One Pot Creamy Pesto Gnocchi

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One Pot Creamy Pesto Gnocchi Recipe

One Pot Creamy Pesto Gnocchi

Perfectly cooked potato gnocchi in a creamy pesto sauce with bacon, spinach leaves, parmesan and garlic. This recipe transforms simple freezer vegetables into something extraordinary. My creamy pesto gnocchi requires minimal preparation and will be on your dinner table in less than 10 minutes. And the best part? You only need one pot, which means less clean-up time and more time to enjoy every bite! 

  • Total Time: 17 mins
  • Yield: 2-3 1x


Units Scale
  • 1 tbsp olive oil
  • 250g bacon (approximately 3 bacon rashers), cut into small strips
  • 2 cloves garlic, minced
  • 2 tbsp basil pesto
  • 300ml thickened cream
  • 2 cups freezer vegetables (I used broccoli and peas)
  • 500g fresh potato gnocchi (see note 1)
  • 2 cups fresh spinach leaves (optional)
  • 1 cup freshly grated parmesan
  • 1 tsp chilli flakes (optional)


  1. Heat olive oil on medium-high heat in a large skillet.
  2. Add bacon, and cook for 2 minutes.
  3. Add garlic, and cook stirring for 30 seconds, until fragrant.
  4. Add pesto, thickened cream and freezer vegetables. Cook for 3-4 minutes until the vegetables are tender and the sauce has thickened slightly.
  5. Add the potato gnocchi and spinach leaves. Cook for 2 minutes.
  6. Turn off the heat and stir through the parmesan cheese.
  7. Top with chilli flakes if using.


Note 1 – Fresh gnocchi is called for in this recipe. You will find it in the refrigerated section in the supermarket.

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 12 mins

2 Responses

  1. 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.

    1. 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

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