This Creamy Dill Pesto Gnocchi has a dreamy dill, basil and pistachio pesto cream sauce and is the ultimate cozy comfort food! Use your favorite store-bought gnocchi or homemade, for a super delicious and flavorful yet simple meal.
Ready for a delicious weeknight meal that feels fancy but is ready in under 30 minutes? This Creamy Dill Pesto Gnocchi is a perfect dinner option that you can make in a flash, plus you can customize it as well.
The pesto is made with primarily fresh dill, with a small amount of fresh basil. The dairy-free cheese shreds and pistachios provide an amazing depth of flavor too. The pesto goes into the simple cream sauce along with the gnocchi for a dreamy combination.
Tips for Making this Creamy Dill Pesto Gnocchi
Try to avoid overcooking the gnocchi, as they may get overly soft and sticky. However, if that happens, drizzle the drained gnocchi with a touch of olive oil and stir. This will help prevent from sticking together too much if you are not quite ready yet to add them into the cream sauce.
Feel free to add seasoned chickpeas (check out this recipe for how to make them in under 5 minutes) or other protein of choice. Roasted veggies would also be a fantastic addition to this dish.
Reserve 1/2 cup of the pasta cooking water to thin out the sauce a bit at the end of cooking, if you like. Or, you can use vegetable broth instead.
If reheating leftovers, add a touch of water or vegetable broth as you’re heating, to loosen up the sauce. The sauce gets thicker as it’s in the refrigerator.
Other Creamy Pasta Dishes to Try
Creamy Tomato Pasta with Broccoli
Creamy Farfalle with Spinach & Roasted Tomatoes
If you make this recipe, I would love to see it! You can tag me on Instagram @janetsmunchmeals and comment here!
Creamy Dill Pesto Gnocchi
Ingredients
- 1 tbsp olive oil
- 1 tbsp dairy free butter
- 1/2 medium red onion chopped
- 30 oz. gnocchi
- 1 1/2 tbsp flour
- 1 cup vegetable broth
- 1/3 cup dairy free heavy cream
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- Red chili flakes for serving
Dill Pesto
- 1/2 cup packed fresh dill
- 2 tbsp packed fresh basil
- 2/3 cup dairy free parmesan shreds* see Notes
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup pistachios
- 1/3 cup olive oil plus more to thin
Instructions
- Preheat large pan on medium heat. Add oil, butter, and onions, and a pinch of salt and pepper. Stir and cook on medium low for 5 to 8 min until translucent, stir occasionally.
- Cook gnocchi according to package directions, then drain.
- Add all pesto ingredients to food processor, using 1/3 cup olive oil. Blend, scraping down sides as needed. Drizzle in a bit more oil to thin, but still be quite a thick pesto.
- Add flour to onions, stir, then drizzle in the vegetable broth, stirring. Bring to simmer and cook gently for 3 min, stirring occasionally as it thickens. Stir in heavy cream, salt and pepper. Add gnocchi, stir, and stir in the pesto. Top with red chili flakes, and more parmesan if desired.