I’m Tired Dinner: Creamy Pesto Gnocchi (One Pan, 15 Minutes)

Some nights you don’t want to cook—you just want dinner to happen.
This creamy pesto gnocchi is my go-to “I’m tired” meal: one pan, minimal chopping, cozy and filling, and it still feels a little special.

It’s also incredibly flexible: add a handful of spinach, toss in frozen peas, or top it with a fried egg or leftover chicken.

Creamy Pesto Gnocchi (One Pan, 15 Minutes)

Time: 15 minutes
Servings: 2–3
You’ll need: 1 large skillet + spoon

Ingredients

• 1 tbsp butter (or olive oil)
• 2–3 cloves garlic, minced (or 1 tsp garlic powder)
• 16 oz (450 g) shelf-stable potato gnocchi
• 1/2 cup (120 ml) broth (chicken or veggie)
• 1/3 cup (80 ml) cream or half-and-half (or coconut milk for dairy-free-ish)
• 3–4 tbsp pesto (store-bought is perfect)
• 2 packed cups baby spinach (optional but recommended)
• 1/4 cup grated Parmesan (optional)
• Salt + black pepper
• Optional toppings: chili flakes, lemon zest, toasted pine nuts, a fried egg

Instructions

1. Sauté the garlic.
   Heat butter in a large skillet over medium heat. Add garlic and cook 30 seconds (just until fragrant).
2. Cook the gnocchi.
   Add gnocchi and stir to coat. Pour in broth, cover (or partially cover) and cook 3–4 minutes, stirring once, until the gnocchi is tender.
3. Make it creamy.
   Lower heat to medium-low. Add cream and pesto. Stir gently until glossy and warmed through (about 1–2 minutes).
4. Wilt the greens.
   Add spinach and stir until it collapses (30–60 seconds). If using Parmesan, stir it in now.
5. Taste + finish.
   Add black pepper and salt as needed. Serve immediately with chili flakes or lemon zest if you want a little lift.

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Tired-dinner shortcuts (zero shame)

• No fresh garlic? Use garlic powder.
• No spinach? Frozen peas or a handful of arugula works.
• Want protein? Add a drained can of white beans, leftover chicken, or top with a fried egg.
• Need it lighter? Use milk + a spoon of cream cheese (or skip dairy and go coconut milk + extra pesto).

Storage & reheating

This is best fresh, but leftovers keep 2–3 days in the fridge. Reheat gently with a splash of water or milk to loosen the sauce.

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FAQ

Can I use frozen gnocchi?
Yes—add 1–2 extra minutes cook time.

Can I make it dairy-free?
Use olive oil instead of butter + coconut milk (or an unsweetened plant cream). Skip Parmesan.

What pesto works best?
Basil pesto is classic, but kale pesto or sun-dried tomato pesto is also amazing.

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Thanks for being here. If this one felt doable today, these earlier “I’m Tired Dinner” posts might help too: