Potato Gnocchi in Pesto Cream Sauce

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“This is a delicious, warm and comforting food! Very filling...quick and easy. If you are wanting to try something new, please give this a try! Of course you can make your own gnocchi and pesto, but in a time pinch... the pre-made stuff works just fine. Pesto from the refridgerated section of the market works much better than a jarred pesto sauce. Fresher is also better. I like to serve this with baked acorn squash. This dish actually reheats pretty well the next day, too!”

Ingredients Nutrition

  • 453.59 g package gnocchi
  • 226.79 g packagefresh basil pesto (in the refridgerated section of the grocery)
  • 236.59 ml cream (you can also use half and half or milk)
  • 59.14 ml grated parmesan cheese
  • 1.23 ml salt
  • 1.23 ml pepper


  1. Fill a saucepan with water and bring to a boil. Add lots of salt to the boiling water to help flavor the gnocchi. While the water is heating, get a sauce pan and whisk together the pesto, cream, salt and pepper over medium heat. Bring the sauce to a low boil and be sure to stir frequently. Turn down the heat to a low simmer. Once your water pot is at a full boil, gently add in the gnocchi to the boiling water and cook for 3-4 minutes. The gnocchi will float to the top when they are done. Drain. Add the gnocchi to the pesto cream sauce. Stir to combine. Top with parmesan cheese. Enjoy!

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