The simple dinner that tastes like you tried harder

Creamy pesto gnocchi tossed in a pesto sauce with Greek yogurt and chicken broth. Soft gnocchi and a simple sauce that comes together fast for busy nights.

One of my favorite ways to eat gnocchi is with a creamy pesto sauce, and luckily my kids are just as into it as I am. You can literally toss gnocchi with pesto and call it dinner, but I like to doctor mine up a little with Greek yogurt to make it creamy, chicken broth to give me more sauce, and a little extra seasoning. This pesto gnocchi is still super simple and comes together in about 15 minutes with store-bought pesto and gnocchi. And if you have the time, you can always use homemade pesto, too!

For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this Pesto Gnocchi recipe.

The Greek yogurt is what makes the sauce creamy, but the first time I made it, I had the pan too hot when the yogurt went in, and it turned grainy on me. Keeping the heat at medium and just warming it through fixed that, and it stayed smooth every time after.

Gnocchi cooks fast. They float to the top in a couple of minutes when they’re done, and if I let them sit longer than that, they go soft and a little gluey. So I scoop them out the second they float now.

Pesto Gnocchi Ingredients

Gnocchi: Shelf-stable potato gnocchi works well here and cooks in just a couple of minutes. You can also use frozen gnocchi! Just thaw it in the fridge first so it cooks quickly.

Pesto: I usually use basil pesto. Store-bought works great.

For the creamy sauce: Low-sodium chicken broth, plain Greek yogurt, onion powder, salt, and black pepper make the sauce. I use plain Greek yogurt instead of regular yogurt, since it’s thicker and holds up better in the sauce. But low-fat also works.

Parmesan cheese: Freshly grate it from a block if you can. It melts much more smoothly than pre-shredded Parmesan. You could also use Pecorino Romano. To make the recipe vegetarian-friendly, use a cheese without rennet.

How to Make Pesto Gnocchi

These step-by-step photos walk you through how to make creamy gnocchi with pesto.

1. Make the Pesto sauce

Add the pesto, chicken broth, Greek yogurt, onion powder, salt, and black pepper to a small bowl.

2. Whisk it together

Whisk until smooth and evenly blended. Make sure the yogurt is fully incorporated and no green streaks remain.

3. Add the cooked gnocchi

Transfer the sauce to a warm skillet, then stir in the cooked gnocchi and freshly grated Parmesan cheese.

4. Warm until creamy

Cook gently while stirring until the cheese melts and the sauce coats the gnocchi evenly. Serve right away with extra Parmesan on top.