Name: Gnocchi with Pesto Cream Sauce & Asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Cuisine: Italian

Cooking with Conks Verified

February 2, 2026

This spring Gnocchi with Pesto Cream Sauce & Asparagus is the perfect way to enjoy your favorite springtime flavors! Made with smoky pancetta, bright asparagus, plump gnocchi, and a creamy arugula pistachio pesto, this luxurious dish will be sure to impress your dinner guests!

Gnocchi with Pesto Cream Sauce & Asparagus cover

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Gnocchi with Pesto Cream Sauce & Asparagus

Cooking with Conks Verified

Ingredients

WarningMilk and 6 other allergens identified

Instructions

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Instructions

Cook the gnocchi according to package directions. Al dente is best for this since you’ll be adding the gnocchi to the pan later.

Add the pesto ingredients, except the olive oil, to a large food processor. Blitz everything together until it forms a paste.

While the food processor is running, slowly stream in the olive oil until it’s fully incorporated and the pesto looks wet and slightly thick. This recipe makes about a cup of pesto.

Add the pancetta to a large pan over medium heat. Sauté until the fat has rendered and the pancetta is fully cooked through.

Add the shallot and cook until slightly soft, about 3 to 5 minutes.

Add the asparagus and cook for another 3 to 5 minutes, or until slightly soft but not mushy.

Add the pesto to the pan and let it heat up and mix with the other ingredients.

Mix in the cream and add the cooked gnocchi. Toss the gnocchi with the sauce until everything is fully coated. Taste the gnocchi and sauce for seasoning.

Garnish the gnocchi with more parmesan and crushed pistachios, if desired.

Notes

*We like this dish saucy but you could make it with up to 2 pounds of gnocchi if you want to stretch it farther.

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Tips & Tricks (5)

Blanch Asparagus Perfectly 💚
Quickly blanch asparagus in salted boiling water for 2-3 minutes, then immediately shock in ice water to preserve vibrant color and crisp texture.
Gnocchi Texture Master 🥣
When cooking gnocchi, wait until they float to the surface of the water, then remove immediately to prevent becoming gummy or overcooked.
Pancetta Crisp Technique 🥓
Render pancetta slowly over medium-low heat to achieve maximum crispness and release its full flavor without burning.
Pesto Cream Balance 🌿
When incorporating pesto into cream sauce, add gradually and taste, as different pestos vary in intensity - you want a harmonious blend, not an overwhelming flavor.
Pistachio Toasting Trick 🥜
Dry roast pistachios in a skillet for 3-4 minutes, constantly moving them to prevent burning, which enhances their nutty flavor and provides a perfect crunchy garnish.

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About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes