Soft, pillowy gnocchi meet the vibrant, aromatic flavors of classic Genovese pesto in this quick and satisfying dish. Creamy fresh cheese and a splash of heavy cream add a luscious richness, while garlic and olive oil bring depth and warmth to the sauce. Perfect for a cozy weeknight dinner or an impressive yet simple meal for guests, this gnocchi pesto is both comforting and bursting with Italian flavor.
Ingredients (2 servings)
300 g gnocchi
Salt (for the cooking water + to taste)
2 tbsp pesto genovese
1 tbsp fresh cheese (e.g., cream cheese or ricotta)
1 small garlic clove, minced
1 tbsp olive oil
Splash of heavy cream (about 2–3 tbsp)
Black pepper, to taste
Instructions
1. Cook the gnocchi:
Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface (about 2–3 minutes). Reserve a little cooking water, then drain.
2. Make the sauce:
In a large pan, heat the olive oil over medium-low heat. Add the minced garlic and sauté just until fragrant (don’t let it burn). Stir in the pesto, fresh cheese, and splash of heavy cream. Mix until smooth and slightly thickened.
3. Combine:
Add the cooked gnocchi to the pan. Toss gently to coat. If the sauce is too thick, loosen it with a splash of the reserved cooking water.
4. Season:
Add salt and pepper to taste.
5. Serve:
Plate immediately and drizzle with a little extra olive oil if desired. Optionally, top with grated Parmesan or fresh basil.
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Dining and Cooking