Creamy Pesto Gnocchi (Printable)

Pillowy gnocchi in a rich, herbaceous pesto cream sauce ready in 25 minutes.

# What You’ll Need:

→ Pasta

01 - 1.1 pounds potato gnocchi, fresh or store-bought

→ Sauce

02 - 2 tablespoons unsalted butter
03 - 2 cloves garlic, minced
04 - 0.85 cup heavy cream
05 - 0.33 cup basil pesto, homemade or high-quality store-bought
06 - 0.45 cup grated Parmesan cheese
07 - Salt and freshly ground black pepper to taste

→ Garnish

08 - 2 tablespoons toasted pine nuts
09 - Fresh basil leaves
10 - Extra Parmesan cheese, shaved or grated

# Directions:

01 - Bring a large pot of salted water to a gentle boil.
02 - In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant but not browned.
03 - Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low, then whisk in the pesto and grated Parmesan until smooth. Season with salt and pepper to taste. Keep warm on very low heat.
04 - Cook the gnocchi in boiling water according to package instructions, usually 2–3 minutes until they float to the surface. Remove with a slotted spoon and transfer directly to the skillet with the sauce.
05 - Gently toss the gnocchi in the sauce to coat evenly. Adjust seasoning if necessary. Divide into bowls and garnish with toasted pine nuts, fresh basil, and extra Parmesan cheese. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes but tastes like something you would wait hours for at a restaurant
  • The sauce is ridiculously forgiving and transforms even mediocre store bought gnocchi into something special
  • Leftovers actually taste better the next day, if they survive that long
02 -
  • Overcooked gnocchi cannot be saved, so pull them the moment they float even if they seem slightly underdone
  • The sauce continues thickening off heat, so stop slightly earlier than you think is necessary
  • Pesto brands vary wildly in saltiness, always taste before adding extra salt to the whole dish
03 -
  • Warm your serving bowls in the oven for five minutes so the sauce stays silky longer
  • Make the sauce ahead and reheat gently, but cook gnocchi fresh every time

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