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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.
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 lb shelf-stable or fresh gnocchi
  • 1/3 cup basil pesto store-bought or homemade
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese plus extra for serving
  • 1 cup cherry tomatoes, halved
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • Salt, pepper, and red pepper flakes to taste
  • Fresh basil for garnish

Method
 

  1. Cook gnocchi according to package directions. Drain and set aside, reserving 1/4 cup of the cooking water.
  2. In the same pot, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
  3. Add cherry tomatoes and cook for 2 minutes until they start to soften.
  4. Stir in pesto and heavy cream. Let the sauce simmer for 2 minutes, then add Parmesan and stir until melted and smooth.
  5. 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.