This creamy pesto gnocchi is a quick, one-pan recipe that transforms simple ingredients into a luxurious, comforting dish in just 20 minutes. With pillowy gnocchi simmered directly in a rich parmesan-pesto sauce, it’s perfect as a cozy meatless main or a satisfying side.

Why You’ll Love This Recipe

I love how this dish packs restaurant-level flavor with just six ingredients and minimal effort. The gnocchi cooks directly in the pesto cream sauce, releasing starch that naturally thickens everything without any need for flour or extra steps. I only need one pan, which makes cleanup easy, and the whole thing is ready in about as much time as it takes to set the table. Whether I serve it with a crisp salad or next to a piece of grilled chicken or salmon, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• pesto

• heavy cream

• dry white wine or chicken broth

• garlic

• shelf-stable potato gnocchi

• freshly grated parmesan cheese

• salt and pepper to taste

Directions

1. I start by adding the pesto, heavy cream, wine or broth, and minced garlic to a deep skillet and heat it over medium heat.

2. Once the sauce begins to bubble gently, I stir in the uncooked gnocchi, cover the pan, and let it cook for 5 minutes.

3. I then uncover the skillet, give everything a good stir, and continue cooking for a few more minutes while stirring often. The sauce thickens beautifully as the gnocchi releases starch.

4. Once it’s thickened to my liking, I stir in the parmesan cheese and season with salt and pepper. If the sauce ever feels too thick, I just add a splash more cream or wine.

Servings and Timing

This recipe makes about 4 servings as a main or 6 as a side dish. It takes just 5 minutes to prep and 15 minutes to cook, making it ready in a total of 20 minutes.

Variations

• I sometimes stir in leftover or rotisserie chicken toward the end for added protein.

• A handful of sautéed mushrooms or spinach is a great way to sneak in extra veggies.

• If I want to fry the gnocchi first for a crisp texture, I do it in a separate pan and add it to the sauce later, though the starch-thickening benefit will be lost.

• For a different flavor, I swap the basil pesto for sun-dried tomato pesto or even arugula pesto.

• When I have time, I use homemade pesto for an extra fresh, vibrant flavor.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for 3–4 days. When reheating, I do it gently over low heat and stir in a splash of cream or broth to loosen the sauce. I don’t freeze this dish, since the texture of the gnocchi changes too much.

FAQs

What kind of gnocchi should I use?

I use shelf-stable potato gnocchi for this recipe. It holds up well in the one-pan cooking method. Refrigerated gnocchi also works, but I avoid homemade gnocchi here as it can fall apart during cooking.

Can I make this dish without wine?

Absolutely. I substitute chicken broth for the wine when I want to skip the alcohol. It still brings depth and savory flavor to the sauce.

What protein goes well with pesto gnocchi?

I like adding cooked chicken, shrimp, or even crispy pancetta. This dish is also great alongside steak or salmon if I’m serving it as a side.

How do I prevent the sauce from becoming too thick?

If the sauce thickens too much while cooking or reheating, I just add a little more cream or broth to bring it back to the right consistency.

Can I use a different cheese instead of parmesan?

Parmesan gives the best salty, umami kick, but I’ve also tried pecorino romano for a sharper flavor. Just make sure to grate it fresh so it melts well.

Conclusion

Creamy pesto gnocchi is a simple, satisfying meal that I keep coming back to. It’s rich, comforting, and incredibly easy to prepare with just one pan and a handful of ingredients. Whether I’m serving it as a side or making it the main event, this recipe always delivers.