If you’re after a comforting, flavorful dish that feels like a warm hug on a plate, then this Creamy Pesto Gnocchi for Two Recipe is your new best friend. Imagine pillowy gnocchi coated in a velvety sauce made from basil pesto and whipped ricotta, finished with bright lemon and nutty pine nuts that bring a fresh crunchy contrast. It’s simple to whip up but packed with sophisticated layers of taste, perfect for a cozy night in or an intimate dinner. Trust me, once you try this, it will quickly become a trusty go-to recipe in your kitchen repertoire.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role in creating that perfect balance of creaminess, herbal brightness, and subtle tang. These essentials come together effortlessly to transform simple gnocchi into a dish that’s anything but ordinary.
- 6 oz. Uncooked Gnocchi: The soft and tender base that soaks up every bit of the luscious sauce.
- 1 tbsp. Unsalted Butter: Adds a gentle richness that deepens flavor without overpowering.
- 1/4 cup Basil Pesto: Bursting with fresh herbs and garlic, it’s the soul of this dish.
- 1/4 cup Whipped Ricotta: Brings an ultra-creamy texture that makes the sauce silky smooth.
- 1/4 cup Reserved Pasta Water: Magic liquid that helps emulsify the sauce and makes it cling perfectly.
- 1/4 cup Freshly Grated Parmesan: Adds sharp, savory depth and that iconic cheesy finish.
- 1 tbsp. Fresh Lemon Juice: Provides a zesty brightness that cuts through the creaminess.
- 1 cup Fresh Basil Leaves, Tightly Packed: The herbaceous backbone for the homemade pesto and garnish.
- 2 tbsp. Toasted Pine Nuts: Give a satisfying crunch and buttery flavor that elevates the texture.
- 1 clove Garlic, Smashed: Infuses a mild pungency for warmth and complexity.
- 1/4 cup Extra Virgin Olive Oil: Smooth and fruity, essential for blending the pesto to silky perfection.
- 1/2 tsp. Fresh Lemon Juice: A second touch of citrus brightness for the pesto mix.
- 1/4 tsp. Sea Salt: Enhances all the flavors naturally and balances the dish.
How to Make Creamy Pesto Gnocchi for Two Recipe
Step 1: Cook the Gnocchi
Start by bringing a large pot of salted water to a rolling boil, which is key to seasoning the gnocchi internally. Add the gnocchi and cook just until they float to the surface—usually 2 to 3 minutes—which means they’re perfectly tender. Scoop out a bit of the cooking water before draining; this reserved pasta water will later transform your sauce into a luxuriously silky coating.
Step 2: Prepare the Creamy Pesto Sauce
Next, melt the unsalted butter gently in a non-stick pan over low heat to build a mellow base. Stir in the vibrant basil pesto until it’s warmed through, filling your kitchen with a fragrant herbal aroma. Blend in the whipped ricotta carefully, stirring until the sauce is smooth and luscious. Incorporate three tablespoons of the reserved pasta water gradually, whisking to create an irresistibly creamy and slightly loose sauce that will cling beautifully to each gnocchi.
Step 3: Combine Gnocchi and Sauce
Transfer the drained gnocchi to the pan with your velvety sauce and toss them lovingly to coat every tender bite. Stir in the freshly grated Parmesan and a splash of lemon juice to balance the richness with a lively tang. Give it one last mix and get ready to serve this dreamy dish piping hot, adding more Parmesan on top if you want to really dial up the cheesy goodness.
Step 4: Make the Toasted Pine Nut Basil Pesto
While the gnocchi cooks, toast your pine nuts in a dry skillet over medium heat, stirring often for about 7 to 8 minutes until golden and nutty—this step unleashes their flavor and aroma. After cooling slightly, pulse the toasted pine nuts, fresh basil, and smashed garlic in a food processor. Slowly drizzle in olive oil while the processor runs to create a smooth, emollient pesto. Finally, add grated Parmesan, lemon juice, and sea salt, pulsing just until everything melds. This fresh pesto can be spooned on top or stirred through for bursts of texture and brightness.
How to Serve Creamy Pesto Gnocchi for Two Recipe
Garnishes
For a finishing touch that elevates the presentation and adds irresistible flavor contrasts, sprinkle the dish with extra toasted pine nuts and a handful of tender fresh basil leaves. A light dusting of Parmesan cheese and a drizzle of good-quality olive oil will make each bite even more decadently delicious.
Side Dishes
This Creamy Pesto Gnocchi for Two Recipe shines beautifully as a standalone meal, but pairing it with a crisp green salad or simply roasted seasonal vegetables adds a fresh and crunchy counterpoint that complements the pillowy gnocchi perfectly. Garlic bread or a baguette can also be a wonderful side to sop up every last bit of that luscious sauce.
