Creamy Pesto Gnocchi
One pan, 7 ingredients, and 25 minutes is all you need for this rich and creamy pesto gnocchi. A perfect easy weeknight dinner the whole family will love!
Ingredients
- 1/4 cup basil pesto store-bought or homemade; use a quality brand
- 1 cup heavy whipping cream full-fat only
- 1/4 cup chicken broth low-sodium preferred
- 2 cloves garlic freshly minced
- 1 lb potato gnocchi shelf-stable or refrigerated; uncooked
- 1/2 cup parmesan cheese freshly grated
- salt and black pepper to taste; add at the very end after tasting
Instructions
- Pour the heavy cream into a deep skillet over medium heat. Add the basil pesto, minced garlic, and chicken broth. Stir together until the pesto is evenly combined with the cream. Heat gently until small bubbles form at the edges, about 2 to 3 minutes. Do not raise the heat to speed this up as it can break the cream.
- Once the sauce is gently bubbling, add the uncooked gnocchi directly into the pan. Spread into a single layer as much as possible and stir briefly so every piece is coated in the sauce. Place the lid on, reduce heat slightly, and cook covered for about 5 minutes.
- Remove the lid and stir well. The sauce will already appear thicker from the starch released by the gnocchi. Continue cooking uncovered for another 2 to 3 minutes, stirring every 30 seconds. If the sauce thickens too quickly, reduce the heat immediately. If it is too thin, cook for another minute or two.
- Remove the pan from direct heat. Add the freshly grated parmesan and stir steadily until it melts completely into the sauce and the dish looks rich and creamy.
- Taste and season with salt and cracked black pepper as needed. Go easy on the salt as pesto and parmesan are both naturally salty. Serve immediately while the sauce is glossy. Garnish with fresh basil, extra parmesan, and a drizzle of olive oil if desired.
Notes
Use shelf-stable vacuum-packed gnocchi for best results — homemade gnocchi is too delicate and may fall apart. If using refrigerated gnocchi, start checking texture at the 3-minute mark. Sauce too thick? Stir in broth or cream one tablespoon at a time. Sauce too thin? Cook uncovered for another minute or two. Always grate parmesan fresh — pre-shredded has anti-caking powder that prevents proper melting. For add-ins, try sun-dried tomatoes, baby spinach, or shredded rotisserie chicken added just before the parmesan. Leftovers keep for 3 to 4 days in the fridge. Reheat gently on the stovetop with a splash of broth or cream. Do not freeze — cream sauces split when thawed.