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This 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.

creamy pesto sauce with gnocchi with parmesan cheese basil pasta cooking water homemade or storebought pesto for pasta and fresh basil

Table of Contents

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

creamy gnocchi with pesto made with basil garlic olive oil water walnuts in a food processor and lemon juice

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

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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.

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

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