Creamy Pesto Gnocchi (Printable version)

Pillowy gnocchi in a rich, herbaceous pesto cream sauce—perfect for cozy weeknight meals.

# What you 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 fluid ounces heavy cream
05 - 2.5 ounces basil pesto (homemade or high-quality store-bought)
06 - 1.4 ounces grated Parmesan cheese
07 - Salt and freshly ground black pepper, to taste

→ Garnish

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

# How To:

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 - Meanwhile, cook the gnocchi in boiling water according to package instructions (usually 2–3 minutes, until they float to the surface). Remove the gnocchi 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.
06 - 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 cozy Italian trattoria
  • It transforms store-bought gnocchi into restaurant-quality comfort food without any fuss
02 -
  • Skip rinsing your cooked gnocchi—those starchy surface proteins help the sauce cling to every piece
  • If your sauce seems too thick, add a splash of pasta water rather than more cream to thin it out
03 -
  • Toast your pine nuts in a dry pan over medium heat, shaking constantly—they go from golden to burnt faster than you'd believe
  • The quality of your pesto makes or breaks this dish—taste it before adding and adjust accordingly

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