Creamy Pesto Gnocchi (Printable)

Pillowy gnocchi in rich herbaceous pesto cream sauce with Parmesan, ready in 25 minutes.

# What You’ll Need:

→ Pasta

01 - 1.1 pounds potato gnocchi, fresh or store-bought

→ Sauce

02 - 2 tablespoons unsalted butter
03 - 2 cloves garlic, minced
04 - 3/4 cup heavy cream
05 - 1/4 cup basil pesto, homemade or high-quality store-bought
06 - 1/3 cup grated Parmesan cheese
07 - Salt and freshly ground black pepper to taste

→ Garnish

08 - 2 tablespoons toasted pine nuts
09 - Fresh basil leaves
10 - Extra Parmesan cheese, shaved or grated

# How To Make It:

01 - Bring a large pot of salted water to a gentle boil.
02 - In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant but not browned.
03 - Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low, then whisk in the pesto and grated Parmesan until smooth. Season with salt and pepper to taste. Keep warm on very low heat.
04 - Cook the gnocchi in boiling water according to package instructions, usually 2 to 3 minutes, until they float to the surface. Remove with a slotted spoon and transfer directly to the skillet with the sauce.
05 - Gently toss the gnocchi in the sauce to coat evenly. Adjust seasoning if necessary. Divide into bowls and garnish with toasted pine nuts, fresh basil, and extra Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • The sauce comes together in under 10 minutes but tastes like something from a restaurant
  • Its incredibly adaptable—add whatever vegetables or proteins you have on hand
  • The leftover sauce keeps beautifully in the fridge for a quick lunch the next day
02 -
  • Never let the cream come to a rolling boil or it may separate and turn grainy
  • The sauce continues thickening off the heat, so stop before it looks completely done
  • Reserve a splash of gnocchi cooking water to thin the sauce if it gets too thick
03 -
  • Grate your own Parmesan—pre-grated cheese often has anti-caking agents that prevent smooth melting
  • Let the sauce rest for a minute off the heat before serving to let the flavors meld

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