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
Scale
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.
