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    Home » Recipes » Dinner

    Published: Apr 4, 2022 · Modified: Mar 19, 2024 by Fanciful Eats· Leave a Comment

    Creamy Pesto Gnocchi

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    This creamy pesto gnocchi makes a tasty vegetarian meal and comes together in just 15 minutes. It’s simple, ultra comforting, and made all in one pan. No need to sacrifice flavor even when you’re in a pinch!

    Closeup of creamy pesto gnocchi in a pan with a wooden spoon.
    Jump to:
    • Ingredients
    • Tips
    • FAQ
    • Optional Toppings and Add-Ins
    • More Italian Inspired Recipes
    • 📖 Recipe

    This creamy pesto gnocchi is so easy, delicious, and full of flavor you won’t believe it takes only 15 minutes! It’s the perfect family dish for those nights when you’ve got to whip up something quickly. Serve it alongside an herbed Italian salad or have it by itself as an indulgent meal with a nice crusty baguette. Whichever side you choose, make sure you have that rustic bread handy to sop up all that creamy pesto sauce. We wouldn’t blame you for licking the bowl clean either!

    Hand sprinkling parmesan on a plate of pesto gnocchi.

    Ingredients

    • Gnocchi: We use store-bought gnocchi for this recipe since it’s easy and keeps well.
    • Olive Oil: 1 tbsp should be enough to sauté the chopped shallot.
    • Shallot: You’ll need 1 small one.
    • Pesto: Using homemade pesto is best for optimum flavor. Good thing we have our own pesto recipe that only takes a few minutes to make!
    • Heavy Cream: This is what makes the sauce nice and creamy.
    • Parmesan Cheese: You’ll want to use finely grated cheese which you can get by using a microplane.
    • Dry White Wine: This adds that subtle yet powerful hint of flavor.
    • Chicken Broth: We use this to help form our sauce.

    Tips

    • Don’t overcook your gnocchi. They should be pillowy and tender but not so soft that they’re mushy.
    • Use homemade pesto. Store-bought pestos don’t have the same quality as homemade and they tend to be a lot more oily. Our homemade pesto only takes 10 minutes to make so the whole meal will still be under 30 minutes from start to finish!
    • Use freshly grated parmesan. We’re big on maximizing the quality of our food which is why we like to grate our own parmesan. It only takes a few seconds with a microplane to get the job done. And because it’s finely grated, it’ll incorporate into the pesto sauce better than shredded parmesan will.
    Closeup of pesto gnocchi on a plate with parmesan, red pepper flakes, and a fork.

    FAQ

    Why does my sauce look thin?

    It will look like a lot of liquid at first, but as you cook it, the starch from the gnocchi will thicken it up. You’ll also notice it thicken a bit more once it’s away from the heat.

    Can I use homemade gnocchi?

    Yes, however we wouldn’t recommend using the one-pan method if you’re using homemade gnocchi as it’s more delicate than store-bought. It’s best to boil it separately then add it to the sauce afterwards. That way it doesn’t fall apart as it cooks in the pan.

    How to store this pesto gnocchi

    Place it in an airtight container in the fridge for up to 3 days. Once you’re ready to serve it, heat it for a few seconds in the microwave or in a skillet over medium heat. If it’s too thick, add a very small splash of cream to help wake it up again. We don’t recommend freezing this dish.

    Optional Toppings and Add-Ins

    • Protein: chicken, bacon
    • Tomatoes: sun-dried tomatoes or diced roma tomatoes
    • Greens: spinach, fresh basil
    • Garlic: add it after you sauté the shallots
    • Pine nuts: especially toasted ones
    Creamy pesto gnocchi in a pan with a wooden spoon.
    Bowl of gnocchi with one hand on the bowl and another poking the gnocchi with a fork.

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    📖 Recipe

    Creamy Pesto Gnocchi

    Author: Nadine
    This creamy pesto gnocchi makes a tasty meatless meal and comes together in just 15 minutes. It's simple, ultra comforting, and made all in one pan. No need to sacrifice flavor even when you're in a pinch!
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    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Dinner, Entrées
    Cuisine Italian-American
    Servings 6

    Ingredients
     

    • 1 tbsp extra-virgin olive oil
    • 1 small shallot chopped
    • 2 tbsp dry white wine
    • 2 lbs (1 kg) uncooked potato gnocchi
    • ⅓ cup (30 g) grated parmesan
    • ⅔ cup (160 ml) heavy cream
    • 1 cup (250 ml) low-sodium chicken broth
    • ⅔ cup (160 g) homemade pesto
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    Instructions

    • In a large skillet over medium heat, heat the olive oil.
    • Add the chopped shallots and cook until translucent, tossing occasionally.
    • Add the wine and gnocchi and gently toss to coat. Cook for 2 minutes. 
    • Increase the heat just below medium-high and add the parmesan, heavy cream, and chicken broth, cooking until bubbly (about 3-5 minutes).
    • Reduce the heat back to medium and gently toss the gnocchi to keep the mixture from sticking to the bottom of the pan.
    • Add the pesto and thoroughly mix to evenly coat the gnocchi for about 2 minutes or until the gnocchi is al dente.

    Notes

    • Homemade pesto is best and you can make it up to 3 days ahead of time for this recipe.
    • Don't overcook your gnocchi. They should be tender but not mushy. 
    • We did not add any salt to the dish since there's plenty from the pesto, chicken broth, and parmesan. If you feel like it needs some, feel free to add a bit to the sauce.
    • Serves 6-8 depending on how hungry you are.

    Nutrition

    Serving: 1 serving | Calories: 502kcal | Carbohydrates: 58g | Protein: 11g | Fat: 27g | Sodium: 652mg | Fiber: 4g | Sugar: 2g
    Tried this recipe?Let us know how it was by leaving a comment down below!

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    Hi there! We're Nadine & Celeste. Welcome to Fanciful Eats. We're a mother-daughter duo with a passion for cooking and baking. Here, you’ll find elevated recipes and non-alcoholic cocktails inspired by our travels, home favorites, and global cuisines.

    Learn more about us! →


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