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Skillet Creamy Pesto Gnocchi in 20 Minutes

Make weeknights simple with this creamy pesto gnocchi. With only six ingredients and a single skillet, you can have a flavorful dinner on the table in under 20 minutes. The potato gnocchi is pan-seared for a golden, slightly crispy exterior, then finished in a silky pesto cream sauce for comforting, bright flavor.

Creamy pesto gnocchi in a skillet ready for serving. A piece of fresh basil sits on top of the pasta for garnish.

This recipe is ideal for busy evenings when you want something quick, satisfying, and adaptable. There’s no need to boil a separate pot of water — the gnocchi cooks right in the pan with butter and olive oil, then the sauce comes together in the same skillet. Use homemade pesto if you have it for the brightest flavor, or a high-quality refrigerated pesto from the store.

All of the ingredients for pesto gnocchi sitting in bowls on a kitchen countertop including gnocchi, olive oil, butter, heavy cream, basil pesto and white wine.

Table of Contents

  • Recipe Highlights
  • Recipe Tip
  • Variations
  • Other Ways to Enjoy Pesto
  • Creamy Pesto Gnocchi (Skillet, 20 minutes) Recipe
Stirring in the heavy cream and pesto to make the cream sauce and complete the recipe for pesto gnocchi.

Recipe Highlights

  • Buttery, Rich Pesto Flavor – The sauce combines butter, olive oil, cream, and basil pesto to create a rich, balanced pesto cream. Fresh or homemade pesto gives the best flavor.
  • Quick and Easy – Everything cooks in one skillet and the full recipe takes about 20 minutes from start to finish.
  • Adaptable – This dish is a great base for extra vegetables, proteins, or cheeses. Simple swaps let you customize the dish to your tastes.

Recipe Tip

Adjust the sauce thickness and flavor easily: add more broth to thin the sauce or a little extra pesto for a stronger basil profile. If you use frozen gnocchi, cook a couple of minutes longer on low heat to ensure they warm through and crisp properly.

Variations

Creamy pesto gnocchi works well as a main or a side. Try these ideas to change the dish up:

  • Add vegetables: Stir in halved cherry tomatoes, sautéed corn, fresh spinach, or roasted zucchini for color, texture, and nutrition.
  • Add protein: Fold in shredded rotisserie chicken, quick-cooked shrimp, flaked salmon, or thinly sliced steak for a heartier meal.
  • Use more cheese: Mix grated mozzarella with Parmesan for an extra cheesy finish.
A spoon scoops out creamy pesto gnocchi from the pan for serving.

Other Ways to Enjoy Pesto

  • Pesto can be used to top baked chicken or mixed into sandwiches and wraps.
  • It also pairs well with roasted vegetables or as a flavorful spread for toasts and crostini.

Creamy Pesto Gnocchi (Skillet, 20 minutes)

By Katie G. — This gnocchi with creamy pesto sauce is an easy dinner made with only six ingredients.

Prep: 5 mins   Cook: 15 mins   Total: 20 mins   Servings: 4

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 16 ounces potato gnocchi
  • 1/4 cup dry white wine (or vegetable or chicken broth)
  • 1/2 cup heavy cream (substitute half-and-half if desired)
  • 1/4 cup fresh basil pesto (homemade or refrigerated)
  • Parmesan cheese, for serving

Instructions

  1. In a large skillet, heat the butter and olive oil over medium-high heat. Add the gnocchi in a single layer and cook 5–6 minutes, stirring frequently, until the gnocchi are golden and slightly crisp.
  2. Reduce heat to medium. Add the wine or broth and scrape up any browned bits from the pan to deglaze. Simmer until the liquid has mostly evaporated.
  3. Lower the heat to medium-low and stir in the heavy cream. Let it simmer about 1 minute to warm and thicken slightly, then remove the pan from heat and stir in the pesto. Taste and add salt if needed.
  4. Serve the gnocchi warm, topped with grated Parmesan if you like.

Notes

Substitutions:

  • Heavy cream: Half-and-half can be used instead, though plain milk will not thicken the sauce the same way.
  • Gnocchi: Store-bought gnocchi works well. For frozen gnocchi, cook a few minutes longer over low heat until heated through.
  • White wine: Use chicken or vegetable broth as a non-alcoholic alternative.
  • Pesto: Homemade pesto boosts flavor, but a good refrigerated store-bought pesto will work fine. Add extra pesto for a stronger basil taste.
  • Thinner sauce: Stir in a splash more broth to loosen the sauce if desired.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Cream-based pasta dishes do not freeze well because the sauce can separate when thawed.

Nutrition

Approximate per serving: Calories 438 kcal; Carbohydrates 43 g; Protein 6 g; Fat 27 g; Saturated Fat 12 g; Sodium 539 mg; Fiber 3 g.

Additional Info

Course: Main Course   |   Cuisine: American