Creamy Pesto Gnocchi Delicious and Simple Recipe

November 16, 2025June 4, 2025 by Lily

If you’re craving a comforting yet simple meal, you’ve found it! This Creamy Pesto Gnocchi recipe combines soft gnocchi with rich pesto and smooth cream. It’s fast to make and bursting with fresh flavors. Whether you’re cooking for yourself or impressing guests, this dish is sure to please. Let’s dive into the easy steps for preparing this delightful meal that will have everyone asking for seconds!

Why I Love This Recipe

Fresh Flavors: This recipe brings together the vibrant taste of fresh basil and garlic, creating a delightful pesto that elevates the gnocchi.
Creamy Comfort: The addition of heavy cream makes the sauce rich and indulgent, perfect for a cozy meal.
Quick and Easy: With a total time of just 20 minutes, this dish is ideal for busy weeknights or last-minute gatherings.
Colorful Presentation: Garnishing with cherry tomatoes not only adds a burst of color but also a refreshing contrast to the creamy sauce.

Ingredients

Main Ingredients

– 500g potato gnocchi

– 1 cup fresh basil leaves

– 2 cloves garlic

– ¼ cup pine nuts

– ½ cup grated Parmesan cheese

– ½ cup heavy cream

To create the rich flavor of creamy pesto gnocchi, you need fresh ingredients. The potato gnocchi serves as a soft, pillowy base. Fresh basil brings bright, aromatic notes. Garlic adds depth, while pine nuts provide a slight crunch. Parmesan cheese gives that savory touch, and heavy cream makes the dish creamy and luxurious.

Seasoning and Extras

– 2 tablespoons olive oil

– Salt and pepper to taste

– Optional: Cherry tomatoes for garnish

The olive oil helps blend the pesto smoothly. Salt and pepper enhance the flavors of all ingredients. For a pop of color and freshness, you can add halved cherry tomatoes on top. They make the dish look inviting and elevate the taste.

Step-by-Step Instructions

Preparing the Pesto

– Combining Ingredients in the Food Processor

Start by placing the fresh basil leaves, garlic cloves, pine nuts, and Parmesan cheese into your food processor. Pulse them together until they are finely chopped. This step helps create a vibrant green mix full of flavor.

– Achieving the Right Consistency

While the processor runs, slowly drizzle in the olive oil. Keep blending until the mixture becomes smooth. The right consistency should be thick but not too dry. Taste and add salt and pepper as needed. Set this tasty pesto aside for later.

Cooking the Gnocchi

– Boiling the Gnocchi: Timing and Tips

Fill a large pot with salted water and bring it to a boil. Once bubbling, add the potato gnocchi. Follow the package instructions, usually around 2-3 minutes. The gnocchi will float to the top when done, which is your cue.

– Identifying When Gnocchi is Done

Watch closely as the gnocchi cook. When they rise to the surface, they are ready. This floating trick is a great way to know when to scoop them out.

Making the Cream Sauce

– Heating the Heavy Cream and Pesto

In a large skillet over medium heat, pour in the heavy cream. Add the pesto you made earlier. Stir the two together and warm it for about 2-3 minutes. You want it heated through but not boiling.

– Combining Gnocchi with Sauce

When the gnocchi are cooked, use a slotted spoon to transfer them to the skillet. Gently toss them in the creamy pesto sauce. Be careful not to break the gnocchi as you coat them in this rich sauce.

Serving the Dish

– Presentation Tips

For a beautiful plate, use a shallow bowl. Place the creamy pesto gnocchi in the center. This makes it inviting and fun to eat.

– Adding Garnishes

To enhance your dish, add halved cherry tomatoes on top. They add a bright color and a fresh taste that balances the creaminess of the gnocchi. Enjoy your meal!

Tips & Tricks

Achieving a Creamy Texture

– Importance of Heavy Cream: Heavy cream gives the sauce a rich, smooth feel. It helps the sauce cling to the gnocchi well. Without it, the sauce can feel thin and watery.

– Using Pasta Water for Consistency: If your sauce is too thick, add a splash of pasta water. The starchy water helps bind the sauce and keep it creamy.

