Pesto Gnocchi Recipe
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0.0
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
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Servings
4 servings
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Calories
475 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Pesto Gnocchi Recipe
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Flavor-packed creamy pesto gnocchi is a quick and easy-to-make midweek comfort meal. Made with fresh homemade basil walnut pesto and store-bought gnocchi, it takes 20 minutes or less.
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Ingredients
- 1 lb gnocchi store bough or fresh homemade
- ½ cup basil pesto homemade or store bought
- ½ cup cream
- salt and pepper to taste
- ½ cup sun dried tomato optional
- 1 lemon zest
- ⅓ cup Parmesan Cheese grated or shaved
Instructions
- You can use homemade basil pesto or parsley pesto for this recipe.
- Bring a large pot of water to boil. Add 2 teaspoons of salt to boiling water. Once the water starts boiling, add gnocchi (fresh homemade or store-bought).
- Cook gnocchi as per packet instructions. Gnocchi will begin to float on top once cooked. While gnocchi cooks, heat a skillet on another burner.
- Drain quickly from boiling water. Set aside.
- While the gnocchi is cooking, add fresh pesto and cream to a skillet.
- Stir together. Allow it to just heat up(a minute or two), DO NOT BOIL. Pesto will oxidize and lose its bright vibrant color if overheated.
- Add cooked gnocchi to the pesto cream. Stir until gnocchi is coated in pesto sauce.
- Reduce heat to low. Add salt and pepper to taste, and sun-dried tomato. Stir well.
- Add a splash of pasta-cooked water to emulsify the sauce if needed.
- Add freshly grated lemon zest and Parmesan cheese (grated or shaved).
- Stir together and serve immediately.
Notes
- Nutritional Info – Please remember that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- Use the best quality olive oil when you make pesto. Toasting nuts briefly in a pan enhances the taste and flavor of pesto. Don’t overcook gnocchi. It will turn into mush. Gnocchi cooks much quicker than pasta, in 1 or 2 minutes it’ll start floating. Keep an eye. Add a splash of pasta-cooked water to emulsify the sauce. Add warm chicken stock instead of pasta-cooked water to enhance the taste. Serve pesto gnocchi fresh as soon as it’s made.
- Use the best quality olive oil when you make pesto. Toasting nuts briefly in a pan enhances the taste and flavor of pesto.
- Don’t overcook gnocchi. It will turn into mush. Gnocchi cooks much quicker than pasta, in 1 or 2 minutes it’ll start floating. Keep an eye.
- Add a splash of pasta-cooked water to emulsify the sauce. Add warm chicken stock instead of pasta-cooked water to enhance the taste.
- Serve pesto gnocchi fresh as soon as it’s made.
Nutrition Information
Show Details
Calories
475kcal
(24%)
Carbohydrates
52g
(17%)
Protein
11g
(22%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Cholesterol
49mg
(16%)
Sodium
853mg
(36%)
Potassium
504mg
(14%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1248IU
(25%)
Vitamin C
8mg
(9%)
Calcium
208mg
(21%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 52g | 17% |
| Protein | 11g | 22% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 49mg | 16% |
| Sodium | 853mg | 36% |
| Potassium | 504mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1248IU | 25% |
| Vitamin C | 8mg | 9% |
| Calcium | 208mg | 21% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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