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–+ servings
A beige bowl of creamy pesto gnocchi topped with basil and toasted pine nuts, set on a textured linen cloth with a yellow-handled fork and shaved Parmesan on a wooden board.
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5 from 4 votes

Pesto Gnocchi

This creamy pesto gnocchi uses shelf-stable gnocchi, basil pesto, and cream for a five-ingredient skillet meal ready in under 20 minutes.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Pasta & Risotto
Cuisine: American / Canadian
Servings: 4 servings
Calories: 380kcal
Author: Kelly Neil

Equipment

  • 1 12-inch (30-cm) skillet or pot
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons or digital kitchen scale

Ingredients

  • ¼ cup pine nuts raw, optional
  • 1 ½ cups chicken stock
  • 1 500 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
US cups - Metric grams

Instructions

  • If not using pine nuts, skip this step. Place a 12-inch (30-cm) skillet over medium heat. If using pine nuts, add them to the hot, dry skillet and toast, 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.
  • Return the skillet to the stovetop. Add the chicken stock and gnocchi to the pan, then give the gnocchi a good stir and bring the stock to a light boil. Once you see bubbles, cook the gnocchi for 2 to 3 minutes more. If the gnocchi starts to stick to the bottom of the pan, lower the heat slightly.
  • Pour the cream into the pan and stir well to combine. Reduce the heat to medium-low so the gnocchi gently simmers rather than boiling rapidly. Continue cooking 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 and stir until everything is well combined. Serve the gnocchi hot with more Parmesan, toasted pine nuts, and fresh basil leaves on top.

Notes

  • For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
  • When you pour the gnocchi into the skillet, break it up evenly so it cooks at the same pace.
  • If the stock starts bubbling too vigorously, lower the heat so the sauce does not reduce too quickly.
  • Keep an eye on the bottom of the skillet during simmering so nothing sticks while the sauce thickens.

Storage

  • Leftover gnocchi can be kept in a sealed container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the sauce. Freezing is not recommended as the texture becomes grainy once thawed.

Nutrition

Serving: 1serving | Calories: 380kcal | Carbohydrates: 9g | Protein: 11g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 663mg | Potassium: 195mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1231IU | Vitamin C: 0.5mg | Calcium: 234mg | Iron: 1mg