Potato Gnocchi in Pesto Cream Sauce

READY IN: 11mins
Recipe by Jennibear

This is a delicious, warm and comforting food! Very filling...quick and easy. If you are wanting to try something new, please give this a try! Of course you can make your own gnocchi and pesto, but in a time pinch... the pre-made stuff works just fine. Pesto from the refridgerated section of the market works much better than a jarred pesto sauce. Fresher is also better. I like to serve this with baked acorn squash. This dish actually reheats pretty well the next day, too!

Top Review by CraftScout

Mmmmmm, these are a few of our favorite things . . . Seriously good stuff, all four of us were sopping it up with bread. I think the next time I make this, I will cut the half and half in half, as the gnocchi were drowning in sauce. Good sauce, don't get me wrong, but there was just too much of it. Thanks for posting!!

Ingredients Nutrition

  • 453.59 g package gnocchi
  • 226.79 g packagefresh basil pesto (in the refridgerated section of the grocery)
  • 236.59 ml cream (you can also use half and half or milk)
  • 59.14 ml grated parmesan cheese
  • 1.23 ml salt
  • 1.23 ml pepper


  1. Fill a saucepan with water and bring to a boil. Add lots of salt to the boiling water to help flavor the gnocchi. While the water is heating, get a sauce pan and whisk together the pesto, cream, salt and pepper over medium heat. Bring the sauce to a low boil and be sure to stir frequently. Turn down the heat to a low simmer. Once your water pot is at a full boil, gently add in the gnocchi to the boiling water and cook for 3-4 minutes. The gnocchi will float to the top when they are done. Drain. Add the gnocchi to the pesto cream sauce. Stir to combine. Top with parmesan cheese. Enjoy!

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