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.