Prep Time  25minutes
Cook Time  10minutes
Total Time  35minutes

Gnocchi with Pesto Cream Sauce

Gnocchi in pesto cream sauce is an Italian/American classic.  And in this recipe video I show you how to make it.  I haven’t made my own gnocchi, which would be the toughest part of this recipe, because there are a lot of good store bought options out there...and because I rarely have the time to make them.   The rest of the dish takes little more than 30 – 40 minutes to make, but it looks like it takes a lot longer – which is course great if you want to impress a special someone!

Ingredients for Gnocchi with Pesto Cream Sauce (2 – 3 servings)

  • Pesto (preferably homemade pesto, but store bought if needed)
  • Heavy cream, half a pint
  • Gnocchi – one package of 10 – 15 ounces
  • Salt & pepper

Recipe Overview and Keys to Success

There isn’t much to watch in this dish, it’s almost fool proof, but pay attention to these things:

  1. Don’t overcook the Gnocchi.  They get very soft and mushy when overdone.  Generally, once they float in the boiling water, they are done, but check your package.
  2. Make sure you get the right, sauce to gnocchi ratio.  Whatever you like, more or less sauce, be aware that you can easily thin the sauce out with a bit more cream/water, or reduce the sauce down with more time on the heat

Making Gnocchi with Pesto Cream Sauce

  • Make (or buy) a basil pesto (you can do this a few hours ahead of time)
  • Bring a pot of salted water to the boil and add in your Gnocchi
  • In a sauté pan, bring the heavy cream to a simmer and start to reduce (by about a third)
  • Just before the Gnocchi are done, add 2 – 3 tablespoons of pesto to the cream and stir to combine; season with salt and pepper
  • Taste the sauce, and adjust the amount of pesto or seasoning
  • Drain the Gnocchi when they are done, and add to the pesto cream sauce
  • Toss to combine; taste and adjust seasoning if needed
  • Serve and garnish with a bit of chopped basil, parmesan cheese and pine nuts (optional)

You can shave your parmesan over the top as I did ...which makes a great presentation.  I love this dish with some good crusty garlic bread, and a nice bottle of wine.  Hope you give it a try soon, and that you love it as much as I do.  Leave a comment to let me know how it goes.


Gnocchi with Pesto Cream Recipe

Comments (2 )

marion carlson
March 30th, 2012 - 5:26pm
Blanching the basil made a big difference in the taste of the pesto. Mine had plenty of garlic and I even made my own gnocchi! It is indeed an easy, very tasty dish. Sauteed zucchini made a good side dish. The wine was montepulciano. This dish can handle a non-whimpy red wine.

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