Gnocchi in Creamy Garlic Pesto Sauce opens with a refined balance of herbaceous pesto and silky cream that lifts the pillowy potato dumplings into something decidedly elegant. This version pairs bright basil pesto with roasted garlic and a touch of lemon, producing a sauce both aromatic and velvety. For a different pasta play on the same technique, try a complementary recipe for bucatini with garlic cream and asparagus to explore similar textures and flavors.
Why Make This Recipe
- Effortless Yet Elegant: Minimal hands-on time creates a restaurant-style plate with little fuss.
- Minimal Ingredients: Pantry staples and a jar of good pesto deliver deep flavor without complexity.
- Impressive Flavor: Roasted garlic, fresh basil pesto, and bright lemon lift the cream for a sophisticated finish.
What elevates this beyond ordinary pesto-cream mixes is the finishing technique: a reduced cream melded with cold butter and reserved cooking water to produce a glossy, clingy sauce that frames each gnocco. If you appreciate herb-forward cream sauces, consider the lighter profile of our creamy garlic parmesan sauce for additional inspiration.
Ingredients
Base
- 1 lb (450 g) potato gnocchi, store-bought or homemade (soft, pillowy)
- Salt for pasta water
Sauce
- 1 tbsp olive oil
- 2 tbsp unsalted butter, room temperature
- 4–5 cloves garlic, roasted or finely minced (roasted for a mellow, sweet aroma)
- 3/4 cup (180 ml) heavy cream
- 1/2 cup (120 g) quality basil pesto (freshly made or jarred)
- 1/2 cup (50 g) freshly grated Parmesan (packed and finely grated)
- Zest of 1/2 lemon (for brightness)
- Freshly ground black pepper, to taste
Topping & Finish
- 2 tbsp toasted pine nuts or chopped walnuts (toasted until fragrant)
- Fresh basil leaves, finely shredded (for garnish)
- Extra-virgin olive oil for drizzling
- Optional: flaky sea salt for finish
Precision notes: use room temperature butter to emulsify the sauce; grate Parmesan fresh; finely chop herbs for an even finish.
How to Make Gnocchi in Creamy Garlic Pesto Sauce
- Bring a large pot of salted water to a rolling boil. Add gnocchi and cook until they float plus 30–45 seconds; remove with a slotted spoon into a bowl and reserve 1 cup of the starchy cooking water. (Sensor cue: gnocchi should feel pillowy and tender.)
- Mini-tip: Cook in small batches to avoid crowding; overcooked gnocchi become mushy.
- In a wide skillet, warm the olive oil over medium heat. Add roasted or minced garlic and gently sauté until fragrant and pale gold — about 30–45 seconds. (Aroma cue: warm, sweet garlic.)
- Mini-tip: Lower the heat if garlic begins to brown too quickly; you want aroma, not bitterness.
- Pour in the heavy cream and bring to a gentle simmer. Let it reduce slightly until it thickens enough to coat the back of a spoon — about 3–4 minutes. (Texture cue: sauce should look silky, not watery.)
- Professional tip: Deglaze the pan with a splash of reserved pasta water to capture any browned garlic flavor.
- Stir in the pesto, grated Parmesan, and lemon zest. Whisk to combine until the sauce is smooth and uniformly green flecked with cream. Adjust consistency with reserved pasta water: add 1–2 tablespoons at a time until the sauce lightly coats the gnocchi.
- Mini-tip: The correct sheen is glossy and clingy; the sauce should nap the gnocchi, leaving a thin ribbon when stirred.
- Add the cooked gnocchi to the skillet and gently toss to coat, finishing with the room-temperature butter to enrich and emulsify the sauce. Season with salt and freshly ground black pepper to taste. (Sight cue: gnocchi should glisten and be evenly coated.)
- Mini-tip: For a contrasting texture, sear the coated gnocchi in a hot pan for 1–2 minutes to develop light golden edges.
- Plate immediately, sprinkle with toasted pine nuts, shredded basil, a drizzle of extra-virgin olive oil, and a few shavings of Parmesan.
How to Serve Gnocchi in Creamy Garlic Pesto Sauce
Serve in shallow bowls to showcase the glossy sauce and pillowy gnocchi. Nest the dumplings in the center, spoon sauce around them, and scatter toasted pine nuts and micro basil over the top. For a luxurious finish, add a small torn piece of burrata or a thin slice of prosciutto alongside the gnocchi. Pair with a crisp Sauvignon Blanc or a lightly oaked Chardonnay.
