Creamy Pesto Gnocchi
Craving a creamy, flavorful dinner but short on time? This one-pan Creamy Pesto Gnocchi is the perfect weeknight fix—rich, garlicky, and packed with cheesy goodness, all in just 15 minutes!
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Servings: 2
Notes
Ingredients
- 350g potato gnocchi
- ⅓ cup pesto
- 50g soft goat cheese
- 1-2 cloves garlic, minced
- ¼ cup pecorino or parmesan cheese, grated
- ½ tsp freshly ground black pepper
- 1 tsp lemon zest
- A squeeze of lemon juice
- Sea salt, to taste
- Fresh basil, chives, or parsley for garnish (optional)
Instructions
- Cook the gnocchi
- Bring a large pot of water to a boil and cook the gnocchi according to package instructions.
- Before draining, reserve 1 cup of the cooking water. Set the gnocchi aside.
- Prepare the sauce
- In the same pot, add pesto, goat cheese, minced garlic, and a splash of the reserved pasta water.
- Stir over low-medium heat until the cheese melts and the sauce becomes creamy.
- Combine & finish
- Gradually add more pasta water to loosen the sauce as needed.
- Stir in pecorino cheese, black pepper, lemon zest, and a squeeze of lemon juice.
- Return the gnocchi to the pot and toss gently to coat. Adjust seasoning with salt to taste.
- Serve & enjoy
- Plate the gnocchi and top with extra pecorino or parmesan, fresh herbs, black pepper, and lemon zest if desired.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop over medium heat with a splash of water until warmed through.