If you are looking for a dish that feels like a warm hug on a plate, then the Creamy Pesto Gnocchi for Two Recipe is exactly what you need. This simple yet luxurious meal brings together pillowy gnocchi, vibrant homemade pesto, and a silky ricotta cream sauce, making every bite a celebration of flavors and textures. Perfect for an intimate dinner or a cozy weekend lunch, this recipe is an effortless way to showcase fresh herbs and comforting Italian classics in a way that feels both fresh and indulgent.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this dish, but don’t worry—they are straightforward and all contribute beautifully to the taste, texture, and color of the final creamy pesto gnocchi experience.
- 6 oz. Uncooked Gnocchi: The star of the dish, offering that soft, pillowy texture that absorbs the sauce perfectly.
- 1 tbsp. Unsalted Butter: Adds a gentle richness and helps meld the flavors in the sauce.
- 1/4 cup Basil Pesto: Bursting with fresh basil, garlic, and pine nuts, this sauce offers herbaceous depth and vibrant color.
- 1/4 cup Whipped Ricotta: This ingredient gives the sauce its signature creamy and smooth element.
- 1/4 cup Reserved Pasta Water: Essential for adjusting the sauce consistency and helping it cling perfectly to the gnocchi.
- 1/4 cup Freshly Grated Parmesan: Adds salty, nutty umami which elevates every bite.
- 1 tbsp. Fresh Lemon Juice: The perfect splash of brightness to cut through the richness.
- 1 cup Fresh Basil Leaves (tightly packed): For making the homemade pesto with a fragrant and bright herbaceous punch.
- 2 tbsp. Toasted Pine Nuts: Provide a delicate crunch and toasty flavor in the pesto.
- 1 clove Garlic (smashed): Infuses the pesto with that classic garlic warmth.
- 1/4 cup Extra Virgin Olive Oil: The smooth binder for the pesto, contributing fruitiness and body.
- 1/2 tsp. Fresh Lemon Juice: Further enhances the pesto with a hint of citrus zing.
- 1/4 tsp. Sea Salt: Balances all the flavors and brings the pesto together.
How to Make Creamy Pesto Gnocchi for Two Recipe
Step 1: Boil the Gnocchi
Begin by bringing a large pot of salted water to a rolling boil. Add the gnocchi and cook according to the package—usually just 2 to 3 minutes, or until they float to the surface. Do not forget to reserve about 1/4 cup of the pasta water before draining the gnocchi; this will work wonders in creating your sauce.
Step 2: Make the Sauce
In a large non-stick pan, gently melt the unsalted butter over low heat, creating a warm, buttery base. Stir in the basil pesto and let it warm through, awakening those fresh herb flavors. Next, add the whipped ricotta and stir until the sauce turns smooth and luxurious. Introduce about 3 tablespoons of the reserved pasta water slowly, stirring constantly until your sauce reaches that perfectly creamy consistency. If you prefer a slightly thinner sauce, simply add more pasta water, a tablespoon at a time.
Step 3: Combine and Serve
Now, toss your cooked gnocchi directly into the pan with the sauce. Make sure each pillowy piece is thoroughly coated in that creamy, green goodness. Stir in the freshly grated Parmesan and a splash of lemon juice to create a harmonious balance between creamy, tangy, and salty notes. Serve this immediately and, if you want to be extra generous, sprinkle a little more Parmesan on top right before digging in.
Step 4: Prepare the Pesto
To truly elevate this Creamy Pesto Gnocchi for Two Recipe, homemade pesto is a must. Start by toasting the pine nuts in a dry skillet over medium heat for 7 to 8 minutes, stirring often until they’re golden and aromatic. Let them cool briefly before placing them in a food processor with fresh basil and smashed garlic. Pulse until finely minced. While the processor runs, slowly drizzle in your extra virgin olive oil to create a smooth blend. Finish by adding Parmesan, lemon juice, and sea salt, pulsing just until everything is incorporated. You can use this pesto immediately or refrigerate it for later.
How to Serve Creamy Pesto Gnocchi for Two Recipe
Garnishes
Make your dish pop with fresh basil leaves or a sprinkle of extra toasted pine nuts for added texture and visual appeal. A light dusting of freshly grated Parmesan crowns the dish perfectly, while a few twists of black pepper can introduce a subtle kick.
Side Dishes
A crisp mixed green salad with a lemon vinaigrette pairs beautifully, balancing the richness of the gnocchi dish. Alternatively, some garlic bread or a simple roasted vegetable medley makes a satisfying accompaniment, creating a well-rounded and colorful meal.
