When I need a truly satisfying dinner on the table in under 30 minutes, this one-pot creamy pesto gnocchi is what I turn to. It delivers all the cozy comfort of a slow-cooked pasta dish with minimal effort and, best of all, minimal cleanup. The gnocchi pillows become perfectly tender as they simmer directly in the sauce, absorbing all that rich, basil-infused flavor.
This recipe is a weeknight workhorse. It relies on a few pantry staples to create a beautifully balanced and vibrant meal. The combination of bright pesto, rich heavy cream, and salty Parmesan creates a sauce that feels luxurious but comes together in minutes. It’s a simple, reliable dish that proves you don’t need a lot of time to make something wonderful.
Gnocchi Cooking Tips
The key to perfect gnocchi in a one-pot dish is to avoid overcooking. Unlike boiling in water, cooking gnocchi directly in the sauce infuses them with flavor from the inside out. Add them to the simmering sauce and watch for them to become tender and slightly plump, which usually takes 5 to 7 minutes for the store-bought kind. They don’t need to float as they would in boiling water. A gentle stir is all that’s needed to prevent sticking. Cooking them this way also releases some of their starch, which helps to naturally thicken the sauce for a perfect consistency.
Perfecting Pesto Flavor
Whether you use homemade or quality store-bought pesto, a final taste and adjustment can elevate the entire dish. Jarred pestos can vary in salt and garlic levels, so taste the sauce before adding any extra salt. If the flavor feels a little flat, a small squeeze of fresh lemon juice can brighten everything up without making it taste lemony. For a deeper, nuttier flavor, a bit more Parmesan cheese will do the trick. These small tweaks, made right at the end, are how you take a simple recipe and make it your own.
Customizing Creaminess
The final texture of this dish is all about how you manage the sauce. Heavy cream provides the rich, silky base that coats every piece of gnocchi. As you simmer the sauce with the Parmesan, it will naturally thicken. If you prefer a looser sauce, you can add a tablespoon or two of milk or more cream to reach your desired consistency. For a thicker, more decadent sauce, simply let it reduce for an extra minute or two with the lid off before serving. The sauce will also continue to thicken slightly as it cools.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 servings
- Difficulty: Easy
Ingredients
- 454g (1 lb) gnocchi, store-bought or homemade
- 120g (1/2 cup) pesto sauce, homemade or jarred
- 240g (1 cup) heavy cream
- 50g (1/2 cup) Parmesan cheese, grated
- 14g (1 tbsp) olive oil
- 6g (2 cloves) garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- 10g (a handful) fresh basil, for garnish
Step-By-Step Instructions
- Sauté Garlic
Heat the olive oil in a large skillet or Dutch oven over medium heat. Once shimmering, add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to let it brown, which can make it taste bitter.
- Add Cream and Pesto
Pour the heavy cream and pesto into the skillet. Stir continuously to combine the two into a uniform, pale green sauce. Bring the mixture to a gentle simmer and cook for 3 minutes, allowing the flavors to meld and the sauce to begin thickening.
- Cook Gnocchi
Add the gnocchi directly to the skillet. Stir gently to coat each piece in the sauce. Cover the skillet with a lid and let the gnocchi simmer in the sauce for 5–7 minutes. The gnocchi are done when they are tender and cooked through.
- Incorporate Cheese
Remove the lid and reduce the heat to low. Sprinkle in the grated Parmesan cheese and stir until it is completely melted and the sauce is smooth and glossy. This should take about 2 minutes and will thicken the sauce considerably.
- Season
Taste the sauce and season with salt and freshly ground black pepper as needed. Pesto and Parmesan are both salty, so you may not need much salt. Stir one final time to distribute the seasonings.
- Garnish and Serve
Divide the creamy pesto gnocchi among four bowls. Garnish with torn fresh basil leaves and an extra sprinkle of Parmesan cheese, if you like. Serve immediately while hot.
Substitutions & Variations
- Dairy-Free: Swap the heavy cream for full-fat canned coconut milk and use a dairy-free Parmesan alternative to make this dish dairy-free.
