • Gnocchi:Store-bought potato gnocchi is perfect for this recipe. You could also use a frozen cauliflower gnocchi or any gluten-free variety, just be sure to check the cooking instructions before getting started. 
  • Nuts: Pine nuts are the go-to for basil pesto but really you can use almost any toasted nut. Almonds, walnuts and cashews all work. 
Storing and Re-heating Leftovers:
  • Leftover gnocchi can be stored, covered, in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or in the microwave. Add a few tablespoons of water to loosen up the sauce as needed.
  • Freezing Instructions: Cool, then freeze in airtight container for up to 3 months. Defrost overnight in fridge then reheat in microwave until steamy, stir well. 

Nutrition

Calories: 760kcal | Carbohydrates: 83g | Protein: 13g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Cholesterol: 44mg | Sodium: 996mg | Potassium: 52mg | Fiber: 5g | Sugar: 1g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 8mg
Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
A close up image of gnocchi with vibrant green pesto sauce.

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