This Creamy Pesto Gnocchi recipe is a flavorful, springy dish that’s perfect for this warmer weather!

Hello! It’s Mara, back again from Put on Your Cake Pants. Today’s creamy pesto gnocchi recipe is well-suited for spring, when we’re getting more hours of daylight and we’re eager to spend them out of doors…or at least out of the kitchen!

I’ve studied a fair number of languages over the years, but Italian is not one of them. Consequently, I’ve never learned the rules of Italian pronunciation, which frequently troubles me at restaurants and in the company of my Italian-speaking friends. Whenever possible, I like to look at restaurant menus ahead of time, not only because it allows me to make conversation more freely once at the restaurant (rather than silently poring over entrée options), but also because it gives me the chance to Google any words I don’t know how to say. Even with the help of online videos, I’m still a bit self-conscious when saying “gnocchi,” but luckily, if I make it at home, I don’t have to embarrass myself in front of a waiter by butchering the pronunciation!

So here’s the good news for those of us who have never studied Italian: this creamy pesto gnocchi is easier to make than it is to pronounce! And well, for those of you who have studied Italian, it’s really only a little bit more difficult to make than to pronounce. Did you know that gnocchi cooks in a mere fraction of the time pasta requires? Just two or three minutes! And the pesto cream sauce comes together in less than the time it takes to boil water for gnocchi, so this is truly un piatto veloce da preparare (a quick dish to prepare)!

^ I really don’t know Italian. If that’s grammatically incorrect, will someone please tell me?

Grammar and pronunciation aside, this creamy pesto gnocchi is downright delightful! You can’t go wrong with pillowy soft gnocchi, a rich and earthy pesto sauce, and a hearty helping of your favorite veggies!

I’ll be back again next month with more tasty noms. In the meantime, if you’re a big fan of pesto or gnocchi, be sure to check out these recipes on Put on Your Cake Pants!

From left to right:
Hawaiian pizza gnocchi
Pesto hummus veggie sandwiches
Broccoli pistachio pesto

Creamy Pesto Gnocchi with Vegetables

Author Put on Your Cake Pants

Ingredients

1 pound gnocchi
6 tablespoons heavy cream
1 tablespoon butter
3/4 cup pesto
3-4 cups mixed vegetables fresh or frozen
2 tablespoons grated parmesan optional

Instructions

Bring a pot of water to a boil and cook the gnocchi according to the directions on the package.
In a medium saucepan, heat the cream and butter over medium heat. Once the butter is melted, add the pesto and stir until smooth.
Heat the vegetables: if you are using fresh vegetables, sauté them for a few minutes or steam them. If you are using frozen ones, just heat them in the microwave.
After cooking and draining the gnocchi, return them to the pot and add the pesto cream sauce and the heated vegetables. Toss to combine. Optional: sprinkle grated parmesan over individual portions.