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Creamy Pesto Gnocchi with Roasted Vegetables

This post was sponsored by Hood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Vibrant pesto is given a creamy mellowness with the addition of Hood Sour Cream in this Creamy Pesto Gnocchi with Roasted Vegetables recipe.

Once, on a business trip to Minnesota, I had the most flavorful, pillow gnocchi ever and it awoken a deep love for the potato-based pasta. Somehow, I’ve transferred that to my son Will as well. Gnocchi has become one of his very favorite foods.

This recipe, which combines tender roasted vegetables and a creamy pesto sauce with the gnocchi, has become a fast favorite in our house. The combination of vegetables and gnocchi is a winner that makes the dish not as heavy as it might be. And the creamy pesto sauce — a combination of pesto and Hood Sour Cream — coats everything in a lovely flavor.

It’s divine. And it’s easy to make too.

It’s the creamy Hood Sour Cream that really makes this sauce special though. Pesto is one of my favorite flavors, but it can be overwhelmingly bright in flavor. The addition of the creamy sour cream mellows it in the best way.

Made with high-quality ingredients, Hood Sour Cream elevates recipes — making something extraordinary from the ordinary as it does with this recipe. Did you know that it’s made with real Hood Milk and Cream that comes from farmers who pledge not to use artificial growth hormones (rBST)? That makes me feel good about using it and serving it. Plus, in addition to the familiar tub container, there’s a squeeze bottle version too that’s super convenient.

This cozy Creamy Pesto Gnocchi with Roasted Vegetables recipe, made with Hood Sour Cream, makes for an easy, festive meal for anytime.

To make this, start with the vegetables. They should be chopped up. Then drizzle them with olive oil and season them with salt and pepper. Then roast them to tender perfection.

When the vegetables are just about done, it’s time to cook the gnocchi (just follow the package directions) and make the sauce. The sauce is especially easy — just stir together the pesto and the Hood Sour Cream and it’s ready.

Then it’s time to toss it all together — gnocchi, vegetables and sauce.

Oh, boy, is it good!

As an added bonus, this easy meal has little hands-on time. That’s such a grace for working parents like myself who need to get dinner on the table easily after a long, hard day. And since the meal hits all the right food groups, there are no other dishes that need making to complete it. Easy peasy.

Maybe you could even serve it on a special evening — like when you’re decorating for the holidays and need a quick meal.

Do you like gnocchi? What’s your favorite way to enjoy it?

Yield: 4 servings

Creamy Pesto Gnocchi with Roasted Vegetables

Creamy Pesto Gnocchi with Roasted Vegetables
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 2 cups cauliflower
  • 1 small head broccoli, broken into florets
  • 2 medium carrots, diced
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Gnocchi
  • 3/4 cup pesto
  • 3 tbsp Hood Sour Cream


Preheat the oven to 425 degrees Fahrenheit.

In a large bowl, combine the cauliflower, broccoli and carrots. Drizzle with olive oil and season with salt and pepper. Toss to combine. Spread onto a parchment-lined baking sheet. Bake, undisturbed, for 30 minutes. Stir.

When the vegetables are almost done cooking, cook the gnocchi according to package directions. Drain and add to a mixing bowl.

Meanwhile, in a small bowl, stir together the pesto and Hood Sour Cream.

To the bowl with the gnocchi, add the roasted vegetables and creamy pesto sauce. Stir well to combine.

Enjoy immediately.

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