Make weeknights easy with this Creamy Pesto Gnocchi! You only need 6 ingredients and everything cooks in one skillet in under 20 minutes.
You can’t go wrong with a creamy pasta dinner. This one combines gnocchi with a creamy pesto sauce. Throw this together on busy weeknights.
You may find similar recipes but this one is my favorite because the gnocchi is pan fried in butter and olive oil. No need to boil water as everything cooks in one pan. Simple ingredients create amazing flavor!
Gnocchi with pesto sauce is also easy to adapt. You can substitute the white wine for chicken broth or add veggies and protein. Completely elevate the flavor of this dish in only 5 minutes by making this incredibly delicious Homemade Pesto Sauce!
Recipe Highlights
- Buttery Rich Pesto Flavor – The best part of this dish is the easy pesto cream sauce. The butter and olive oil add extra flavor to the sauce. Use homemade or fresh pesto for the best flavor.
- Quick and Easy – It doesn’t get any easier than this! Everything cooks in one pan and the entire recipe comes together in less than 20 minutes.
- Easy to Adapt – Make this pesto cream gnocchi recipe over and over again, but adapt it to create new flavors every time. Add veggies, protein and more. Suggestions for substitutions and variations are below.
Recipe Tip
Adapt this gnocchi and pesto recipe to fit your taste. Add more chicken broth to thin the sauce or more pesto for a richer pesto flavor.
Variations
Creamy pesto gnocchi makes an excellent main dish or side dish. Elevate the flavor of this dish with a few variations:
Add vegetables: Sliced cherry tomatoes, sundried tomatoes, sautéed corn, spinach or roasted zucchini are great additions to this pasta. Stir the veggies into the sauce or sprinkle them on top of the pasta before serving.
Add protein: We love adding shredded rotisserie chicken, shrimp, salmon or steak.
Use more cheese: If you want even more cheesy flavor, use a mixture of mozzarella cheese and Parmesan cheese.
Other Ways to Enjoy Pesto
Creamy Pesto Gnocchi (Skillet, 20 minutes)
Ingredients
Method
- In a large skillet, heat the butter and olive oil over medium-high heat. Add the gnocchi in a single layer and cook for 5 to 6 minutes, stirring frequently, until golden and crisp.
- Reduce the heat to medium. Add the wine and deglaze the pan with a wooden spoon. Simmer until the wine has almost evaporated.
- Reduce the heat to medium-low and add the cream to the skillet. Allow it to simmer for about 1 minute, then remove it from the heat and stir in the pesto. Taste and season with salt, as desired.
- Serve warm with Parmesan cheese, if desired.
Nutrition
Notes
- Heavy Cream: You can substitute the heavy cream for half and half. I do not recommend using plain milk as the sauce will not thicken.
- Gnocchi: Use your favorite store-bought gnocchi. If you use frozen gnocchi, be sure to cook it slightly longer over low heat.
- White Wine: Substitute the wine for vegetable or chicken broth.
- Pesto Sauce: Using homemade pesto sauce will really enhance the flavor of this recipe. If you use store-bought, use fresh pesto sauce from the refrigerated section for the best flavor. If you want a richer pesto flavor, add more pesto sauce to this dish.
- Thinner sauce: Add more chicken broth to thin the sauce.
