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Creamy Pesto Gnocchi

Soft potato gnocchi coated in a silky, basil-infused cream sauce, topped with fresh Parmesan and basil. A quick, comforting Italian dinner that feels indulgent and restaurant-quality.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Comfort Food, Dinner, Main
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Gnocchi
  • 1 lb potato gnocchi
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 cloves garlic minced
Sauce
  • 1 cup heavy cream
  • 0.5 cup basil pesto homemade or store-bought
  • 0.5 cup Parmesan cheese grated
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 0.25 tsp red pepper flakes optional
  • 1 tsp lemon juice freshly squeezed
Garnish
  • to taste fresh basil leaves
  • to taste extra Parmesan

Equipment

  • Large skillet
  • Saucepan
  • Mixing spoon
  • Measuring cups and spoons

Method
 

  1. Boil gnocchi in salted water according to package instructions, until they float. Drain and set aside.
  2. Heat butter and olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  3. Pour in heavy cream and stir to combine with the butter-garlic mixture. Heat until slightly thickened.
  4. Add basil pesto and stir until fully incorporated into the cream.
  5. Sprinkle in grated Parmesan cheese and stir until melted and silky.
  6. Season sauce with salt, black pepper, red pepper flakes (optional), and lemon juice.
  7. Add cooked gnocchi to the skillet and gently toss to coat evenly with the sauce.
  8. Serve immediately, garnished with fresh basil leaves and extra Parmesan.

Notes

For extra flavor, add sun-dried tomatoes, mushrooms, or spinach. Reheat gently and add a splash of cream to keep sauce smooth. Best served fresh.