Creamy Pesto Gnocchi (Printable Version)

Pillowy gnocchi in a rich herbaceous cream sauce with Parmesan and fresh basil—ready in 25 minutes.

# What You'll Need:

→ Pasta

01 - 1.1 lbs potato gnocchi, fresh or store-bought

→ Sauce

02 - 2 tablespoons unsalted butter
03 - 2 cloves garlic, minced
04 - 0.85 cup heavy cream
05 - 0.33 cup basil pesto, homemade or high-quality store-bought
06 - 0.45 cup grated Parmesan cheese
07 - Salt and freshly ground black pepper to taste

→ Garnish

08 - 2 tablespoons toasted pine nuts
09 - Fresh basil leaves
10 - Extra Parmesan cheese, shaved or grated

# How To Make It:

01 - Bring a large pot of salted water to a gentle boil for cooking the gnocchi.
02 - In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant but not browned.
03 - Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low, then whisk in the pesto and grated Parmesan until smooth. Season with salt and pepper to taste. Keep warm on very low heat.
04 - Cook the gnocchi in boiling water according to package instructions, usually 2 to 3 minutes, until they float to the surface. Remove with a slotted spoon and transfer directly to the skillet with the sauce.
05 - Gently toss the gnocchi in the sauce to coat evenly. Adjust seasoning if necessary.
06 - Divide into bowls and garnish with toasted pine nuts, fresh basil, and extra Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • The whole thing comes together in 25 minutes, which means you can decide to make this at 6 PM and actually eat by 6:30 without any stress
  • That moment when the gnocchi floats to the surface and you scoop it directly into the waiting cream sauce feels like the most satisfying kind of kitchen magic
02 -
  • I once made the mistake of dumping the cooked gnocchi into a colander and rinsing it, which washes away the starch that helps the sauce cling—scoop it straight from water to skillet instead
  • If your sauce looks too thick at any point, a splash of pasta water will bring it back to that perfect silky consistency without thinning out the flavor
03 -
  • Keep the heat very low once you add the cream—high heat will cause the cream to separate and turn grainy, and nobody wants that disappointment
  • Skip pre-packaged grated Parmesan in the green shaker can because it will not melt properly into your sauce and the texture will be noticeably off

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