Creamy Pesto Gnocchi
Pillowy soft potato gnocchi smothered in garlicky, cheesy, bright green basil pesto with a touch of lemon juice and heavy cream. This weeknight worthy meal comes together in just under 30 minutes with minimal dishes and maximum satisfaction!
Servings: 2
Calories: 760kcal
Ingredients
Gnocchi
- 1 16 oz package potato gnocchi
- 1 c homemade basil pesto *recipe below*
- 1/4 c heavy cream
- 2 tbsp lemon juice
- grated parmesan cheese for serving
Pesto
- 1/4 c nuts: pine nuts, walnuts, cashews or almonds toasted
- 1/4 c grated parmesan cheese
- 2 cloves garlic
- 1 c loosley packed basil leaves
- 1/4 c olive oil
- salt
Instructions
Gnocchi
- Bring a pot of salted water to a boil. Boil the gnocchi according to the instuctionson the package. Reserve 1/4c of water before draining.
- While the gnocchi is cooking, heat a large skillet over medium heat. Add the cream and pesto to the pan and bring to a low simmer. As soon as the gnocchi is cooked add it to the skillet.
- Cook the gnocchi in the sauce for 2-3 minutes, tossing to coat. Add some pasta water to thin out the sauce as needed. Just before serving add in the lemon juice. Taste and season with salt and pepper.
- To serve, divide between bowls. Top with grated parmesan cheese.
Pesto
- In a food processor or blender pulse the basil, parmesan cheese, nuts, and garlic until coarsely ground.
- Scrape down the sides of the food processor with a rubber spatula. Then, with the motor running, drizzle in the oil in a thin stream. Season with salt and set aside.
Notes
Ingredient Notes and Substitutions:
- Gnocchi:Store-bought potato gnocchi is perfect for this recipe. You could also use a frozen cauliflower gnocchi or any gluten-free variety, just be sure to check the cooking instructions before getting started.
- Nuts: Pine nuts are the go-to for basil pesto but really you can use almost any toasted nut. Almonds, walnuts and cashews all work.
- Leftover gnocchi can be stored, covered, in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or in the microwave. Add a few tablespoons of water to loosen up the sauce as needed.
- Freezing Instructions: Cool, then freeze in airtight container for up to 3 months. Defrost overnight in fridge then reheat in microwave until steamy, stir well.
Nutrition
Calories: 760kcal | Carbohydrates: 83g | Protein: 13g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Cholesterol: 44mg | Sodium: 996mg | Potassium: 52mg | Fiber: 5g | Sugar: 1g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 8mg