Creamy Pesto Gnocchi (Printable Version)

Tender potato gnocchi in a luxurious basil pesto cream sauce with Parmesan, ready in 25 minutes.

# Ingredient List:

→ Pasta

01 - 1.1 lbs potato gnocchi, fresh or store-bought

→ Sauce

02 - 2 tablespoons unsalted butter
03 - 2 cloves garlic, minced
04 - 3/4 cup heavy cream
05 - 1/3 cup basil pesto, homemade or high-quality store-bought
06 - 1/3 cup grated Parmesan cheese
07 - Salt and freshly ground black pepper, to taste

→ Garnish

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

# How to Make:

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 Tips:

01 -
  • The sauce comes together in minutes but tastes like something you'd find at a tiny neighborhood trattoria
  • It transforms humble ingredients into something that feels special enough for guests but easy enough for Tuesday
02 -
  • Don't let the garlic brown—it turns bitter and will shadow the whole dish
  • The sauce thickens quickly off the heat, so pull it a minute before you think it's ready
03 -
  • Skip the colander entirely—that starchy water clinging to the gnocchi helps the sauce cling better
  • Toast your pine nuts in a dry pan until golden and fragrant, watching them like a hawk because they burn fast

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