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Creamy Pesto Gnocchi

A quick, creamy pesto gnocchi that comes together in minutes for an easy weeknight meal.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 4 servings

Ingredients

  • 16 ounces store-bought gnocchi
  • 1-2 tablespoons butter
  • 1/3 cup pesto
  • 1/2 cup heavy cream
  • salt to taste
  • black pepper to taste

Instructions

  • Bring a large pot of salted water to a simmer. Add the gnocchi and cook until they float, about 2 minutes.
  • Reserve 1/4 cup of the cooking water, then drain the gnocchi in a colander.
  • Heat 1–2 tablespoons butter in a skillet over medium heat. Add the drained gnocchi and cook, stirring occasionally, until lightly golden, 3–5 minutes.
  • Stir 1/3 cup pesto and 1/2 cup heavy cream into the skillet and bring to a gentle simmer.
  • Simmer until the sauce slightly thickens, about 1 minute. If the sauce is too thick, thin with 1–2 tablespoons of the reserved pasta water.
  • Season with salt and pepper to taste and serve immediately.

Equipment

  • Large Pot
  • Skillet
  • Colander
  • Measuring Cups and Spoons
  • Wooden spoon or spatula

Notes

  • Add 1/2 cup sun-dried or fresh tomatoes for extra flavor.
  • Sautéed bell peppers, zucchini, or onions can be mixed in when adding the parmesan.
  • Omit heavy cream and add extra pesto for a dairy-free option.
  • Reserve pasta water to adjust sauce consistency.
  • Serve immediately for best texture.