Creamy Pesto Gnocchi Recipe

Introduction

This Creamy Pesto Gnocchi dish combines tender potato gnocchi with a luscious sauce made from parmesan, cream, and vibrant homemade pesto. It’s a comforting yet elegant meal that comes together quickly, perfect for busy weeknights or casual dinners.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 small shallot, chopped
• 2 tbsp dry white wine
• 2 lbs uncooked potato gnocchi
• 1/3 cup grated parmesan
• 2/3 cup heavy cream
• 1 cup low-sodium chicken broth
• 2/3 cup homemade pesto

Instructions

1. Step 1: In a large skillet over medium heat, heat the olive oil.
2. Step 2: Add the chopped shallots and cook until translucent, tossing occasionally.
3. Step 3: Add the white wine and gnocchi, then gently toss to coat. Cook for 2 minutes.
4. Step 4: Increase the heat to just below medium-high. Add the parmesan, heavy cream, and chicken broth, cooking until the mixture is bubbly, about 3 to 5 minutes.
5. Step 5: Reduce the heat back to medium and gently toss the gnocchi to prevent sticking to the pan.
6. Step 6: Add the pesto and mix thoroughly to evenly coat the gnocchi. Cook for about 2 minutes, or until the gnocchi is al dente.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth.
• If you don’t have homemade pesto, use a good-quality store-bought pesto for convenience.
• Add fresh cherry tomatoes or sautéed mushrooms for extra flavor and texture.
• To make it lighter, swap heavy cream for half-and-half, though the sauce will be less rich.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce if it thickens. Avoid microwaving to keep the sauce creamy and smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze creamy pesto gnocchi?

It’s best to avoid freezing this dish because the cream sauce can separate when thawed. Freshly made gnocchi with sauce is best enjoyed within a couple of days.

What can I substitute for gnocchi if I can’t find it?

If gnocchi isn’t available, small pasta shapes like orecchiette or small shells work well with this creamy pesto sauce.

Creamy Pesto Gnocchi Recipe

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★★★★★

4.5 from 107 reviews

• Author: Harper
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This creamy pesto gnocchi recipe features tender potato gnocchi simmered in a luscious sauce made with parmesan, heavy cream, and homemade pesto. Enhanced by shallots sautéed in olive oil and a splash of white wine, this comforting dish is quick to prepare on the stovetop and boasts a perfect balance of rich flavors and fresh herbs.

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Ingredients

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Main Ingredients

• 1 tbsp extra-virgin olive oil
• 1 small shallot, chopped
• 2 tbsp dry white wine
• 2 lbs uncooked potato gnocchi
• 1/3 cup grated parmesan cheese
• 2/3 cup heavy cream
• 1 cup low-sodium chicken broth
• 2/3 cup homemade pesto

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Instructions

1. Heat Olive Oil: In a large skillet over medium heat, warm the extra-virgin olive oil to prepare for sautéing the aromatics.
2. Sauté Shallots: Add the chopped shallots to the skillet and cook until they become translucent, tossing occasionally to avoid burning, which should take a few minutes.
3. Add Wine and Gnocchi: Pour in the dry white wine followed by the uncooked potato gnocchi; gently toss to evenly coat the gnocchi in the wine and oil mixture and cook for about 2 minutes to allow flavors to meld.
4. Add Dairy and Broth: Increase the heat to just below medium-high, then stir in the grated parmesan, heavy cream, and low-sodium chicken broth. Cook the mixture until it becomes bubbly, approximately 3 to 5 minutes, creating a rich sauce.
5. Toss Gnocchi: Reduce the heat back to medium and gently toss the gnocchi in the sauce frequently to prevent sticking to the pan and to ensure even cooking.
6. Incorporate Pesto: Add the homemade pesto and thoroughly mix it into the gnocchi, continuing to cook for about 2 minutes or until the gnocchi reaches an al dente texture and is well-coated with the pesto cream sauce.

Notes

• For best results, use fresh or homemade gnocchi for tender texture, though store-bought works well too.
• You can substitute vegetable broth for chicken broth to make the dish vegetarian if using vegetarian pesto.
• Adjust the amount of pesto to taste depending on how strong you prefer the herb flavor.
• Be careful not to overcook the gnocchi; they should remain tender but firm to the bite.
• Serve immediately for optimal texture and flavor.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Keywords: creamy pesto gnocchi, potato gnocchi recipe, homemade pesto sauce, Italian dinner, easy gnocchi recipe