Why I Love This Recipe

Some nights you just want a bowl of something warm and cheesy, and this recipe always delivers. The gnocchi stays soft and pillowy, the pesto cream sauce comes together in one pan, and the white beans make it surprisingly filling. Finish it with a piece of burrata on top, and it feels like something you’d order at your favorite Italian restaurant.

Enjoying The Leftovers

This is one of those pasta dishes that’s just as good the next day. The gnocchi continues to soak up the creamy pesto sauce, making every bite even more flavorful. Add a splash of milk when reheating to bring the sauce back to its creamy consistency, then top with fresh burrata if you have any left.

Storing

Store leftovers in an airtight container in the refrigerator for up to 4 days. If you’re planning ahead, wait to add the fresh burrata until you’re ready to serve for the best texture.

Reheating

Warm the gnocchi gently on the stovetop or in the microwave with a splash of milk or broth to loosen the sauce. Finish with fresh parmesan, basil, or an extra spoonful of pesto before serving if you’d like.

A bowl with white bean and pesto Gnocchi topped with fresh burrata and basil.
No ratings yet

Creamy Pesto White Bean Gnocchi

Creamy pesto sauce, pillowy gnocchi, protein-packed white beans, and fresh burrata come together in this Creamy Pesto White Bean Gnocchi for an easy, comforting dinner. Made in one pan with simple ingredients, it's a cozy weeknight meal that's rich, satisfying, and full of fresh basil and cheesy flavor.
Print Pin Watch Video
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
US M
Servings 4

Ingredients

  • 1, 16 oz pack of gnocchi
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1,15 oz can of great northern beans, drained and rinsed
  • 1/2 cup store bought or homemade pesto
  • 1 cup whole milk
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • Salt and pepper to taste
For the garnish
  • 1 or 2 balls of fresh burrata
  • Freshly chopped basil
US – M

Instructions

  • Preheat a large skillet over medium heat and add olive oil.
  • Cook the gnocchi according to the package instructions, then set aside.
  • Once the skillet is hot, add the minced garlic and sauté for 1–2 minutes until fragrant.
  • Pour in the milk and let it simmer on low for 2–3 minutes, until slightly reduced.
  • Slowly whisk in the mozzarella and Parmesan, stirring constantly until the cheese is fully melted.
  • Stir in the pesto. If the sauce is too thick, add a splash of milk and stir again. Repeat as needed until it reaches your desired consistency.
  • Taste and season with salt and pepper if needed.
  • Gently fold in the white beans and cooked gnocchi. Increase the heat to medium and simmer for about 5 minutes, until everything is warmed through.
  • Top with fresh burrata and chopped basil. Enjoy!

Equipment

saute pan
cutting board
small pot
measuring cups

Nutrition Per Serving

Calories: 533kcal | Carbohydrates: 53g | Protein: 19g | Fat: 28g | Fiber: 4g