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Creamy green pesto gnocchi in a low bowl garnished with fresh parsley, lemon zest, pecorino, and black pepper.

Creamy Pesto Gnocchi

  • Author: Veronika Sykorova
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian


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!


Units Scale
  • 350g potato gnocchi
  • 1/3 cup pesto
  • 50g soft goat cheese
  • 1-2 cloves garlic, minced
  • 1/4 cup pecorino or parmesan cheese
  • 1/2 tsp freshly ground black pepper
  • 1 tsp lemon zest
  • Squeeze of lemon
  • Sea salt to taste
  • Fresh basil, chives, or parsley for garnish (optional)


  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!


Store any leftover in an airtight container in the fridge for 2-3 days. Reheat on the stove over medium heat with a splash of water until warmed through.


  • Serving Size:
  • Calories: 585
  • Sugar: 0.9 g
  • Sodium: 1302.7 mg
  • Fat: 25.3 g
  • Saturated Fat: 8.4 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 71.4 g
  • Fiber: 1 g
  • Protein: 18.1 g

Keywords: pesto gnocchi, creamy gnocci