Description
Indulge in a decadent yet easy-to-make dinner with this Creamy Pesto Gnocchi for Two recipe. Pillowy potato gnocchi coated in a rich basil pesto cream sauce, finished with Parmesan and optional spinach for a burst of freshness.
Ingredients
Scale
Main Ingredients:
- 1 package (12 oz) potato gnocchi
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/3 cup prepared basil pesto
- 1/4 cup grated Parmesan cheese
- 1 clove garlic (minced)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Optional Ingredients:
- 1 cup baby spinach
- crushed red pepper flakes (optional for garnish)
- extra Parmesan for topping
Instructions
- Cook the Gnocchi: Bring a pot of salted water to a boil. Cook the gnocchi until they float, about 2–3 minutes. Drain and set aside.
- Prepare the Sauce: In a skillet over medium heat, sauté garlic in olive oil. Add cream and bring to a simmer. Stir in pesto, Parmesan, salt, and pepper. Simmer until slightly thickened.
- Combine and Serve: Add cooked gnocchi to the skillet, toss to coat. Stir in spinach if desired, cook until wilted. Serve hot, topped with extra Parmesan and red pepper flakes.
Notes
- Use store-bought or homemade pesto.
- For a lighter version, use half-and-half or dairy-free cream.
- This recipe doubles easily for more servings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 2g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 105mg
