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Creamy pesto gnocchi is a delicious and easy pasta dish made with ricotta gnocchi and a creamy spinach and basil pesto sauce. Unlike traditional pesto dishes, this recipe incorporates heavy cream into the pesto, turning it into a rich and velvety sauce with a vibrant green color. It’s a satisfying and hearty meal that can be enjoyed as a main course or as a side dish alongside a larger meal. If you like quick and easy pesto recipes, also check out this pesto alla Trapanese recipe and this wild garlic pesto recipe.

Ingredients You’ll Need

Gnocchi – Gnocchi are small Italian dumplings, typically made from either potato dough or ricotta dough. I used homemade ricotta gnocchi for this recipe. They are super easy to make and have a lighter texture than potato gnocchi, which are commonly a bit heavier and denser. But potato gnocchi work equally well for this recipe.
Basil – fresh basil leaves build the flavor base for the pesto and add a fresh, vibrant, and aromatic taste.
Spinach – baby spinach enhances the flavor of the pesto and contributes to a smooth and creamy texture as well as the vibrant green color.
Cashews – when blended with the other ingredients, the cashews release a natural sweetness and a mild, nutty flavor. They also add a creamy texture and thicken the sauce.
Parmesan cheese – freshly grated Parmesan cheese adds a rich and savory flavor to the pesto and helps to bind the ingredients together, making the sauce smoother and creamier.
Garlic – its bold and pungent flavor is an essential component of the pesto. It adds a fresh and slightly spicy kick that complements the other ingredients.
Olive oil – for best results, always make sure to use high-quality extra virgin olive oil. It adds a distinct flavor to the pesto and helps to emulsify the other ingredients to create a smooth and cohesive sauce.
Heavy cream – the addition of heavy cream thickens the pesto and turns it into a smooth and velvety sauce that adheres well to the gnocchi.

Step-by-Step Instructions to Make Creamy Pesto Gnocchi

Step 1

To prepare the pesto, add the fresh basil leaves, baby spinach, grated Parmesan cheese, roasted cashews, and minced garlic to the bowl of a food processor. Pulse the mixture until the ingredients are finely chopped and well combined. You may need to scrape down the sides of the bowl with a spatula to ensure everything is mixed evenly. Then, while the food processor is running, drizzle in the olive oil and mix until the pesto turns into a smooth and cohesive paste. Transfer the pesto to a small mixing bowl and stir in the heavy cream until fully incorporated. Season the pesto with salt and black pepper.

Homemade spinach and basil pesto with a vibrant green color in a small mason jar.

Step 2

Bring a large pot of water to a rolling boil. Meanwhile, slowly and gently heat the pesto in a large skillet over low-medium heat, stirring occasionally. Make sure that the pesto is evenly heated through, but don’t let it come to a boil. Gentle heating helps maintain the sauce’s smooth and creamy texture, as well as its fresh taste and vibrant color.

Step 3

Once the water is boiling, add a generous amount of salt and cook the gnocchi until they float to the surface. For fresh gnocchi, this takes only about 2 minutes. Keep an eye on them and avoid overcooking, as this will make the gnocchi overly soft and mushy. As soon as they float to the top, drain them with a pasta spider or skimmer and transfer them directly to the skillet with the pesto. Toss and stir until the gnocchi are evenly coated with sauce. Serve the gnocchi immediately with freshly ground black pepper and shavings of extra Parmesan cheese.

Homemade gnocchi with a creamy pesto sauce in a skillet.

Tips & Tricks

This spinach-basil pesto also tastes delicious with other pasta shapes, such as homemade pappardelle or fresh tagliatelle.
For golden brown gnocchi with a slightly crispy exterior and a soft interior, you can also pan-fry them instead of boiling them. To do so, place a large skillet or frying pan over medium-high heat and add a generous amount of olive oil or butter. Allow the oil or butter to heat until it’s simmering or foaming. Add the gnocchi to the hot pan in a single layer without overcrowding the pan. Fry for about 2–3 minutes on each side, or until they become golden brown and crispy. Then, toss them with the pesto as described in the steps above.

Creamy pesto gnocchi on a white plate placed on a white linen tablecloth.

More Vegetarian Pasta Recipes:

Two glasses of red wine and a plate of rigatoni arrabbiata on a patterned tile backdrop.

busiate pasta with pesto alla trapanese on a colorful plate.

two plates with creamy ricotta gnocchi and a blue jug in the background.

A white serving plate with homemade pappardelle al limone on a white marble table.

fresh asparagus ravioli with saffron cream sauce.

Fresh pasta with wild garlic pesto and burrata cheese.

Homemade cavatelli and broccoli pasta with a glass of white wine.

Creamy Pesto Gnocchi

published by: Julia

Creamy pesto gnocchi is a delicious and easy pasta dish made with ricotta gnocchi and a creamy spinach and basil pesto sauce. Unlike traditional pesto dishes, this recipe incorporates heavy cream into the pesto, turning it into a rich and velvety sauce with a vibrant green color. It's a satisfying and hearty meal that can be enjoyed as a main course or as a side dish alongside a larger meal.

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Prep 15

Cook 5

Total 20

Course dinner, lunch, Main Course, Side Dish

Cuisine Italian

Servings – 4 servings (depending if you serve it as a main course or as a side dish)

Calories 812 kcal

Equipment

Food processor or blender

Ingredients

For the pesto:

15 g fresh basil leaves
80 g baby spinach leaves
100 g Parmesan cheese – grated
60 g cashews – roasted, unsalted
2 garlic cloves – minced
60 g extra virgin olive oil
100 ml heavy cream
Salt and freshly ground black pepper to taste

To serve:

500 g ricotta gnocchi or potato gnocchi
Parmesan shavings

Instructions

To prepare the pesto, add the fresh basil leaves, baby spinach, grated Parmesan cheese, roasted cashews, and minced garlic to the bowl of a food processor. Pulse the mixture until the ingredients are finely chopped and well combined. You may need to scrape down the sides of the bowl with a spatula to ensure everything is mixed evenly. Then, while the food processor is running, drizzle in the olive oil and mix until the pesto turns into a smooth and cohesive paste. Transfer the pesto to a small mixing bowl and stir in the heavy cream until fully incorporated. Season the pesto with salt and black pepper.
Bring a large pot of water to a rolling boil. Meanwhile, slowly and gently heat the pesto in a large skillet over low-medium heat, stirring occasionally. Make sure that the pesto is evenly heated through, but don’t let it come to a boil. Gentle heating helps maintain the sauce’s smooth and creamy texture, as well as its fresh taste and vibrant color.
Once the water is boiling, add a generous amount of salt and cook the gnocchi until they float to the surface. For fresh gnocchi, this takes only about 2 minutes. Keep an eye on them and avoid overcooking, as this will make the gnocchi overly soft and mushy. As soon as they float to the top, drain them with a pasta spider or skimmer and transfer them directly to the skillet with the pesto. Toss and stir until the gnocchi are evenly coated with sauce. Serve the gnocchi immediately with freshly ground black pepper and shavings of extra Parmesan cheese.

Video

Nutrition

Calories: 812kcalCarbohydrates: 69gProtein: 24gFat: 51gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 25gCholesterol: 61mgSodium: 1132mgPotassium: 366mgFiber: 5gSugar: 3gVitamin A: 3518IUVitamin C: 9mgCalcium: 497mgIron: 9mg

Keywords basil pesto, creamy pesto gnocchi, gnocchi recipe, homemade gnocchi, Pesto Recipe, ricotta gnocchi, vegetarian pasta dish

Creamy Pesto Gnocchi Recipe

Ingredients You’ll Need