Common Mistakes to Avoid

– Overcooking Gnocchi: Gnocchi cooks quickly. If you leave it too long, it gets mushy. Watch for them to float before taking them out. This shows they are done.

– Improper Pesto Blending: If your pesto is too chunky, it won’t mix well. Make sure to blend it until smooth. A good mix helps the flavors blend better in the sauce.

Recommended Tools

– Essential Kitchen Equipment: You need a large pot, a skillet, and a food processor for this recipe. A slotted spoon is also handy for transferring the gnocchi.

– Best Types of Food Processors: A mid-sized food processor works best. It should have enough power to blend nuts and herbs smoothly. Look for one that is easy to clean too.

Pro Tips

Fresh Ingredients Matter: Use the freshest basil and high-quality Parmesan cheese for the best flavor in your pesto.
Toast the Pine Nuts: For an extra layer of flavor, toast the pine nuts in a dry skillet for a few minutes before adding them to the pesto.
Don’t Overcook the Gnocchi: Keep an eye on the gnocchi while cooking; they’re done when they float to the top of the boiling water.
Customize Your Sauce: Feel free to add other ingredients like spinach or sun-dried tomatoes to the sauce for a unique twist.

Variations

Alternative Ingredients

You can switch up the nuts in your pesto. Instead of pine nuts, try cashews or walnuts. Both add a nice crunch and flavor twist to your dish.

If you want a vegan version, use nutritional yeast instead of cheese. Replace heavy cream with coconut cream for a rich texture. This way, everyone can enjoy a bowl of creamy pesto gnocchi.

Adding Protein

Adding protein can turn this dish into a full meal. You can sauté chicken or shrimp to mix in with your gnocchi. Cook the protein separately and add it to the skillet right before serving.

For a plant-based option, consider tofu or chickpeas. These will add heartiness and flavor without meat.

Flavor Enhancements

To boost the flavor, try adding other herbs like parsley or spinach to your pesto. This gives a fresh taste and bright color.

You can also spice things up! A pinch of red pepper flakes brings a nice kick. Or, add lemon zest for a zesty twist that brightens the dish.

Storage Info

Refrigerating Leftovers

Best Practices for Storage

After enjoying your creamy pesto gnocchi, store any leftovers in an airtight container. This keeps the flavors fresh. Let the dish cool to room temperature before sealing it. Always place it in the fridge within two hours of cooking to ensure safety.

Shelf Life Tips

Your creamy pesto gnocchi will stay good for about 3-4 days in the fridge. Make sure to check for any off smells or changes in texture before eating. If you see any signs of spoilage, it’s best to toss it.

Freezing the Dish

How to Properly Freeze Gnocchi and Sauce

To freeze your dish, separate the gnocchi from the sauce. Place the gnocchi in a single layer on a baking sheet. Freeze them for about an hour until firm, then transfer them to a freezer bag. For the sauce, pour it into a freezer-safe container. This way, it won’t get too thick or freezer-burned.

Reheating Instructions

When you’re ready to enjoy your gnocchi again, thaw it overnight in the fridge. For the sauce, reheat it gently in a pan over low heat. Add a splash of water or cream if it seems too thick. Cook the gnocchi in boiling water for 2-3 minutes or until they float. Combine them with the sauce, and your meal is ready!

FAQs

How do I make gnocchi from scratch?

To make gnocchi from scratch, start with 1 kg of potatoes. Boil them until soft, then peel them. Use a potato ricer for a smooth texture. Mix the potatoes with 250g of flour and a pinch of salt. Add one egg and knead until smooth. Roll the dough into ropes and cut into small pieces. Use a fork to create ridges for sauce to cling to. Cook in salted water until they float.

Can I use store-bought pesto instead?

Yes, you can use store-bought pesto. It saves time and still tastes great. Look for a fresh pesto made with good ingredients. Check the label for low preservatives. Homemade pesto may taste better, but store-bought makes it quick and easy.

What can I serve with creamy pesto gnocchi?

Creamy pesto gnocchi pairs well with various sides. Consider a fresh salad with tomatoes and cucumbers or steamed vegetables. Garlic bread is also a great choice. You could add grilled chicken or shrimp for protein, making it a full meal.

How can I make this dish gluten-free?

