Soft gnocchi in creamy pesto tastes like something you ordered out—but it took less than 20 minutes. This is the dinner I make on nights when I have absolutely nothing planned and everyone is already hungry. I keep a package of shelf-stable gnocchi in the pantry at all times for exactly this reason. The trick is letting the butter and garlic get fragrant before adding the pesto and cream, and then everything comes together so fast you barely have time to set the table. My kids love the little pillowy gnocchi, and my husband always goes back for seconds. It feels fancy without any of the fuss, and that is my favorite kind of weeknight meal.
Creamy Pesto Gnocchi
Pillowy gnocchi tossed in a luscious creamy pesto sauce with Parmesan and cherry tomatoes. A restaurant-quality dinner in under 20 minutes.
Ingredients
Method
- Cook gnocchi according to package directions. Drain and set aside, reserving 1/4 cup of the cooking water.
- In the same pot, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Add cherry tomatoes and cook for 2 minutes until they start to soften.
- Stir in pesto and heavy cream. Let the sauce simmer for 2 minutes, then add Parmesan and stir until melted and smooth.
- Add the gnocchi back to the pot and toss to coat. If the sauce is too thick, add a splash of reserved pasta water. Season with salt, pepper, and red pepper flakes. Serve topped with extra Parmesan and fresh basil.
Notes
For a lighter version, skip the cream and use a bit more pesto with pasta water to create the sauce. Add sauteed spinach or sun-dried tomatoes for extra vegetables.
