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Jump to RecipeThis creamy pesto gnocchi is a cozy, restaurant style dinner that is ready in under 15 minutes. Soft potato gnocchi are cooked until pillowy, then tossed in a silky sauce of basil pesto, tangy goat cheese, garlic, Pecorino and a bright hit of lemon. The goat cheese melts into the pesto to create a luscious, creamy coating without any heavy cream.
It is the perfect meal for busy weeknights, lazy weekends or a quick dinner for two. Add grilled chicken, shrimp or roasted vegetables to make it even heartier. If you love fast comfort food, try my baked ravioli with spinach and mushrooms or creamy mushroom tortellini.
Why You Will Love This Pesto Gnocchi
- Ready in 15 minutes. Gnocchi cook in about 2 to 3 minutes.
- Creamy without cream. Goat cheese creates a silky, tangy sauce.
- Only a handful of ingredients. Gnocchi, pesto, cheese, garlic and lemon.
- Vegetarian. A satisfying meatless main.
- Easy to upgrade. Add protein, vegetables or crispy toppings.
Ingredients You Will Need for Creamy Pesto Gnocchi
Exact amounts are in the recipe card below.
- Potato gnocchi: about 350 grams, or one standard package. Shelf stable, refrigerated or frozen all work.
- Basil pesto: fresh or store bought. Better pesto means a better sauce.
- Soft goat cheese: melts into a creamy, tangy sauce. Cream cheese or mascarpone are milder substitutes.
- Garlic: one or two cloves, minced.
- Pecorino Romano or Parmesan: adds a salty, savory punch.
- Lemon zest and juice: brighten the rich sauce.
- Black pepper and sea salt.
- Fresh basil, chives or parsley: for garnish.
How to Make Creamy Pesto Gnocchi
1. Cook the gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook for 2 to 3 minutes, until they float to the surface. Scoop out about 1/2 cup of the cooking water, then drain the gnocchi in a colander.
2. Warm the garlic
Meanwhile, add a drizzle of olive oil to a large skillet over medium low heat. Add the minced garlic and cook for 30 to 60 seconds, just until fragrant. Do not let it brown.
3. Make the creamy pesto sauce
Reduce the heat to low. Add the pesto and crumbled goat cheese to the skillet with a splash of the reserved gnocchi water and stir until the goat cheese melts into a smooth, creamy sauce.
4. Toss the gnocchi
Add the drained gnocchi to the skillet and toss gently with a silicone spatula to coat. Stir in the Pecorino, lemon zest, a squeeze of lemon juice and black pepper. Add more reserved water a spoonful at a time if the sauce is too thick.
5. Garnish and serve
Taste and season with salt. Serve immediately, topped with fresh basil or chives, extra Pecorino and a little more lemon zest.
Tips for the Best Pesto Gnocchi
- Watch for floating. Gnocchi are done as soon as they rise to the top. Overcooked gnocchi turn mushy.
- Keep the heat low. Pesto can darken and turn bitter over high heat.
- Save the cooking water. The starchy water helps the sauce become glossy and cling to the gnocchi.
- Use room temperature goat cheese. It melts faster and more smoothly.
- Add lemon at the end. It keeps the flavor bright and fresh.
How to Make Crispy Pan Fried Gnocchi
If you love texture, try pan frying the gnocchi instead of boiling them. Shelf stable gnocchi can go straight into a hot skillet with a tablespoon of olive oil or butter. Spread them in a single layer and cook for 3 to 4 minutes without stirring, until golden on the bottom, then toss and cook another 3 to 4 minutes until crisp all over.
Add a splash of water, cover for 1 minute to steam the centers, then continue with the garlic and sauce steps. The crispy golden outside and pillowy inside pair beautifully with the creamy pesto sauce.
Choosing the Best Pesto
Because pesto is the main flavor in this dish, choose a good one. Look for refrigerated pesto near the fresh pasta, which usually tastes brighter than jarred pesto from the pasta aisle. Check that the first ingredients are basil and olive oil, with real Parmesan or Pecorino and pine nuts.
Homemade pesto is even better and takes only five minutes in a food processor: blend 2 cups fresh basil, 1/3 cup toasted pine nuts, 1/2 cup grated Parmesan, 1 garlic clove, a squeeze of lemon and about 1/2 cup olive oil. You can freeze homemade pesto in ice cube trays for quick dinners later.
Easy Variations
- Add chicken: toss in sliced grilled or rotisserie chicken.
- Add shrimp: sauté shrimp with the garlic until pink, then add the sauce.
- Add vegetables: cherry tomatoes, spinach, peas, zucchini or sun dried tomatoes.
- Different cheese: use cream cheese, mascarpone or ricotta for a milder sauce.
