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
Units
Scale
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
