Creamy Pesto Gnocchi
This creamy pesto gnocchi has been a steady weeknight fallback in my kitchen for years, after I first learned about using shelf-stable gnocchi from my longtime friend Kathy. Before opening Side Hustle Snack Bar in downtown Dartmouth with her husband, Brent, Kathy was a food stylist, and we often worked together. She once mentioned how she keeps a few packages of gnocchi in the pantry because it cooks quickly, holds its texture well, and adapts to whatever flavours you throw at it.
This version simmers the gnocchi right in chicken stock, which softens it while adding a bit of depth you do not get by boiling it alone. Everything happens in one skillet, which is a relief on nights when dishes feel endless. The sauce thickens as the chicken stock and cream reduce together, and I use store-bought pesto to save time. It’s become one of those easy, dependable suppers that works for both kids and grown-ups.
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Ingredients For Creamy Pesto Gnocchi
Ingredient Notes
- 35% Heavy Cream: Also called whipping cream, this is the key to a thick, smooth sauce.
- Basil Pesto: You can use any pesto you like or have on hand. I often make homemade small-batch basil pesto and keep a small jar in the fridge for quick meals.
- Chicken Stock: Choose a stock with a clean, savoury flavour, as it becomes part of the sauce. A good-quality boxed stock works well here.
- Gnocchi: Vacuum-sealed, shelf-stable gnocchi cooks quickly in the skillet and holds its texture well as it simmers in the sauce. Keep in mind, it does not have the same texture as homemade gnocchi. You can usually find it on the lower shelves in the pasta aisle.
- Parmesan Cheese: Use any Parmesan cheese you like or can afford.
- Pine Nuts: This is an optional topping because they are SO expensive. I buy small amounts at the bulk store and freeze them to prevent them from turning rancid.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- 35% Heavy Cream: Substitute half and half (sometimes called blend) or whole milk.
- Basil Pesto: Any pesto, such as sun-dried tomato pesto or spinach-arugula pesto, will work.
- Chicken Stock: You can use vegetable stock, beef stock, or water.
- Gnocchi: Use the same weight of fresh gnocchi.
- Parmesan Cheese: Grana Padano, pecorino, or even grated mozzarella are good substitutes.
- Pine Nuts: Try the same amount of toasted walnuts or almonds.
Recipe Variations
Try any of the following for a twist on this creamy pesto gnocchi recipe:
- Artichokes: 1 cup, marinated and quartered, stirred in during the final simmer
- Baby Spinach: 2 to 3 cups, fresh, folded in once the sauce has thickened
- Broccoli Florets: 1 ½ cups, bite-sized, added to the skillet with the gnocchi
- Capers: 1 to 2 tablespoons, drained, sprinkled in just before serving
- Cherry Tomatoes: 1 cup, halved, added during the last few minutes of simmering
- Frozen Peas: 1 cup, added in the final 3 minutes of cooking
- Lemon Zest: 1 teaspoon of zest, stirred in just before serving
- White Beans: 1 cup, cooked and rinsed, folded in during the final minutes of cooking
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Creamy Pesto Gnocchi
STEP 1: Add the chicken stock and gnocchi to a 12-inch (30-cm) skillet set over medium heat.
STEP 2: Bring to a gentle boil and cook the gnocchi for 2 to 3 minutes.
STEP 3: Pour in the cream.
STEP 4: Reduce the heat to medium low and simmer the gnocchi for 3 to 4 minutes.
STEP 5: Lower the heat to low once the sauce is thick enough to leave a track when stirred.
STEP 6: Add the pesto and Parmesan cheese.
STEP 7: Stir until fully combined.
STEP 8: The gnocchi is ready to serve once the sauce is thick and creamy and leaves a track in the pan.
Expert Tips
- Use a pot if you don’t have a skillet.
- If the sauce looks too thick for your liking, loosen it with a spoonful of stock instead of adding more cream.
- The cream sauce will continue to thicken as it sits.
Recipe Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- When you pour the gnocchi into the skillet, break it up evenly so it cooks at the same pace.
- If the stock starts bubbling too vigorously, lower the heat so the sauce does not reduce too quickly.
- Keep an eye on the bottom of the skillet during simmering so nothing sticks while the sauce thickens.
Storage
- Leftover gnocchi can be kept in a sealed container in the fridge for up to three days. Reheat slowly on the stovetop with a splash of water or stock to loosen the sauce. Freezing is not recommended as the texture becomes grainy once thawed.
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Printable Recipe Card
Pesto Gnocchi
Special Equipment
- 1 12-inch (30-cm) skillet or pot
- Rubber spatula or wooden spoon
- Measuring cups and spoons or digital kitchen scale
Ingredients
- ¼ cup pine nuts , raw, optional
- 1 ½ cups chicken stock
- 1 500 g potato gnocchi, vacuum-sealed, store-bought
- ½ cup 35% whipping cream
- ½ cup basil pesto
- ½ cup Parmesan cheese, grated
- fresh basil , optional, for garnish
Instructions
- If not using pine nuts, skip this step. Place a 12-inch (30-cm) skillet over medium heat. If using pine nuts, add them to the hot, dry skillet and toast, stirring often, until they are golden and fragrant, about 5 to 7 minutes. Transfer the pine nuts to a small heat-proof vessel and set aside.
- Return the skillet to the stovetop. Add the chicken stock and gnocchi to the pan, then give the gnocchi a good stir and bring the stock to a light boil. Once you see bubbles, cook the gnocchi for 2 to 3 minutes more. If the gnocchi starts to stick to the bottom of the pan, lower the heat slightly.
- Pour the cream into the pan and stir well to combine. Reduce the heat to medium-low so the gnocchi gently simmers rather than boiling rapidly. Continue cooking until the sauce is thick enough to leave a track in the pan when stirred, about 3 to 4 minutes.
- Reduce the heat to low. Add the pesto and Parmesan cheese to the gnocchi and stir until everything is well combined. Serve the gnocchi hot with more Parmesan, toasted pine nuts, and fresh basil leaves on top.
Recipe Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- When you pour the gnocchi into the skillet, break it up evenly so it cooks at the same pace.
- If the stock starts bubbling too vigorously, lower the heat so the sauce does not reduce too quickly.
- Keep an eye on the bottom of the skillet during simmering so nothing sticks while the sauce thickens.
Storage
- Leftover gnocchi can be kept in a sealed container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the sauce. Freezing is not recommended as the texture becomes grainy once thawed.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
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