This Creamy Pesto Gnocchi is a dreamy, indulgent dish that combines pillowy gnocchi with a rich, velvety pesto sauce. In just 30 minutes, you’ll have a meal that’s bursting with vibrant basil flavor, balanced by the creamy richness of Parmesan and butter. Each bite offers a perfect harmony of textures—soft gnocchi, silky sauce, and a hint of nutty crunch from toasted pine nuts.
Packed with bold, fresh flavors and a touch of decadence, this dish is ideal for busy weeknights or cozy dinners. The creamy pesto clings to every bite, while the gnocchi melts in your mouth, making it a satisfying yet effortless meal. It’s comfort food that feels gourmet, ready to impress in no time at all.
What You’ll Need for Creamy Pesto Gnocchi
- 16 ounces (1 package) gnocchi (store-bought or homemade)
- ⅕ cup onion, finely diced (yellow or white onion works best)
- ½ Tablespoon olive oil (or substitute with avocado oil)
- 2 teaspoons minced garlic (about 2 cloves, or use jarred for convenience)
- ¼ cup butter (unsalted preferred, but salted works too—adjust seasoning)
- 1 Tablespoon all-purpose flour (for thickening the sauce)
- 1 cup heavy cream (or substitute with half-and-half for a lighter option)
- Salt and pepper, to taste
- ½ cup shredded Mozzarella cheese (freshly shredded melts better)
- ¼ cup shredded Parmesan cheese (grated works too)
- ½ cup prepared basil pesto (store-bought or homemade)
How to Make Creamy Pesto Gnocchi
- Cook the gnocchi: Boil gnocchi according to package instructions until they float to the top (about 2-3 minutes). Drain and set aside.
- Sauté the onion: In a saucepan over medium heat, heat olive oil and sauté the diced onion until translucent (about 3-4 minutes).
- Add garlic and butter: Stir in minced garlic and butter. Cook until the butter melts and the garlic becomes fragrant (about 1-2 minutes).
- Create the sauce base: Whisk in flour until smooth, then slowly pour in heavy cream while whisking continuously. Season with salt and pepper. Simmer for 4 minutes, stirring constantly, until the sauce thickens slightly.
- Incorporate cheese and pesto: Stir in Mozzarella and Parmesan cheeses until melted and smooth. Add the pesto and continue stirring for another 4 minutes until everything is well combined and creamy.
- Combine with gnocchi: Pour the sauce over the cooked gnocchi and toss gently until evenly coated.
- Serve warm: Dish out immediately and enjoy as a comforting main or side dish!
Perfect Pairings: Serving Suggestions
This Creamy Pesto Gnocchi is a star on its own, but pairing it with the right sides can elevate your meal. Serve it with a crisp green salad tossed in a light vinaigrette to balance the richness. For a heartier option, add grilled chicken or roasted vegetables like zucchini and cherry tomatoes. A slice of crusty bread is also perfect for soaking up every last bit of that creamy pesto sauce!
Storing and Reviving Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a skillet over medium heat with a splash of cream or milk to restore the sauce’s creamy texture. Avoid microwaving, as it can make the gnocchi gummy. For a quick lunch, toss in some fresh spinach or cherry tomatoes while reheating for a fresh twist!
Customize It: Recipe Variations
Switch things up by using sweet potato gnocchi for a slightly sweeter flavor or adding sun-dried tomatoes for a tangy kick. If you’re feeling adventurous, swap the pesto for spinach-artichoke dip or add a pinch of red pepper flakes for a spicy twist. Vegetarian? Skip the Parmesan and use a plant-based cheese alternative for a dairy-free version.
Time-Saving Tips for Busy Cooks
To save time, prep your onion and garlic ahead of time and store them in the fridge. You can also use store-bought gnocchi and pesto to cut down on prep work. If you’re doubling the recipe, cook the gnocchi in batches to avoid overcrowding the pot, ensuring each piece stays light and fluffy.
Creamy Pesto Gnocchi
Ingredients
- 16 ounces gnocchi 1 package
- ⅕ cup onion finely diced
- ½ Tablespoon olive oil
- 2 teaspoons minced garlic
- ¼ cup butter
- 1 Tablespoon all-purpose flour
- 1 cup heavy cream
- salt and pepper to taste
- ½ cup shredded Mozzarella cheese
- ¼ cup shredded Parmesan cheese
- ½ cup prepared basil pesto
Instructions
- Cook gnocchi according to package directions. Drain and set aside.
- In a saucepan over medium heat, saute onion in olive oil until it becomes clear.
- Stir in garlic and butter until the butter is melted and the garlic is fragrant (about 1-2 minutes).
- Whisk in flour and cream, then season with salt and pepper. Simmer for about 4 minutes, stirring the whole time.
- Stir in cheese and pesto. Keep stirring (about 4 minutes) until completely combined.
- Pour sauce over the gnocchi and toss until coated. Serve warm.