Creamy Pesto Gnocchi (Five Ingredients, One Pan)

Creamy pesto gnocchi is an easy answer to the question, “What’s for dinner?” On the table in 15 minutes, serve it as a side or as a meal.

this recipe!

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This family-friendly recipe for creamy pesto gnocchi uses shelf-stable, store-bought gnocchi. Usually vacuum-packed, you can find it in the pasta aisle of the grocery store. Sort of a half-cooked, half-fresh pasta, store-bought gnocchi is very versatile! You can simmer it in pesto cream 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 will vary between brands, but it generally cooks in 3 to 5 minutes. This recipe is made in one pan. There’s no need to pre-cook the gnocchi because it cooks in chicken stock with a touch of added cream. Starch released from the gnocchi as it cooks helps thicken the sauce which means you don’t need much cream for this recipe.

I have two made-from-scratch pesto recipes here on my site — homemade basil pesto and spinach arugula pesto. Both are simple and delicious, however, I used a jar of refrigerated basil pesto from Costco for this recipe. 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 soft, tender dumplings. If you can help it, don’t skip the toasted pine nut garnish. They add a rich, smooth, buttery texture that really compliments the creamy pesto sauce.

Jump to:

• Ingredients
• Step-By-Step Instructions
• Notes & Tips
• Mix-Ins & Variations
• Substitutions
• Recipe

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 — Ain’t no shame in buying a carton of chicken stock at the grocery store. It’s 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 to “cook” for dinner with the added bonus that my daughter loves it.
• 35% Heavy Cream (also called whipping cream) — At the current price of $7 CAD a litre ($5.50 USD a quart), whipping cream is also a bit of a splurge. Because my pesto cream gnocchi only uses a ½ cup (125ml) I usually buy a small container.
• Basil Pesto — I’m a working mom and I often need to cut corners to get dinner on the table quickly. I have two recipes for pesto on my site but I also really like Costco’s Kirkland brand refrigerated basil pesto (not sponsored just like it).
• Parmesan Cheese — Real Italian Parmigiano-Reggiano is one of my life’s simple pleasures but use whatever you can afford. I don’t really buy clothes or shoes, and I love me some good cheese, so I always have the real-deal in my fridge.
• Fresh Basil Leaves (optional) — I hate paying $4 for a plastic clamshell of basil leaves so I grow my own. Use whatever you have or like, or skip it altogether.

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 full instructions.

Step-By-Step Instructions

Place a large 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. Scoop the hot pine nuts into a small heat proof vessel and set aside.

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Return the skillet to the heat. Add the chicken stock and gnocchi to the pan.

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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.

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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. 

Remove the pan from the heat. Add the basil pesto and Parmesan cheese to the gnocchi.

Stir until everything is well combined.

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Serve the gnocchi pesto hot with more Parmesan on top and black pepper to taste. If you have chosen to include toasted pine nuts and fresh basil, use them as a garnish.

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 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 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

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.

What To Serve With Pesto Gnocchi

Baked Parmesan Crusted Chicken
Balsamic Tomato Basil Salad
Parmesan-Crusted Chicken With Lemon Garlic Butter Sauce
Sprouted Grain Sourdough Bread
Easy Cheese Tea Biscuits

Be sure to check for step-by-step pics above!☝🏻Also, if you make this recipe and love it, please come back and give it a 5-star rating — it helps more people find the recipe!💗