This creamy pesto gnocchi is the ultimate quick-fix comfort meal—ready in just 15 minutes!
Soft, pillowy gnocchi are coated in a rich sauce made with pesto, cream, and sun-dried tomatoes for a burst of flavor in every bite.
High in fiber and packed with plant-based goodness, it’s a wholesome vegetarian dinner that balances satisfying carbs with healthy fats.
Ideal for busy weeknights, meal prep, or when you crave something cozy yet effortless.
Creamy Pesto Gnocchi
Equipment
- 1 Large Pot (for boiling gnocchi)
- 1 Large Skillet or Pan (for sauce)
- 1 Strainer/Colander (to drain gnocchi)
- 1 wooden spoon or silicone spatula (for stirring)
- 1 Measuring Cup (liquids)
- 1 Set of Measuring Spoons (pesto, salt)
Ingredients
- 16 oz 450 g potato gnocchi
- ½ cup sun-dried tomatoes in oil chopped
- ¾ cup 180 ml heavy cream (or double cream)
- 4 tbsp basil pesto homemade or store-bought
- ½ tsp salt adjust to taste
Instructions
- Prepare the Cooking Water: Fill a large pot with water, add a generous pinch of salt, and place it over high heat. Salting the water is important because it seasons the gnocchi from the inside as they cook, ensuring they don’t taste bland. Bring the water to a rolling boil while you prepare the sauce.
- Heat the Sun-Dried Tomatoes: In a wide skillet or large sauté pan, spoon in about 1–2 tablespoons of the oil from the sun-dried tomatoes jar. This oil is already infused with herbs and flavor, which makes a wonderful base for the sauce. Place the pan over medium heat, add the chopped sun-dried tomatoes, and sauté for about 1 minute. This helps release their sweetness and deepen the flavor of the dish.
- Create the Creamy Base: Once the tomatoes are warmed through, carefully pour in the heavy cream. Stir gently, allowing the cream to combine with the tomato oil. Let the mixture simmer softly for 1–2 minutes—avoid boiling, as boiling cream can cause it to split or thicken too quickly. The goal is to gently warm and blend the flavors.
- Add the Pesto Flavor: Remove the skillet from direct heat to prevent the sauce from overheating. Stir in the pesto, mixing thoroughly until the sauce becomes smooth and evenly green. The pesto adds a vibrant herbal kick and provides healthy fats from olive oil and nuts. Taste the sauce at this stage and adjust the seasoning with salt if needed, remembering that any cheese you add later will bring additional saltiness.
- Cook the Gnocchi: By now, your water should be boiling. Gently drop the gnocchi into the pot and give a quick stir to prevent them from sticking together. Gnocchi cook very quickly—usually 2–3 minutes. You’ll know they’re ready when they float to the surface of the water. Once they rise, use a slotted spoon or drain them in a colander immediately to avoid overcooking. Overcooked gnocchi can become gummy instead of light and pillowy.
- Combine Pasta and Sauce: Transfer the hot, drained gnocchi directly into the skillet with the creamy pesto sauce. Use a wooden spoon or silicone spatula to gently fold the gnocchi through the sauce, making sure each dumpling is well coated. If the sauce feels too thick, add a splash of reserved cooking water from the gnocchi to loosen it up and make it silky.
- Finish and Serve: Once the gnocchi are fully coated, keep the pan over very low heat for just 1 minute to allow the flavors to meld together. Then remove from the stove and portion the gnocchi into bowls. For an optional garnish, sprinkle freshly grated Parmesan or vegetarian hard cheese on top for extra richness. Serve immediately while warm and creamy for the best texture and flavor.
Notes
- Use the oil from sun-dried tomatoes for maximum flavor instead of regular olive oil.
- Avoid boiling the cream—gentle simmering is enough to create a silky sauce.
- If the sauce feels too thick, add a splash of gnocchi cooking water to loosen it.
- Choose vegetarian-friendly pesto and cheese if making this dish strictly vegetarian.
- Homemade pesto tastes fresher and more vibrant than store-bought—try making a batch ahead of time.
- Salt lightly at first, then adjust after adding cheese, as Parmesan or similar cheeses can be salty.
- Fresh gnocchi cooks faster than packaged; always follow package directions for best results.
- This dish is best enjoyed fresh, as the sauce can thicken too much when reheated.
- Add a protein source like grilled chicken or crispy bacon if you’d like a heartier version.
- To make it lighter, substitute half of the cream with milk or a plant-based alternative.
Chef’s Secrets for Perfect Gnocchi
The secret to irresistible creamy pesto gnocchi lies in timing and balance.
Always cook the gnocchi last, just before serving, to keep it pillowy and tender instead of sticky.
Another trick is using the oil from the sun-dried tomato jar—it’s packed with flavor and eliminates the need for extra seasonings.
To keep the sauce smooth, warm the cream gently and never let it boil.
And here’s a pro tip: when mixing gnocchi with the sauce, add a splash of starchy pasta water if the sauce feels too thick.
This helps bind the flavors beautifully and gives you that silky, restaurant-style finish.
Serving Suggestions to Try Tonight
This gnocchi dish is rich and comforting, making it the perfect star of your dinner table.
Pair it with a crisp green salad dressed with lemon vinaigrette to balance the creaminess.
A side of garlic bread or focaccia works wonderfully to soak up extra sauce.
If you’d like to add protein, grilled chicken tenders, pan-seared shrimp, or crispy bacon are all excellent choices.
For a vegetarian boost, toss in sautéed spinach or roasted mushrooms.
To elevate the meal, serve with a glass of light white wine like Pinot Grigio or a sparkling water with lemon.
Storage Tips for Freshness
This creamy gnocchi tastes best when served immediately, but if you have leftovers, let them cool completely before storing.
Place the gnocchi in an airtight container and refrigerate for up to 3 days.
When reheating, use the microwave in short intervals, stirring halfway through, and add a splash of water or milk to bring the sauce back to a creamy consistency.
Avoid freezing this dish, as cream-based sauces tend to separate and lose their smooth texture once thawed.
For meal prep, consider making the sauce ahead of time and cooking the gnocchi fresh when you’re ready to serve.
Frequently Asked Questions
1. Can I use homemade pesto instead of store-bought?
Absolutely! Homemade pesto adds fresher, brighter flavors and allows you to control the ingredients. You can even experiment with variations like spinach, kale, or arugula instead of basil.
2. What type of gnocchi works best?
Both fresh and packaged gnocchi work well. Fresh gnocchi cooks in just a couple of minutes, while shelf-stable packaged versions take slightly longer. Just follow the cooking instructions on the package.
3. How do I make this recipe lighter?
To reduce calories and fat, replace half of the cream with milk or a plant-based alternative. You can also use a lighter pesto made with less oil or swap in low-fat cheese for garnish.
4. Can I make this dish vegan?
Yes! Use plant-based cream (like oat or cashew cream), vegan pesto, and skip the cheese or use a vegan Parmesan alternative. The dish remains creamy, flavorful, and completely dairy-free.
5. What can I serve with this gnocchi?
This gnocchi pairs well with simple sides like roasted vegetables, a fresh salad, or crusty bread. For protein, grilled chicken or shrimp make great add-ons, while roasted chickpeas can keep it vegetarian-friendly.
