Flavor-packed creamy pesto gnocchi is a quick and easy-to-make midweek comfort meal. Made with fresh homemade basil walnut pesto and store-bought gnocchi, it takes 20 minutes or less.
You can use homemade basil pesto or parsley pesto for this recipe.
Bring a large pot of water to boil. Add 2 teaspoons of salt to boiling water. Once the water starts boiling, add gnocchi (fresh homemade or store-bought).
Cook gnocchi as per packet instructions. Gnocchi will begin to float on top once cooked. While gnocchi cooks, heat a skillet on another burner.
Drain quickly from boiling water. Set aside.
While the gnocchi is cooking, add fresh pesto and cream to a skillet.
Stir together. Allow it to just heat up(a minute or two), DO NOT BOIL. Pesto will oxidize and lose its bright vibrant color if overheated.
Add cooked gnocchi to the pesto cream. Stir until gnocchi is coated in pesto sauce.
Reduce heat to low. Add salt and pepper to taste, and sun-dried tomato. Â Stir well.
Add a splash of pasta-cooked water to emulsify the sauce if needed.
Add freshly grated lemon zest and Parmesan cheese (grated or shaved).
Stir together and serve immediately.
Video
Notes
Use the best quality olive oil when you make pesto. Toasting nuts briefly in a pan enhances the taste and flavor of pesto.
Don’t overcook gnocchi. It will turn into mush. Gnocchi cooks much quicker than pasta, in 1 or 2 minutes it’ll start floating. Keep an eye.
Add a splash of pasta-cooked water to emulsify the sauce. Add warm chicken stock instead of pasta-cooked water to enhance the taste.
Serve pesto gnocchi fresh as soon as it’s made.
Â
Nutritional Info – Please remember that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.