- Add Vegetables: Add 1 cup of baby spinach or frozen peas along with the gnocchi. For heartier vegetables, add sautéed mushrooms for extra umami and texture.
- Add a Tangy Twist: Stir in 1/4 cup of chopped, oil-packed sun-dried tomatoes along with the Parmesan cheese for a bright, tangy flavor contrast.
If you enjoy this dish, try our Leftover Vegetable Frittata for a perfect pairing or next-weeknight option.
Make-Ahead, Storage & Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat. Add a splash of cream or milk to loosen the sauce and restore its creamy texture, as the gnocchi will absorb liquid as it sits.
Nutrition
- Serving Size: 1/4 of the total recipe
- Per Serving: 400 calories, 9g protein, 20g fat, 46g carbohydrates
- Per 100g: 200 calories, 4.5g protein, 10g fat, 23g carbohydrates
- Estimates only.
FAQ
How can I keep my gnocchi from getting mushy or falling apart?
Avoid overcooking the gnocchi in boiling water. Remove them just after they float, as they continue cooking in the sauce. This two-step process ensures they stay pillowy.
My sauce seems too thin and won't coat the gnocchi. How do I fix it?
Let the sauce simmer uncovered for a few more minutes. The excess liquid will evaporate, and the sauce will naturally thicken as it reduces. It also thickens as it cools.
Does the type of store-bought gnocchi I use really matter much?
Yes, it does. Look for potato gnocchi, not ones made with just ricotta or flour, as they hold up better in a creamy sauce and give you that classic, satisfying texture.
Why did my cream sauce look greasy or separated after I added cheese?
This can happen if the sauce is too hot when you add the Parmesan. Lower the heat before stirring in the cheese to ensure it melts smoothly instead of separating the fats.
What's the best way to add some protein to this gnocchi recipe?
Cooked, shredded chicken or sautéed shrimp are great additions. Stir them in at the very end with the Parmesan, just long enough to heat through so they don't overcook.
Can I freeze the finished gnocchi and cream sauce for later use?
I don't recommend freezing this dish. Cream sauces can separate when thawed, and the gnocchi texture often becomes mealy. It’s best enjoyed fresh or refrigerated.
Can I prepare parts of this dish ahead of time for a quicker meal?
Yes. You can make the entire sauce a day or two ahead and store it in the fridge. Just reheat it gently on the stove while you boil the gnocchi for a fast weeknight dinner.
What is the best way to make this gnocchi dish gluten-free?
Use your favorite brand of gluten-free gnocchi, as they are widely available. The rest of the sauce ingredients are typically gluten-free, but always check your pesto label.
Are there any special tips if I want to double this recipe for a crowd?
Use a wider pan or pot when combining the gnocchi and sauce. This provides more surface area, ensuring everything heats evenly without crowding, which can make it mushy.
Equipment
- 1 Large skillet or Dutch oven
- 1 Lid for skillet
Ingredients
- 454 g (1 lb) gnocchi store-bought or homemade
- 120 g (1/2 cup) pesto sauce homemade or jarred
- 240 g (1 cup) heavy cream
- 50 g (1/2 cup) Parmesan cheese grated
- 14 g (1 tbsp) olive oil
- 6 g (2 cloves) garlic minced
- Salt to taste
- Freshly ground black pepper to taste
- 10 g fresh basil for garnish
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat and sauté the minced garlic for about 1 minute until fragrant, avoiding browning.
- Pour the heavy cream and pesto into the skillet, stirring continuously until uniform and pale green. Bring to a gentle simmer and cook for 3 minutes to meld flavors and begin thickening.
- Add the gnocchi directly to the skillet and stir gently to coat in sauce. Cover with a lid and simmer for 6 minutes, until the gnocchi are tender and cooked through.
- Remove the lid, reduce heat to low, and sprinkle in the grated Parmesan cheese. Stir until melted and the sauce is smooth and glossy, about 2 minutes.
- Taste and season the sauce with salt and freshly ground black pepper as needed, then stir to distribute seasonings.
- Divide the creamy pesto gnocchi among bowls, garnish with torn fresh basil leaves, and serve immediately while hot.
