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    Kelly Neil » Recipes » Family Meal Ideas

    Creamy Pesto Gnocchi

    Published: May 30, 2022 · Modified: May 30, 2022 by Kelly Neil · 1 Comment

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    This recipe for creamy pesto gnocchi is a weeknight game changer. With only 5 ingredients, you can have it on the table in 15 minutes! Using store-bought gnocchi and jarred pesto, it's rich and creamy, with soft, tender dumplings.
    Prep Time: 5 mins
    Cook Time: 10 mins
    Total Time: 15 mins
    Jump to Recipe Print Recipe
    Close up overhead image of a pan of creamy pesto gnocchi. this recipe!

    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.

    Jump to:
    • Recommended Tools
    • Ingredients
    • Step-By-Step Instructions
    • Notes & Tips
    • Mix-Ins & Variations
    • Substitutions
    • FAQ
    • Printable Recipe Card
    A bowl of creamy pesto gnocchi on a linen tablecloth with another bowl of pasta and a wooden cutting board with chunks of Parmesan cheese nearby.

    Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

    Recommended Tools

    • One 12-inch (30-cm) skillet
    • Rubber spatula or wooden spoon
    • Liquid measuring cup
    • Measuring cups or digital kitchen scale

    Ingredients

    ingredients to make creamy pesto gnocchi.
    • 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

    Un-toasted pine nuts in a cast iron skillet.
    If using, add pine nuts to a hot dry skillet.
    A hand using a rubber spatula to stir toasted pine nuts in a skillet.
    Toast the pine nuts until golden and fragrant.
    A hand pouring chicken stock from a measuting cup into a cast iron skillet.
    Remove pine nuts and add chicken stock to pan.
    A hand using a rubber spatula to nudge pasta dumplings out of a bowl and into a pan of chicken stock.
    Add the gnocchi to the chicken stock.
    A hand stirring pasta dumpling in a pan of chicken stock using a rubber spatula.
    Give the gnocchi a stir to coat.
    Store-bought gnocchi dumplings simmering in chicken stock in a skillet.
    Bring to a light boil for 2 to 3 minutes.
    A hand pouring cream from a measuting cup into a skillet of pasta.
    Add the whipping cream.
    A hand stirring gnocchi in a pan with a rubber spatula.
    Give everything a good stir.
    A pan of creamy pasta simmering on an induction burner.
    Reduce the heat and simmer.
    A hand dragging a rubber spatula through cream sauce in a pan of creamy pasta to check for sauce thickness.
    Cook until thick and the sauce leaves a track when stirred.
    Basil pesto and grated Parmesan cheese sitting on top of cooked pasta in a skillet.
    Add the pesto and Parmesan.
    A hand stirring pesto and Parmesan cheese into a skillet of cooked pasta.
    Stir to combine.
    A hand stirring cooked pasta in a pan with a rubber spatula.
    The sauce should be thick and creamy.
    A hand sprinkling toasted pine nuts over a pan of pesto pasta.
    Sprinkle with pine nuts and fresh basil if using.

    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.
    A pan of gnocchi pesto topped with toasted pine nuts and fresh basil leaves.

    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.
    A bowl of creamy pesto gnocchi.

    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.
    Two bowls of creamy pesto gnocchi on a table with a wood board topped with chunks of un-grated Parmesan cheese.

    FAQ

    What do you eat with pesto gnocchi?

    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.

    Do I need to boil gnocchi before frying?

    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.

    Is gnocchi a main or a side?

    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!
    I love hearing from you, and I respond to every comment. Also, please consider leaving a star rating on the recipe card while you’re here. It means a lot to me and helps others find the recipe!🥰

    Printable Recipe Card

    Close up overhead image of a pan of creamy pesto gnocchi.

    Creamy Pesto Gnocchi (5 Ingredients, One Pan)

    Author: Kelly Neil
    This recipe for creamy pesto gnocchi is a weeknight game changer. With only 5 ingredients, you can have it on the table in 15 minutes! Using store-bought gnocchi and jarred pesto, it's rich and creamy, with soft, tender dumplings.
    5 from 2 votes
    Print Recipe Pin Recipe Comments
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Pasta & Risotto
    Cuisine European / Canadian
    Servings 4 servings
    Calories 381 kcal

    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.

    Notes

    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. If using fresh homemade gnocchi I suggest reducing the heat a bit and keeping an eye on the gnocchi so it doesn’t turn mushy..
    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 Creamy Pesto Gnocchi

    Fridge — 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.
    Freezer — 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 this pasta! I just throw some in my air-fryer (with nothing on it) and cook it for about 8 minutes, shaking the basket halfway.

    Substitutions

    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.

    Nutrition

    Serving: 250gCalories: 381kcalCarbohydrates: 8gProtein: 11gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 58mgSodium: 666mgPotassium: 189mgFiber: 1gSugar: 3gVitamin A: 1231IUVitamin C: 1mgCalcium: 234mgIron: 1mg
    Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!
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    Hi there! 👋🏻 I'm Kelly, the photographer and voice behind kellyneil.com. This is where you'll find my favorite baking recipes and easy family meals.
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