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
Scale
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.
