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Creamy Pesto Gnocchi

Close-up of bright yellow gnocchi coated in vibrant green creamy pesto sauce, served in a light bowl.
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A recipe for rich, velvety gnocchi coated in a smooth pesto cream sauce.

Ingredients

Scale
  • 1 pound potato gnocchi
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup prepared basil pesto
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup reserved gnocchi cooking water
  • Salt and black pepper to taste

Instructions

  1. Cook the gnocchi according to package directions. Before draining, reserve about 1/2 cup of the starchy cooking water. Drain the gnocchi and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Do not let the garlic brown.
  3. Reduce the heat to low. Pour in the heavy cream and let it warm through for about 1 minute.
  4. Stir in the basil pesto until combined.
  5. Add the grated Parmesan cheese and stir until the sauce is smooth. If the sauce seems too thick, slowly whisk in the reserved gnocchi cooking water, a tablespoon at a time, until you reach a velvety consistency.
  6. Add the drained gnocchi to the skillet. Toss gently to coat everything evenly with the sauce.
  7. Season with salt and pepper to your preference.
  8. Serve immediately, topped with extra Parmesan cheese.

Notes

  • To prevent the sauce from splitting, keep the heat low when adding the cream and cheese.
  • If using store-bought pesto, check its salt content before adding extra salt.
  • For a richer flavor, use fresh pesto if available.

Nutrition

Find it online: https://spoonswirl.com/creamy-pesto-gnocchi-recipe/