This creamy pesto gnocchi has a deliciously fragrant, silky cream sauce that's full of flavor! It's an easy weeknight dinner idea that comes together so quickly in your skillet in just 20 minutes.
Gnocchi and pesto are two of my favorite things, as you may have noticed with my vegetarian gnocchi soup and pesto ricotta pasta recipes. So why not combine the two for a weeknight dinner and make this creamy pesto gnocchi recipe tonight!
Much like my gnocchi with ricotta sauce, this recipe combines cooked fluffy, pillowy potato gnocchi with a creamy sauce that's made in your skillet. We add pesto, herbs and a pinch of spice for extra flavor and some leafy greens too. It's super simple, but such delicious comfort food for a busy day.
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⭐ Why this recipe is so good
Main course or side dish. Enjoy as a main dish, perhaps with some added cheese and a side salad, or as a side dish with a protein.
Quick and easy. All simple recipe steps, this gnocchi with pesto sauce takes just 20 minutes.
🌿 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Gnocchi - I use fresh potato gnocchi for this recipe, but you can also use shelf stable gnocchi if that works for you. Homemade gnocchi is also good, and you can find both gluten free gnocchi and egg free gnocchi recipes to make at home.
- Pesto - you can of course use a store-bought pesto, if that works for you, but see below for some homemade basil pesto options if you're low histamine or looking for nut free or dairy free options. If you're vegetarian, be sure to check the ingredients label of store-bought pesto as many contain parmesan, which is not suitable for that dietary requirement.
- Heavy cream - my UK readers will want to use double cream, not single cream, as the latter would likely split.
🪴 Pesto options
Pesto typically comprises pine nuts, basil leaves, garlic, olive oil and parmesan. But we can always mix it up and make a dairy free or nut free option! Some ideas:
Pumpkin seed pesto - we swap out pine nuts for pumpkin seeds, and keep this recipe both nut free and dairy free.
Pesto without pine nuts - we use macadamia nuts in this vegan pesto sauce, for a creamy taste and texture.
Thai basil pesto - a fun twist on regular basil pesto, we use fragrant Thai basil for the herb in this recipe.
🔪 Step by step instructions
Making this easy creamy pesto gnocchi couldn't be quicker, and is definitely a tried and tested recipe on repeat in my home! Simply grab your skillet and pot, and the 6 ingredients you need for the recipe (plus seasoning too!)
The full instructions are in the recipe card below, but these step by step photos should help guide you.
Step 1: Make the pesto cream sauce
Make the basil pesto sauce by pouring the heavy cream into your skillet, and spooning in the pesto. Sprinkle in the dried thyme and nutmeg. Bring to a very light simmer so it is bubbling, but not boiling, stirring so the pesto combines with the cream (image 1).
Step 2: Cook the gnocchi
Cook the gnocchi according to package instructions in lightly salted water (image 2). Reserve about half a cup of the cooking water.
Step 3: Add gnocchi and kale
Drain the gnocchi in a colander (don't forget to reserve some of the cooking water!). Tip the cooked potato gnocchi and kale into the skillet (image 3).
Step 4: Make the pesto gnocchi
Stir the gnocchi and kale into the pesto cream sauce, so that the sauce coats the gnocchi (image 4). Add a tablespoon of the cooking water to loosen the sauce, and continue to add more until you have a silky sauce of the texture you like. Season with salt and black pepper to taste.
💭 Expert recipe tips and notes
Prep the ingredients. This recipe comes together fast, so I suggest to weigh out all your ingredients and have them ready before you start cooking.
Use the reserved cooking water! It's easy to forget this step, but adding some of the cooking water from the gnocchi helps loosen the creamy pesto sauce, and makes it silky and smooth.
Check your pesto. If using store-bought pesto, be sure to check that it is suitable for vegetarians if you have that dietary requirement.
📋 Frequently asked questions
You can easily add some grated parmesan cheese to finish the dish, but this likely wouldn't be suitable for those looking for low histamine recipes. It also means that the recipe would not be suitable for vegetarians.
I don't suggest to freeze the gnocchi. The texture of the gnocchi changes on freezing, and the sauce tends to overly thicken. Best to make fresh!
🍽 More gnocchi recipes
Find lots of tasty recipes here, including my gnocchi and Brussels sprouts and gnocchi with butternut squash sauce, as well as these meal ideas:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Creamy Pesto Gnocchi
Ingredients
- 1 pound gnocchi
- ¾ cup heavy cream double cream for UK readers
- ¼ cup pesto
- ½ teaspoon dried thyme
- ¼ teaspoon ground nutmeg
- 1 cup kale stems removed, shredded, loosely packed
- pinch salt
- pinch black pepper optional
Instructions
- Cook the gnocchi to package instructions in lightly salted water, reserving half a cup of the cooking water.
- Pour the heavy cream and pesto into your skillet, and sprinkle in the thyme and nutmeg. Bring to a very light simmer and cook for 4-5 minutes, stirring occasionally, so the sauce reduces a little.
- Drain the gnocchi (reserve the cooking water), and add to the skillet, along with the kale. Reduce the heat to low and stir so the gnocchi is coated in the pesto cream sauce. Cook for a few minutes so the kale wilts, adding a tablespoon of the reserved cooking water at a time, to loosen the sauce to preference.
- Season with salt and black pepper, if using, and spoon into your serving bowls.
Notes
- I use fresh gnocchi for this recipe, but shelf stable gnocchi can also be used. Simply adjust the cook time to the package instructions.
- There are many recipes for making gnocchi yourself online if you are looking for a gluten free or egg free option.
- If store-bought pesto sauce doesn't work for you, then there are lots of recipes here on the blog, including my pesto without pine nuts and pumpkin seed pesto (both are dairy free).
- If you're vegetarian, check the ingredients labels of store-bought pesto as many contain parmesan cheese which is not suitable.
- Nutritional information is auto-generated and should be understood to be an estimate.
- gnocchi will depend upon ingredients used.
- use a pesto that is suitable for you.
- cream scores 0, but has notes on additives you will want to read.
- nutmeg and kale, which score 1. For nutmeg, there is a note, 'Small amounts are well tolerated'.
- black pepper, which scores 2.
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