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Easy Creamy Pesto Gnocchi Recipe

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This Easy Creamy Pesto Gnocchi recipe combines soft, pillowy potato gnocchi with a luscious homemade basil pesto cream sauce. The gnocchi is cooked until tender, then simmered briefly in a rich mixture of basil pesto and heavy cream, finished with a hint of lemon juice and topped with toasted nuts and grated Parmesan cheese for added texture and flavor. Ready in just 30 minutes, this comforting dish is perfect for a quick weeknight dinner or an impressive yet simple meal for guests.

Ingredients

Gnocchi

  • 1 16 oz package potato gnocchi

Creamy Pesto Sauce

  • 1 cup homemade basil pesto (see below)
  • 1/4 cup heavy cream
  • 2 tbsp lemon juice
  • Salt and pepper to taste

Toppings

  • Grated parmesan cheese, for serving
  • 1/4 cup nuts (pine nuts, walnuts, cashews, or almonds), toasted

Homemade Basil Pesto

  • 1 cup loosely packed fresh basil leaves
  • 1/4 cup grated parmesan cheese
  • 1/4 cup nuts (pine nuts, walnuts, cashews, or almonds)
  • 2 cloves garlic
  • 1/4 cup olive oil
  • Salt, to taste

Instructions

  1. Boil the Gnocchi: Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to the package instructions, usually until they float to the surface, about 2-3 minutes. Before draining, reserve 1/4 cup of the gnocchi cooking water.
  2. Prepare the Pesto Sauce: While the gnocchi cooks, heat a large skillet over medium heat. Add the heavy cream and homemade basil pesto to the skillet and gently bring to a low simmer.
  3. Add Gnocchi to Sauce: As soon as the gnocchi is cooked and drained, add it directly to the skillet with the cream and pesto sauce.
  4. Sauté Gnocchi in Sauce: Cook the gnocchi in the sauce for 2-3 minutes, tossing gently to coat each piece well. If the sauce seems too thick, add some of the reserved pasta water a little at a time until you reach your desired consistency.
  5. Finish and Season: Just before serving, stir in the lemon juice to brighten the flavors. Taste the sauce and adjust seasoning with salt and freshly ground black pepper as needed.
  6. Serve: Divide the creamy pesto gnocchi evenly between bowls. Top each serving with grated parmesan cheese and toasted nuts for added crunch and flavor.
  7. Make the Basil Pesto: In a food processor or blender, pulse together the basil leaves, parmesan cheese, nuts, and garlic until coarsely ground. Scrape down the sides of the bowl with a rubber spatula.
  8. Finish the Pesto: With the food processor running, slowly drizzle in the olive oil in a thin stream until fully incorporated and smooth. Season with salt to taste, then set aside until ready to use in the sauce.

Notes

  • Fresh basil is key for vibrant pesto flavor; if unavailable, frozen basil can be used but will result in a milder taste.
  • Toast the nuts lightly in a dry skillet over medium heat to enhance their flavor before adding them to the pesto or as a topping.
  • Reserving pasta water is essential to adjust the sauce consistency without diluting the flavor.
  • This recipe can be doubled easily to serve more people.
  • For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.

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