Pesto Gnocchi Recipe
Dive into the rich, herby flavors of Pesto Gnocchi, a dish that combines pillowy-soft gnocchi with vibrant basil pesto for a quick and satisfying meal. This recipe is perfect for weeknights when you want something delicious and effortlessly elegant on your table.
Equipment
- Large pot
- Colander
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 pound 16 ounces potato gnocchi (store-bought or homemade)
- 1/2 cup basil pesto store-bought or homemade
- 1/4 cup heavy cream or reserved pasta water optional, for a creamier sauce
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: Cherry tomatoes toasted pine nuts, or fresh basil for garnish
Instructions
- Cook the Gnocchi:
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes.
- Drain the gnocchi and set aside. Reserve 1/4 cup of pasta water if using.
- Prepare the Sauce:
- Heat olive oil in a large skillet over medium heat. Add the cooked gnocchi and sauté for 2-3 minutes until lightly golden.
- Lower the heat and stir in the pesto. If you prefer a creamier sauce, mix in the heavy cream or reserved pasta water.
- Combine and Serve:
- Toss the gnocchi gently in the pesto sauce until evenly coated.
- Sprinkle with grated Parmesan cheese and season with salt and pepper to taste.
- Garnish with cherry tomatoes, toasted pine nuts, or fresh basil, if desired.