Pesto gnocchi is a quick and easy recipe using shelf-stable, store-bought gnocchi. Usually sold vacuum-packed, you can often find pre-made gnocchi in the pasta aisle of the grocery store.
The texture of shelf-stable gnocchi varies between brands, but it generally cooks in four to six minutes. Starch released from the gnocchi as it cooks will thicken to a “sauce” so you don’t need much cream for this recipe.
I have two pesto recipes—homemade basil pesto and spinach pesto with arugula. Both are simple and delicious, however, for this post I used store-bought pesto. If you can help it, don’t skip the optional pine nut garnish! They add a toasty buttery texture and flavor that really compliments the pesto sauce.
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💞Why You’ll Love This Recipe
✔️ Both kids and adults love it.
✔️ It takes 15 minutes start to finish.
✔️ You can serve it as a meal or a side.
📋Ingredients
Ingredient Notes
- 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. Store leftover pine nuts in a small zipper-top bag in the freezer to help retain freshness.
- Vacuum-Sealed Potato Gnocchi—a game changer for weeknight dinners! One of the easiest things I “cook” for dinner.
- 35% Whipping Cream—because this recipe only uses ½ cup (125ml) I usually buy a small container.
- Basil Pesto—I sometimes make pesto from scratch but I also use Costco’s Kirkland pesto (not sponsored just like it).
Ingredient Swaps
- Gnocchi—you can also use refrigerated or frozen gnocchi (store-bought or homemade) for this recipe.
- Chicken Stock—use vegetable stock to make this recipe vegetarian.
- Pesto—use any pesto you like or have on hand. Sun dried tomato or red pepper pesto would also be great!
- Whipping Cream—I’ve used whole milk in place of cream. It works perfectly, bu the color and the texture are slightly different.
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.
👩🍳Step-By-Step Instructions
STEP 1—add the chicken stock and gnocchi to a 12-inch (30-cm) skillet over medium heat.
STEP 2—cook the gnocchi for 2 to 3 minutes.
STEP 3—add the cream to the pan.
STEP 4—reduce the heat to medium-low and simmer the gnocchi for 3 to 4 minutes.
STEP 5—when the sauce is thick enough to leave a track when stirred, reduce the heat to low.
STEP 6—add the pesto and Parmesan cheese.
STEP 7—stir to combine.
STEP 8—once the sauce is thick and creamy, garnish and serve.
🗣Expert Tips
1. Try adding shredded rotisserie chicken, cooked Italian sausage, or charred broccoli.
2. If you don’t have a 12-inch skillet just use a large pot.
3. The cream sauce will continue to thicken as the gnocchi sits.
📝Recipe Notes
- As you cook the gnocchi in the chicken stock the stock will become cloudy. This is typical as the starch is released from the dumplings. The starch helps thicken the sauce.
- Store pesto gnocchi in a sealed container in the fridge for up to three days.
🙋♀️Recipe FAQ
Serve gnocchi as a meal with garlic bread, or as a side dish with chicken, fish, or roasted sausages.
No, 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, cook two packages to have leftovers for the next day.
💃More Weeknight Meal Ideas
Did you make this pesto gnocchi? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
🖨Recipe
Pesto Gnocchi
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 12-inch (30-cm) skillet over medium heat. If using, add the pine nuts to the hot dry skillet. Toast the pine nuts, 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. If not using pine nuts skip this step.
- Return the skillet to the stove top. 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 more. If the gnocchi is sticking to the bottom of the pan, reduce the heat a bit.
- Pour the cream into the pan and stir 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.
- Reduce the heat to low. Add the pesto and Parmesan cheese to the gnocchi. Stir together until well combined. Serve the gnocchi hot with more Parmesan, toasted pine nuts, and fresh basil leaves on top.
Notes
- As you cook the gnocchi in the chicken stock the stock will become cloudy. This is typical as the starch is released from the dumplings. The starch helps thicken the sauce.
- Store pesto gnocchi in a sealed container in the fridge for up to three days.
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