To make creamy pesto gnocchi gluten-free, use gluten-free gnocchi. Many brands offer rice or corn-based alternatives. Check the labels to ensure they are certified gluten-free. You can also make gnocchi from scratch using gluten-free flour.

Is it possible to make this dish ahead of time?

Yes, you can prepare parts of this dish ahead. Make the pesto and store it in the fridge for up to a week. Cook the gnocchi and sauce separately, then combine them just before serving. You can reheat the sauce and gnocchi together gently.

This blog post covered how to make creamy pesto gnocchi with easy steps and tips. You learned about key ingredients, cooking techniques, and ways to add your twist. Remember, using heavy cream creates a creamy texture, and pesto adds rich flavor. Avoid overcooking the gnocchi; this helps keep it light and fluffy. Try different nuts or proteins to customize the dish. Enjoy cooking your delicious meal, and don’t forget to share it with friend

$- 500g potato gnocchi - 1 cup fresh basil leaves - 2 cloves garlic - ¼ cup pine nuts - ½ cup grated Parmesan cheese - ½ cup heavy cream To create the rich flavor of creamy pesto gnocchi, you need fresh ingredients. The potato gnocchi serves as a soft, pillowy base. Fresh basil brings bright, aromatic notes. Garlic adds depth, while pine nuts provide a slight crunch. Parmesan cheese gives that savory touch, and heavy cream makes the dish creamy and luxurious. - 2 tablespoons olive oil - Salt and pepper to taste - Optional: Cherry tomatoes for garnish The olive oil helps blend the pesto smoothly. Salt and pepper enhance the flavors of all ingredients. For a pop of color and freshness, you can add halved cherry tomatoes on top. They make the dish look inviting and elevate the taste. {{ingredient_image_1}} - Combining Ingredients in the Food Processor Start by placing the fresh basil leaves, garlic cloves, pine nuts, and Parmesan cheese into your food processor. Pulse them together until they are finely chopped. This step helps create a vibrant green mix full of flavor. - Achieving the Right Consistency While the processor runs, slowly drizzle in the olive oil. Keep blending until the mixture becomes smooth. The right consistency should be thick but not too dry. Taste and add salt and pepper as needed. Set this tasty pesto aside for later. - Boiling the Gnocchi: Timing and Tips Fill a large pot with salted water and bring it to a boil. Once bubbling, add the potato gnocchi. Follow the package instructions, usually around 2-3 minutes. The gnocchi will float to the top when done, which is your cue. - Identifying When Gnocchi is Done Watch closely as the gnocchi cook. When they rise to the surface, they are ready. This floating trick is a great way to know when to scoop them out. - Heating the Heavy Cream and Pesto In a large skillet over medium heat, pour in the heavy cream. Add the pesto you made earlier. Stir the two together and warm it for about 2-3 minutes. You want it heated through but not boiling. - Combining Gnocchi with Sauce When the gnocchi are cooked, use a slotted spoon to transfer them to the skillet. Gently toss them in the creamy pesto sauce. Be careful not to break the gnocchi as you coat them in this rich sauce. - Presentation Tips For a beautiful plate, use a shallow bowl. Place the creamy pesto gnocchi in the center. This makes it inviting and fun to eat. - Adding Garnishes To enhance your dish, add halved cherry tomatoes on top. They add a bright color and a fresh taste that balances the creaminess of the gnocchi. Enjoy your meal! - Importance of Heavy Cream: Heavy cream gives the sauce a rich, smooth feel. It helps the sauce cling to the gnocchi well. Without it, the sauce can feel thin and watery. - Using Pasta Water for Consistency: If your sauce is too thick, add a splash of pasta water. The starchy water helps bind the sauce and keep it creamy. - Overcooking Gnocchi: Gnocchi cooks quickly. If you leave it too long, it gets mushy. Watch for them to float before taking them out. This shows they are done. - Improper Pesto Blending: If your pesto is too chunky, it won't mix well. Make sure to blend it until smooth. A good mix helps the flavors blend better in the sauce. - Essential Kitchen Equipment: You need a large pot, a skillet, and a food processor for this recipe. A slotted spoon is also handy for transferring the gnocchi. - Best Types of Food Processors: A mid-sized food processor works best. It should have