This is my creamy cheesy Pesto Gnocchi recipe and it's so simple to make. I've provided a recipe for homemade pesto but feel free to use a store-bought one too! We've then combined the pesto with cream and mozzarella cheese to make a super cheesy delicious pesto gnocchi pasta dish. Perfect for a speedy midweek dinner!
This pesto gnocchi comes together in less than 10 minutes and is topped with a simple pangrattato (crispy toasted breadcrumbs). The pesto is a simple homemade pesto combining toasted pine nuts, fresh basil, parmesan, garlic, and olive oil. It's then combined with cream and mozzarella to make a super creamy, super cheesy dinner recipe!
Gnocchi recipes are a great option for a quick midweek meal, like my gnocchi lasagne! The same goes for pesto which is such a versatile sauce and can go well with an array of things like my pea pesto ramen or my avocado pesto!
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Why you'll love this recipe
Quick: This creamy pesto gnocchi comes together in less than 10 minutes which is ideal when you're short on time but need a healthy, fulfilling dinner.
Simple: All you've got to do is add the pesto ingredients into a food processor and then combine with cream, mozzarella, and gnocchi. If you're wanting to simplify the recipe even further, you can skip making the pangrattato.
Great for meal-prep: If you'd like this recipe to have throughout the week or for lunch, then you can bulk prepare this pesto gnocchi, store it in the fridge for up to 3 days, and enjoy!
Ingredients & substitutions
Pine nuts: You want to toast your pine nuts to release their flavour. If you don't have pine nuts, you could use walnuts for a richer flavour, or almonds!
Basil: Fresh basil is essential for pesto. If you're looking to change things up a bit, you could also use arugula (rocket) or carrot tops for something different!
Olive oil: To make the pesto saucy, extra virgin olive oil is best.
Parmesan: For the cheesy element to pesto, we need freshly grated parmesan cheese. If you're looking to keep this vegan, then use your favourite plant-based parmesan cheese.
Garlic: Fresh garlic is always best for pesto, but if you only have garlic granules, add in a bit at a time and taste as you combine.
Cream: I've used light / single cream for this recipe. Plant-based cream is also an option for those making this pesto gnocchi vegan.
Gnocchi: Store-bought fresh gnocchi is perfect for this recipe.
Mozzarella: You can keep this out of the recipe but I love adding in the mozzarella to make it super cheesy!
Breadcrumbs: For the pangrattato - a fancy way of saying toasted breadcrumbs - you'll just need breadcrumbs, olive oil and some salt and pepper.
See the recipe card further down this blog for the full method and ingredients list.
Step by step instructions with photos
Step 1: Place a pan on medium heat and add in your pine nuts. Toast until the pine nuts turn slightly golden. Make sure to keep them moving because they can easily burn. Remove once they've changed colour and you can smell the aromatics.
Step 2: To make your pesto, either get yourself a pestle and mortar, or a food processor. Place the basil, pine nuts, garlic, olive oil, and parmesan into the processor and blend into a rough, coarse paste. Taste and season with salt and pepper according to your preferences.
Step 3: Pour your homemade pesto into the same pan in which you toasted your pine nuts in. Pour in your cream and place on low heat. Give everything a good stir.
Step 4: Add in your gnocchi and combine until the gnocchi is fully coated.
Step 5: Meanwhile, place a pan on medium heat and drizzle with oil. Add in your breadcrumbs and fry until golden, tossing frequently. Remove and set aside.
Step 6: When you're ready to serve up, break up the mozzarella and toss it into your pesto gnocchi. Stir until the mozzarella melts and becomes super cheesy.
Step 7: Divide your creamy cheesy pesto gnocchi between two plates and top with your pangrattato and grated parmesan. Enjoy!
Scroll further down this blog post to find the recipe card with the full ingredients list!
What to do with leftovers
Storage: Place any leftovers in an airtight container and store in the fridge for up to 3 days.
Reheating: To reheat, add a splash of milk or water into your gnocchi and give it a light mix. Then cover the container loosely with the lid and place in the microwave until piping hot. Give it another mix and then enjoy!
FAQs
I love serving pesto gnocchi with garlic bread, a side salad, or caprese salad.
Yes, simply sub out the parmesan for a vegan substitute. Use plant-based soy cream instead, and that's it! Also just ensure your gnocchi is vegan and doesn't use eggs.
Absolutely, the mozzarella is just to make it extra cheesy, but if you don't want to add it in, don't worry!
More recipes you might enjoy!
Pesto Gnocchi (Creamy & Cheesy)
Ingredients
For the homemade pesto
- 50g pine nuts toasted
- 75g basil
- 40g parmesan plus extra for garnish
- 150ml olive oil
- 2 garlic clove
For the rest of the pesto gnocchi
- 150ml cream light or single
- 300g gnocchi cooked to packet instructions
- 125g mozzarella torn apart
- 30g breadcrumbs
Instructions
- Place a pan on medium heat and add in your pine nuts. Toast until the pine nuts turn slightly golden. Make sure to keep them moving because they can easily burn. Remove once they've changed colour and you can smell the aromatics.
- To make your pesto, either get yourself a pestle and mortar, or a food processor. Place the basil, pine nuts, garlic, olive oil, and parmesan into the processor and blend into a rough, coarse paste. Taste and season with salt and pepper according to your preferences.
- Pour your homemade pesto into the same pan in which you toasted your pine nuts. Pour in your cream and place on low heat. Give everything a good stir.
- Add in your cooked al-dente gnocchi and combine until the gnocchi is fully coated.
- Meanwhile, place a pan on medium heat and drizzle with olive oil. Add in your breadcrumbs and fry until golden, tossing frequently - feel free to season with salt and pepper. Remove and set aside.
- When you're ready to serve up, tear the mozzarella and toss it into your pesto gnocchi. Stir until the mozzarella melts and becomes super cheesy.
- Divide your creamy cheesy pesto gnocchi between two plates and top with your pangrattato (toasted breadcrumbs) and more grated parmesan. Enjoy!
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