Description
A quick and delicious Creamy Pesto Gnocchi recipe perfect for two. Tender gnocchi are cooked until they float, then tossed in a luscious sauce made from basil pesto, whipped ricotta, butter, and Parmesan. The homemade pesto, featuring toasted pine nuts, garlic, fresh basil, and Parmesan, adds vibrant flavors and a fresh finish with a hint of lemon.
Ingredients
Scale
Gnocchi and Sauce
- 6 oz. uncooked gnocchi
- 1 tbsp. unsalted butter
- 1/4 cup basil pesto (see below)
- 1/4 cup whipped ricotta
- 1/4 cup reserved pasta water
- 1/4 cup freshly grated Parmesan cheese, plus extra for serving
- 1 tbsp. fresh lemon juice
Homemade Basil Pesto
- 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 rolling boil. Add the gnocchi and cook them according to package instructions, typically about 2-3 minutes or until they float to the surface. Before draining, carefully scoop out and reserve about 1/4 cup of the pasta water. Drain the gnocchi and set aside.
- Prepare the Pesto: Toast pine nuts in a dry skillet over medium heat for 7-8 minutes, stirring frequently until golden and fragrant. Let them cool slightly. In a food processor, pulse the fresh 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 the Parmesan, lemon juice, and sea salt, then pulse a few more times until everything is integrated. Use immediately or store for later use.
- Make the Sauce: In a large non-stick pan, melt the unsalted butter over low heat. Stir in the prepared basil pesto and warm it through gently. Add the whipped ricotta and stir continuously until the sauce becomes smooth and evenly combined. Gradually add about 3 tablespoons of the reserved pasta water, stirring until the sauce achieves a creamy, smooth consistency. Add more pasta water one tablespoon at a time if you prefer a thinner sauce.
- Combine and Serve: Add the cooked gnocchi to the pan with the sauce and toss gently until the gnocchi are fully coated. Stir in the freshly grated Parmesan cheese and fresh lemon juice until well incorporated. Serve immediately, garnished with extra Parmesan if desired for an added savory touch.
Notes
- Reserve pasta water to adjust sauce consistency for creamier texture.
- Toast pine nuts carefully to avoid burning and enhance flavor.
- Whipped ricotta can be substituted with regular ricotta, but whipping ensures smoother sauce.
- Use fresh lemon juice for brightness, not bottled for best flavor.
- Gnocchi cook quickly; do not overcook to maintain their soft texture.
