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A plate of gnocchi in a creamy green pesto sauce with wilted spinach and cherry tomatoes, served next to a fork on a white plate.

Gnocchi with Pesto Sauce

Soft gnocchi tossed in a light, creamy pesto sauce with cherry tomatoes and spinach. A quick, comforting dinner that stays balanced and weeknight friendly.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course 30 Minute Meal, Main Course
Cuisine Italian
Servings 4
Calories 343 kcal

Equipment

  • Large Pot
  • Colander
  • Large Skillet
  • Wooden spoon or spatula
  • Measuring cups
  • Measuring spoons
  • Grater for Parmesan

Ingredients
  

  • 1 pound gnocchi
  • 1/2 cup reduced-fat pesto
  • 1/3 cup Half and Half
  • 1 cup cherry tomatoes halved
  • 2 cups baby spinach
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Grated Parmesan for serving

Instructions
 

  • Step 1: Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions, about 2 to 3 minutes, until they float. Reserve 1/4 cup of the pasta water, then drain.
    Gnocchi boiling in a stainless steel pot of water, with a slotted spoon lifting some of the gnocchi. Steam is rising from the pot, and bubbles indicate the water is boiling.
  • Step 2: While the gnocchi cook, heat olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook for 3 to 4 minutes, just until softened.
    A white skillet with sautéed halved cherry tomatoes sits on a white surface. Nearby are a glass of milk, a small bowl of green pesto, salt and pepper shakers, and a bowl of fresh spinach.
  • Step 3: Stir in the spinach and cook for about 1 minute, until wilted. Reduce the heat to low. Stir in the pesto and half and half until smooth and combined. 
    A white skillet containing cherry tomatoes, spinach, green pesto, and cream sits on a white surface. Nearby are a glass measuring cup, a green-stained bowl, and salt and pepper shakers.
  • Step 4: Add a splash of reserved pasta water if the sauce needs thinning.
    A white skillet with a creamy green sauce containing sliced sausage, cherry tomatoes, and spinach. Nearby are a glass measuring cup, an empty small bowl with green residue, and salt and pepper shakers.
  • Step 5: Add the cooked gnocchi to the skillet and gently toss until everything is coated. Season with salt and pepper to taste.
    A white skillet contains gnocchi, halved cherry tomatoes, spinach, and a creamy green sauce. Nearby are a glass measuring cup with liquid, an empty bowl with green residue, and salt and pepper shakers on a white surface.
  • Step 6: Serve warm with grated Parmesan on top.
    A white pot filled with gnocchi, halved cherry tomatoes, spinach, and a green sauce. Surrounding the pot are bowls of cherry tomatoes, spinach, grated cheese, and a pepper grinder on a white surface.

Notes

  • Salt the pasta water well. It’s your main chance to season the gnocchi.
  • Stir gently when combining to keep the gnocchi intact.
  • Taste before serving and adjust seasoning as needed.
  • Freshly grated Parmesan melts better than pre-shredded.

Storage Directions

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Not recommended. The creamy pesto sauce can separate once frozen and reheated.
  • Reheat: Reheat gently on the stovetop or in the microwave. Add a splash of milk or water to loosen the sauce.
  • Make Ahead: You can prep the sauce and veggies ahead of time. Cook the gnocchi fresh for the best texture.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Calories: 343kcalCarbohydrates: 46gProtein: 7gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 734mgPotassium: 192mgFiber: 4gSugar: 3gVitamin A: 2293IUVitamin C: 13mgCalcium: 114mgIron: 5mg
Keyword Gnocchi with Pesto Sauce
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