Creamy Pesto Gnocchi (Skillet, 20 minutes)

This gnocchi with creamy pesto sauce is an easy dinner made with only 6 ingredients!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 438kcal

Author Katie G.

Ingredients

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
16 ounces potato gnocchi
1/4 cup dry white wine or vegetable broth
1/2 cup heavy cream
1/4 cup fresh basil pesto (homemade or refrigerated)
Parmesan Cheese for serving

Instructions

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.

Notes

Substitutions:

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.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing any pasta made with cream sauce as it separates.

Nutrition