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A white plate of gnocchi with pesto sauce, spinach, cherry tomatoes, and grated cheese, with a fork on the side.
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Gnocchi with Pesto

Creamy pesto gnocchi is a quick, comforting dinner made with store-bought gnocchi, fresh spinach, juicy cherry tomatoes, and a rich pesto cream sauce, all ready in one pan for an easy weeknight meal.
Prep Time25 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American
Servings: 4 Servings
Calories: 412kcal
Author: Wendy

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.
    Halved cherry tomatoes are being sautéed in a white pan. Nearby are a cup of milk, a small bowl of pesto, and salt and pepper shakers.
  • Stir in spinach and cook until wilted, about 1 minute.
    A white pan with sautéed spinach and cherry tomatoes, surrounded by a measuring cup of milk, a jar of pesto, and a pepper grinder on a white surface.
  • 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.
    A white pan containing a creamy sauce with spinach, cherry tomatoes, and sausage sits on a white surface beside a glass measuring cup, an empty bowl, and a pepper shaker.
  • Add cooked gnocchi and gently toss to coat. Season with salt and pepper to taste.
    A white pan with gnocchi, cherry tomatoes, spinach, and a green sauce. Surrounding the pan are bowls of cherry tomatoes, spinach, grated cheese, and a pepper grinder.

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.

Nutrition

Serving: 1Serving | Calories: 412kcal | Carbohydrates: 45g | Protein: 7g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 25mg | Sodium: 986mg | Potassium: 184mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2505IU | Vitamin C: 13mg | Calcium: 105mg | Iron: 5mg