If you’ve been looking for a cozy, flavorful dish that whisks you away to the heart of Italy without overcomplicating dinner, then this Creamy Pesto Gnocchi for Two Recipe is absolutely what you need. It’s the perfect blend of pillowy gnocchi coated in a luscious, creamy pesto sauce that’s lovingly whipped with ricotta and brightened with fresh lemon juice. Every bite offers a smooth, herbaceous, and slightly nutty experience that feels indulgent yet effortlessly quick to make. Whether it’s a romantic night or a special treat for yourself, this recipe brings elegance and comfort right to your table.
Ingredients You’ll Need
Getting started with this recipe couldn’t be simpler because each ingredient is thoughtfully chosen to create that perfect balance of taste, texture, and vibrant color on your plate. From the tender gnocchi to the fresh basil and toasted pine nuts, every component plays its part beautifully.
- 6 oz. Uncooked Gnocchi: The foundation of the dish, soft and fluffy, perfect for soaking up every bit of sauce.
- 1 tbsp. Unsalted Butter: Adds rich silkiness to the sauce base without overpowering the pesto’s brightness.
- 1/4 cup Basil Pesto: The star herbaceous element that brings freshness and depth with every spoonful.
- 1/4 cup Whipped Ricotta: Makes the sauce incredibly creamy and adds a subtle tanginess.
- 1/4 cup Reserved Pasta Water: Critical for loosening the sauce and helping it cling perfectly to each gnocchi piece.
- 1/4 cup Freshly Grated Parmesan: Infuses sharp umami flavor that balances and enriches the sauce.
- 1 tbsp. Fresh Lemon Juice: Injects bright acidity that cuts through the richness and wakes up the palate.
- 1 cup Fresh Basil Leaves (tightly packed): Used for making your own pesto, ensuring an unmistakably vibrant green color and garden-fresh taste.
- 2 tbsp. Toasted Pine Nuts: Adds a beautiful toasted crunch and a hint of buttery sweetness to the pesto.
- 1 clove Garlic (smashed): Brings a gentle pungency that enhances the depth of flavors in the pesto sauce.
- 1/4 cup Extra Virgin Olive Oil: Smoothly binds the pesto ingredients while adding fruity, aromatic notes.
- 1/2 tsp. Fresh Lemon Juice: Further brightens the pesto for that delightful zing.
- 1/4 tsp. Sea Salt: Essential for bringing out the natural flavors without overwhelming.
- 1/4 cup Freshly Grated Parmesan: Added to finish the pesto with creamy, salty goodness.
How to Make Creamy Pesto Gnocchi for Two Recipe
Step 1: Boil the Gnocchi
Start by bringing a large pot of salted water to a rolling boil. Drop in the gnocchi and watch as they cook quickly, usually about 2 to 3 minutes, until they start to float to the surface — that’s your cue that they’re perfectly tender. Just before draining, be sure to scoop out about 1/4 cup of that starchy, flavorful pasta water; this will be the secret to crafting a silky sauce later on. Once ready, drain the gnocchi carefully and set them aside.
Step 2: Make the Sauce
Next, melt the unsalted butter in a large non-stick pan over low heat to create a delicate, golden base. Stir in the basil pesto gently, warming it just enough to release those fresh herb aromas without losing its bright green color. Now, add the whipped ricotta and stir until the sauce becomes smooth and completely combined. This is where you’ll gradually add about 3 tablespoons of the reserved pasta water, stirring constantly to achieve that perfect creamy texture. Feel free to add more pasta water, one tablespoon at a time, if you want a looser sauce consistency — it’s all about your personal preference!
Step 3: Combine and Serve
Once your sauce is flawlessly creamy and smooth, add the cooked gnocchi directly to the pan. Toss everything gently to make sure each gnocchi pillow is gloriously coated with the luscious sauce. Sprinkle in the freshly grated Parmesan and a splash of lemon juice to elevate the flavors, then stir to combine thoroughly. Serve your dish immediately, and if you want, offer some extra Parmesan at the table to bring that cheesy, salty finish everyone loves.
Step 4: Prepare the Pesto
If you want to make your pesto from scratch, here’s how to get it right. Begin by toasting pine nuts in a dry skillet over medium heat for 7 to 8 minutes until they’re golden and fragrant — this step unlocks a deep, nutty richness. Let them cool before transferring to a food processor along with fresh basil leaves and smashed garlic. Pulse until finely minced, then slowly drizzle in extra virgin olive oil while the processor is running, allowing the ingredients to emulsify beautifully. Add Parmesan, lemon juice, and sea salt last, giving everything a few final pulses until combined. Use immediately or stash it in the fridge for your next meal.
How to Serve Creamy Pesto Gnocchi for Two Recipe
Garnishes
Adding the final touches to your Creamy Pesto Gnocchi for Two Recipe really makes it sparkle. Scatter some additional toasted pine nuts on top for a delightful crunch or sprinkle a few fresh basil leaves to infuse a burst of herbal aroma. A light drizzle of high-quality extra virgin olive oil or a small pinch of freshly cracked black pepper can also enhance the flavors just before you serve.
Side Dishes
This dish is wonderful on its own but pairs exceptionally well with a crisp, simple salad such as arugula dressed with lemon vinaigrette — it cuts through the richness effortlessly. Garlic-rubbed toasted bread or a vibrant tomato and cucumber salad can round out the meal, adding freshness and contrasting textures that complement every creamy forkful.
