Creamy Pesto Gnocchi
Looking for a quick and comforting dinner that feels indulgent without the fuss?
This Creamy Pesto Gnocchi is the answer! With just a handful of simple ingredients, you can whip up a rich, creamy pesto sauce that perfectly coats tender gnocchi.
Ready in under 15 minutes and made in one pot, it’s a perfect weeknight meal that tastes like a treat!
For Creamy Pesto Gnocchi
- Potato Gnocchi – The main component of the dish. Soft, pillowy gnocchi absorbs the creamy pesto sauce beautifully.
- Pesto – A vibrant, herby sauce that adds depth and flavor to the gnocchi. You can use store-bought or homemade.
- Soft Goat Cheese – Adds a creamy texture and tanginess to the sauce.
- Garlic – For an aromatic, savory base that complements the pesto.
- Pecorino or Parmesan Cheese – Provides a salty, umami kick that enhances the flavor of the sauce.
- Freshly Ground Black Pepper – Adds a subtle heat and enhances the flavors of the dish.
- Lemon Zest – Adds a fresh, citrusy zing to brighten up the rich flavors.
- Lemon Juice – A squeeze of lemon juice helps balance the richness of the cheese and pesto.
- Sea Salt – Season to taste, adding more as needed for balance.
- Fresh Basil, Chives, or Parsley – Optional garnish for a fresh, herby finish.
Creamy Pesto Gnocchi
This easy and delicious one-pan creamy pesto gnocchi is the perfect meal for a busy weeknight! Ready in under 15 minutes, it’s quick, comforting, and packed with flavor.
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Servings: 2
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Ingredients
- 350g potato gnocchi
- ⅓ cup pesto
- 50g soft goat cheese
- 1-2 cloves garlic, minced
- ¼ cup pecorino or parmesan cheese
- ½ tsp freshly ground black pepper
- 1 tsp lemon zest
- Squeeze of lemon juice
- Sea salt, to taste
- Fresh basil, chives, or parsley for garnish (optional)
Instructions
- Cook the gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi according to the package instructions. Once cooked, reserve about 1 cup of the cooking water and drain the gnocchi. Set them aside.
- Prepare the sauce: In the same pot, add the pesto, soft goat cheese, minced garlic, and a splash of the reserved cooking water. Heat over low-medium heat, stirring until the cheese melts and the sauce becomes creamy.
- Add seasonings: Gradually add more reserved pasta water to achieve your desired sauce consistency. Stir in the pecorino cheese, black pepper, lemon zest, and a squeeze of lemon juice.
- Combine gnocchi and sauce: Return the gnocchi to the pot and gently mix with the creamy pesto sauce. Adjust the sauce’s consistency with more pasta water if necessary. Season with salt to taste.
- Serve: Serve the gnocchi topped with more pecorino or parmesan, fresh herbs, black pepper, and extra lemon zest if desired. Enjoy!
Notes
- Storage: Store leftovers in an airtight container in the fridge for 2-3 days. Reheat gently on the stovetop with a splash of water.
- Variations: You can substitute the soft goat cheese with cream cheese for a slightly different taste. Add extra veggies like spinach for added flavor.
Nutrition
Calories: 585 kcal | Total Fat: 25.3g | Saturated Fat: 8.4g | Trans Fat: 0.1g | Sodium: 1302.7mg | Total Carbohydrate: 71.4g | Dietary Fiber: 1g | Sugars: 0.9g | Protein: 18.1g
- Can I use store-bought pesto instead of homemade?
Absolutely! If you’re short on time, store-bought pesto is a great shortcut. Just make sure to pick a high-quality one for the best flavor. - How do I avoid overcooking the gnocchi?
The key is to cook the gnocchi until they float to the surface of the water, then immediately drain them. This usually takes around 2-3 minutes, depending on the brand. - Can I add extra veggies or protein to this dish?
Yes, definitely! Add some spinach, cherry tomatoes, or even grilled chicken. The recipe is versatile and works well with your favorite add-ins. - What if the sauce is too thick?
If the sauce thickens too much while cooking, simply add a splash of the reserved pasta water until it reaches your desired consistency. - How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 2-3 days. Reheat gently on the stovetop with a little water or cream to bring back the creamy texture.
