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
Scale
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.