How to Store Gnocchi in Creamy Garlic Pesto Sauce
Cool any leftovers to room temperature within one hour. Transfer to an airtight container and refrigerate for up to 2 days. To reheat, warm gently in a skillet over low heat with a splash of cream or reserved pasta water to revive the sauce’s silkiness; toss until heated through. To restore a bit of texture, briefly pan-sear the gnocchi in a hot skillet for golden edges before serving. Avoid freezing the finished, cream-based dish; instead freeze uncooked gnocchi separately.
Tips to Make Gnocchi in Creamy Garlic Pesto Sauce
- Reserve pasta water: its starches are the key to a glossy, clingy sauce.
- Toast nuts briefly: watch closely — they go from fragrant to burnt in seconds.
- Use high-quality pesto: the basil flavor defines the dish, so fresh or premium jarred pesto makes a difference.
- Finish with cold butter off-heat: it enriches and gives the sauce a silky sheen.
Variation
- Protein uplift: gently pan-sear shrimp or sliced chicken breast and fold into the sauce just before serving.
- Mushroom twist: fold in sautéed chanterelles or cremini for an earthy counterpoint.
- Cheese swap: finish with grated Pecorino Romano for a saltier, tangy edge.
- Vegetarian indulgence: top with torn burrata for a creamy, opulent crown.
FAQs
Can I use frozen gnocchi?
Yes. Cook frozen gnocchi directly from frozen in boiling water; they typically take a minute or two longer. Drain and proceed with the sauce — watch texture closely to avoid sogginess.
Is this sauce suitable for a dairy-free diet?
You can make it dairy-free by substituting full-fat coconut cream or cashew cream and using a dairy-free pesto and nutritional yeast instead of Parmesan. Expect a slightly different mouthfeel and flavor profile.
Can I prepare components ahead of time?
Prepare the pesto and roast the garlic ahead; refrigerate separately. Cook gnocchi just before serving for best texture, or cook and refrigerate briefly, then refresh in a hot skillet with a splash of cream when ready.
Conclusion
This Gnocchi in Creamy Garlic Pesto Sauce marries simple techniques with ingredient quality to produce a dish that feels thoughtfully elevated yet surprisingly approachable. The roasted garlic and lemon brightening the pesto-cream create a nuanced aroma and a sauce that clings luxuriously to each dumpling. Share your plating or adaptation in the comments and tag your photos for others to savor. For a handy reference and a slightly different take on the pesto-cream idea, consult Creamy Garlic Pesto Gnocchi – Kenna’s Cooks. How would you make this dish your own?
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Gnocchi in Creamy Garlic Pesto Sauce
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Elegant potato gnocchi tossed in a creamy garlic pesto sauce with a hint of lemon, finished with toasted nuts and fresh basil.
Ingredients
- 1 lb (450 g) potato gnocchi, store-bought or homemade
- Salt for pasta water
- 1 tbsp olive oil
- 2 tbsp unsalted butter, room temperature
- 4–5 cloves garlic, roasted or finely minced
- 3/4 cup (180 ml) heavy cream
- 1/2 cup (120 g) quality basil pesto
- 1/2 cup (50 g) freshly grated Parmesan
- Zest of 1/2 lemon
- Freshly ground black pepper, to taste
- 2 tbsp toasted pine nuts or chopped walnuts
- Fresh basil leaves, finely shredded
- Extra-virgin olive oil for drizzling
- Optional: flaky sea salt for finish
Instructions
- Bring a large pot of salted water to a rolling boil. Add gnocchi and cook until they float plus 30–45 seconds. Remove with a slotted spoon into a bowl and reserve 1 cup of the starchy cooking water.
- In a wide skillet, warm the olive oil over medium heat. Add roasted or minced garlic and gently sauté until fragrant and pale gold—about 30–45 seconds.
- Pour in the heavy cream and bring to a gentle simmer. Let it reduce slightly for about 3–4 minutes until it thickens enough to coat the back of a spoon.
- Stir in the pesto, grated Parmesan, and lemon zest. Whisk to combine until the sauce is smooth.
- Add the cooked gnocchi to the skillet and gently toss to coat, finishing with the room-temperature butter to enrich the sauce. Season with salt and freshly ground black pepper to taste.
- Plate immediately, sprinkle with toasted pine nuts, shredded basil, a drizzle of extra-virgin olive oil, and a few shavings of Parmesan.
Notes
Use room temperature butter for emulsification. Toast nuts briefly and watch closely to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg