Go Back
+ servings
white bowl of creamy pesto gnocchi with shaved parmesan and basil leaf

Creamy Pesto Gnocchi

A creamy Italian classic easy to make as a perfect side dish or main course. This creamy pesto gnocchi has fresh pesto with a creamy twist.
Course Main Course, Side Dish
Cuisine Italian
Keyword creamy pesto gnocchi, creamy pesto sauce, pesto gnocchi
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 3
Calories 750kcal


  • 17.6 oz package potato gnocchi
  • 4 oz cream cheese or fat-free cream cheese
  • 1/4 cup milk
  • 1/4 cup chicken broth

Basil Pesto

  • 2 cups basil leaves
  • 1/3 cup parmesan cheese freshly grated tastes better
  • 1 1/2 teaspoons minced garlic
  • 1/4 cup toasted pine nuts
  • 1 teaspoon lemon zest
  • 1 1/2 teaspoons of lemon juice
  • 1/3 cup of olive oil


  • Add basil, parmesan cheese, pine nuts, olive oil, garlic, lemon juice and lemon zest to a food processor and blend until you have a smooth paste and set aside
  • Follow the instructions on gnocchi package and cook and set aside.
  • In a pan over medium heat add cream cheese, chicken broth, and milk.
  • Stir until all the cream cheese is melted and smooth
  • Add pesto to cream and stir 
  • Add gnocchi to pesto cream stir for a couple minutes and serve



  • Cook the gnocchi first according to the package it comes in. It usually call for 2 minutes cooking. Then set aside until its time to add to the sauce.
  • You can make the pesto ahead of time if you want. Stored in an air tight container it will last 4-5 days in the refrigerator.
  • Let your cream cheese sit out for about 30 minutes before cooking to soften. This makes it easier to melt in the pan.
  • I suggest using fresh Parmesan cheese either grating or shaving off a block of Parmesan because it is more flavorful when straight off the block.
  • I used canned minced garlic for this recipe but fresh garlic cloves I believe taste a little better. Either will do
  • This recipe calls for 17.6 ounces of gnocchi, but you can easily double the gnocchi and still have enough sauce for double the gnocchi.
  • Add cooked chicken chunks or cooked shrimp to this recipe and have a full meal


Serving: 1g | Calories: 750kcal | Carbohydrates: 64g | Protein: 15g | Fat: 49g | Saturated Fat: 14g | Cholesterol: 51mg | Sodium: 946mg | Potassium: 209mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1470IU | Vitamin C: 6.5mg | Calcium: 253mg | Iron: 7.5mg