Creamy Pesto Gnocchi with Garlic Butter | CookOS

Creamy Pesto Gnocchi

Name: Creamy Pesto Gnocchi with Garlic Butter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 tbsp butter; 3 cloves garlic, minced; 1/4 cup pesto; 1/2 cup heavy cream; 1/2 cup reserved pasta water; 1/2 cup grated Parmesan cheese; 1 lb potato gnocchi; Fresh basil, for garnish

Creamy pesto gnocchi is a 20-minute weeknight dish where tender potato gnocchi are coated in a silky, herbaceous sauce made from butter, garlic, pesto, and heavy cream. The reserved pasta water emulsifies the sauce while Parmesan adds savory depth.

🌍Italian 🏷️Gnocchi 🏷️Pesto 🏷️Creamy pasta 🏷️Pasta Parmesan

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

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Ingredients

2 tbsp butter
3 cloves garlic, minced
1/4 cup pesto
1/2 cup heavy cream
1/2 cup reserved pasta water
1/2 cup grated Parmesan cheese
1 lb potato gnocchi
Fresh basil, for garnishoptional

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Instructions

1
Cook gnocchi according to package directions. Reserve about 1/2 cup of the cooking water before draining.
2
In a large pan over medium heat, melt the butter.
3
Add the minced garlic and sauté until fragrant, about 30 seconds.
4
Stir in the pesto, followed by the heavy cream and reserved pasta water.
5
Add the grated Parmesan cheese and stir continuously until the sauce is smooth and has thickened slightly.
6
Add the cooked gnocchi to the pan with the sauce.
7
Gently toss to coat the gnocchi completely in the creamy pesto sauce.
8
Serve immediately, garnished with fresh basil if desired.

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Tips & Notes

Pro tips

Mince garlic finely and cook in butter over medium heat for 1–2 minutes until fragrant but not browned, which prevents a harsh, bitter flavor.
Stir in pesto off heat to preserve its vibrant color and fresh basil notes; adding it to a boiling sauce breaks down chlorophyll.
Use reserved pasta water gradually—the starch thickens and emulsifies the cream, so add just enough to reach a silky, coating consistency.
Cook gnocchi just until they float plus 1 minute more; overcooked gnocchi become mushy and dense.

Substitutions

Heavy cream → crème fraîche or sour cream (use slightly less; results in a tangier sauce)
Butter → olive oil (use 3 tbsp; the sauce will be lighter and more Mediterranean)
Parmesan → Pecorino Romano (stronger, saltier flavor; reduce the amount by 2 tablespoons)

Storage & make-ahead

Store leftovers in an airtight container for up to 2 days. Reheat gently over low heat on the stovetop, stirring in pasta water or cream to restore creaminess.

Common Questions

Can I make creamy pesto gnocchi ahead of time?

Prepare the gnocchi and sauce separately, then combine just before serving. The sauce can be made up to 2 hours ahead and reheated gently over low heat, stirring in pasta water to restore creaminess.

What if I don't have fresh pesto?

Jarred pesto works well—use the same amount. Alternatively, blend fresh basil, garlic, olive oil, pine nuts, and Parmesan to make quick pesto while the gnocchi cooks.

Why use reserved pasta water in the sauce?

The starch in pasta water helps emulsify the cream and butter into a cohesive sauce that coats the gnocchi evenly, rather than separating or becoming too thick.

Can I use store-bought gnocchi?

Yes, store-bought potato gnocchi is ideal for this recipe. Boil according to package directions until they float, then drain and toss with the sauce.

How do I know when the sauce is done?

The sauce should be creamy and coat the back of a spoon. If too thick, stir in more pasta water 1 tablespoon at a time until it reaches the desired consistency.