20-Minute Creamy Pesto Gnocchi

When dinner needs to be fast, flavorful, and satisfying, there’s nothing quite like a warm bowl of creamy pesto gnocchi. This recipe is the perfect blend of comfort and sophistication—tender potato gnocchi smothered in a silky, homemade pesto cream sauce that’s packed with basil, garlic, and parmesan.

The best part? It all comes together in just 20 minutes, making it ideal for weeknights when you’re short on time but craving something indulgent. And unlike many creamy pasta dishes, this one is alcohol-free, bacon-free, and can be made completely vegetarian or dairy-free with easy swaps.

Whether you’re cooking for yourself, your family, or trying to impress someone on a busy schedule, this dish delivers every time. Let’s dive in!

Why You’ll Love This Creamy Pesto Gnocchi

• Quick: 20 minutes from start to finish

• Comforting: Rich and creamy without being heavy

• Versatile: Add veggies or protein, swap ingredients to fit your diet

• Pork-free & alcohol-free: No wine, no bacon, no prosciutto

• Customizable: Easily made gluten-free or dairy-free

Ingredients

Main Ingredients

• 1 pound (450g) potato gnocchi (store-bought or homemade)

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• ½ cup heavy cream (or coconut cream or cashew cream)

• ¼ cup whole milk (or dairy-free milk)

• ¼ cup basil pesto (homemade or store-bought)

• ¼ cup grated parmesan cheese (or vegan parmesan)

• Salt and black pepper, to taste

• Optional: squeeze of lemon juice for brightness

• Fresh basil leaves, for garnish

• Extra parmesan for serving

Ingredient Notes

Gnocchi

• Shelf-stable gnocchi works best for speed.

• You can also use refrigerated or frozen gnocchi—just follow cooking instructions.

• Gluten-free gnocchi is widely available in stores.

Pesto

• Use homemade basil pesto for best flavor or a high-quality store brand.

• To keep it nut-free, use pesto made without pine nuts.

• To keep it vegan, use dairy-free pesto and parmesan substitutes.

Cream & Cheese

• Use heavy cream or a rich plant-based alternative like cashew cream.

• Parmesan adds umami and saltiness—use nutritional yeast or vegan cheese if needed.

• A splash of milk helps thin the sauce for a silky finish.

Equipment You’ll Need

• Medium or large saucepan

• Large skillet or sauté pan

• Colander or slotted spoon

• Whisk or wooden spoon

• Microplane or grater (for parmesan)

• Knife and cutting board

How to Make Creamy Pesto Gnocchi

Step 1: Cook the Gnocchi

1. Bring a large pot of salted water to a boil.

2. Add gnocchi and cook according to package instructions, usually 2–3 minutes, or until they float to the top.

3. Use a slotted spoon to transfer them directly to a skillet or bowl. Reserve ½ cup of the cooking water.

Step 2: Make the Creamy Pesto Sauce

1. In a large skillet over medium heat, add olive oil and garlic. Sauté for 30 seconds until fragrant (don’t brown).

2. Add the cream and milk, whisking gently to combine. Let it simmer for 1–2 minutes to thicken slightly.

3. Stir in the pesto and parmesan. Whisk until smooth and creamy.

4. Add a splash of gnocchi water to thin the sauce as needed.

Step 3: Combine and Finish

1. Add the cooked gnocchi to the skillet with the sauce.

2. Toss gently to coat each piece in the pesto cream sauce.

3. Cook for 2–3 minutes on low heat until everything is warmed through and well combined.

4. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon.

Step 4: Garnish and Serve

1. Serve in bowls, topped with extra parmesan and fresh basil.

2. Optional: Add a drizzle of olive oil or crushed red pepper flakes for a little heat.

Recipe Tips & Tricks

Don’t Overcook the Gnocchi

• Gnocchi cooks fast—remove it as soon as it floats to keep it soft and pillowy.

• Overcooked gnocchi can become gummy.

Use Good Pesto

• A high-quality pesto makes all the difference. Look for pesto with simple, fresh ingredients.

• Store-bought pesto often needs extra salt or lemon to brighten the flavor.

Adjust the Sauce Consistency

• Add reserved pasta water to thin the sauce if it gets too thick.

• For a thicker sauce, simmer for a minute longer before adding gnocchi.

Customization Ideas

Add Protein

• Grilled or shredded chicken

• Roasted chickpeas (for a plant-based option)

• Pan-seared tofu or tempeh

• White beans or lentils

Add Vegetables

• Baby spinach or kale (stir in at the end)

• Roasted cherry tomatoes

• Mushrooms sautéed with garlic

• Steamed broccoli or asparagus

Make It Spicy

• Add crushed red pepper flakes to the cream sauce

• Swirl in some chili oil before serving

• Mix in a bit of harissa or pesto with jalapeños

How to Store & Reheat

Refrigeration

• Store leftovers in an airtight container for up to 3 days.

• The sauce may thicken; add a splash of milk or water when reheating.

Reheating

• Reheat gently in a saucepan over low heat or in the microwave in 30-second bursts, stirring between.

• Avoid high heat, which can break the sauce.

Freezing

• Not ideal for freezing, as gnocchi can become mushy.

• If necessary, freeze uncooked gnocchi separately and make sauce fresh when needed.

Nutrition Facts (Approximate per serving)

• Calories: 420

• Protein: 10g

• Fat: 22g

• Carbohydrates: 45g

• Sugar: 2g

• Fiber: 3g

• Sodium: Depends on pesto and cheese used

To reduce calories, use light cream and skip the extra cheese. For a boost of fiber, use whole wheat gnocchi or add vegetables.

Serving Suggestions

• Side Salad: Try with arugula, cherry tomatoes, lemon vinaigrette.

• Garlic Bread: For a classic comfort food pairing.

• Roasted Veggies: Zucchini, carrots, or cauliflower round it out.

Frequently Asked Questions (FAQs)

Can I make this with frozen gnocchi?

Yes! Just boil or pan-fry according to package instructions. Frozen gnocchi may take a minute longer to cook.

Is this recipe vegetarian?

Yes, as long as your pesto and parmesan are vegetarian-friendly. Check labels for rennet-free cheese or use plant-based parmesan.

How do I make it dairy-free?

Use coconut cream, cashew cream, or a thick plant-based milk. Swap parmesan for nutritional yeast or vegan cheese.

Can I make this gluten-free?

Absolutely. Use gluten-free gnocchi and double-check that your pesto and cream are also gluten-free.

How do I make it nut-free?

Choose or make pesto that doesn’t use nuts (many use sunflower seeds or skip them entirely). Avoid pesto made with pine nuts or walnuts.

Conclusion

This 20-Minute Creamy Pesto Gnocchi recipe is everything we love about comfort food—quick, creamy, cozy, and deeply flavorful. With just a few pantry staples and a handful of fresh ingredients, you can whip up a dinner that feels indulgent without the guilt.

Whether you’re cooking for a busy weeknight, entertaining friends, or just craving a comforting bowl of pasta, this creamy pesto gnocchi delivers. It’s simple enough for beginner cooks but flavorful and elegant enough to impress even the toughest food critics at your table.

The beauty of this recipe lies in its versatility—you can add vegetables, proteins, or spice it up to your liking. Plus, it’s free from pork, bacon, wine, and alcohol, making it inclusive for many dietary preferences.

So next time you want a hearty meal in under 30 minutes, grab your gnocchi and pesto and make this creamy delight. Your taste buds—and your schedule—will thank you.