Save This one-pan creamy pesto gnocchi has become my weeknight comfort meal whenever I want something cozy yet impressive with minimal cleanup. Tender gnocchi soak up a silky sauce loaded with basil pesto, sun-dried tomatoes, and wilted spinach for an Italian-inspired main you can get on the table fast.
I first threw this together on a night when I had only gnocchi and a few odds and ends left in the fridge. It instantly became the dish my friends request whenever they come over.
Ingredients
- Potato gnocchi: These pillowy dumplings are the star of the show Fresh gnocchi give the softest bite while shelf-stable kinds last for months in your pantry
- Olive oil or oil from sun-dried tomatoes: Deepens flavor and crisps the gnocchi a bit Use the oil from the jar for even more savory notes
- Garlic: Freshly minced garlic infuses the oil with aromatic warmth Pick plump and firm cloves for best results
- Sun-dried tomatoes: Chewy and tangy they add bursts of umami Look for tomatoes packed in oil for the richest flavor
- Baby spinach: Wilts quickly and brings color and nutrients to the finished dish Choose crisp green leaves for freshness
- Heavy cream: Gives the sauce body and smoothness Always use fresh not ultra-pasteurized for best taste
- Basil pesto: Fills every bite with herby depth Opt for refrigerated pesto with simple ingredients or make your own if you can
- Salt: Seasons the sauce and lifts the flavor Give the gnocchi a quick taste before serving and adjust as needed
- Black pepper: Adds gentle heat and rounds out the sauce Go for freshly cracked for best aroma
- Grated parmesan cheese: The classic finishing touch bringing nutty saltiness Buy wedges and grate yourself for maximum melt
- Fresh basil leaves: Brings brightness and a fresh herbal note Use small tender leaves for best presentation
Instructions
- Sauté the Aromatics:
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and sliced sun-dried tomatoes. Stir and cook gently for one to two minutes until the garlic becomes just golden and the tomatoes are sizzling. This is where the flavor begins building.
- Brown the Gnocchi:
- Scatter the gnocchi right into the pan with the aromatics. If you are using fresh gnocchi there is no need to pre-boil them. Stir so they are all coated in the oil and allow them to cook for two to three minutes until a few of the gnocchi pick up light golden spots. Browning the gnocchi adds a subtle toasted taste and prevents sticking.
- Make the Creamy Pesto Sauce:
- Pour in the heavy cream and spoon in the basil pesto. Stir thoroughly so the sauce comes together then let it simmer on medium-low for another two to three minutes. The sauce should gently bubble and thicken to coat the gnocchi luxuriously.
- Add the Greens:
- Toss in the baby spinach and fold it through the hot sauce. The leaves will quickly wilt from the steam so keep stirring until they are just tender and no longer raw. This takes less than one minute. Taste the sauce and add salt and black pepper to preference.
- Serve and Finish:
- Immediately divide the warm gnocchi between bowls. Shower with plenty of grated parmesan and tuck fresh basil leaves on top for a burst of color and aroma. Serve right away for maximum flavor and creaminess.
Save The flavor of sun-dried tomatoes in this dish always takes me right back to cooking with my grandmother. Sometimes we would sneak a piece straight from the jar and laugh together before adding the rest to the sauce. The aroma of pesto and garlic never fails to remind me of those moments.
Storage Tips
Store any leftovers in a tightly covered container in the fridge for up to two days. If the sauce thickens too much simply add a splash of cream or milk when reheating on the stove over low heat. Avoid microwaving at high power or the gnocchi may become dense.
Ingredient Substitutions
For dairy-free or vegan options use your favorite plant-based cream alternative and a vegan pesto. You can swap in frozen spinach if you do not have fresh just thaw it well and squeeze dry. Some crispy roasted mushrooms or cooked chicken work beautifully for adding extra protein.
Serving Suggestions
Serve this gnocchi right away for the creamiest results. I love pairing it with a simple arugula salad or roasted broccoli. A crusty loaf of bread is perfect for swiping up every last bit of the pesto sauce.
Save This dish brings together bold Italian flavors in a one-pan meal. Share it with friends or enjoy on a quiet night for instant comfort.
Recipe FAQ
- → How can I make this dish vegan?
Swap the cream and pesto for plant-based alternatives and omit parmesan cheese or use a vegan version.
- → Should I cook the gnocchi beforehand?
If using fresh gnocchi, add it directly to the pan. For shelf-stable, follow package instructions or sauté as described.
- → What proteins can I add?
Cooked chicken breast or crispy pancetta pairs well and increases the protein content.
- → Can I use store-bought pesto?
Yes, store-bought basil pesto works great and saves time. Homemade can be used for a fresher taste.
- → How long does it take to make?
The dish typically comes together in under 20 minutes, including prep and cooking in one pan.