Gnocchi with Pesto
This creamy pesto gnocchi is one of those weeknight dinners that feels a little fancy but is still totally doable on a busy night. Soft gnocchi, a creamy pesto sauce, juicy tomatoes, and fresh spinach all come together in one pan for a comforting meal that won’t leave you feeling weighed down.
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This is the kind of recipe I lean on when I want something warm and cozy but don’t want to spend all evening in the kitchen. Using store-bought gnocchi keeps it budget-friendly and fast, and nobody at the table ever complains when pesto and Parmesan are involved.
If you love easy, comforting dinners like this, you’d probably also enjoy a Tuscan Mac and Cheese, Lemon Chicken Orzo Pasta, or a Steakhouse Pasta for busy nights when time (and energy) are short.
Why You’ll Love This Recipe
- Quick & Easy: This one-pan meal comes together in about 20 minutes.
- Budget-Friendly: Store-bought gnocchi and simple ingredients keep costs down.
- Comforting but Light: Creamy without being overly heavy or rich.
- Family-Approved: Mild flavors that both kids and adults love.
Ingredients
Gnocchi with Pesto
Equipment
- large pot
- colander
- large skillet
- wooden spoon or spatula
- Measuring cups
Ingredients
- 1 pound gnocchi
- ½ cup basil pesto
- ⅓ cup heavy cream
- 1 cup cherry tomatoes halved
- 2 cups baby spinach
- 1 tablespoon olive oil
- Salt and pepper to taste
- Grated Parmesan for serving
Instructions
- Bring a large pot of salted water to a boil. Cook gnocchi according to package directions (about 2–3 minutes, until they float). Reserve 1/4 cup of pasta water, then drain.
- While gnocchi cook, heat olive oil in a large skillet over medium heat. Add cherry tomatoes and cook for 3–4 minutes until softened.
- Stir in spinach and cook until wilted, about 1 minute.
- Reduce heat to low, then stir in pesto and heavy cream until combined. Add a splash of pasta water to thin the sauce if needed.
- Add cooked gnocchi and gently toss to coat. Season with salt and pepper to taste.
Notes
- Stir gently once the gnocchi is added to avoid breaking it.
- Keep heat low when adding cream to prevent curdling.
- Taste before serving—pesto brands vary in saltiness.
- Add Parmesan at the table so everyone can customize.
Storage
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating:
Reheat gently on the stovetop or in the microwave with a splash of cream or water to loosen the sauce. Freezing:
Not recommended, as the creamy sauce can separate once thawed.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Salt your gnocchi water well so the gnocchi has flavor from the start.
- Don’t overcook the gnocchi. Once they float, they’re ready.
- Add pasta water a little at a time to loosen the sauce without watering it down.
- Want extra protein? Toss in cooked chicken, shrimp, or even crispy bacon.
- Swap heavy cream for half-and-half if you want to lighten it up a bit.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can use half-and-half or even a splash of milk, though the sauce will be thinner.
Gnocchi is ready when it floats to the top of the boiling water, usually in 2–3 minutes.
For the best texture, boiling first is recommended, but shelf-stable gnocchi can sometimes be pan-cooked. Just follow the package directions.
Absolutely. Mushrooms, zucchini, or roasted red peppers all work great here.
