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Semi Homemade Pesto Gnocchi

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  • 1 package of store-bought gnocchi
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup store-bought pesto
  • 1/4 cup heavy cream
  • 1/2 cup chicken stock
  • Pasta water, as needed for consistency
  • 1/2 cup grated Romano cheese
  • Leftover pesto meatballs (from a previous meal)
  • Extra grated Romano cheese for garnish


  1. Prepare Gnocchi:
    • Bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions until they float to the surface, indicating they are done.
    • Drain the gnocchi, reserving a bit of pasta water, and set aside.
  2. Sauté Gnocchi:
    • In a large skillet, heat the butter and olive oil over medium-high heat.
    • Add the boiled gnocchi to the skillet and sauté until they develop a golden-brown crust on the outside, ensuring a crispy texture while maintaining a soft center.
  3. Create Pesto Cream Sauce:
    • In a saucepan, combine the store-bought pesto with heavy cream and chicken stock. Warm the mixture over medium heat, stirring frequently.
    • If the sauce is too thick, add a little pasta water until you reach the desired consistency.
    • Stir in the grated Romano cheese until it’s fully incorporated and the sauce is smooth.
  4. Combine Gnocchi and Sauce:
    • Add the sautéed gnocchi to the pesto cream sauce, gently tossing to coat each piece evenly.
  5. Reheat Meatballs:
    • If the pesto meatballs are not already warm, heat them in the microwave or in a separate pan until heated through.
  6. Serve:
    • Plate the pesto gnocchi and top with the warmed pesto meatballs.
    • Garnish with additional grated Romano cheese and a drizzle of olive oil if desired.
  • Author: Lucas Krammes
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