Go Back
–+ servings
overhead shot of pesto gnocchi in a small bowl with a fork sticking in them.
Print

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 1-1.2 lbs/ 450 - 600 g, 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