Soft, pillowy gnocchi coated in a rich and velvety homemade pesto cream sauce, finished with freshly grated Parmesan and a sprinkle of red pepper flakes—this comforting dish is both indulgent and irresistibly flavorful. With minimal ingredients and quick preparation, it’s the perfect choice for a satisfying dinner that feels gourmet with little effort.

Why You’ll Love This Recipe

Creamy Pesto Gnocchi delivers restaurant-quality flavor with the ease of a weeknight meal. The combination of tender gnocchi and a lush pesto cream sauce makes this dish both hearty and aromatic. It comes together in under 30 minutes, making it ideal for busy nights. Whether you’re cooking for guests or just treating yourself, this recipe is simple, elegant, and full of rich, herby flavor.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 lb potato gnocchi
1 tablespoon olive oil
2 cloves garlic, minced
1 cup heavy cream
1/3 cup basil pesto (homemade or store-bought)
1/4 teaspoon red pepper flakes (optional)
1/2 cup freshly grated Parmesan cheese
Salt and black pepper to taste
Extra Parmesan and basil for garnish

directions

1. Bring a large pot of salted water to a boil and cook gnocchi according to package directions. Drain and set aside.
2. In a large skillet over medium heat, add olive oil and sauté garlic for 1 minute until fragrant.
3. Stir in the heavy cream and bring to a gentle simmer.
4. Add pesto, red pepper flakes (if using), salt, and black pepper. Stir well and let the sauce simmer for 2–3 minutes.
5. Add the cooked gnocchi to the skillet and toss to coat evenly in the sauce.
6. Stir in the Parmesan cheese and cook for another 1–2 minutes until melted and creamy.
7. Serve hot, topped with extra Parmesan, red pepper flakes, and fresh basil if desired.

Servings and timing

Servings: 3–4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

• Add protein: Stir in cooked chicken, shrimp, or pancetta for a heartier dish.
• Vegetarian twist: Add sautéed mushrooms, cherry tomatoes, or spinach for extra flavor and texture.
• Lighter option: Substitute half-and-half for the heavy cream or use a dairy-free cream alternative.
• Nut-free pesto: Use a nut-free pesto if you have allergies or dietary preferences.
• Spicy version: Increase the red pepper flakes for added heat.
• Baked version: Top with mozzarella and broil for 3–5 minutes until bubbly and golden.

storage/reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce. Microwave in short intervals, stirring between each, until warmed through.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Cook according to the package instructions before adding to the sauce.

Is it better to use homemade or store-bought pesto?

Both work great. Homemade pesto offers fresher flavor, while store-bought is convenient and consistent.

Can I use milk instead of cream?

Whole milk can be used for a lighter sauce, but the texture will be thinner. For best results, use at least half-and-half.

Can I make this recipe vegan?

Yes, use plant-based cream, vegan pesto, and a dairy-free Parmesan substitute to make it fully vegan.

How do I keep gnocchi from becoming mushy?

Do not overcook gnocchi. Boil just until they float to the top, then drain immediately.

Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can prepare it a few hours in advance and reheat gently before serving.

What type of gnocchi is best?

Potato gnocchi is traditional, but cauliflower or sweet potato gnocchi can be used for different flavors.

How can I thicken the sauce?

Let it simmer slightly longer before adding the gnocchi, or stir in a bit more Parmesan to thicken.

Is red pepper flakes necessary?

No, they are optional. They add a mild heat but can be omitted for a milder dish.

Can I freeze Creamy Pesto Gnocchi?

Freezing is not recommended, as the cream sauce can separate and the gnocchi may become too soft upon thawing.

Conclusion

Creamy Pesto Gnocchi is a rich and flavorful meal that combines simplicity with elegance. Perfect for quick dinners or impressing guests, it brings together tender gnocchi and a creamy, herb-infused sauce in just 20 minutes. Serve it hot with a sprinkle of Parmesan and fresh basil for a comforting dish that never fails to satisfy.

Creamy Pesto Gnocchi

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• Author: Emma Delaney
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

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Description

Soft, pillowy gnocchi coated in a rich and velvety homemade pesto cream sauce, finished with freshly grated Parmesan and a sprinkle of red pepper flakes—this comforting dish is both indulgent and irresistibly flavorful.

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Ingredients

Units USM Scale 1x2x3x

• 1 lb potato gnocchi
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/3 cup basil pesto (homemade or store-bought)
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup freshly grated Parmesan cheese
• Salt and black pepper to taste
• Extra Parmesan and basil for garnish

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Instructions

1. Bring a large pot of salted water to a boil and cook gnocchi according to package directions. Drain and set aside.
2. In a large skillet over medium heat, add olive oil and sauté garlic for 1 minute until fragrant.
3. Stir in the heavy cream and bring to a gentle simmer.
4. Add pesto, red pepper flakes, salt, and black pepper. Stir to combine and simmer for 2–3 minutes.
5. Add cooked gnocchi to the skillet and toss to coat evenly in the sauce.
6. Stir in the Parmesan cheese and cook for another 1–2 minutes until melted and creamy.
7. Serve hot, topped with extra Parmesan, red pepper flakes, and fresh basil if desired.

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Notes

• Use refrigerated or homemade gnocchi for best texture.
• Add sautéed mushrooms or sun-dried tomatoes for extra flavor.
• This dish pairs well with a crisp green salad or garlic bread.

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Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 2g
• Sodium: 480mg
• Fat: 32g
• Saturated Fat: 17g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 85mg