There’s something so decadent about soft, pillowy gnocchi wrapped in a rich cream sauce. With shockingly few ingredients, this pasta dish is perfect as a last minute weeknight dinner or as a fancy starter at your next dinner party.

Bonus: the pesto in the sauce turns this pasta a gorgeous shade of green.

Equipment I Use for this Recipe

Creamy pesto gnocchi pasta with garlic and Parmesan cheese
Creamy pesto gnocchi

Creamy Pesto Gnocchi

A dreamy creamy pesto gnocchi with parmesan cheese.
Course Appetizer, pasta, side
Cuisine American, Italian
Keyword cheese, cream, gnocchi, pasta, pesto
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings 2 Servings


  • 500 g gnocchi uncooked
  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1/3 cup pesto
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese grated, plus more for serving
  • Salt and pepper to taste


  • Cook gnocchi according to package directions and reserve 1/2 cup of the starchy pasta water before straining.
  • Melt butter over medium heat in a large pot or skillet. Add garlic to the pot and cook about 2-3 minutes until fragrant.
  • Add pesto, cream and starchy pasta water to pot and stir until it begins to thicken.
  • Add parmesan cheese and salt & pepper and continue to stir until the cheese is melted and the sauce is thick.
  • Remove from heat and add cooked gnocchi to pot and gently toss in the sauce.
  • Serve immediately and top with more parmesan cheese.

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