This creamy pesto gnocchi is one of the easiest weeknight dinners you can make. Ready in around 15 minutes, soft gnocchi is coated in a silky pesto cream sauce with Parmesan cheese and a squeeze of lemon to keep everything fresh and balanced. It’s simple, flexible and perfect for adding whatever protein or vegetables you have on hand.
Hi! I am kind of obsessed with pesto at the moment. All my latest recipes have been pesto focused and it all started with my Homemade Basil Pesto Recipe (but store-bought pesto works perfectly here too). I also have a really popular 10 minute creamy pesto sauce and a chicken pesto pasta if you want more ideas. See? Obsessed.
There really is something about gnocchi though, right? It hits the spot every time and is a great base for busy weeknights as it cooks in a flash. I’ve used store bought gnocchi here for ease, but if you feel like making your own, my homemade potato gnocchi is a fun one with really clear step-by-step instructions.
Ingredients
Gnocchi - Store bought gnocchi is perfect for this recipe and keeps it quick and easy, but homemade gnocchi works beautifully too.
Garlic - Fresh garlic cloves give the best flavor here.
Cream - Heavy or whipping cream is the most stable option and gives the best result. You can thin the sauce down with a splash of pasta water if needed.
Parmesan cheese - Even though pesto already contains Parmesan, I like to add extra for a richer, more savory sauce. Grana Padano or Pecorino work well too.
Fresh Basil Pesto - Use any store-bought pesto you like or you could make my Traditional Basil Pesto or even my Arugula Pesto with Basil would be delish.
Lemon (optional) - A squeeze of fresh lemon juice is key for balancing the richness of the creamy pesto sauce. I also love finishing with a little lemon zest too.
What to add to pesto gnocchi
This creamy pesto gnocchi is a great base recipe that you can easily customise depending on what you have on hand.
Protein - Add pan-fried chicken, crispy bacon or shredded rotisserie chicken to make it more filling. My creamy chicken pesto pasta is a great option if you want a full chicken version.
Vegetables - Broccoli, spinach or peas all work really well here. Add them for some freshness or to use up what you have in the fridge.
Heat (optional) - A pinch of red pepper flakes adds a gentle kick and a bit of color. Sprinkle over just before serving.
How to make creamy pesto gnocchi
The full ingredient list and method are in the recipe card below. This is just a quick visual overview. Cook the gnocchi in a large pot of well salted boiling water according to package instructions.
1. Heat the olive oil in a large skillet over a medium heat, then cook the garlic for 1–2 minutes until fragrant. Be careful not to let it brown.
2. Lower the heat and add the cream. Bring to a very gentle simmer, then add the parmesan in 2–3 additions, letting it melt in before adding more.
3. Add the pesto and black pepper, then whisk until the sauce is smooth and evenly combined.
4. Add the cooked gnocchi and toss to coat. Loosen with a splash of pasta water if needed, then finish with the lemon juice and serve.
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How to make pesto gnocchi without cream
For a lighter version, you can skip the cream and use pasta water to create a simple sauce.
- Add your pesto to a large mixing bowl, then add the hot gnocchi straight in with a splash of pasta water.
- Toss or spin the pasta around in the bowl for 1–2 minutes until the cheese melts and the sauce becomes glossy and coats the gnocchi well.
- Serve immediately with extra Parmesan and a squeeze of lemon if you like.
Top tips from Emilie
- Use good quality pesto - Homemade pesto will always give the best flavor, but a good quality store bought version works perfectly too.
- Get your timing right - Have your water boiling before you start the sauce so you can cook the gnocchi right at the end.
- Keep the heat gentle - When adding the cream, keep the heat low. You want a gentle simmer, never a rapid boil.
- Don’t overcook the gnocchi - As soon as the gnocchi float to the surface, they’re done. Let them finish cooking in the sauce for the best texture.
- Keep it saucy - The sauce will thicken and tighten as it sits, so make sure it’s slightly looser in the pan before serving.
Common questions
Yes, this is a great base recipe to customise. Add chicken, bacon or rotisserie chicken for extra protein, or vegetables like broccoli, spinach or peas for some freshness. Just cook them separately and stir through at the end.
A classic basil pesto works best for that traditional pesto gnocchi flavor. You can use a good quality store bought version or make your own if you prefer. My arugula pesto also works really well for something different.
Creamy sauces are best eaten fresh as they can thicken when reheated. If you do have leftovers, store in an airtight container in the fridge for 2-3 days and reheat gently with a splash of water or cream to loosen the sauce.
Want to make your own pesto?
My homemade basil pesto is quick to make and adds incredible fresh flavor. It uses simple ingredients like basil, pine nuts and parmesan and comes together in minutes.
Some other delicious recipes to try
If you loved this creamy pesto gnocchi recipe, I have SO many delicious pasta recipes for you to try. Here are a few suggestions for next time.
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Gnocchi with Pesto Sauce
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Ingredients
- 450-500 grams gnocchi see notes
- 1 tablespoon olive oil
- 3 garlic cloves finely diced or minced
- ⅔ cup cream
- 30 grams parmesan very finely grated
- ½ - 1 teaspoon black pepper
- ½ cup pesto see notes
- 1 - 2 tablespoons fresh lemon juice (optional but recommended, plus zest for serving)
Instructions
- Bring a large pot of water to a boil and salt it well. Cook the gnocchi according to package instructions, usually until they float to the surface. Do not overcook as they will finish in the sauce.
- Heat the olive oil in a large skillet over a medium heat and cook the garlic for 1–2 minutes until fragrant. Be careful not to let it brown.
- Lower the heat slightly, add the cream and bring to a very gentle simmer.
- Add the parmesan in 2–3 additions, letting each addition melt in before adding the next.
- Add the pesto and black pepper and whisk until smooth and well combined.
- Add the cooked gnocchi and toss to coat evenly. Mix through the lemon juice if using.
- Let it bubble very gently for 1–2 minutes, then serve with extra parmesan and lemon zest on top if you like.
- Helpful hint for timing: The gnocchi only takes about 2 minutes to cook, so have your water boiling before you start the sauce. Add the gnocchi around the time you add the cream so everything finishes together.Reserve a small cup of pasta water before draining in case you need to loosen the sauce.
Video
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
Alex says
Sooo good! Have made 3-4 times in the last couple months. Yum!
Emilie Pullar says
So glad you enjoy the recipe Alex! 🙂