Gnocchi with Pesto Sauce
Creamy pesto gnocchi made in 15 minutes with a silky parmesan sauce. A quick, easy and comforting dinner.
Servings: 4 people
Ingredients
- 450-500 grams gnocchi see notes
- 1 tablespoon olive oil
- 3 garlic cloves finely diced or minced
- ⅔ cup cream
- 30 grams parmesan very finely grated
- ½ - 1 teaspoon black pepper
- ½ cup pesto see notes
- 1 - 2 tablespoons fresh lemon juice (optional but recommended, plus zest for serving)
Instructions
- Bring a large pot of water to a boil and salt it well. Cook the gnocchi according to package instructions, usually until they float to the surface. Do not overcook as they will finish in the sauce.
- Heat the olive oil in a large skillet over a medium heat and cook the garlic for 1–2 minutes until fragrant. Be careful not to let it brown.
- Lower the heat slightly, add the cream and bring to a very gentle simmer.
- Add the parmesan in 2–3 additions, letting each addition melt in before adding the next.
- Add the pesto and black pepper and whisk until smooth and well combined.
- Add the cooked gnocchi and toss to coat evenly. Mix through the lemon juice if using.
- Let it bubble very gently for 1–2 minutes, then serve with extra parmesan and lemon zest on top if you like.
- Helpful hint for timing: The gnocchi only takes about 2 minutes to cook, so have your water boiling before you start the sauce. Add the gnocchi around the time you add the cream so everything finishes together.Reserve a small cup of pasta water before draining in case you need to loosen the sauce.
Video
Notes
Sauce - This recipe makes a generous amount of sauce so the gnocchi is well coated. If you prefer less sauce, reduce the cream slightly or add a little more gnocchi.
Gnocchi - Store-bought gnocchi usually comes in a 450g - 500g bag so anything around this is good.
Pesto - Use a good quality pesto for the best flavor, store-bought or homemade both work well.
Cream - Use heavy or whipping cream for the most stable and creamy result. You can loosen with a extra pasta water if needed.
Heat - Keep the heat gentle when adding the cream to prevent it separating.
Consistency - The sauce will thicken as it sits, so make sure it is slightly looser in the pan before serving.
Add-ins -This is a flexible recipe, add chicken, bacon or vegetables depending on what you have on hand.
Lemon - Finish with a squeeze of lemon to balance the richness and brighten the sauce.
There are step by step photos in post above and a video just above for reference.