Description
Indulge in a delightful dinner for two with this Creamy Pesto Gnocchi recipe that combines pillowy potato gnocchi with a rich basil pesto cream sauce. Quick and easy to make, this dish is perfect for a cozy night in.
Ingredients
Scale
Potato Gnocchi:
- 1 (12-ounce) package potato gnocchi
Pesto Cream Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup prepared basil pesto
- 2 tablespoons grated Parmesan cheese
- Salt and black pepper, to taste
- Optional: red pepper flakes and extra Parmesan for serving
Instructions
- Cook the Gnocchi: Bring a medium pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the top, about 2–3 minutes. Drain and set aside.
- Make the Pesto Cream Sauce: In a medium skillet over medium heat, warm olive oil and sauté garlic for about 30 seconds until fragrant. Stir in heavy cream and bring to a gentle simmer. Add pesto and Parmesan cheese, stirring until combined and creamy. Season with salt and pepper to taste.
- Combine and Serve: Add the cooked gnocchi to the skillet and toss to coat in the sauce. Simmer for 1–2 minutes until everything is heated through and well coated. Serve hot with extra Parmesan and a pinch of red pepper flakes, if desired.
Notes
- To lighten it up, use half-and-half instead of heavy cream.
- Add a handful of baby spinach or chopped sun-dried tomatoes for extra texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 640mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 65mg
