Delish Creamy Pesto Gnocchi

This is the creamy, cozy bowl I make when the day slides sideways and everybody’s hangry. Delish Creamy Pesto Gnocchi is pillowy little dumplings tossed in a silky pesto cream with lemon, garlic, and a ridiculous amount of parmesan. It tastes like a fancy date night but cooks faster than my toddler can pull every pot out of the cabinet. Ten-ish minutes, one pan, and that’s dinner.

My husband calls it “green mac and cheese” which… rude but not wrong. It’s become our default “company is coming but I’m still in sweatpants” meal. The kiddo eats the gnocchi like they’re tiny clouds, my husband “taste-tests” half the parmesan, and I pretend I’m the kind of person who casually whips up restaurant pasta on a Tuesday. We’ve eaten it on the porch with a glass of wine, and also on the couch while Paw Patrol blares. It never misses.

Kitchen Talk

I swear by giving the gnocchi a quick pan-sear before saucing—little crispy edges make the whole dish feel cheffy. I learned the hard way that garlic goes in after the gnocchi starts to get color; otherwise it burns and turns bitter… which I absolutely ate once out of stubbornness. Lemon is non-negotiable for me—zest into the sauce, a squeeze at the end. If you toss in a handful of spinach, it wilts instantly and makes you feel like a health goddess. And yes, jarred pesto works; I just hit it with extra parm and a splash of pasta water to make it glossy and happy.

Shopping Tips

– Grains/Pasta: Shelf-stable or refrigerated gnocchi both work. Look for potato gnocchi with ridges; they grab sauce like champs.
– Cheese: Real Parmigiano Reggiano (wedge) melts and seasons better than pre-shredded. A microplane turns it into fluffy snow.
– Dairy: Heavy cream gives that velvety finish. Half-and-half is okay; just simmer gently so it doesn’t break.
– Fresh Herbs: If making pesto, grab bright, perky basil with no black spots. For jarred, choose one that lists olive oil and basil first.
– Fats & Oils: Use extra-virgin olive oil for flavor, but a splash of neutral oil helps sear gnocchi without smoking.
– Citrus: Pick a lemon that feels heavy for its size—more juice and fragrant zest to cut the richness.

Prep Ahead Ideas

– Blend pesto the day before and stash it in a jar with a thin oil blanket on top to keep it green.
– Grate a big pile of parmesan and keep it in an airtight container. Future-you will cheer.
– Wash and dry spinach; wrap it in a paper towel in a baggie so it’s ready to toss in.
– If adding chicken sausage or rotisserie chicken, slice/shred ahead and keep it separate. Toss into the pan to warm at the end.

✔Time-Saving Tricks

– Pan-fry gnocchi straight from the package with a splash of water—no extra pot needed.
– Use jarred pesto, then wake it up with lemon zest and a little fresh parm.
– Microwave cream for 20–30 seconds before adding so the sauce doesn’t take forever to come together.
– Frozen peas jump in straight from the bag and cook in a minute.
– Don’t rush the final toss—give the sauce a minute to cling; that’s where the magic happens.

✔Common Mistakes

– Saucing over high heat: the cream can split. Slide it to medium-low once cream hits the pan.
– Skipping salt until the end: taste as you go—pesto and parm are salty; add salt last so you don’t go overboard.
– Mushy gnocchi: too much liquid in the pan. Sear first, then add only enough splash to steam/soften.
– Bland city: forgot the lemon. A squeeze at the end wakes up everything.
– I once dumped pesto in cold cream and wondered why it tasted flat—warm the cream first, then stir pesto off heat to keep it vibrant.

What to Serve It With

– Peppery arugula salad with a lemony vinaigrette.
– Roasted asparagus or green beans with a little garlic.
– Warm garlic bread (or just buttered sourdough—we’re real here).
– Simple seared shrimp or sliced chicken if you want extra protein.

✔Tips & Mistakes

– Heat: medium-high to sear, then medium-low for saucing.
– Pan: nonstick or well-seasoned skillet = easier golden gnocchi.
– Salt: hold until after parm and pesto—then adjust.
– Too thick? Loosen with a spoon of pasta water or milk. Too thin? Simmer 1–2 minutes off a gentle bubble or add extra parm.
– Forgot the spinach? Throw in peas or halved cherry tomatoes. It all works.

✔Storage Tips

Fridge it in a lidded container for up to 3 days. It thickens as it sits—totally normal. Reheat gently in a skillet with a splash of water, milk, or cream until glossy again. Cold straight from the container? Honestly delicious. Also not mad about a breakfast situation with a fried egg on top. I don’t recommend freezing—cream sauces get weird and grainy.

✔Variations and Substitutions

– Cauliflower gnocchi: works! Sear from frozen until deeply browned before saucing so it doesn’t go soggy.
– Dairy-free: use full-fat coconut milk or cashew cream; pick a dairy-free pesto and finish with nutritional yeast or vegan parm.
– Protein add-ins: rotisserie chicken, sautéed shrimp, or crispy pancetta. Fold in at the end so it stays tender/crispy.
– Veggie boost: spinach, peas, zucchini ribbons, or blistered cherry tomatoes. Add at the very end to keep colors bright.
– Nut-free pesto: swap pine nuts for sunflower seeds or pumpkin seeds. Still toasty, still great.
– No cream left: whisk a spoonful of cream cheese into warm milk for a quick faux-alfredo vibe.

Frequently Asked Questions

Delish Creamy Pesto Gnocchi

Silky, garlicky cream meets vibrant basil pesto in this cozy gnocchi dish with wilted spinach and bursty tomatoes—comfort food in 25 minutes.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb potato gnocchi refrigerated or shelf-stable
• ▢ 1 cup heavy cream
• ▢ 0.5 cup basil pesto homemade or store-bought
• ▢ 0.5 cup Parmesan cheese, grated plus extra for serving
• ▢ 1 tbsp unsalted butter
• ▢ 1 tbsp olive oil
• ▢ 2 clove garlic, minced
• ▢ 0.25 tsp red pepper flakes optional heat
• ▢ 0.5 tsp kosher salt plus more to taste
• ▢ 0.25 tsp black pepper freshly ground
• ▢ 1 cup baby spinach loosely packed
• ▢ 0.5 cup cherry tomatoes, halved
• ▢ 1 tsp lemon juice freshly squeezed
• ▢ 0.5 cup pasta cooking water as needed to loosen sauce

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil for the gnocchi.
• In a large skillet over medium heat, warm the olive oil and butter until melted. Add the minced garlic and red pepper flakes; cook until fragrant, about 0.5 to 1 minute.
• Pour in the heavy cream and bring to a gentle simmer, stirring, for 2 to 3 minutes.
• Whisk in the pesto and grated Parmesan until the sauce is smooth. Season with the kosher salt and black pepper. Lower heat to maintain a gentle simmer.
• Cook the gnocchi in the boiling water until they float, 2 to 3 minutes. Reserve 0.5 cup pasta water, then drain.
• Add the cooked gnocchi to the skillet and toss to coat. Stir in the spinach and tomatoes; cook until the spinach wilts, about 1 minute. Splash in pasta water as needed to reach a silky, clingy sauce.
• Stir in the lemon juice, taste, and adjust seasoning with more salt or pepper if needed.
• Serve immediately, topped with extra Parmesan and a pinch of red pepper flakes if desired.

Notes

For a lighter sauce, replace 0.5 cup of the cream with half-and-half. If using refrigerated gnocchi, cook time may be shorter than shelf-stable. Add pasta water gradually to keep the sauce glossy and not soupy.