Creamy Pesto Gnocchi
A fast and flavorful vegetarian meal, this creamy pesto gnocchi comes together in just 15 minutes. Tender gnocchi is tossed in a silky sauce of cream, pesto, and sun-dried tomatoes for a dish that’s both comforting and nourishing. Perfect for busy weeknights or an easy weekend dinner.
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.
