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Delish Creamy Pesto Gnocchi

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
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

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.