Creamy Pesto Gnocchi
There’s nothing better than a cozy, creamy, and flavorful meal that comes together in just 15 minutes.
Enter this one-pan Creamy Pesto Gnocchi—soft, pillowy gnocchi coated in a rich, garlicky pesto sauce with tangy goat cheese and a hint of lemon.
As the sauce melts together, the aroma of fresh basil and parmesan fills the kitchen, making this dish feel far fancier than the effort it takes.
Perfect for busy weeknights, lazy weekends, or whenever you’re craving something delicious without the fuss.
Serve it up with a sprinkle of herbs, a twist of black pepper, and enjoy every dreamy, creamy bite!
For Creamy Pesto Gnocchi
- Potato Gnocchi – Soft, pillowy dumplings that soak up all the creamy pesto goodness.
- Pesto – The star of the dish, adding rich, herby, garlicky flavor. Use homemade or store-bought.
- Soft Goat Cheese – Melts into the sauce, making it extra creamy and tangy.
- Garlic – Freshly minced garlic enhances the flavor and adds a warm, savory bite.
- Pecorino or Parmesan Cheese – Adds a nutty, salty depth to the sauce.
- Freshly Ground Black Pepper – A hint of spice to balance the richness.
- Lemon Zest – Brightens up the dish with a fresh, citrusy touch.
- Lemon Juice – A little squeeze brings acidity and balance to the creamy sauce.
- Sea Salt – Season to taste, depending on the saltiness of your cheese and pesto.
- Fresh Basil, Chives, or Parsley – Optional, but adds a fresh, herby finish.
Creamy Pesto Gnocchi
Notes
Ingredients
- 350g potato gnocchi
- ⅓ cup pesto
- 50g soft goat cheese
- 1-2 cloves garlic, minced
- ¼ cup pecorino or parmesan cheese, grated
- ½ tsp freshly ground black pepper
- 1 tsp lemon zest
- A squeeze of lemon juice
- Sea salt, to taste
- Fresh basil, chives, or parsley for garnish (optional)
Instructions
- Cook the gnocchi
- Bring a large pot of water to a boil and cook the gnocchi according to package instructions.
- Before draining, reserve 1 cup of the cooking water. Set the gnocchi aside.
- Prepare the sauce
- In the same pot, add pesto, goat cheese, minced garlic, and a splash of the reserved pasta water.
- Stir over low-medium heat until the cheese melts and the sauce becomes creamy.
- Combine & finish
- Gradually add more pasta water to loosen the sauce as needed.
- Stir in pecorino cheese, black pepper, lemon zest, and a squeeze of lemon juice.
- Return the gnocchi to the pot and toss gently to coat. Adjust seasoning with salt to taste.
- Serve & enjoy
- Plate the gnocchi and top with extra pecorino or parmesan, fresh herbs, black pepper, and lemon zest if desired.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop over medium heat with a splash of water until warmed through.
Nutrition
Calories: 585 kcal | Carbohydrates: 71.4g | Protein: 18.1g | Fat: 25.3g | Saturated Fat: 8.4g | Cholesterol: 0mg | Sodium: 1302.7mg | Potassium: 0mg | Fiber: 1g | Sugar: 0.9g
1. Can I use store-bought gnocchi instead of homemade?
Yes! Store-bought gnocchi is the perfect shortcut for this dish. It’s quick, easy, and just as delicious as homemade. You can find it in the pasta section of most supermarkets, saving you loads of time!
2. Do I have to cook the gnocchi separately before adding it to the sauce?
No need to pre-cook the gnocchi! Just add it directly to the sauce while it’s simmering, and it will cook through perfectly while soaking up all that creamy, pesto goodness.
3. Can I add extra protein or veggies to the dish?
Absolutely! This recipe is super versatile. Try adding some grilled chicken, shrimp, or crispy bacon for extra protein, or toss in some spinach, peas, or mushrooms to make it even heartier.
4. How do I prevent the gnocchi from becoming too mushy?
To keep the gnocchi from getting mushy, simply avoid overcooking it. Once it’s tender and coated with the sauce, remove it from the heat to avoid overcooking. It’ll stay perfectly firm and delicious!
5. Can I make this dish ahead of time or freeze leftovers?
This dish is best enjoyed fresh, but you can store leftovers in the fridge for up to 3 days. Just reheat gently on the stove, adding a splash of cream or water to restore the sauce’s creamy texture. Freezing isn’t recommended as it may change the texture of the gnocchi and sauce.
