Print

Creamy Pesto Gnocchi

Close-up of tender gnocchi coated in creamy pesto sauce, topped with grated cheese and pine nuts.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for rich, creamy pesto gnocchi using starchy cooking water and a small amount of cream for a smooth sauce.

Ingredients

Scale
  • 1 pound potato gnocchi
  • 1/2 cup basil pesto (store-bought or homemade)
  • 1/2 cup heavy cream or mascarpone cheese
  • 1/4 cup grated Parmesan cheese, plus extra for serving
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon unsalted butter
  • 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 until they float to the surface.
  2. Before draining, reserve about 1 cup of the starchy cooking water. Drain the gnocchi immediately.
  3. While the gnocchi cooks, melt the butter in a large skillet over medium heat. Add the pesto and cook for 1 minute, stirring constantly.
  4. Reduce the heat to low. Stir in the heavy cream or mascarpone until combined.
  5. Add the drained gnocchi to the skillet. Toss gently to coat.
  6. Add 1/4 cup of the reserved cooking water and the Parmesan cheese. Stir continuously until the sauce thickens and coats the gnocchi evenly. Add more cooking water, one tablespoon at a time, if the sauce is too thick.
  7. Season with salt and pepper.
  8. Serve immediately, topped with toasted pine nuts and extra Parmesan cheese.

Notes

  • Toasting pine nuts: Place them in a dry skillet over medium-low heat and cook for 3-5 minutes, shaking often, until fragrant and lightly browned. Watch them closely as they burn fast.
  • If you prefer a lighter sauce, substitute half-and-half for the heavy cream, but you may need less cooking water.

Nutrition

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