Creamy Pesto Gnocchi

These one pan Creamy Pesto Gnocchi are the perfect dinner for a busy weekday! They're made in one pot and can be ready in under 15 minutes! You can serve them on their own or add protein like roasted chicken or salmon.

Jump to:

• Why This Recipe Works
• More Gnocchi Recipes
• Ingredients
• Variations and Substitutions
• Step-by-Step Instructions
• Serving Suggestions
• Storing
• FAQs
• More Recipes with Pesto
• 📖 Recipe

Why This Recipe Works

Easy to make - This dish only requires one pan which makes both the cooking and the clean-up so much easier! You'll first boil the gnocchi in a large pot and then mix them with the sauce in the same pot. Super simple and easy.

Quick - This is a quick dinner that can be on the table in less than 15 minutes if you're using store-bought pesto. Most gnocchi only need to boil for 2-3 minutes and you only need to warm up the pesto and goat cheese. No other cooking is required!

Flavorful and saucy - The sauce is simple but very flavorful. It's made with basil pesto, soft goat cheese, lemon zest, and lemon juice. I highly recommend adding the lemon zest, it takes it from good to amazing! Soft goat cheese is thicker than heavy cream which most pasta sauces use but it transforms into creamy sauce with just a splash of pasta water.

More Gnocchi Recipes

If you're a fan of gnocchi just like me, I highly recommend trying these Creamy Mushroom Gnocchi as well. They're also made with creamy goat cheese but no pesto. My new favorite are these Sheet Pan Asparagus Gnocchi which are roasted, not boiled! They're crispy on the outside and soft and chewy on the inside.

Ingredients

• Gnocchi - I like buying refrigerated potato gnocchi. They can be found in most grocery stores and usually have a cleaner ingredient list than the not refrigerated ones.
• Pesto - You can use homemade pesto or store-bought. I usually use store-bought to save time.
• Goat cheese - Soft goat cheese (chevre) is what makes the gnocchi extra creamy. You can also use heavy cream or cream cheese if you don't like goat cheese.
• Pecorino - Parmesan or pecorino cheese both work great. I add a little bit to the sauce and more on top for serving. I use pecorino because it's made with sheep or goat cheese instead of cow cheese. It's saltier and has more flavor than parmesan cheese.
• Flavorings - Garlic, freshly squeezed lemon juice, and freshly ground black pepper add all the flavor. You can also add fresh lemon zest for extra flavor. Use organic lemons if possible when you use the zest.

Variations and Substitutions

• Vegan cheese - If you want to keep the recipe dairy-free, you can use vegan cream cheese or heavy cream instead of goat cheese.
• Pasta - If you don't have gnocchi, you can also make this recipe with any pasta, it will just take longer to cook.
• Different pesto - To change things up from the classic basil pesto, you can try the homemade pesto from this Arugula Basil Pesto Pasta or this Sundried Tomato Pesto.

Step-by-Step Instructions

1. Cook gnocchi in a large pot of boiling water according to package instructions.
2. Reserve about 1 cup of the cooking water and drain the gnocchi. Set them aside.

3. Add pesto, soft goat cheese, minced garlic, and a splash of the reserved cooking water to the same pot.
4. Allow the cheese to melt over low-medium heat while you mix everything together.
5. Add more cooking water to loosen the sauce and stir in pecorino cheese, black pepper, lemon zest, and a squeeze of lemon juice.

6. Add the gnocchi back in and gently mix with the sauce. Add more pasta water if needed and season with salt to taste.
7. Serve with more pecorino or parmesan, fresh herbs, black pepper, and lemon zest if desired. Enjoy!

Serving Suggestions

Plain - You can serve the gnocchi on their own with a squeeze of lemon and fresh herbs on top. My favorite ones for this dish are fresh basil, parsley, or chives. I also like to sprinkle the gnocchi with some extra pecorino, black pepper, and fresh lemon zest.

With a side of protein - You can also serve them with a side of protein. Some great options are sauteed or roasted chicken, salmon, or shrimp. To add vegetarian protein, you can add cooked chickpeas or white beans to the dish when you add the pesto and goat cheese.

Storing

You can store leftover gnocchi in an airtight container in the fridge for 2-3 days. They will turn very stiff and gummy in the fridge but they'll become soft again after reheating.

To reheat the gnocchi, add them to a saucepan with a good splash of water and warm up stirring often over medium heat.

FAQs

More Recipes with Pesto

If you have leftover pesto or you just want to try some other pesto recipes, check out the four recipes below! My favorite is definitely the one-pan orzo with shrimp! Head over to Pasta recipes to see the latest pasta and gnocchi recipes.

• Salmon Pesto Pasta
• Asparagus Quinoa Salad with Pesto
• Pesto Orzo with Lemon Garlic Shrimp
• Asparagus Tart with Pesto and Goat Cheese
• Sweet Potato Rounds with Hummus, Pesto, and Goat Cheese

Print

📖 Recipe