Creamy Pesto Gnocchi

This 4-ingredient creamy pesto gnocchi dinner is a family-friendly vegetarian meal that you can whip up in just 15 minutes! Pillowy and tender gnocchi smothered in a creamy basil and dried tomato sauce. An easy comforting dinner that you’ll keep making over and over again!

I love potato gnocchi as it’s great for making super quick meals and it’s also very versatile. I mean, I ALWAYS make sure that I have a bag of dried gnocchi in my pantry to cook on busy weeknights.

I’ve been obsessed with this gnocchi with pomodoro sauce recipe, and have been making it non-stop. It’s so simple, yet so satisfying and comforting!

I also love Olive Garden’s chicken gnocchi soup, and recently shared a copycat recipe on my blog. It’s so cozy and tastes like a hug in a bowl, and can be easily made vegetarian so make sure to check it out.

This creamy pesto gnocchi dinner is even simpler than the recipes I shared above, but it’s equally as good, so let’s get into it!

Why You Will Love This Recipe

• Takes just 15 minutes from start to finish!
• You only need 4 simple ingredients.
• The flavor combo of sundried tomatoes and pesto is incredible.
• Easy homemade comfort food.
• It’s a family-friendly recipe.
• Make ahead and reheat before serving.

Sauce For Gnocchi

This recipe is made with a simple 2 ingredient pesto cream sauce. I used heavy cream, and whisked in homemade fresh basil pesto. For extra flavor, I also added sundried tomatoes that are quickly cooked in their oil in a pan to release their flavor.

This recipe makes an awesome sauce for gnocchi. For a tomato-based gnocchi sauce, check out my gnocchi al pomodoro recipe.

Ingredients for Creamy Pesto Gnocchi

You only need 4 ingredients to make this delicious pesto gnocchi dinner:

• Gnocchi – use a pack of store-bought gnocchi, or homemade. I usually go for dried gnocchi, but you can also use dried or frozen if you like.
• Pesto – homemade or store-bought. I love making my own basil pesto at home, tastes WAY better than the jarred stuff!
• Sundried tomatoes – from a jar in oil. In this recipe, I’m using a little bit of the oil and the tomatoes.
• Heavy cream – to make this vegan, substitute with soy cream or cashew cream.

How to Make Creamy Pesto Gnocchi

• Cook the gnocchi! You have 2 options, you can either pan-fry the gnocchi for a crispy texture or boil them in water. I usually boil them in water until they float to the surface and that’s how I know that they’re ready.
• In a pan, heat sundried tomato oil (from the jar), add the chopped sundried tomatoes, and cook for a minute. This will help release their flavor.
• Add the cream, simmer for a minute (don’t boil), remove from heat, and mix in the basil pesto. Season with salt.
• Add the cooked and drained gnocchi to the sauce, and stir until the gnocchi is covered in the creamy sauce.
• Serve warm and if desired, top with parmesan (not vegetarian), or with vegetarian hard cheese.

Top Tips

• Make your own homemade pesto, it’s so easy and tastes a million times better than the store-bought stuff. You can use spinach, kale, arugula, or even make a carrot top pesto using carrot tops!
• If you’re a vegetarian, make sure that the pesto is suitable for vegetarians as it often contains parmesan. And top the gnocchi with grated vegetarian hard cheese or just skip it since it’s just a garnish.
• Cook the gnocchi according to the package instructions (I also included some instructions in the recipe card).
• Be careful with the salt if you’re planning to top with parmesan or vegetarian hard cheese as the cheese can be quite salty.
• Keep this dish meat-free as is, or add crispy bacon. You can also serve it with grilled chicken tenders for a fun kid-friendly meal.

Storing Tips

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, uncover, and microwave for 2 minutes stirring halfway through. You may need to add a splash of water when reheating to loosen the cream sauce.

I don’t recommend freezing this dish.