Description
This Creamy Pesto Gnocchi for Two is a quick and satisfying Italian-inspired dish perfect for a cozy meal. Featuring tender gnocchi tossed in a luscious ricotta-infused pesto sauce, enhanced with fresh basil, toasted pine nuts, and a hint of lemon, this recipe delivers vibrant flavors and creamy texture in just 15 minutes.
Ingredients
Scale
Gnocchi & Sauce
- 6 oz. Uncooked Gnocchi
- 1 tbsp. Unsalted Butter
- 1/4 cup Basil Pesto (see pesto recipe below)
- 1/4 cup Whipped Ricotta
- 1/4 cup Reserved Pasta Water
- 1/4 cup Freshly Grated Parmesan
- 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
Instructions
- Boil 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 they float. Before draining, scoop out and reserve about 1/4 cup of the pasta water. Then drain the gnocchi thoroughly.
- Make the Sauce: In a large non-stick pan, melt the 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 evenly combined. Gradually add 3 tablespoons of the reserved pasta water, stirring until the sauce achieves a smooth and creamy consistency. Adjust by adding more pasta water one tablespoon at a time if needed.
- Combine and Serve: Add the cooked gnocchi to the pan and toss gently until all pieces are evenly coated with the sauce. Stir in the freshly grated Parmesan cheese and lemon juice until fully incorporated. Serve immediately, garnishing with extra Parmesan if desired.
- Prepare the Pesto: Toast the pine nuts in a dry skillet over medium heat for 7-8 minutes, stirring frequently until they turn golden and fragrant. Allow to cool slightly. In a food processor, pulse basil leaves, toasted pine nuts, and garlic until finely minced. With the processor running, slowly drizzle in the olive oil until fully emulsified. Add the Parmesan cheese, lemon juice, and sea salt, then pulse a few more times until everything is well combined. Use the pesto immediately or store in the refrigerator for later use.
Notes
- Reserve some pasta water to adjust the sauce consistency perfectly.
- Toast pine nuts gently to bring out their nutty flavor without burning.
- Whipped ricotta adds creaminess without heaviness; you can prepare it by blending ricotta until smooth.
- This recipe serves two; to serve more, simply multiply the ingredients accordingly.
- Serve immediately for the best texture; gnocchi can become sticky if left to sit too long.
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