- Sun dried tomato pesto: swap basil pesto for a richer, tangier version.
- Crunchy topping: finish with toasted pine nuts or garlic breadcrumbs.
What Are Gnocchi?
Gnocchi are small Italian dumplings, most often made from cooked potatoes, flour and sometimes egg. The dough is rolled into ropes, cut into bite size pieces and often pressed with a fork to create ridges that help sauce cling. When boiled, they become light and pillowy with a gentle chew, a bit like a cross between pasta and a tender dumpling.
Gnocchi are traditional in northern Italy, where they are served with butter and sage, tomato sauce, gorgonzola cream or pesto. Store bought gnocchi are widely available in three forms. Shelf stable vacuum packed gnocchi are found in the pasta aisle, refrigerated gnocchi are near the fresh pasta, and frozen gnocchi are in the freezer section. All three work in this recipe, and all cook in just a few minutes.
Why Goat Cheese Makes the Sauce So Creamy
Soft goat cheese, sometimes called chèvre, has a smooth, spreadable texture and a bright, tangy flavor. When it meets the warm pesto and a splash of starchy cooking water, it melts almost instantly into a silky sauce that coats every piece of gnocchi. This gives you the richness of a cream sauce without heavy cream.
The tang of the goat cheese also balances the oily richness of pesto, and together with lemon zest it keeps the dish tasting fresh rather than heavy. If goat cheese is too tangy for your family, cream cheese or mascarpone melt the same way and taste milder. For an extra luxurious version, stir in a spoonful of both goat cheese and mascarpone.
Turn It Into a One Pan Veggie Dinner
To make this a complete meal in one skillet, sauté a cup of halved cherry tomatoes and a few handfuls of baby spinach with the garlic before adding the pesto. The tomatoes burst and add sweetness, while the spinach wilts into the sauce. Frozen peas are another great addition and cook in just a minute. Top the finished gnocchi with toasted pine nuts for crunch, and you have a colorful, balanced vegetarian dinner in 15 minutes.
What to Serve With Creamy Pesto Gnocchi
This dish is rich, so pair it with something fresh. A simple arugula or tomato salad, roasted asparagus or sautéed green beans work well. Grilled chicken or salmon make it a heartier meal. For a cozy Italian dinner, serve it alongside my creamy sun dried tomato spinach pasta.
Storage and Reheating
- Refrigerator: store leftovers in airtight glass containers for up to 2 days.
- Reheating: warm gently in a skillet over low heat with a splash of water, stirring until creamy. Gnocchi can become dense if overheated.
- Freezing: not recommended once cooked in the sauce.
Common Mistakes to Avoid
- Overcooking the gnocchi. Pull them out as soon as they float.
- Cooking pesto over high heat. It loses its fresh color and flavor.
- Skipping the pasta water. Without it the sauce can be thick and pasty.
- Adding too much salt. Pesto and Pecorino are already salty. Taste first.
Frequently Asked Questions
Can I use frozen gnocchi?
Yes. Cook them straight from frozen in boiling water until they float, about 3 to 4 minutes.
What can I use instead of goat cheese?
Cream cheese, mascarpone or ricotta all make a creamy sauce with a milder flavor.
Is pesto gnocchi vegetarian?
Yes, if you use a pesto and cheese made without animal rennet.
Can I double the recipe?
Yes. Use a larger skillet and cook the gnocchi in batches so they do not stick together.
How do I keep gnocchi from getting gummy?
Cook them in plenty of boiling water, do not overcook and toss them in the sauce right away.
Can I make it dairy free?
Use a dairy free pesto and a plant based cream cheese instead of goat cheese.
Final Thoughts
Creamy pesto gnocchi is proof that a comforting, flavorful dinner can be on the table in about 15 minutes. Pillowy gnocchi, bright basil pesto and tangy melted goat cheese create a sauce that feels indulgent but is incredibly easy. Keep a package of gnocchi in your pantry and you will always have a delicious dinner idea ready to go.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 585 kcal |
| Protein | 17 g |
| Carbohydrates | 62 g |
| Fat | 30 g |
| Saturated Fat | 10 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 980 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Creamy Pesto Gnocchi
Ingredients
Method
- Cook the gnocchi in salted boiling water for 2 to 3 minutes until they float. Reserve 1/2 cup cooking water and drain.
- Warm the olive oil in a skillet over medium low heat and cook the garlic 30 to 60 seconds.
- Lower the heat, add the pesto, goat cheese and a splash of cooking water and stir until creamy.
- Add the gnocchi and toss. Stir in the Pecorino, lemon zest, lemon juice and pepper, loosening with water as needed.
- Season with salt and serve topped with herbs and extra cheese.
