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Creamy Pesto Gnocchi for Two Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 67 reviews
  • Author: Kimberly
  • 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 delicious Creamy Pesto Gnocchi recipe perfect for two, featuring tender gnocchi coated in a luscious ricotta-pesto sauce, enhanced with fresh basil, toasted pine nuts, and Parmesan cheese. This comforting Italian-inspired dish comes together in just 15 minutes, making it ideal for busy weeknights or intimate dinners.

Ingredients

Main Ingredients

  • 6 oz. Uncooked Gnocchi
  • 1 tbsp. Unsalted Butter
  • 1/4 cup Basil Pesto
  • 1/4 cup Whipped Ricotta
  • 1/4 cup reserved Pasta Water
  • 1/4 cup Freshly Grated Parmesan
  • 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

Instructions

  1. Cook 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 the gnocchi float to the surface. Before draining, scoop out and reserve about 1/4 cup of the pasta water for later use. Drain the gnocchi and set aside.
  2. Prepare the Creamy Pesto Sauce: In a large non-stick pan, melt the unsalted butter over low heat. Stir in the basil pesto until warmed through. Add the whipped ricotta and stir continuously until the mixture is smooth and fully combined. Gradually add 3 tablespoons of the reserved pasta water, stirring until the sauce reaches a smooth and creamy consistency. Add additional pasta water one tablespoon at a time if needed to achieve your desired texture.
  3. Toss Gnocchi in Sauce: Add the cooked gnocchi to the pan with the creamy pesto sauce and gently toss to coat each piece thoroughly. Mix in the freshly grated Parmesan and the tablespoon of fresh lemon juice until everything is well combined. Serve immediately, garnished with extra Parmesan if desired.
  4. Make the Fresh Basil Pine Nut Pesto: Using a dry skillet over medium heat, toast the pine nuts for 7-8 minutes, stirring frequently until they turn golden and fragrant. Allow them to cool slightly. In a food processor, pulse together 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 ingredients are fully combined and form a smooth pesto. Add the Parmesan, fresh lemon juice, and sea salt, then pulse briefly to integrate. Use this fresh pesto immediately or store for later use.

Notes

  • You can adjust the thickness of the creamy pesto sauce by gradually adding more reserved pasta water to suit your preference.
  • For a nuttier flavor, lightly toast the pine nuts before adding them to the pesto.
  • This recipe serves two, perfect for a cozy dinner or meal prep for two meals.
  • Fresh lemon juice brightens the sauce and adds a lovely fresh contrast to the rich ricotta and pesto.
  • Store any leftover pesto in an airtight container in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/creamy-pesto-gnocchi-for-two-recipe/