enough power to blend nuts and herbs smoothly. Look for one that is easy to clean too. Pro Tips Fresh Ingredients Matter: Use the freshest basil and high-quality Parmesan cheese for the best flavor in your pesto. Toast the Pine Nuts: For an extra layer of flavor, toast the pine nuts in a dry skillet for a few minutes before adding them to the pesto. Don’t Overcook the Gnocchi: Keep an eye on the gnocchi while cooking; they’re done when they float to the top of the boiling water. Customize Your Sauce: Feel free to add other ingredients like spinach or sun-dried tomatoes to the sauce for a unique twist. {{image_2}} You can switch up the nuts in your pesto. Instead of pine nuts, try cashews or walnuts. Both add a nice crunch and flavor twist to your dish. If you want a vegan version, use nutritional yeast instead of cheese. Replace heavy cream with coconut cream for a rich texture. This way, everyone can enjoy a bowl of creamy pesto gnocchi. Adding protein can turn this dish into a full meal. You can sauté chicken or shrimp to mix in with your gnocchi. Cook the protein separately and add it to the skillet right before serving. For a plant-based option, consider tofu or chickpeas. These will add heartiness and flavor without meat. To boost the flavor, try adding other herbs like parsley or spinach to your pesto. This gives a fresh taste and bright color. You can also spice things up! A pinch of red pepper flakes brings a nice kick. Or, add lemon zest for a zesty twist that brightens the dish. Best Practices for Storage After enjoying your creamy pesto gnocchi, store any leftovers in an airtight container. This keeps the flavors fresh. Let the dish cool to room temperature before sealing it. Always place it in the fridge within two hours of cooking to ensure safety. Shelf Life Tips Your creamy pesto gnocchi will stay good for about 3-4 days in the fridge. Make sure to check for any off smells or changes in texture before eating. If you see any signs of spoilage, it's best to toss it. How to Properly Freeze Gnocchi and Sauce To freeze your dish, separate the gnocchi from the sauce. Place the gnocchi in a single layer on a baking sheet. Freeze them for about an hour until firm, then transfer them to a freezer bag. For the sauce, pour it into a freezer-safe container. This way, it won't get too thick or freezer-burned. Reheating Instructions When you're ready to enjoy your gnocchi again, thaw it overnight in the fridge. For the sauce, reheat it gently in a pan over low heat. Add a splash of water or cream if it seems too thick. Cook the gnocchi in boiling water for 2-3 minutes or until they float. Combine them with the sauce, and your meal is ready! To make gnocchi from scratch, start with 1 kg of potatoes. Boil them until soft, then peel them. Use a potato ricer for a smooth texture. Mix the potatoes with 250g of flour and a pinch of salt. Add one egg and knead until smooth. Roll the dough into ropes and cut into small pieces. Use a fork to create ridges for sauce to cling to. Cook in salted water until they float. Yes, you can use store-bought pesto. It saves time and still tastes great. Look for a fresh pesto made with good ingredients. Check the label for low preservatives. Homemade pesto may taste better, but store-bought makes it quick and easy. Creamy pesto gnocchi pairs well with various sides. Consider a fresh salad with tomatoes and cucumbers or steamed vegetables. Garlic bread is also a great choice. You could add grilled chicken or shrimp for protein, making it a full meal. To make creamy pesto gnocchi gluten-free, use gluten-free gnocchi. Many brands offer rice or corn-based alternatives. Check the labels to ensure they are certified gluten-free. You can also make gnocchi from scratch using gluten-free flour. Yes, you can prepare parts of this dish ahead. Make the pesto and store it in the fridge for up to a week. Cook the gnocchi and sauce separately, then combine them just before serving. You can reheat the sauce and gnocchi together gently. This blog post covered how to make creamy pesto gnocchi with easy steps and tips. You learned about key ingredients, cooking techniques, and ways to add your twist. Remember, using heavy cream creates a creamy texture, and pesto adds rich flavor. Avoid overcooking the gnocchi; this helps keep it light and fluffy. Try different nuts or proteins to customize the dish. Enjoy cooking your delicious meal, and don't forget to share it with friends!$