Creamy Pesto Gnocchi (Printable)

Tender potato gnocchi in a rich, basil-infused cream sauce with Parmesan. Ready in 25 minutes.

# What You Need:

→ Pasta

01 - 1.1 lbs potato gnocchi, fresh or store-bought

→ Sauce

02 - 2 tablespoons unsalted butter
03 - 2 cloves garlic, minced
04 - 3/4 cup heavy cream
05 - 1/3 cup basil pesto, homemade or high-quality store-bought
06 - 1/3 cup grated Parmesan cheese
07 - Salt and freshly ground black pepper, to taste

→ Garnish

08 - 2 tablespoons toasted pine nuts (optional)
09 - Fresh basil leaves
10 - Extra Parmesan cheese, shaved or grated

# How To Make:

01 - Bring a large pot of salted water to a gentle boil.
02 - In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant but not browned.
03 - Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low, then whisk in the pesto and grated Parmesan until smooth. Season with salt and pepper to taste. Keep warm on very low heat.
04 - Meanwhile, cook the gnocchi in boiling water according to package instructions (usually 2–3 minutes, until they float to the surface). Remove the gnocchi with a slotted spoon and transfer directly to the skillet with the sauce.
05 - Gently toss the gnocchi in the sauce to coat evenly. Adjust seasoning if necessary. Divide into bowls and garnish with toasted pine nuts, fresh basil, and extra Parmesan cheese if desired. Serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in about 8 minutes flat, faster than delivery would arrive
  • Something about the combination of pillowy gnocchi and herb cream makes people go quiet and just eat
02 -
  • If the sauce seems too thick, splash in a little pasta water to loosen it up before adding the gnocchi
  • Keep the heat on very low once the cream is added—high heat will cause the dairy to separate and turn grainy
03 -
  • Do not skip the step of toasting the pine nuts if you are using them—raw pine nuts taste waxy and uninspired
  • If making your own pesto, toast the nuts and garlic beforehand for deeper flavor complexity

Go Back