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.

Creamy Pesto Gnocchi

Name: Creamy Pesto Gnocchi
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian-American
Ingredients: 1 tbsp olive oil; 1 small shallot, chopped; 2 tbsp dry white wine; 2 lbs (1 kg) uncooked potato gnocchi; 1/3 cup (30 g) parmesan, finely grated; 2/3 cup (160 ml) heavy cream; 1 cup (250 ml) chicken broth, low sodium; 2/3 cup (160 g) homemade pesto

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

Scale

1 tbsp olive oil
1 small shallot, chopped
2 tbsp dry white wine
2 lbs (1 kg) uncooked potato gnocchi
1/3 cup (30 g) parmesan, finely grated
2/3 cup (160 ml) heavy cream
1 cup (250 ml) chicken broth, low sodium
2/3 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.

Nutrition information is only an estimate.

Nutrition

Serving Size: 1 bowl
Calories: 434
Sugar: 1.3 g
Sodium: 776.1 mg
Fat: 14 g
Carbohydrates: 66.9 g
Fiber: 0.2 g
Protein: 10.1 g

Keywords: creamy pesto gnocchi recipe, pesto gnocchi, comfort food, one pan, quick, easy