Creative Ways to Present
Serve your creamy pesto gnocchi in warmed shallow bowls to keep the sauce luscious and inviting. For a dinner party twist, offer individual portions with a drizzle of extra virgin olive oil and edible flower petals for a stunning presentation that feels special yet approachable.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Creamy Pesto Gnocchi for Two Recipe, store them in an airtight container in the refrigerator for up to 2 days. The flavors meld beautifully overnight, but be sure to reheat gently to preserve the sauce’s creamy texture.
Freezing
Freezing is an option, but gnocchi can sometimes become a bit soft when thawed. If you decide to freeze, spread the gnocchi out on a baking sheet before freezing to avoid clumping, then transfer them to a freezer bag. Use within 1 month for best results and thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the leftovers gently in a non-stick pan over medium-low heat. Add a splash of water or broth if needed to loosen the sauce, stirring carefully so the gnocchi don’t break apart. Avoid microwaving if possible, as it can make the texture less pillowy.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! While homemade pesto adds extra freshness and control over ingredients, a high-quality store-bought pesto works wonderfully and speeds up the cooking process without sacrificing flavor.
What’s the best way to cook gnocchi?
Boiling gnocchi until they float to the surface is the simplest and most reliable method to ensure they’re perfectly cooked and tender. Overcooking can make them too soft, so keep a close eye on the pot.
How can I make this recipe vegan?
To make a vegan version, substitute the butter with plant-based margarine, swap ricotta for a creamy cashew cheese or vegan ricotta, and replace Parmesan with a vegan cheese or nutritional yeast for that cheesy note.
Is this recipe suitable for meal prep?
Because the gnocchi and sauce are best enjoyed fresh, it’s ideal to prepare this recipe just before eating. However, you can make the pesto ahead of time and refrigerate it for up to 3 days for quicker assembly later.
What wine pairs well with Creamy Pesto Gnocchi for Two Recipe?
A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc complements the freshness of the basil and the creaminess of the sauce beautifully, cutting through the richness without overpowering the dish.
Final Thoughts
There’s something truly comforting and joyful about making and sharing the Creamy Pesto Gnocchi for Two Recipe. Whether it’s a special occasion or a casual meal, this dish brings warmth and freshness to the table with minimal fuss. Give it a try, and you may find yourself reaching for this recipe again and again for those moments when you want something simple yet spectacular.
Print
Creamy Pesto Gnocchi for Two Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Pesto Gnocchi for Two recipe delivers a rich and flavorful Italian-inspired dish perfect for a quick and satisfying meal. Soft gnocchi are cooked to perfection and tossed in a luscious sauce made from basil pesto, whipped ricotta, and Parmesan cheese, enhanced with a fresh touch of lemon. Homemade pesto with toasted pine nuts and fresh basil adds a vibrant, aromatic layer to this easy-to-make dish.
Ingredients
Gnocchi
- 6 oz. Uncooked Gnocchi
Sauce
- 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
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
- 1/2 tsp. Fresh Lemon Juice
- 1/4 tsp. Sea Salt
- 1/4 cup Freshly Grated Parmesan
Instructions
- Boil the 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, indicating they are done. Before draining, scoop out and reserve about 1/4 cup of the pasta water. Drain the gnocchi carefully.
- Make the Sauce: In a large non-stick pan, melt the butter over low heat. Stir in the basil pesto until warmed through. Add the whipped ricotta and stir continuously until the mixture becomes smooth and fully combined. Gradually add 3 tablespoons of the reserved pasta water, stirring to achieve a creamy, silky consistency. Adjust texture by adding more pasta water one tablespoon at a time if needed.
- Combine and Serve: Add the cooked gnocchi to the pan and gently toss to coat the gnocchi evenly with the sauce. Stir in the freshly grated Parmesan cheese and fresh lemon juice, mixing well to incorporate. Serve immediately with extra Parmesan on the side if desired for added flavor.
- Prepare the Pesto: Toast pine nuts in a dry skillet over medium heat for 7-8 minutes, stirring frequently until golden and fragrant. Let them cool slightly. In a food processor, pulse fresh basil leaves, toasted pine nuts, and smashed garlic until minced. With the processor running, slowly drizzle in extra virgin olive oil until the pesto fully combines and emulsifies. Add the Parmesan, lemon juice, and sea salt, then pulse a few more times until everything is incorporated evenly. Use this pesto immediately or store in an airtight container for later use.
Notes
- Reserve some pasta water to adjust the sauce consistency for smoothness.
- Gently toss gnocchi in sauce to avoid breaking their soft texture.
- Toast pine nuts carefully to avoid burning and bitterness.
- Whipped ricotta adds creaminess without heaviness, but you can substitute with regular ricotta if needed.
- Use fresh lemon juice for brightness and acidity balance.
