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Creamy Pesto Gnocchi

A close-up, appetizing shot of tender gnocchi coated in vibrant green creamy pesto sauce, served in a white bowl.
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A simple recipe for soft potato gnocchi coated in a rich, creamy pesto sauce, ready in under 30 minutes.

Ingredients

Scale
  • 1 pound potato gnocchi
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 cup vegetable or chicken broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/2 cup prepared basil pesto (store-bought or homemade)
  • 1/4 cup grated Parmesan cheese, plus extra for serving
  • Salt and black pepper to taste
  • Optional: 1/2 cup cherry tomatoes, halved

Instructions

  1. Cook the gnocchi according to package directions. Drain the gnocchi, reserving about 1/2 cup of the starchy cooking water. Set the cooked gnocchi aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  3. Pour in the broth and bring it to a simmer. Let it reduce slightly for about 2 minutes.
  4. Reduce the heat to low. Stir in the heavy cream and the pesto until combined.
  5. Gradually stir in the grated Parmesan cheese until the sauce thickens slightly. If the sauce seems too thick, add a tablespoon or two of the reserved gnocchi water until you reach your desired consistency.
  6. Add the cooked gnocchi (and cherry tomatoes, if using) to the skillet. Toss gently to coat everything evenly in the creamy pesto sauce.
  7. Season with salt and pepper. Serve immediately with extra Parmesan cheese.

Notes

  • To keep the sauce creamy and prevent splitting, always add the cheese off the heat or over very low heat.
  • For added protein, you can stir in 1 cup of pre-cooked, shredded chicken or sautéed shrimp during the final step.
  • If you prefer a lighter sauce, substitute half of the heavy cream with milk, but you may need less broth.

Nutrition

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