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Creamy Pesto Gnocchi

A close-up of tender gnocchi tossed in vibrant green pesto sauce, topped with pine nuts and grated cheese.
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A simple recipe for achieving rich, creamy pesto sauce coating soft potato gnocchi, ready for a quick weeknight meal.

Ingredients

Scale
  • 1 pound potato gnocchi
  • 1/2 cup basil pesto (store-bought or homemade)
  • 1/2 cup heavy cream or mascarpone cheese
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons unsalted butter
  • 1/4 cup reserved gnocchi cooking water
  • 2 tablespoons pine nuts, toasted
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions until they float to the surface.
  2. Before draining, reserve about 1/2 cup of the starchy cooking water. Drain the gnocchi immediately.
  3. While the gnocchi cooks, melt the butter in a large skillet over medium heat.
  4. Reduce the heat to low. Add the pesto and heavy cream (or mascarpone) to the skillet. Stir until just combined and warm. Do not let the sauce boil.
  5. Add the drained gnocchi to the skillet. Pour in 1/4 cup of the reserved cooking water.
  6. Stir gently until the sauce thickens slightly and coats the gnocchi evenly. Add more cooking water, one tablespoon at a time, if the sauce seems too thick.
  7. Stir in the grated Parmesan cheese until melted into the sauce. Season with salt and pepper as needed.
  8. Serve immediately, topped with toasted pine nuts and extra Parmesan cheese.

Notes

  • Toasting the pine nuts in a dry skillet over medium heat for 2-3 minutes brings out their flavor. Watch them closely to prevent burning.
  • If you prefer a lighter sauce, substitute half of the heavy cream with reserved gnocchi cooking water.
  • You can add 1 cup of fresh spinach during the last minute of cooking for added greens.

Nutrition

Find it online: https://flavorzine.com/creamy-pesto-gnocchi-recipe/