Creamy Pesto Gnocchi
This creamy pesto gnocchi recipe features soft pillowy gnocchi tossed in a bright and flavorful pesto sauce with parmesan cheese. A 20-minute dinner that is easy enough for a weeknight meal, but fancy enough to enjoy on a special occasion.
The creamy sauce is made by melting butter, parmesan cheese, and adding in some of the gnocchi cooking water to thicken the sauce without using cream. You can add in your favorite pesto to this recipe - and top it off with extra parmesan cheese for a kick.
Servings: 2 servings
Calories: 435kcal
Cost: $3
Equipment
- Large Saucepan
Ingredients
Creamy Pesto Gnocchi
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 8 ounces gnocchi save cooking water
- 1 tablespoon lemon juice freshly squeezed
- 1/2 cup pesto sauce store bought or see recipe below for homemade version
- 2 tablespoons butter
- 1/4 cup parmesan cheese
- 2/3 cup gnocchi cooking water
- sea salt and black pepper
Homemade Basil & Walnut Pesto (If Making Your Own)
- 2 cups fresh basil leaves
- 1/3 cup walnuts
- 4 cloves garlic
- 1/2 lemon juiced
- 1/3 cup parmesan cheese
- 1/3 cup water
- 1/3 cup extra virgin olive oil
Instructions
For the Creamy Pesto Gnocchi
- Cook gnocchi according to package instructions. Once finished cooking, remove from heat and leave in the cooking water for a few minutes (save the water, as it will be used to thicken the sauce).
- In a pan, add the olive oil over low heat. Add the chopped garlic and sauté for 4 to 5 minutes until the garlic begins to brown. Using a slotted spoon, drain the gnocchi and add into the pan with the garlic. Toss well to combine.
- Add the butter, Squeeze in the lemon juice, and stir in the pesto. Sprinkle in the parmesan cheese, and pour 2/3 cup of the gnocchi cooking water. Stir well, the sauce will thicken as it cooks - if sauce is too thick, add 1/4 cup of cooking water at a time to thin out the gnocchi.
- Once gnocchi is stirred together with the pesto and parmesan cheese and a thick sauce has formed, serve the gnocchi. Top with an extra sprinkle of parmesan cheese and fresh chopped basil, if desired.
For the Pesto (If Making Your Own)
- To a food processor, add the basil, walnuts, garlic, lemon, parmesan cheese, and water.
- Secure lid, and pulse until basil leaves are well chopped. If the leaves are stuck to the sides, remove lid, scrape the sides with a wooden spoon, and pulse again.
- Turn the food processor on, and stream in the olive oil.
- Remove lid, and add salt and pepper to taste.
Video
Nutrition
Calories: 435kcal | Carbohydrates: 46g | Protein: 8g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 7mg | Sodium: 980mg | Potassium: 28mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1275IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 4mg