Try our comforting creamy pesto gnocchi. You'll only need five ingredients and less than 10 minutes to make them. What else could you wish for when it comes to fast and delicious cooking?
This pesto gnocchi recipe is probably the quickest dish I can think of. OK, eating bread with cheese goes even faster, but this is actually cooking. This makes an incredibly aromatic and tasty dish for any busy day of the week.
And if you love gnocchi as much as we do, try Gnocchi Gorgonzola, Gnocchi Bake, Spinach Gnocchi, or Crispy Air Fryer Gnocchi.
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Recipe ingredients
- Gnocchi:
- I prefer those sold in the refrigerator section of the supermarket.
- Frozen are fine as well, and there is no need to defrost them. Instead, separate them if they stick together and fry them until deeply golden and slightly crispy on the outside. Add 1-2 minutes of cooking time if necessary.
- I don’t recommend dried ones. If you must use them, cook them first, let them dry slightly, and then fry them. However, I don’t find them very tasty; they are often mealy and stodgy.
- Pesto:
- Any kind you like. Regular basil is fantastic, but take any other type you have and love. Either homemade or bought, anything goes. If you like pesto, you could try our Pesto Ricotta Pasta or Tuna Pesto Pasta.
How to make gnocchi with pesto?
- Step #1: Fry gnocchi in melted butter. They should be firm and crispy on the outside and fluffy and soft on the inside. Don’t overcook them, or they will not be fluffy anymore.
- Step #2: While the dumplings are on the stove, mix pesto and cream. Use about 3-4 tablespoons pesto to taste.
- Step #3: Pour the sauce over the fried dumplings and mix gently but thoroughly. Check for salt, but you will probably not need any; pesto is usually quite flavorful. Add only a little salt if you find it necessary.
Recipe FAQs
The pesto gnocchi will serve two as a main dish and four as a starter.
The dish is best served immediately. However, you can refrigerate leftover pesto gnocchi for 1-2 days in an airtight container. Then, they can be enjoyed straight from the refrigerator or reheated. If serving cold, let them come to room temperature for about 10 minutes and stir them briefly before serving. It will be like eating a delicious noodle salad.
You can reheat the leftovers in the microwave or on the stovetop. Add a small splash of milk and stir when reheating.
What to serve with gnocchi?
Check out What to Serve with Gnocchi - 25 Ideas!
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📖 Recipe
Creamy Pesto Gnocchi Recipe
Equipment
- cast-iron skillet or nonstick pan
Ingredients
- 1 bag of gnocchi about 1-1.2 lbs/ 450 - 600 g, Note 1
- 1 tablespoon butter
- ¼ cup heavy cream
- 3-4 tablespoons pesto Note 2
- Parmesan optional
Instructions
- Fry gnocchi: Heat a large nonstick pan or cast-iron skillet on high heat. Let butter foam shortly. Fry dumplings on medium-low heat, stirring a few times in between, until golden and crispy on both sides. They should remain fluffy on the inside; don’t overcook them.1 tablespoon butter + 1 bag of gnocchi
- Mix heavy cream and pesto.¼ cup heavy cream/ 60 ml + 3-4 tablespoons pesto
- Finish: Pour sauce over gnocchi in the pan and stir gently to coat the dumplings with the sauce. Add a pinch of salt if necessary. Sprinkle with Parmesan if desired. Serve immediately.
Notes
- Gnocchi choice: Either refrigerated, frozen, or vacuum-packed. Not dried ones.
- Pesto choice: Your favorite sort, either homemade or bought.
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