Creamy Pesto Gnocchi (Printable)
Tender potato gnocchi in a luxurious basil pesto cream sauce with Parmesan, ready in 25 minutes.
# What You'll Need:
→ Pasta
01 - 1.1 pounds 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 premium store-bought
06 - 1 1/2 cups grated Parmesan cheese
07 - Salt and freshly ground black pepper to taste
→ Garnish
08 - 2 tablespoons toasted pine nuts
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 for cooking gnocchi.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, taking care not to brown.
03 - Pour in heavy cream and bring to a gentle simmer. Reduce heat to low, then whisk in pesto and grated Parmesan until completely smooth. Season with salt and pepper. Maintain warm temperature on very low heat.
04 - Add gnocchi to boiling water and cook according to package directions, typically 2-3 minutes until pieces float to surface. Remove with slotted spoon and transfer directly to sauce skillet.
05 - Gently toss gnocchi in sauce until evenly coated. Taste and adjust seasoning as needed.
06 - Divide among serving bowls and top with toasted pine nuts, fresh basil leaves, and additional Parmesan. Serve immediately.
# Expert Tips:
01 -
- The entire dish comes together in under 25 minutes, making it perfect for those nights when you want something special but refuse to spend hours at the stove
- That moment when the pesto meets the hot cream and suddenly your whole kitchen smells like an Italian grandmother's embrace
02 -
- Never rinse your cooked gnocchi—that starchy surface helps the sauce cling to every piece perfectly
- The sauce will continue to thicken as it stands, so if it seems too loose, just give it another minute
03 -
- Toast your pine nuts in a dry pan until golden and fragrant—about three minutes—before adding them as garnish
- If the sauce breaks, whisk in a tiny splash of cold cream and it will come back together beautifully