This creamy pesto gnocchi is a simple and easy dinner that you can throw together in 15 minutes or less. You'll want to make this delicious homemade comfort food part of your permanent meal plan.
In a large saucepan bring 2 quarts of salted water to a boil.
Add the gnocchi and cook until al dente, ~2-3 minutes. When a few start to float, they're done.Start the sauce while the gnocchi cooks.
16 oz gnocchi
Drain the gnocchi. Set aside.
Preheat a large deep skillet over medium heat.
While the gnocchi is draining, add the olive oil and butter to the skillet.
1 tbsp salted butter, 1 tbsp olive oil
Add the gnocchi to the skillet, and stir gently for 1 minute to coat the gnocchi in the oil/butter mixture.
After that first minute of stirring, let the gnocchi sit in the skillet for 3-5 minutes, stirring only occasionally.
Reduce the heat to low and slowly pour in the heavy cream, add the pesto, and stir. Cook on low for 1 minute.
1/2 cup heavy cream, 1/4 cup pesto
Top with shredded Parmesan and serve.
1/3 cup shredded Parmesan
Notes
I recommend using a stainless steel skillet if you have one. It gives you the best sear on the gnocchi.
If you use refrigerated or frozen gnocchi, follow the cooking instructions on the package and then jump into step 4 above.
If you use a milk product that is lower in fat than heavy cream, you’ll want to warm the milk prior to adding it to the pan. The high level of milkfat in the heavy cream will keep it from curdling in the heat, but half-and-half, whole milk (or lower) will seize up and curdle in the hot pan.
While this recipe is essentially vegetarian as written, if you are a strict vegetarian, you’ll want to use a vegetarian-friendly Parmesan cheese.