Creative Ways to Present
If you want to impress your dinner companion, serve the gnocchi in rustic shallow bowls, scattered with vibrant microgreens or edible flowers for a pop of color. For a fun twist, drizzle some of the homemade pine nut pesto in a delicate swirl on top, adding not just flavor but an artistic flourish that shows off your caring effort.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (and I hope you do!), transfer them to an airtight container and refrigerate for up to 2 days. The creamy sauce may thicken in the fridge, but a gentle reheat with a splash of water will bring it back to silky perfection.
Freezing
Freezing gnocchi dishes can be a bit tricky because the texture can change upon thawing, so it’s best to freeze cooked gnocchi separately from the sauce if you want to freeze this recipe. Store gnocchi in a freezer-safe container for up to one month and make the sauce fresh before serving to enjoy the best flavors and textures.
Reheating
Reheat your Creamy Pesto Gnocchi for Two Recipe gently on the stove over low heat, stirring frequently. Add a tablespoon of water or broth to loosen the sauce and prevent sticking. Using a low temperature keeps the gnocchi tender and the sauce creamy, just like when freshly made.
FAQs
Can I substitute store-bought pesto in this recipe?
Absolutely! While homemade pesto adds a fresh and personal touch, good-quality store-bought pesto works wonderfully here and saves you time without compromising flavor.
What type of gnocchi should I use?
Traditional potato gnocchi are best for this recipe due to their tender texture and ability to absorb sauce. Fresh or refrigerated gnocchi work great, just follow package instructions for cooking time.
Is whipped ricotta necessary, or can I use regular ricotta?
Whipped ricotta gives that signature creamy, silky texture that makes the sauce luxurious. If you only have regular ricotta, blend it briefly to smooth it out before using, or it could make the sauce a bit grainy.
Can I make this recipe vegan or dairy-free?
For a dairy-free version, you can swap butter with olive oil, use a vegan ricotta substitute, and choose a dairy-free pesto. Nutritional yeast can replace Parmesan to maintain that cheesy note.
How important is reserving the pasta water?
Reserving some of the cooking water is essential because the starch it contains helps emulsify the sauce, making it creamy and helping it cling perfectly to the gnocchi.
Final Thoughts
There’s something truly special about this Creamy Pesto Gnocchi for Two Recipe that makes it a delightful indulgence any night of the week. It’s quick, flavorful, and comforting with just the right balance of creamy, tangy, and fresh elements. I can’t wait for you to make it, savor every bite, and share this cozy meal with someone you love.
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Creamy Pesto Gnocchi for Two Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Pesto Gnocchi for Two recipe features tender gnocchi coated in a luscious, homemade basil pesto and ricotta sauce. Toasted pine nuts add a delightful crunch, while fresh lemon juice and Parmesan cheese brighten the flavors. Perfect for a quick and elegant meal, this recipe takes only 15 minutes from start to finish and serves two people.
Ingredients
For the Gnocchi and Sauce
- 6 oz. uncooked gnocchi
- 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 cheese
- 1 tbsp. fresh lemon juice
For the 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 cheese
Instructions
- Cook 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. Before draining, carefully scoop out and reserve about 1/4 cup of the pasta water. Drain the gnocchi and set aside.
- Prepare the Creamy Pesto 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 evenly combined. Gradually incorporate 3 tablespoons of the reserved pasta water, stirring until the sauce achieves a creamy consistency. Adjust by adding more pasta water one tablespoon at a time if needed to reach your preferred thickness.
- Toss Gnocchi with Sauce: Add the cooked gnocchi to the pan with the sauce. Toss gently until each piece is well coated. Stir in the freshly grated Parmesan cheese and lemon juice to thoroughly blend the flavors. Serve immediately with extra Parmesan on top if desired.
- Make the Basil Pesto: In a dry skillet over medium heat, toast the pine nuts for 7-8 minutes, stirring frequently until golden and fragrant. Allow them to cool slightly. In a food processor, pulse the basil leaves, toasted pine nuts, and smashed garlic until finely minced. With the processor running, slowly drizzle in the olive oil until the pesto is fully combined. Add the Parmesan cheese, lemon juice, and sea salt, then pulse a few more times until well integrated. Use the pesto immediately or store in the refrigerator for later use.
Notes
- Reserve pasta water carefully as it helps achieve the perfect sauce consistency when mixed with ricotta and pesto.
- Toasted pine nuts add a nutty depth and enhance the pesto’s flavor; don’t skip toasting them.
- Use fresh lemon juice for brightness and to balance the richness of the ricotta and cheese.
- This dish is best served immediately to enjoy the creamy texture and fresh flavors.
- If you prefer a vegan version, substitute ricotta and Parmesan with plant-based alternatives and use a vegan butter or olive oil instead of butter.
