If you’re seeking a quick yet indulgent meal that will impress literally anyone, look no further than “Creamy Pesto Gnocchi for Two”. This dish is a dreamy combination of fluffy gnocchi, aromatic pesto, and a rich, creamy sauce, perfect for those cozy dinner dates at home or even just a comforting meal for one.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 15 minutes, it’s perfect for a busy weeknight dinner.
- Decadently Creamy: The mixture of whipped ricotta and pesto creates a sauce that’s both rich and light.
- Customizable: Whether you make homemade pesto or use store-bought, you can easily adapt this dish to your taste.
Ingredients You’ll Need
This dish relies on a few key ingredients to achieve its rich flavor and pleasing texture. Let’s break it down so you can see how every component plays a vital role.
- Uncooked Gnocchi: These delightful, pillowy pasta pieces cook up in a flash and soak up sauce beautifully.
- Unsalted Butter: Used to create a base for the sauce, giving it a silky, buttery finish when melted.
- Basil Pesto: Whether homemade or store-bought, it’s the cornerstone of flavor for this dish.
- Whipped Ricotta: Adds a light creaminess that elevates the pesto while keeping the sauce airy.
- Parmesan: Brings a nutty, salty depth to the sauce.
- Fresh Lemon Juice: A splash at the end brightens all the flavors and adds a refreshing tang.
Variations
Feel free to put your own spin on this dish. It’s easy to modify, whether you’re accommodating dietary preferences or are inspired by what’s fresh at the market.
- Vegan Swap: Substitute the whipped ricotta with cashew cream and use nutritional yeast instead of Parmesan.
- Protein Boost: Add grilled chicken or shrimp for an extra hearty meal.
- Herb Twist: Try replacing basil with arugula or spinach for a different flavor profile in the pesto.
How to Make Creamy Pesto Gnocchi for Two
Step 1: Boil the Gnocchi
Start by bringing a large pot of salted water to a boil. Add the gnocchi and cook as per the package instructions, which typically takes about 2-3 minutes. Remember to reserve about 1/4 cup of the pasta water before draining—it’s crucial for our sauce!
Step 2: Prepare the Sauce
Heat the unsalted butter over low heat in a non-stick pan until melted. Stir in the pesto, followed by the whipped ricotta, until they’re fully combined. Gradually add in the reserved pasta water, stirring continuously until the sauce achieves the perfect creamy consistency you desire.
Step 3: Combine and Serve
Mix the cooked gnocchi into the sauce until each piece is thoroughly coated. Stir in the Parmesan and fresh lemon juice, blending until everything is well incorporated. Serve immediately while all those wonderful flavors are at their peak!
Pro Tips for Making Creamy Pesto Gnocchi for Two
- Don’t Rush the Gnocchi: Check the gnocchi for doneness by waiting for them to float to the top of the pot before rescuing them.
- Creamy Consistency Secret: Adjust the amount of reserved pasta water for a smoother or thicker sauce based on your preference.
- Fresh Ingredients: Use the freshest basil you can find for the pesto to make the flavors really sing.
- Balance With Lemon: Always finish with a touch of lemon juice to ensure the dish isn’t overly rich.
How to Serve Creamy Pesto Gnocchi for Two
Garnishes
Top off your gnocchi with a sprinkle of freshly grated Parmesan and some freshly cracked black pepper. Adding a few fresh basil leaves also not only boosts the color but enhances that aromatic experience.
Side Dishes
Complement the rich flavors of this dish with a light side salad drizzled with a tangy vinaigrette, or some crispy garlic bread to mop up any leftover sauces.
Creative Ways to Present
For a touch of elegance, serve the gnocchi in shallow bowls, with the sauce spooned around them for a restaurant-quality presentation. Adding striped linen napkins and candles can make this simple dish an intimate dinner experience.
Make Ahead and Storage
Storing Leftovers
You can store any leftover gnocchi in an airtight container in the fridge for up to two days. However, it’s best enjoyed fresh when all those flavors are at their peak.
Freezing
While the sauce components don’t freeze well, you can freeze uncoated gnocchi in a single layer on a baking sheet, then transfer them to a bag once they’re solid, lasting up to a month in the freezer.
Reheating
To reheat, gently warm in a pan over low heat with a splash of milk or cream to revive the sauce’s creaminess. Stir continuously to ensure even heating.
FAQs
-
Can I use store-bought pesto?
Absolutely! Store-bought pesto is convenient and works perfectly in this dish. Just make sure to choose a good-quality brand for the best flavor.
-
What can I use instead of whipped ricotta?
If you can’t find whipped ricotta, try using heavy cream or blend ricotta in a food processor until smooth for a similar texture.
-
How can I tell if gnocchi is cooked?
Gnocchi is done when they float to the surface of the boiling water, usually within a few minutes of cooking.
-
What other pasta can I use instead of gnocchi?
You can substitute gnocchi with similar-shaped pasta like penne or orecchiette, adjusting cook times as needed.
Final Thoughts
This “Creamy Pesto Gnocchi for Two” offers a delightful blend of quick prep and indulgent taste, making it the perfect choice for a special night in. I encourage you to give it a try; it’s a delicious way to add a little gourmet touch to your everyday meals.
Print
Creamy Pesto Gnocchi for Two Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Pesto Gnocchi for Two is a quick and delicious dish that combines soft gnocchi with a rich, basil pesto sauce, complemented by whipped ricotta, Parmesan, and a touch of lemon. Perfect for a cozy dinner for two, it comes together effortlessly with homemade or store-bought pesto for an irresistible, creamy pasta experience.
Ingredients
For Creamy Pesto Gnocchi for Two:
- 6 oz. Uncooked Gnocchi
- 1 tbsp. Unsalted Butter
- 1/4 cup Basil Pesto
- 1/4 cup Whipped Ricotta
- 1/4 cup reserved Pasta Water
- 1/4 cup freshly grated Parmesan
- 1 tbsp. fresh Lemon Juice
For 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 (best quality)
- 1/2 tsp. fresh Lemon Juice
- 1/4 tsp. Sea Salt
- 1/4 cup freshly grated Parmesan
Instructions
- Cook 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 to the surface. Before draining, reserve about 1/4 cup of the pasta water.
- Make Sauce: Melt the butter in a large non-stick skillet over low heat. Stir in the pesto, then add the whipped ricotta and mix until smooth.
- Combine: Gradually add three tablespoons of the reserved pasta water to the sauce, stirring until it becomes creamy. Add the cooked gnocchi and toss gently until they are fully coated in the sauce. Adjust the consistency by adding more pasta water if desired.
- Add Cheese and Lemon: Stir in the grated Parmesan and lemon juice until well incorporated. Serve immediately for the best flavor and texture.
- Prepare Homemade Basil Pesto: Toast pine nuts in a skillet over medium heat for 7-8 minutes, tossing frequently until golden. Cool slightly. In a mini food processor, combine basil, toasted pine nuts, and smashed garlic. Pulse until minced. Drizzle in olive oil while pulsing until smooth. Add Parmesan, lemon juice, and salt, then pulse until just combined.
Notes
- Store-bought pesto works perfectly for convenience. If homemade, follow the provided recipe for fresh flavor.
- Whipped ricotta creates a creamier texture, but heavy cream can be used as an alternative.
- Gnocchi can be cooked in advance and stored in the refrigerator for quick assembly.
- This dish is best enjoyed immediately for optimal creaminess and flavor.
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg
