Description
A quick and easy pesto gnocchi recipe perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound potato gnocchi
- 1/3 cup basil pesto
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon reserved pasta water, as needed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Add the gnocchi and cook according to the package directions, or until the gnocchi float to the top.
- Reserve 1 to 2 tablespoons of the cooking water, then drain the gnocchi.
- Heat the olive oil in a skillet over low heat and add the minced garlic. Cook for 30 seconds until fragrant.
- Add the drained gnocchi to the skillet and gently toss.
- Stir in the basil pesto and Parmesan cheese.
- Add a small splash of reserved pasta water if needed to loosen the sauce.
- Season with salt and black pepper, then toss until the gnocchi are evenly coated.
- Serve warm in a bowl.
Notes
- Adjust pesto and seasoning to taste.
- Freshly grated Parmesan works best.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg