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One-Pot Creamy Pesto Gnocchi served in a rustic bowl with basil and parmesan

One-Pot Creamy Pesto Gnocchi

One-Pot Creamy Pesto Gnocchi is your 20-minute answer to a cozy, comforting dinner. Creamy, herby, and all cooked in a single pot – perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course: Main Course
Cuisine: Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g potato gnocchi fresh or frozen
  • 400 ml vegetable broth
  • 200 ml cooking cream or plant-based alternative
  • 150 g basil pesto
  • 1 garlic clove finely chopped
  • 1 tbsp olive oil
  • 50 g Parmesan cheese freshly grated
  • Salt and pepper to taste
  • fresh basil leaves chopped, for garnish

Equipment

  • Large Pot

Method
 

  1. 1. Heat olive oil in a large pot over medium heat. Add chopped garlic and sauté for 30 seconds until fragrant.
  2. 2. Pour in vegetable broth and cream, bring to a light boil.
  3. 3. Add gnocchi directly into the pot. Reduce heat and simmer for 5–7 minutes, stirring occasionally.
  4. 4. Once gnocchi are tender and floating, remove pot from heat.
  5. 5. Stir in basil pesto and Parmesan cheese until creamy.
  6. 6. Season with salt and pepper to taste.
  7. 7. Garnish with fresh basil and serve immediately.

Notes

If using frozen gnocchi, add 1–2 extra minutes of cook time.
To reheat leftovers, add a splash of broth or water to revive the creamy consistency.
You can add extras like cherry tomatoes or baby spinach – just cook them with the broth or stir in at the end.