Creamy Pesto Gnocchi
Pillowy potato gnocchi tossed in a silky, one-pan basil pesto cream sauce. This comforting, restaurant-quality skillet dinner is ready in just 20 minutes with minimal cleanup.
Equipment
- 12-inch skillet
- Small bowl
Ingredients
- ¼ cup pine nuts, raw optional
- 1 ½ cups chicken stock
- 500 g potato gnocchi, vacuum-sealed, store-bought
- ½ cup 35% whipping cream
- ½ cup basil pesto
- ½ cup Parmesan cheese, grated
- fresh basil optional, for garnish
Instructions
Toast the Pine Nuts
- If using, set a 12-inch skillet over medium heat and toast the pine nuts in the dry pan for 5 to 7 minutes, stirring often, until lightly golden and fragrant. Immediately transfer them to a small bowl to prevent burning.
Build the Skillet Base
- Return the skillet to the stove. Pour in the chicken stock, add the gnocchi, and stir to separate any clumps.
- Bring the stock to a light boil, then cook the gnocchi for 2 to 3 minutes. Stir gently if any pieces stick to the bottom of the pan.
Simmer Until Creamy
- Pour in the whipping cream and stir until combined. Lower the heat to medium-low to maintain a gentle simmer, avoiding a hard boil.
- Cook for 3 to 4 minutes, stirring occasionally, until the sauce has visibly thickened and leaves a clear trail when you drag a spoon through it.
Finish with Pesto and Parmesan
- Turn the heat down to low. Stir in the basil pesto and grated Parmesan cheese until the sauce is smooth and every gnocchi is coated.
- Serve immediately, garnishing with the toasted pine nuts, extra Parmesan, and fresh basil, if desired.
Notes
Storage Tip: Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm the gnocchi slowly in a saucepan over low heat, adding a splash of stock or water to loosen the sauce back to a creamy consistency.
Variation Tip: For a heartier meal, fold in shredded chicken, cooked shrimp, or browned Italian sausage. You can also add baby spinach or halved cherry tomatoes during the last minute of cooking for a burst of freshness.
Sauce Tip: If the sauce becomes too thick, loosen it with a splash of warm chicken stock or hot water rather than more cream. This will keep the flavor balanced and the texture silky.
Pro Tip: Always keep the heat low when adding the cream, pesto, and cheese. This is the secret to preventing the sauce from splitting and ensuring it stays smooth and glossy.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 525kcalCarbohydrates: 42gProtein: 16gFat: 33gSaturated Fat: 15gCholesterol: 75mgSodium: 950mgPotassium: 350mgFiber: 3gSugar: 3gVitamin A: 950IUVitamin C: 2mgCalcium: 250mgIron: 2mg
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