This creamy Pesto Gnocchi is my go-to when I want a quick and comforting meal that still feels a little special. Made in just 15 minutes with pillowy gnocchi, rich pesto, and a light, creamy sauce from Greek yogurt and chicken broth, it’s the perfect weeknight dish that never disappoints.
Why You’ll Love This Recipe
I love that this dish comes together with just a few ingredients, yet it delivers big flavor. The pesto adds herby richness, the Greek yogurt brings a subtle tang, and the Parmesan melts into the sauce to make everything extra luscious. Plus, using store-bought gnocchi keeps things easy without compromising on taste.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Gnocchi (1 16-ounce bag)
-
Low sodium chicken broth (¾ cup)
-
Pesto (½ cup)
-
Greek yogurt (¼ cup)
-
Onion powder (½ teaspoon)
-
Salt (½ teaspoon)
-
Black pepper (¼ teaspoon)
-
Freshly grated Parmesan cheese (½ cup, plus more for serving)
Directions
-
I bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions until al dente.
-
While the gnocchi cooks, I whisk together the chicken broth, pesto, Greek yogurt, onion powder, salt, and pepper in a small bowl.
-
In a medium skillet over medium heat, I pour in the sauce mixture and add the cooked, drained gnocchi.
-
I stir in the Parmesan cheese and cook everything for about 3 minutes until the sauce is hot and the cheese has melted into a creamy coating.
-
I serve it immediately with extra Parmesan sprinkled on top.
Servings and timing
This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
-
I sometimes toss in spinach or peas for added greens.
-
For a protein boost, I add cooked chicken or shrimp to the skillet before finishing the sauce.
-
I swap Greek yogurt for heavy cream when I want an even richer version.
-
I use sun-dried tomato pesto when I’m in the mood for something different.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove with a splash of broth or water to loosen the sauce. The microwave works too, but I stir halfway through to make sure it heats evenly.
FAQs
Can I use homemade gnocchi instead of store-bought?
Yes, I love using homemade gnocchi when I have time. Just boil them until they float and follow the same steps for the sauce.
Is Greek yogurt necessary for the sauce?
I use Greek yogurt for its tang and creaminess, but I’ve also tried sour cream or even a splash of cream in its place.
What kind of pesto works best?
I stick with basil pesto, but I’ve used arugula or kale pesto for a change—they all work well depending on my flavor preference.
Can I make this dish vegetarian?
Absolutely. I just use vegetable broth instead of chicken broth and check the pesto ingredients to ensure it’s meat-free.
How do I keep the sauce from curdling?
I stir the sauce gently over medium heat and avoid letting it boil. The Greek yogurt blends in smoothly this way.
Conclusion
Pesto Gnocchi is one of the easiest meals I can whip up, yet it tastes like I put in much more effort. It’s creamy, flavorful, and endlessly adaptable. Whether I’m short on time or just want something delicious with minimal cleanup, this dish always hits the spot.
Print
Pesto Gnocchi
This creamy pesto gnocchi is a 15-minute meal that’s perfect for weeknight dinners. Made with ready-made gnocchi, rich pesto, Greek yogurt, and chicken broth, it’s an easy and flavorful dish that’s sure to satisfy.
- Total Time: 15 minutes
- Yield: 4 servings
Ingredients
- 1 (16-ounce) bag gnocchi
- ¾ cup low sodium chicken broth
- ½ cup pesto
- ¼ cup Greek yogurt
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions until al dente. Drain and set aside.
- While gnocchi cooks, whisk together chicken broth, pesto, Greek yogurt, onion powder, salt, and pepper in a bowl.
- Heat a medium skillet over medium heat. Add the pesto sauce mixture and the cooked gnocchi.
- Stir in the Parmesan cheese and cook for about 3 minutes, or until sauce is warmed through and cheese is melted.
- Serve immediately, topped with extra Parmesan cheese if desired.
Notes
- Use basil or sun-dried tomato pesto depending on preference.
- Substitute Greek yogurt with sour cream for a richer taste.
- Add sautéed vegetables or cooked chicken for a more filling meal.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 195
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
