Creamy Pesto Gnocchi
A delectable fusion of creamy sauce and vibrant basil pesto, making every bite a burst of Italian flavor.
Ingredients
- 1 lb potato gnocchi (store-bought or homemade)
- 1 cup basil pesto (homemade or store-bought)
- 1 cup heavy cream
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface. Drain and set aside.Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.Add the Cream: Pour in the heavy cream and stir well. Let it simmer for 3-4 minutes until slightly thickened.Mix in Pesto: Stir in the basil pesto and combine well with the cream.Combine Gnocchi and Sauce: Add the cooked gnocchi to the skillet. Toss gently to coat the gnocchi evenly with the sauce.Season and Serve: Sprinkle with Parmesan cheese, salt, and pepper. Garnish with fresh basil leaves and serve immediately.
Notes
For a lighter version, you can substitute heavy cream with half-and-half.