This family-friendly recipe uses shelf-stable, store-bought gnocchi. Usually sold vacuum-packed, you can often find it in the pasta aisle of the grocery store. Store-bought gnocchi is very versatile! You can simmer it in sauce like I’ve done here, but you can also boil it, fry it, and even oven-roast it.
The texture of shelf-stable gnocchi varies between brands, but it generally cooks in 3 to 5 minutes. Starch released from the gnocchi as it cooks in the chicken stock will thicken to a “sauce” so you don’t need much cream for this recipe.
I have two pesto recipes here — homemade basil pesto and spinach arugula pesto. Both are simple and delicious. For this post however, I used jarred basil pesto from Costco. It’s a weeknight time saver!
Gnocchi with pesto sauce can be on the table in about 15 minutes. It’s rich and creamy, with vivid pesto flavour, and the dumplings are soft and tender. If you can help it, don’t skip the toasted pine nut garnish. They add a rich, buttery texture and flavour that really compliments the creamy pesto sauce.
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Recommended Tools
- One 12-inch (30-cm) skillet
- Rubber spatula or wooden spoon
- Liquid measuring cup
- Measuring cups or digital kitchen scale
Ingredients
- Pine Nuts (optional) — Pine nuts are ridiculously expensive but they’re also ridiculously good. I buy them in small amounts at my local bulk store as a treat here and there. Store leftover pine nuts in a small zipper-top bag in the freezer to help retain freshness.
- Chicken Stock — I buy cartons of chicken stock at the grocery store. They’re a staple I always have on hand in my pantry.
- Vacuum-Sealed Store-Bought Potato Gnocchi — A game changer for weeknight dinners! One of the easiest things I “cook” for dinner (with the added bonus that my daughter loves it).
- 35% Whipping Cream — At its current price, whipping cream is also a bit of a splurge. Because this recipe only uses ½ cup (125ml) I usually buy a small container.
- Basil Pesto — I have recipes for pesto on my site but I also use Costco’s Kirkland pesto (not sponsored just like it).
- Parmesan Cheese — Real Italian Parmigiano-Reggiano is a splurge for me but use whatever you can afford.
- Fresh Basil Leaves (optional) — I hate paying $4 for a plastic clamshell of basil leaves so I grow my own instead. Use whatever you have or like, or skip it altogether.
Keep scrolling to see clear and detailed process shots, as well as tips and notes to help you make Creamy Pesto Gnocchi perfectly the first time!
Step-By-Step Instructions
TOP TIPS
1. You don’t have to use cream. I sometimes make my creamy pesto gnocchi with whole milk and it’s just as good.
2. Add protein. Add some shredded rotisserie chicken for a protein bump! We also like cooked Italian sausage.
3. Customize it! This recipe is more about the method than the ingredients. Make it your own with flavour additions and add-ins that you like!
Notes & Tips
- If you don’t have a 12-inch skillet/frying pan just use a large pot.
- You can use shelf-stable, refrigerated, or frozen gnocchi for this recipe. I’d be careful with fresh homemade gnocchi and reduce the heat a bit.
- When you cook the gnocchi in the stock the chicken stock will become cloudy. This is typical as the starch is released from the gnocchi. The starch helps thicken the sauce.
- The cream sauce will continue to thicken as the gnocchi sits.
How To Store & Freeze Creamy Pesto Gnocchi
- To Store — Once cool, store the gnocchi in a glass or plastic container with a tight fitting lid. Gently warm servings in the microwave or in a small pot on the stove top until heated through.
- To Freeze — Store cooled gnocchi in a glass or plastic container with an airtight lid. Defrost overnight in the fridge, for a few hours in the countertop, or gently in the microwave or in a pot on the stove top. Serve heated through.
Mix-Ins & Variations
- Add shredded (cooked chicken or cooked sausage to the pan when you stir in the cream.
- Red pepper flakes (also called chilli flakes) are always delicious on pasta.
- Charred broccolini is one of our favourite additions to creamy pesto gnocchi! I just throw some in my air-fryer (with nothing on it) and cook it for about 8 minutes, shaking the basket halfway.
Substitutions
- Whole milk (3.5%) is a great substitute for whipping cream. I haven’t tested this recipe with lower/non-fat milk or plant-based milk.
- You can substitute any pesto flavour you like for basil. I think sun dried tomato pesto would be tasty.
- Cauliflower gnocchi can be subbed for potato gnocchi.
- Pine nuts are expensive. Toasted walnuts, almonds, or even cashews are good substitutes.
- Make this recipe vegetarian by using vegetable stock in place of chicken stock.
FAQ
We usually gnocchi as a meal with sourdough bread or focaccia on the side. As a side dish, pesto gnocchi is terrific with chicken, fish, or roasted sausages.
Store-bought gnocchi does not need to be pre-cooked. Just make sure you have enough liquid in the pan so it doesn’t stick as it heats.
It can be either! When serving gnocchi as a meal, I sometimes cook two packages to have leftovers for the next day.
What To Serve With Pesto Gnocchi
Baked Parmesan Crusted Chicken
Balsamic Tomato Basil Salad
Parmesan-Crusted Chicken With Lemon Garlic Butter Sauce
Easy Cheese Tea Biscuits
Be sure to check for step-by-step images above☝🏻
If you make this Creamy Pesto Gnocchi, or any other recipe on my site, please let me know!
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Printable Recipe Card
Creamy Pesto Gnocchi (5 Ingredients, One Pan)
Equipment
- 1 12-inch (30-cm) skillet
- rubber spatula or wooden spoon
- liquid measuring cup(s)
- measuring cups or digital kitchen scale
Ingredients
- ¼ cup pine nuts , raw, optional
- 1 ½ cups chicken stock
- One 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
- Place a large 12-inch (30-cm) skillet over medium heat. If using, add the pine nuts to the dry hot skillet. Toast the pine nuts, stirring often, until they are golden and fragrant, about 5 to 7 minutes. Scoop the hot pine nuts into a small heat proof vessel and set aside. If not using pine nuts skip this step.
- Return the skillet to the medium heat. Add the chicken stock and gnocchi to the pan. Give the gnocchi a good stir and bring the chicken stock to a light boil. When you see bubbles, cook the gnocchi for 2 to 3 minutes. If the gnocchi is sticking to the bottom of the pan, reduce the heat a bit.
- Pour the cream into the pan and stir it well to combine. Reduce the heat to medium-low. You want the gnocchi to simmer (lightly bubble) but not boil rapidly. Continue to cook the gnocchi in the cream sauce until the sauce is thick enough to leave a track in the pan when stirred, about 3 to 4 minutes.
- Remove the pan from the heat. Add the basil pesto and Parmesan cheese to the gnocchi. Stir until everything is well combined. Serve the gnocchi pesto hot with more Parmesan on top. If you have chosen to include toasted pine nuts and fresh basil, use them as garnish.
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