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overhead shot of pesto gnocchi in a small bowl with a fork sticking in them.
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Creamy Pesto Gnocchi Recipe

Creamy and flavorful pesto gnocchi ready to be served in less than 10 minutes. This might be one of the fastest recipes I know.
Course Main Course, Pasta Recipes
Cuisine Italian
Prep Time 3 minutes
Cook Time 5 minutes
Servings 2 servings
Calories 638kcal
Author Adina

Equipment

  • cast-iron skillet or nonstick pan

Ingredients

  • 1 bag of gnocchi about 500-600 g/ 1.1-1.2 lbs. (Note 1)
  • 1 tablespoon butter
  • ¼ cup heavy cream
  • 3-4 tablespoons pesto (Note 2)
  • Parmesan optional
US - EU

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

  1. Gnocchi choice: Either refrigerated, frozen, or vacuum-packed. Not dried ones.
  2. Pesto choice: Your favorite sort, either homemade or bought.

Nutrition

Calories: 638kcal | Carbohydrates: 100g | Protein: 13g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 1155mg | Potassium: 33mg | Fiber: 7g | Sugar: 1g | Vitamin A: 916IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 10mg