Pesto Cream Gnocchi Recipe

Boil water

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt to the water.

Cook gnocchi

Add the gnocchi to the boiling water in batches if needed. Cook until they float and are tender, about 2–3 minutes after they rise. Use a slotted spoon to transfer gnocchi to a bowl; reserve 1/2 cup of the cooking water.

Prepare aromatics

Mince the garlic cloves. In a 12-inch sauté pan over medium heat, add the olive oil and butter. When butter is melted and foaming, add the garlic and cook, stirring, until fragrant and just turning golden, about 30–45 seconds (do not brown).

Build sauce

Lower heat to medium-low. Pour in the heavy cream and stir to combine with the garlic, butter, and oil. Bring to a gentle simmer (tiny bubbles at edges), simmer 2 minutes to slightly thicken.

Finish with pesto and cheese

Whisk in the prepared basil pesto until fully incorporated. Add the grated Parmesan, lemon zest, black pepper, and 1/2 teaspoon salt. Stir until cheese melts and sauce is smooth. If sauce is too thick, add reserved gnocchi cooking water 1 tablespoon at a time to reach a silky consistency (use up to the reserved 1/2 cup). Taste and adjust seasoning.

Toss gnocchi in sauce

Add the cooked gnocchi to the pan with the pesto cream. Gently toss or stir for 1–2 minutes over low heat to coat the gnocchi thoroughly and warm through. If needed, add a splash of reserved cooking water to loosen the sauce so it evenly coats the pieces.

Plate and garnish

Divide gnocchi among plates or bowls. Sprinkle with toasted pine nuts, torn fresh basil leaves, extra grated Parmesan, and red pepper flakes if using. Serve immediately.