Creamy Pesto Gnocchi (Printable)
Pillowy gnocchi in a rich basil pesto cream sauce, ready in 25 minutes for a comforting weeknight Italian meal.
# What You Need:
→ Pasta
01 - 1.1 pounds potato gnocchi (fresh or store-bought)
→ Sauce
02 - 2 tablespoons unsalted butter
03 - 2 cloves garlic, minced
04 - 3/4 cup heavy cream
05 - 1/3 cup basil pesto (homemade or high-quality store-bought)
06 - 1/3 cup grated Parmesan cheese
07 - Salt and freshly ground black pepper, to taste
→ Garnish
08 - 2 tablespoons toasted pine nuts (optional)
09 - Fresh basil leaves
10 - Extra Parmesan cheese, shaved or grated
# Steps:
01 - Bring a large pot of salted water to a gentle boil.
02 - In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant but not browned.
03 - Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low, then whisk in the pesto and grated Parmesan until smooth. Season with salt and pepper to taste. Keep warm on very low heat.
04 - Meanwhile, cook the gnocchi in boiling water according to package instructions (usually 2–3 minutes, until they float to the surface). Remove the gnocchi with a slotted spoon and transfer directly to the skillet with the sauce.
05 - Gently toss the gnocchi in the sauce to coat evenly. Adjust seasoning if necessary. Divide into bowls and garnish with toasted pine nuts, fresh basil, and extra Parmesan cheese if desired. Serve immediately.
# Expert Advice:
01 -
- It comes together in under 30 minutes but tastes like you spent hours at the stove
- The sauce is incredibly forgiving and adaptable to whatever you have in the fridge
02 -
- Never let your cream sauce come to a rolling boil or it might separate and break
- Transfer the gnocchi with a slotted spoon directly to the skillet so some starchy cooking water comes along for better sauce adherence
03 -
- If the sauce gets too thick, splash in a little pasta cooking water to loosen it back up
- Homemade pesto makes an enormous difference in the final flavor profile