Pesto Gnocchi
Published Sep 16, 2026
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.
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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!
Recipe Testing Notes
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.
Happy Cooking!
– Yumna
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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, or try my recipe for homemade pesto!
- 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. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Pesto Gnocchi Recipe
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.
Full Pesto Gnocchi Recipe
Pesto Gnocchi Recipe
Ingredients
- 1 (16-ounce) bag gnocchi
- ¾ cup low sodium chicken broth
- ½ cup pesto
- ¼ cup Greek yogurt
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese plus more for serving
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until al dente according to package directions.
- In a small bowl, whisk together broth, pesto, Greek yogurt, onion powder, salt, and pepper. Set aside.
- Heat a medium skillet over medium heat. Add the sauce, Parmesan, and cooked gnocchi. Heat until warmed through and cheese is melty, about 3 minutes.
- Sprinkle with extra freshly grated Parmesan cheese on top and serve immediately.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add chicken: Stir in 1½ cups cubed grilled chicken during the final minute of cooking.
- Add vegetables: Mix in 1 cup baby spinach or 1 cup halved cherry tomatoes until the spinach wilts or the tomatoes soften slightly.
- Finish with toasted pine nuts: Sprinkle 2 tablespoons on top just before serving for a little crunch.
Recipe Tips
- Keep the heat moderate. Since the sauce contains Greek yogurt, gentle heat helps keep it smooth instead of separating.
- Stir the sauce while it heats. You want to avoid the yogurt splitting and the sauce separating, which is why I stir it often while it’s heating up.
- Reserve a splash of pasta water. If the sauce thickens more than you’d like, stir in a tablespoon or two of the cooking water until it reaches your preferred consistency.
Serving Ideas
- Pair it with a salad: I like serving this with something fresh to balance the creamy sauce. Try my kale Caesar salad, cucumber tomato avocado salad, or simple green salad.
- Serve it with a protein: If I want a more filling meal, I serve it with grilled shrimp, grilled lemon chicken, or air fryer salmon.
- Add bread: Garlic cheese bread, air fryer bread, or garlic and herb skillet dinner rolls are great for scooping up any extra pesto sauce!
Troubleshooting
The skillet was probably too hot when you added the Greek yogurt. Keep the heat at medium or lower and warm the sauce gently instead of letting it boil.
Parmesan continues to thicken the sauce as it melts. Stir in a splash of reserved pasta water or extra broth until it loosens up again.
You likely overcooked it before adding it to the skillet. Cook the gnocchi only until it floats according to the package directions, then transfer it straight into the sauce.
Yes! This makes the gnocchi crispy instead of soft. Try roasting it at 425°F for 20–30 minutes.
Comments
Easy, simple and delicious. I used low-fat yogurt and added chicken. Yumm 😋
That’s awesome! So glad you enjoyed it!