Creative Ways to Present
For a date night or when you want to impress without stress, serve the gnocchi in charming shallow bowls that show off the sauce’s beautiful green hue. Garnish each portion with a lemon wedge on the side for that extra zest kick. If you’re feeling fancy, add a few edible flowers on top to create a stunning, restaurant-worthy presentation that will wow your dinner guest or yourself.
Make Ahead and Storage
Storing Leftovers
If you find yourself with some leftover Creamy Pesto Gnocchi for Two Recipe, store it in an airtight container in the refrigerator. It will stay fresh for up to 2 days, making it perfect for a quick lunch or a relaxed next-day dinner.
Freezing
Freezing is not ideal for this dish as the delicate texture of gnocchi and creamy sauce can change upon thawing, often becoming watery or grainy. For the best experience, enjoy this recipe fresh or refrigerated.
Reheating
To reheat your leftovers, gently warm them in a skillet over low heat. Add a splash of water or milk if the sauce thickens too much, stirring often until heated through and creamy again. Avoid microwaving as it can unevenly cook the sauce and compromise the texture.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works perfectly and can save time. Just be sure to choose a high-quality brand for the best flavor, or make your own for that extra fresh touch.
What if I can’t find gnocchi at my local store?
If gnocchi isn’t available nearby, you can substitute with small pasta shapes like orecchiette or even potato dumplings. Just adjust cooking times accordingly so they do not overcook.
Is whipped ricotta essential for the creaminess?
Whipped ricotta adds a lovely smooth texture and subtle tang, but you can swap it with mascarpone or cream cheese if that’s what you have on hand. Just make sure to keep the sauce creamy and balanced.
Can I make this recipe vegan or lactose-free?
Yes! To make it vegan, use dairy-free ricotta alternatives and vegan Parmesan substitutes. Also, opt for a vegan butter or olive oil instead of traditional butter. The pesto can be made without cheese, using nutritional yeast for a cheesy flavor.
How can I make the sauce thinner or thicker?
Adjust the consistency of the sauce by adding more or less reserved pasta water. Add water slowly while stirring until you reach your desired creaminess, keeping it light enough to coat the gnocchi beautifully without being too runny.
Final Thoughts
Trust me, this Creamy Pesto Gnocchi for Two Recipe is a total game-changer when you want something cozy, quick, and packed with flavor. It’s a perfect little dinner for two or a luxe solo meal that feels extra special. Give it a try — your taste buds will thank you for bringing this creamy, vibrant comfort food into your kitchen!
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Creamy Pesto Gnocchi for Two Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A quick and flavorful Creamy Pesto Gnocchi recipe perfect for two, combining pillowy gnocchi with a rich, homemade basil pesto sauce blended with whipped ricotta and Parmesan for an indulgent yet simple meal.
Ingredients
Gnocchi
- 6 oz. uncooked gnocchi
- 1 tbsp. unsalted butter
Creamy Pesto Sauce
- 1/4 cup basil pesto (see pesto preparation below)
- 1/4 cup whipped ricotta
- 1/4 cup reserved pasta water (plus additional as needed)
- 1/4 cup freshly grated Parmesan cheese
- 1 tbsp. fresh lemon juice
Pesto Ingredients
- 1 cup fresh basil leaves, tightly packed
- 2 tbsp. toasted pine nuts
- 1 clove garlic, smashed
- 1/4 cup extra virgin olive oil
- 1/2 tsp. fresh lemon juice
- 1/4 tsp. sea salt
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Boil the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually about 2-3 minutes until they float to the surface indicating they are done. Before draining, carefully scoop out and reserve about 1/4 cup of the pasta water to use in the sauce later. Drain the gnocchi in a colander.
- Make the Sauce: In a large non-stick pan, melt the butter over low heat. Stir in the prepared basil pesto until warmed through. Add the whipped ricotta and stir continuously until the mixture is smooth and evenly combined. Gradually add 3 tablespoons of the reserved pasta water, stirring until the sauce becomes smooth and creamy. Add additional pasta water, one tablespoon at a time, if a thinner consistency is desired.
- Combine and Serve: Add the cooked gnocchi to the pan with the sauce and gently toss until all pieces are well coated. Stir in the freshly grated Parmesan and lemon juice, mixing thoroughly to incorporate the flavors. Serve immediately, garnished with extra Parmesan if desired.
- Prepare the Pesto: Toast pine nuts in a dry skillet over medium heat for 7-8 minutes, stirring frequently until golden brown and fragrant. Allow to cool slightly. In a food processor, pulse the basil leaves, toasted pine nuts, and smashed garlic until finely minced. With the processor running, slowly drizzle in the extra virgin olive oil until the mixture is fully combined and smooth. Add Parmesan, lemon juice, and sea salt, then pulse a few more times until everything is well integrated. Use immediately or store for later use.
Notes
- If the sauce becomes too thick, thin it out using additional reserved pasta water.
- Toast the pine nuts carefully to avoid burning for the best flavor.
- Whipped ricotta adds creaminess without heaviness; you can substitute with regular ricotta blended smooth if needed.
- This recipe is best served immediately to enjoy the fresh basil aroma and creamy sauce texture.
- Store any leftover pesto in an airtight container with a thin layer of olive oil on top to prevent oxidation.
