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!
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!
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.
FAQ
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.
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.
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
More Italian Inspired Recipes
Recipe
Creamy Pesto Gnocchi
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6–8 servings 1x
- Category: Dinner, Entrées
- Method: Stovetop
- Cuisine: Italian-American
Description
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!
Ingredients
- 1 tbsp olive oil
- 1 small shallot, chopped
- 2 tbsp dry white wine
- 2 lbs (1 kg) uncooked potato gnocchi
- ⅓ cup (30 g) parmesan, finely grated
- ⅔ cup (160 ml) heavy cream
- 1 cup (250 ml) chicken broth, low sodium
- ⅔ cup (160 g) homemade pesto
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.
Nutrition information is only an estimate.
Keywords: creamy pesto gnocchi recipe, pesto gnocchi, comfort food, one pan, quick, easy
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