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creamy pesto gnocchi

Creamy Pesto Gnocchi with Vegetables

Author Put on Your Cake Pants


  • 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


  1. Bring a pot of water to a boil and cook the gnocchi according to the directions on the package.
  2. In a medium saucepan, heat the cream and butter over medium heat. Once the butter is melted, add the pesto and stir until smooth.
  3. 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.
  4. 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.

Recipe Notes

If you are interested in making pesto from scratch, I highly recommend this basil walnut pesto.
Pesto cream sauce adapted from The Pioneer Woman.