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Creamy Pesto Gnocchi

A close-up of fluffy gnocchi tossed in vibrant green pesto sauce, topped with grated parmesan and fresh basil leaves, showcasing Creamy Pesto Gnocchi.
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A simple recipe for making store-bought gnocchi into a rich, creamy pesto dish using starchy cooking water and Parmesan cheese.

Ingredients

Scale
  • 1 pound potato gnocchi
  • 1/2 cup basil pesto (store-bought or homemade)
  • 1/2 cup heavy cream or mascarpone cheese
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons unsalted butter
  • 1/4 cup reserved gnocchi cooking water
  • 2 tablespoons pine nuts, toasted
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions, usually until they float (about 2-3 minutes).
  2. Before draining, reserve about 1 cup of the starchy cooking water. Drain the gnocchi well.
  3. In the same pot (or a large skillet), melt the butter over medium heat.
  4. Add the pesto and cook for 1 minute, stirring constantly.
  5. Pour in the heavy cream (or add mascarpone) and stir until just combined. Do not let it boil rapidly.
  6. Add the drained gnocchi and 1/4 cup of the reserved cooking water to the sauce. Stir gently to coat.
  7. Stir in the grated Parmesan cheese until the sauce thickens and becomes creamy. Add more cooking water, one tablespoon at a time, if the sauce seems too thick.
  8. Season with salt and pepper.
  9. Serve immediately, topped with toasted pine nuts and extra Parmesan cheese.

Notes

  • Toasting the pine nuts in a dry skillet over medium heat for 3-5 minutes brings out their flavor. Watch them closely to prevent burning.
  • If you prefer a lighter sauce, substitute half-and-half for the heavy cream, but you may need less cooking water.
  • For added vegetables, stir in a handful of fresh spinach during the last minute of cooking until wilted.

Nutrition

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