Pesto Gnocchi

This 15-minute pesto gnocchi is made with crispy, pillowy gnocchi tossed with a creamy pesto sauce that will be a new favorite weeknight dinner.

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Ingredients

16 ounces store-bought gnocchi
1-2 Tablespoons butter
⅓ cup pesto
½ cup heavy cream
Salt & Pepper , to taste

For serving: grated parmesan, fresh basil

Instructions

Cook gnocchi: Simmer a large pot of salted water and cook 1 pound gnocchi until it floats, about 2 minutes. Set aside 1/4 cup pasta water, then drain water.
Cook: Add 1-2 Tablespoons butter to a skillet and heat over medium heat. Add the gnocchi and cook for 3-5 minutes or until lightly golden.
Simmer: Add 1/3 cup pesto and 1/2 cup cream and to the pan. Bring to a light simmer. Let mixture simmer until sauce is slightly thickened, about 1 minute. Season with salt and pepper to taste. Add a Tablespoon or two of pasta water if you need to thin.
Serve: Serve gnocchi immediately with a sprinkling of cheese and basil if desired. Season to taste with extra salt.

Notes

Veggies: This dish is a great way to sneak in extra veggies. We love to add in 1/2 cup sundried or fresh tomatoes when we have them. Also, when in season you can saute some bell peppers, zucchini and onions to mix in when you add the parmesan.

Dairy free: If you'd like to omit the heavy cream you can just add a little extra pesto (it won't be as saucy, but still delicious).

Storage: Store leftovers in a covered container in the refrigerator up to 4 days.

Nutrition