Using fresh gnocchi from the refrigerator section of the supermarket means the pasta can cook in the same pan as the creamy pesto and vegetable sauce!
My One-pot Creamy Pesto Gnocchi is just the recipe you need when you’re craving a comforting, home-cooked meal at the end of a long day. This recipe combines simple freezer vegetables with perfectly cooked potato gnocchi in a creamy pesto sauce with bacon, spinach, parmesan and garlic to create something extraordinary.
This dish requires minimal preparation and will be on your dinner table in less than 20 minutes. And the best part? You only need one pot, which means less clean-up and more time to enjoy every bite!
If you enjoyed One-pot Creamy Pesto Gnocchi, I think you’ll love:
Creamy Pesto Pasta Salad Recipe
Creamy Pesto Chicken Breast Recipe
10 Minute Creamy Chicken Pesto Chicken Pasta Recipe
Chicken with Creamy Red Pesto Risoni (Orzo) Recipe
Creamy Pesto Chicken with Zoodles Recipe
One-pot Creamy Pesto Gnocchi
“This is a staple in our meal plan rotation! Quick and easy and tastes great.” Share Pin Recipe PrintIngredients
- 1 tbsp olive oil
- 250 g (9 oz) bacon (approximately 3 bacon rashers/slices), cut into small strips
- 2 garlic cloves, minced
- 2 tbsp basil pesto, store-bought or homemade
- 300 ml (10 fl oz) thickened (whipping/heavy) cream
- 300 g (2 cups) freezer vegetables (I used broccoli and peas)
- 500 g (17 oz) fresh potato gnocchi (see note 1)
- 90 g (2 cups) fresh baby spinach leaves (optional)
- 100 g (1 cup) freshly grated parmesan
- 1 tsp chilli (red pepper) flakes (optional)
Instructions
- Heat the olive oil – Heat the olive oil in a large frying pan over medium–high heat.
- Cook the bacon – Add the bacon and cook for 2 minutes.
- Add the garlic – Add the garlic and cook, stirring, for 30 seconds, until fragrant.
- Add the remaining sauce ingredients – Add the pesto, thickened cream and freezer vegetables. Cook for 3–4 minutes until the vegetables are tender and the sauce has thickened slightly.
- Add the gnocchi – Add the potato gnocchi and spinach leaves and cook for 2 minutes.
- Stir in the parmesan – Turn off the heat and stir through the parmesan.
- Serve – Top with chilli flakes, if using, and serve.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Joe says:
Nice work, very tasty. Made pesto from scratch which was very good also.
Kirstie says:
This is absolutely delicious! I cooked the gnocchi a bit longer (6-7 mins) as per the packet instructions. Hubby and 14 year old daughter have requested this for dinner again tonight (after having it last night!) It’s a winner.
Nicole says:
Hi Kirstie, that’s fantastic to hear. A request for it to be made two nights in a row is the best compliment ever! Nic x
Lorraine says:
Another winner! So happy I was able to adjust this one quite easily for my daughter who has a low FODMAP diet. This one is already on our rotation list.
emmahunter says:
This is a staple in our meal plan rotation! Quick and easy and tastes great. We sometimes throw in other veggies too, depending what we have in the fridge that week.
Nicole says:
My favourite recipes are the ones where I can use up veggies in the fridge! This is amazing. Thank you so much for trying the recipe and taking the time to leave a comment! x