In just 15 minutes, this one-pan pesto gnocchi recipe transforms into a delicious vegetarian main course or delightful side dish.
I'm a huge fan of pesto, hence the many recipes involving it - from pasta al pesto to a chicken pesto wrap to a turkey pesto sandwich to pesto crusted salmon.
But one of my favorite ways to prepare it is with some gnocchi. By using store-bought gnocchi and mixing the pesto with some cream and wine, you get a simple, yet satisfying dish that is ready in just a few minutes.
Why This Recipe Works
- Simple - As with most Italian pasta dishes, you use a minimal amount of ingredients that generate a ton of flavor.
- Quick to prepare - You can have this meal from start to the dinner table in under 20 minutes.
- Flavorful - If you are a fan of pesto, this dish is for you.
- Customizable - You can change up this recipes in many ways, from adding your favorite vegetables to protein like chicken or shrimp.
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Ingredient Notes
- Gnocchi - Choose either store-bought gnocchi or homemade if you're feeling adventurous. Potato-based gnocchi is the classic choice, but you can also find alternatives like spinach or ricotta gnocchi for added flavor.
- Pesto - You can use store-bought pesto for convenience, or make your own like this cashew pesto.
- Heavy cream - Adds some richness and makes the sauce more creamy.
- Wine - Use a good dry white wine you'd be willing to drink like Chardonnay or Sauvignon Blanc. It adds some acid and flavor to the sauce. You can also use chicken stock if you prefer.
- Garlic - Fresh garlic cloves minced or finely chopped bring a lovely aromatic quality to the dish. Adjust the amount to your taste preferences.
- Parmesan Cheese - Grated Parmesan cheese adds a salty, nutty flavor to the dish. Opt for high-quality Parmigiano-Reggiano for the best taste.
- Basil - Fresh basil has a distinct and aromatic flavor that is both herbaceous and slightly sweet with hints of peppery and clove-like undertones
- Optional add-ins - Customize your pesto gnocchi with additional ingredients like cherry tomatoes, sautéed mushrooms, sun-dried tomatoes, or cooked vegetables such as spinach or asparagus. You could even add protein if you prefer.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Add pesto, heavy cream, wine and garlic to pan over medium heat. Bring to low boil. Add gnocchi and reduce to simmer. Cover and cook for 2 minutes.
Uncover the pan and toss the gnocchi in the sauce. Cook for another 2 minutes or until the sauce has thickend.
Add in the Parmesan cheese and top with some basil.
FAQs
While we categorize gnocchi as pasta many times, including myself, it is actually not a form of pasta. It is a dumping made of out potatoes. What makes it similar, is you typically serve it with some type of sauce like pasta.
While I don't think homemade gnocchi is necessary for this meal, you can definitely make your own. I recommend ricotta gnocchi which you can find how to make in this baked ricotta gnocchi recipe.
Yes. This recipe is simple at its core but also super customizable. You can mix in your favorite vegetables like mushrooms, broccoli, tomatoes or red peppers.
Proteins can be added like chicken, shrimp or sausage. And you can also add some nuts for crunch like pine nuts or pistachios.
Gnocchi is one pasta dish that works fine if you want to make ahead.
Fridge - Allow the the dish to cool before placing in an airtight container for 3-4 days. Then just reheat back on the stove top when ready.
Freezer - Place in an air-tight container for up to 3 months. Once ready to eat, allow to thaw overnight in the fridge and reheat on the stove top when ready.
Pesto Variations
You are more than welcome to make your own pesto as it is quite easy. Traditional pesto consists of basil, garlic, pine nuts, coarse salt, Parmesan cheese and blended with olive oil. The great thing is you can really mix and match the herbs and nuts. I have a few homemade options, including
- Kale pistachio pesto
- Avocado pesto
- Almond basil pesto
- Roasted red pepper pesto
- Thai basil pesto
- Sage pesto
- Sun-dried tomato pesto
Pro Tips/Recipe Notes
- If you want to take the extra couple minutes, just make your own pesto. It isn't hard and you know what goes in it.
- Be careful to not overcook the gnocchi. I like to just cook it in the sauce for a couple of minutes but you can boil in water separately.
- If you want the gnocchi to have a little texture, cook separately in some oil in a non-stick skillet for about 5 minutes.
- Use freshly grated Parmesan. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
Other Gnocchi Recipes
If you’ve tried this pesto gnocchi or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Pesto Gnocchi
Ingredients
- 1 lb potato gnocchi
- ½ cup pesto
- ½ cup heavy cream
- ¼ cup dry white wine
- 4 garlic cloves, minced
- ½ cup freshly grated Parmesan cheese
- 4 fresh basil leaves, julienned
Instructions
- Add the pesto, cream, wine and garlic to a large skillet over medium heat. Once it starts to boil, add the gnocchi. Reduce to simmer, cover and cook for 2 minutes.
- Uncover the skillet, stirring to make sure the gnocchi is tossed in the sauce. Cook for another 2 minutes or until the sauce is thickened to your liking.
- Stir in the Parmesan cheese. Taste and adjust for seasoning. Top with some basil and serve.
Notes
- If you want to take the extra couple minutes, just make your own pesto. It isn't hard and you know what goes in it.
- Be careful to not overcook the gnocchi. I like to just cook it in the sauce for a couple of minutes but you can boil in water separately.
- If you want the gnocchi to have a little texture, cook separately in some oil in a non-stick skillet for about 5 minutes.
- Use freshly grated Parmesan. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
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