Creamy Pesto Gnocchi
Quick and comforting gnocchi tossed in a creamy pesto sauce for an easy weeknight meal.
Equipment
- Large Pot
- Colander
- Large Skillet
- Measuring cups and spoons
- Wooden Spoon or Spatula
Ingredients
- 16 ounces store-bought gnocchi
- 1-2 tablespoons butter
- 1/3 cup pesto
- 1/2 cup heavy cream
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float, about 2 minutes; reserve 1/4 cup of the pasta water, then drain the gnocchi.
- In a large skillet over medium heat, melt 1 to 2 tablespoons butter. Add the drained gnocchi and cook, stirring occasionally, until lightly golden, 3–5 minutes.
- Reduce heat to low and add 1/3 cup pesto and 1/2 cup heavy cream to the skillet. Stir to combine and bring to a gentle simmer.
- Simmer until the sauce thickens slightly, about 1 minute; if the sauce is too thick, add 1–2 tablespoons of the reserved pasta water to loosen it.
- Season with salt and pepper to taste, toss to coat, and serve immediately.
Notes
- Add 1/2 cup sundried or fresh tomatoes for extra flavor.
- Sauteed bell peppers, zucchini, or onions can be mixed in when adding the cream.
- Omit the heavy cream and add extra pesto for a dairy-free version.
- Reserve pasta water to adjust sauce consistency as needed.
- Serve immediately for best texture.