Creamy Pesto Gnocchi
This restaurant-worthy creamy pesto gnocchi comes together in just 10 to 20 minutes and makes for a great start to any date night or celebratory dinner!
Ingredients
- 1 pound gnocchi
- ½ cup homemade basil pesto
- ¼ cup pasta water
- Grated parmesan cheese for serving
Instructions
- First, bring a large pot of salted water to a boil. Then add the gnocchi and cook until they float to the top and are fork-tender, about 3 to 4 minutes.
- Reserve some pasta water and drain the gnocchi. Transfer gnocchi to a large bowl.
- Add pesto and pasta water to the gnocchi and stir to combine until gnocchi are coated evenly. Serve hot, topped with grated parmesan cheese.
Notes
Homemade basil pesto: We 100% recommend you make our nut-free basil pesto recipe for this gnocchi, or another thick and creamy homemade pesto. Store-bought pesto is too oily and won't yield the same creamy results as homemade pesto when combining it with the pasta water and gnocchi.
You can easily make our pesto in about 10 minutes, and even freeze it for use later on. It defrosts in the fridge in about a day or so, and will keep in the fridge for a few days after that.
Serving suggestions: Serve this creamy pesto gnocchi with Italian bread and dipping oils, or garlic bread, or your favorite salad, for a full Italian feast. It also goes great with a glass of white wine!
Storing & reheating: Store leftover gnocchi in the fridge for up to 3 days. Reheat in the microwave for about 1 to 2 minutes, stirring halfway through, or in a frying pan over medium-low heat until warm, about 5 minutes.
Nutrition
Serving: 1serving | Calories: 583kcal | Carbohydrates: 89g | Protein: 15g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 10mg | Sodium: 1104mg | Potassium: 66mg | Fiber: 6g | Sugar: 1g | Vitamin A: 608IU | Vitamin C: 4mg | Calcium: 176mg | Iron: 9mg
