15 Minute Gnocchi with Creamy Pesto Sauce

5 from 1 vote

15 Minute Gnocchi with Creamy Pesto Sauce

This gnocchi with pesto sauce is the perfect dinner for when you want something quick, easy, and full of flavor. Soft, pillowy gnocchi is tossed in an easy to make pesto sauce. It’s a simple, satisfying meal that comes together in no time, but tastes like you spent hours in the kitchen!

Cook Time15

Total Time15

Course: Dinner

Cuisine: Italian

Diet: Kosher, Vegetarian

Servings:

Calories: 528kcal

Author: Marni Katz

Equipment

Spider Strainer

Ingredients

16 oz Gnocchi
1 TB Olive oil
1 cup Homemade Pesto (homemade or store bought)
½ cup Heavy cream
½ cup Pasta water
¼ cup Parmesan Cheese, grated

Instructions

Cook the Gnocchi, Save the Pasta Water

Bring a pot of water to boil and cook the gnocchi in salted water according to package directions. When the pasta has cooked, retain a cup of pasta cooking water before draining.

While the Pasta Cooks

In large skillet over medium-low heat, add olive oil, pesto and optional garlic. Whisk together and while continuing to whisk, stream in the heavy cream and pasta water. Continue whisking until you have a creamy sauce.

Combine and Serve

Add the cooked pasta directly to the creamy pesto sauce and stir making sure the sauce covers all the pasta. Then stir in the parmesan cheese.
Taste, add salt as needed. Then serve and enjoy!

Notes

The best way to drain the gnocchi while retaining the pasta water is by using a spider strainer. Simply scoop, drain over the pot you cooked in and drop the pasta right into the pesto sauce

Want to add an additional kick to the pesto? Add 2 frozen garlic cubes to the pesto and heavy cream mixture and stir.

You can store leftovers of this pesto gnocchi recipe in the fridge for up to 4 days. I would not recommend freezing it.

Nutrition