Gnocchi with Pesto Sauce is bursting with creaminess and is ready in about 20 minutes! Soft potato gnocchi is tossed in a rich basil pesto cream sauce with shallots, cherry tomatoes, and spinach for a flavorful weeknight dinner.
This Creamy Pesto Gnocchi recipe is full of flavor and bright colors and is guaranteed to become a requested pasta dinner.
Jump to:
Creamy Pesto Gnocchi – Quick & Easy Weeknight Dinner
Gnocchi with Pesto Sauce is a quick and easy pasta dinner that’s filled with creamy flavor.
Tender gnocchi is tossed in a creamy basil pesto sauce with sautéed shallots, sweet cherry tomatoes, and tender baby spinach.
Gnocchi pasta literally cooks in just minutes. Some brands cook in 2-3 minutes while another brand I've made cooks in 1 minute, making this pasta one of the quickest pastas to prepare.
If you know me well, you know that I prefer to make my own pesto but you can always use a storebought pesto. I recommend using a fresh pesto that you can find in the refrigerated section of your grocery store.
This easy weeknight dinner comes together in under 30 minutes making it ideal for busy weeknights.
Similar to a restaurant style pasta, this recipe is also impressive enough for entertaining and Sunday supper.
The combination of fresh flavorful pesto and heavy cream transforms this pasta recipe into pure comfort food.
And while we're talking about pesto, you'll want to read all about pesto!
Be sure to visit the Swirls of Flavor Amazon Storefront for GG's personal kitchen recommendations!
Hungry for more? Follow along on Facebook, Instagram, Pinterest and Twitter for my latest recipes.
How to make gnocchi al pesto
This is a quick overview of how to make this easy pasta recipe. Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Step 1: Cook gnocchi according to package directions. Meanwhile cook tomatoes and shallots in a skillet and add white wine.
- Step 2: Stir in pesto, cream and reserved pasta water and heat until simmering.
- Step 3: Stir in gnocchi and baby spinach.
- Step 4: Simmer until the spinach is wilted and pasta is heated through.
Hint: The pasta water is starchy and adds body and texture to the cream sauce.
Expert recipe tips
- Reserve pasta water – Before draining the gnocchi, save about ½ cup of the cooking water before draining the pasta. This starchy water will help to give the sauce a good texture and thickness.
- Don’t overcook spinach – Add baby spinach at the very end so it stays bright and tender.
- Taste and adjust – Depending on your pesto, you may want to add a pinch of salt or a squeeze of lemon juice for brightness.
- Parmesan Cheese - Serve with grated or shredded Parmesan cheese
- Ricotta Cheese or Burrata - Top your pasta with a dollop of ricotta cheese or a piece of burratta for a gourmet touch!
- Garlic Lovers - Add minced garlic when cooking the shallots and tomatoes for added flavor
Substitutions
- Shallots – You can substitute yellow onion, red onion, or leeks for the shallots.
- Cherry Tomatoes - Grape tomatoes or diced plum tomatoes will work well in place of the cherry tomatoes.
- Baby Spinach - Baby kale is a good replacement for the baby spinach. Baby arugula will also work well and will add a peppery twist.
- Heavy Cream – If you prefer a lighter sauce, you can replace the heavy cream with half and half. Coconut cream is a good substitution if you want a dairy-free option.
- Pesto – A flavored pesto, such as sun-dried tomato pesto or arugula pesto can replace the basil pesto for a nice change of flavor
- White Wine – If you prefer not to use wine in your recipe, you can either leave it out of the recipe or add some additional pasta water.
Variations
- Cheesy Pesto Gnocchi Bake – You can easily turn this recipe into baked gnocchi. Prepare the recipe as directed, transfer the cooked gnocchi and sauce to a baking dish, top with mozzarella, and bake until hot and bubbly.
- Add a protein – For extra heartiness, top your gnocchi with grilled chicken, shrimp, or crispy pancetta.
- Spicy Pasta – Add a pinch of crushed red pepper flakes when sautéing the shallots and tomatoes to give the sauce a hint of spice and heat.
- Tomato Sauce - Stir in a tablespoon or two of tomato paste for a creamy tomato sauce.
Storage
- Refrigerator – Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
- Reheat – To reheat the pasta, simmer in a skillet over medium heat on the stovetop. Add a splash of milk or cream if you need to loosen the sauce.
- Freezer – Storing leftover gnocchi with a cream sauce in the freezer is not recommended. Cream sauces do not freeze well.
- See more guidelines at USDA.gov.
Ingredients
Gnocchi with pesto cream sauce ingredients:
- Gnocchi – Light, fluffy potato dumplings that cook in just minutes. Gnocchi have a slightly chewy texture that soaks up sauce beautifully.
- Olive Oil – Olive oil adds flavor and helps the shallots and tomatoes to cook into tenderness.
- Shallots – Mild and slightly sweet, shallots add a subtle onion flavor without overpowering the dish.
- Cherry Tomatoes – Juicy and sweet, cherry tomatoes add flavor and color to the creamy sauce.
- White Wine – White wine adds a depth of flavor to the sauce.
- Baby Spinach – Baby spinach is a tender and mild green that wilts quickly in the heat. This vegetable adds nutrients and a bright green color.
- Pesto – Pesto is a green herb sauce made of fresh basil, garlic, Parmesan, pine nuts, and olive oil. Store-bought pesto works well when you are short on time, but homemade pesto adds a fresh herb flavor.
- Heavy Cream – Heavy cream adds richness and a creamy smooth texture to the pesto sauce.
- Pasta Water – The starchy cooking water from the gnocchi helps bind and thicken the sauce, adding just the right amount of texture.
Easy Pasta Recipes
What to serve with gnocchi
Gnocchi with Pesto Sauce
As an Amazon Associate I earn from qualifying purchases.
Ingredients
I earn a commission from Instacart from qualifying purchases.
Instructions
- Bring a large pot of salted water to a boil and cook the gnocchi according to package directions. Reserve ½ cup of the pasta water and then drain the pasta.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the tomatoes and shallots and cook until the tomatoes begin to soften and release their juices, about 3 minutes, stirring occasionally.
- Add the white wine and boil for one minute.
- Stir in the pesto, heavy cream and reserved pasta water and cook until the sauce is simmering and heated through, about 3 minutes.
- Stir in the baby spinach and prepared pasta cook until the spinach is just wilted and the pasta is heated through, about 1 minute.
- Season with salt and pepper and serve with grated Parmesan, if desired.
Notes
- Reserve pasta water – Before draining the gnocchi, save about ½ cup of the cooking water before draining the pasta. This starchy water will help to give the sauce a good texture and thickness.
- Don’t overcook spinach – Add baby spinach at the very end so it stays bright and tender.
- Taste and adjust – Depending on your pesto, you may want to add a pinch of salt or a squeeze of lemon juice for brightness.
- Parmesan Cheese - Serve with grated or shredded Parmesan cheese
- Ricotta Cheese or Burrata - Top your pasta with a dollop of ricotta cheese or a piece of burrata for a gourmet touch!
- Garlic Lovers - If you love garlic, add a clove of minced garlic when cooking the tomatoes and shallots.
Thanks for stopping by. Leave a tip or comment...