Creamy Pesto Gnocchi Recipe (Vegetarian)
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Jump to Recipe Watch VideoThis creamy pesto gnocchi recipe features soft pillowy gnocchi tossed in a bright and flavorful pesto sauce with parmesan cheese. A 20-minute dinner that is easy enough for a weeknight meal, but fancy enough to enjoy on a special occasion.
The creamy sauce is made by melting butter, parmesan cheese, and adding in some of the gnocchi cooking water to thicken the sauce without using cream. You can add in your favorite pesto to this recipe – and top it off with extra parmesan cheese for a kick.
It’s pesto season on our homestead – our basil plants are producing like crazy. I made this creamy pesto gnocchi after harvesting so much basil that was begging to be turned into a delicious sauce. I included a homemade pesto recipe below, but using a store-bought pesto is also totally fine – keep it simple!
Gnocchi are one of my favorite pastas, I love every soft bite. The word gnocchi comes from the Italian word for “little knots” which are perfect descriptions of these little dumplings. I used a store-bought potato gnocchi, which you can find in any major grocery store, or if you can make them from scratch.
This Creamy Pesto Gnocchi Recipe Is:
- Bright
- Fresh
- Creamy
- Herby
- Soft & Pillowy
- Comforting
- Satisfying
- Vegetarian
What’s In This Creamy Gnocchi with Pesto Sauce Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Extra Virgin Olive Oil
- Garlic
- Gnocchi – I love classic potato gnocchi with is super light, super tender, and so good in this sauce. Make sure to save the cooking water too which will thicken the sauce.
- Lemon Juice – fresh squeezed is best
- Pesto Sauce – I used homemade (see my recipe below), but I absolutely love this pesto when I get store-bought. A tip for buying pesto – check first in the refrigerated section of your grocery store, rather than the jarred pasta sauce section. I find that fresh pesto has so much more flavor than jarred.
- Butter
- Parmesan Cheese – gives that extra bit of flavor and richness to this dish. Whether you use a sharp real cheese parmesan, or a vegan version, adding a little extra into the sauce (and for garnish) makes this dish delicious.
- Salt & Pepper to taste
How Do I Make This Creamy Gnocchi with Basil Pesto?
For the Creamy Pesto Gnocchi
- Cook gnocchi according to package instructions. Once finished cooking, remove from heat and leave in the cooking water for a few minutes (save the water, as it will be used to thicken the sauce).
- In a pan, add the olive oil over low heat. Add the chopped garlic and sauté for 4 to 5 minutes until the garlic begins to brown. Using a slotted spoon, drain the gnocchi and add into the pan with the garlic. Toss well to combine.
- Add the butter, Squeeze in the lemon juice, and stir in the pesto. Sprinkle in the parmesan cheese, and pour 2/3 cup of the gnocchi cooking water. Stir well, the sauce will thicken as it cooks – if sauce is too thick, add 1/4 cup of cooking water at a time to thin out the gnocchi.
- Once gnocchi is stirred together with the pesto and parmesan cheese and a thick sauce has formed, serve the gnocchi. Top with an extra sprinkle of parmesan cheese and fresh chopped basil, if desired.
For the Pesto (If Making Your Own)
- To a food processor, add the basil, walnuts, garlic, lemon, parmesan cheese, and water.
- Secure lid, and pulse until basil leaves are well chopped. If the leaves are stuck to the sides, remove lid, scrape the sides with a wooden spoon, and pulse again.
- Turn the food processor on, and stream in the olive oil.
- Remove lid, and add salt and pepper to taste.
Creamy 30 Minute Pasta Recipes You May Enjoy
- White Wine Mushroom Sauce Pasta Recipe
- Creamy Red Pepper Pasta Recipe
- Caprese Pesto Pasta Salad Recipe
- Instant Pot Noodles with Peanut Sauce
- Creamy Vegan Lemon Pasta Recipe
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Creamy Pesto Gnocchi
Equipment
- Large Saucepan
Ingredients
Creamy Pesto Gnocchi
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 8 ounces gnocchi save cooking water
- 1 tablespoon lemon juice freshly squeezed
- 1/2 cup pesto sauce store bought or see recipe below for homemade version
- 2 tablespoons butter
- 1/4 cup parmesan cheese
- 2/3 cup gnocchi cooking water
- sea salt and black pepper
Homemade Basil & Walnut Pesto (If Making Your Own)
- 2 cups fresh basil leaves
- 1/3 cup walnuts
- 4 cloves garlic
- 1/2 lemon juiced
- 1/3 cup parmesan cheese
- 1/3 cup water
- 1/3 cup extra virgin olive oil
Instructions
For the Creamy Pesto Gnocchi
- Cook gnocchi according to package instructions. Once finished cooking, remove from heat and leave in the cooking water for a few minutes (save the water, as it will be used to thicken the sauce).
- In a pan, add the olive oil over low heat. Add the chopped garlic and sauté for 4 to 5 minutes until the garlic begins to brown. Using a slotted spoon, drain the gnocchi and add into the pan with the garlic. Toss well to combine.
- Add the butter, Squeeze in the lemon juice, and stir in the pesto. Sprinkle in the parmesan cheese, and pour 2/3 cup of the gnocchi cooking water. Stir well, the sauce will thicken as it cooks – if sauce is too thick, add 1/4 cup of cooking water at a time to thin out the gnocchi.
- Once gnocchi is stirred together with the pesto and parmesan cheese and a thick sauce has formed, serve the gnocchi. Top with an extra sprinkle of parmesan cheese and fresh chopped basil, if desired.
For the Pesto (If Making Your Own)
- To a food processor, add the basil, walnuts, garlic, lemon, parmesan cheese, and water.
- Secure lid, and pulse until basil leaves are well chopped. If the leaves are stuck to the sides, remove lid, scrape the sides with a wooden spoon, and pulse again.
- Turn the food processor on, and stream in the olive oil.
- Remove lid, and add salt and pepper to taste.
Video
Nutrition
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If there’s a recipe for pasta, consider me in. This one is wonderfully flavorful