This recipe for pesto gnocchi is a weeknight game changer. With only 5 ingredients, you can have dinner on the table in 15 minutes! Using store-bought gnocchi and jarred pesto, it's rich and creamy, with soft, tender dumplings.
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.