📋Pesto Gnocchi Recipe
Flavor packed creamy pesto gnocchi is 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(if pesto made ahead) to whip up this dish.
Servings: 4 servings
- 1 lb gnocchi store bough or fresh homemade
- ½ cup basil pesto homemade or store bought
- ½ cup cream
- Salt and pepper to taste
- ½ cup sun dried tomato optional
- 1 lemon zest
- ⅓ cup Parmesan cheese grated or shaved
Make basil walnut pesto-
You can pesto at home in just 5 minutes. To make pesto use any nut you have in hand. Pine nuts are traditionally used to make pesto you can also use walnuts, almonds, cashews or pistachios which ever you have in hand. Basil walnut pesto is all time favorite and I make it quite often to use it in this recipe and this one.
Bring a large pot of water to boil. Add 2 teaspoon of salt to boiling water.
Once water starts boiling, add gnocchi (use fresh homemade or store bought).
Cook gnocchi as per packet instructions. Gnocchi cooks much quicker than pasta, in 1 or 2 minutes it’ll start floating.
While 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 oxidise and loose it’s bright vibrant color if overheated.
Soon as gnocchi begins to float, drain it out of hot water and add it directly to the skillet with pesto cream.
Reduce heat to lowest temperature.
Add salt and pepper to taste along with sun dried tomato. Stir until thoroughly coated.
Add a splash of pasta cooked water to emulsify the sauce if needed.
Remove pan from heat.
Add fresh grated lemon zest and Parmesan cheese (grated or shaved).
Stir together and serve immediately.
Pesto gnocchi is best when served immediately hot. As it sits, the sauce will thicken.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
- If making pesto at home, use best quality olive oil. Toasting nuts briefly in a pan enhances the taste and flavor of pesto. Toast the nuts before grinding it with other pesto ingredients.
- Don’t overcook gnocchi. It will turn mushy. 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. You can also add warm chicken stock instead of pasta cooked water to enhance the taste.
- Serve pesto gnocchi fresh soon as it’s made.
Calories: 475kcal | Carbohydrates: 52g | Protein: 11g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 49mg | Sodium: 853mg | Potassium: 504mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1248IU | Vitamin C: 8mg | Calcium: 208mg | Iron: 6mg