Creamy Pesto Gnocchi

• 16 oz package potato gnocchi
• 1 cup basil pesto
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt to taste
• Freshly ground black pepper to taste
• 2 tbsp olive oil
• 1/4 cup pine nuts (optional)
• Fresh basil leaves for garnish

Steps

1. 1 Bring a large pot of salted water to a boil.
2. 2 Cook gnocchi according to package instructions until they float to the surface, then drain.
3. 3 In a large skillet, heat olive oil over medium heat and toast pine nuts until golden, remove and set aside.
4. 4 In the same skillet, sauté minced garlic until fragrant.
5. 5 Add pesto and heavy cream, stirring until well combined and heated through.
6. 6 Stir in cooked gnocchi, coating them well with the sauce.
7. 7 Sprinkle with Parmesan cheese and toss gently.
8. 8 Season with salt and pepper to taste.
9. 9 Garnish with toasted pine nuts and fresh basil leaves before serving.

Nutrition

Tips

• For a richer flavor, use homemade pesto.
• Add a splash of pasta water if the sauce seems too thick.
• Toasted pine nuts add a delightful crunch; omit if nut-free is needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat, adding a splash of milk or water to loosen the sauce.

Serving Suggestions

• Pair with a crisp green salad for a complete meal.
• Serve with a sprinkle of extra Parmesan and a drizzle of olive oil.

FAQ