If you’re looking for a dish that combines comfort, elegance, and that irresistible burst of flavor, the Creamy Pesto Gnocchi with Parmesan Recipe is an absolute delight you must try. This dish takes fluffy homemade gnocchi and transforms it into a rich, velvety experience with fragrant pesto, a touch of wine, and luscious Parmesan cheese. It’s the kind of meal that feels indulgent yet approachable, perfect for both weeknight dinners and special occasions when you want to impress without fuss. The creamy sauce clings lovingly to each pillow-soft gnocchi, making every bite a little celebration of texture and taste.
Ingredients You’ll Need
Gathering the right ingredients is your first step to nailing this dish. Each component is simple, but together they create a harmony of flavors and textures — from the pillowy softness of the gnocchi to the bright herbal pesto and savory Parmesan finish. These essentials will bring your kitchen to life with fresh aromas and vibrant colors.
- Russet potatoes (1 pound): The perfect potato for gnocchi with its dry, starchy texture that yields light, fluffy dumplings.
- Egg (1 medium, beaten): Acts as a binder to hold the gnocchi dough together while keeping it tender.
- All-purpose flour (1 cup): Just enough to bring the dough together without weighing it down.
- Kosher salt (½ teaspoon): Enhances all the natural flavors in the gnocchi and sauce.
- Pesto (¼ cup): Fresh basil pesto brings a burst of herbal, garlicky goodness that defines the dish.
- Heavy cream (¾ cup): Adds the luscious, silky creaminess that envelops the gnocchi perfectly.
- White wine (¼ cup): Adds a subtle acidity and depth to balance the richness of the sauce.
- Freshly grated Parmesan cheese (½ cup plus extra for serving): Provides a nutty, salty punch that makes the Creamy Pesto Gnocchi with Parmesan Recipe so addictive.
How to Make Creamy Pesto Gnocchi with Parmesan Recipe
Step 1: Prepare the Gnocchi Dough
Start by boiling whole Russet potatoes until fork-tender, then peel and mash them while still warm. Mixing the warm mashed potatoes with the beaten egg introduces moisture and binders needed to bring your dough together. Gradually incorporate the flour and kosher salt, working gently to form a soft, slightly sticky dough. This tender texture is key — overworking can make your gnocchi tough, so handle the dough with care.
Step 2: Shape the Gnocchi
Dust a clean surface with flour and divide the dough into manageable portions. Roll each piece into long ropes about an inch thick, then cut into bite-sized pieces. If you love classic gnocchi shapes, gently press a fork or gnocchi board on each piece to create those signature ridges that help the sauce cling beautifully.
Step 3: Cook the Gnocchi
Bring a large pot of salted water to a gentle boil. Carefully drop in the gnocchi and cook them in batches to avoid overcrowding. You’ll know they’re ready when they float to the surface, usually in about 2 to 3 minutes. Use a slotted spoon to transfer them to a warm bowl, keeping them cozy while you finish the sauce.
Step 4: Make the Creamy Pesto Sauce
In a skillet over medium heat, add the white wine and let it reduce slightly to concentrate the flavors. Then pour in the heavy cream, stirring until it starts to thicken. Fold in the vibrant pesto and freshly grated Parmesan cheese, stirring until everything melds together into a silky, fragrant sauce. The magic happens here as the Parmesan melts into the cream and pesto, creating that dreamy texture that embodies the Creamy Pesto Gnocchi with Parmesan Recipe.
Step 5: Combine Gnocchi and Sauce
Gently toss the cooked gnocchi in the skillet with your creamy pesto sauce, ensuring every piece is lovingly coated. This step transforms the dish as the gnocchi absorb some of the flavorful sauce, making each bite rich and satisfying.
How to Serve Creamy Pesto Gnocchi with Parmesan Recipe
Garnishes
To elevate your presentation and add layers of flavor, sprinkle extra freshly grated Parmesan on top. A few torn basil leaves or a light drizzle of high-quality olive oil also add a fresh touch and vibrant color. These simple garnishes make the dish as beautiful as it is delicious.
Side Dishes
This rich gnocchi pairs wonderfully with crisp, bright sides to balance the creamy sauce. Consider serving with a fresh green salad tossed in a lemon vinaigrette or roasted vegetables that bring both texture and earthiness. Light and zesty sides keep the meal well-rounded and satisfying without overwhelming your palate.
Creative Ways to Present
For a stunning dinner party, serve the Creamy Pesto Gnocchi with Parmesan Recipe in shallow bowls to showcase the sauce’s glossy pesto green hue. You might also try layering the gnocchi in a gratin dish, topping with a sprinkle of Parmesan, and briefly broiling it for a bubbly, golden crust that adds a delightful crunch.
Make Ahead and Storage
Storing Leftovers
Store any leftover gnocchi in an airtight container in the refrigerator for up to 2 days. Keep the gnocchi and sauce separate if possible to preserve texture and avoid sogginess.
Freezing
You can freeze uncooked gnocchi by placing them on a baking sheet lined with parchment paper and freezing until solid, then transferring to a sealed container or freezer bag. This way, you can enjoy the Creamy Pesto Gnocchi with Parmesan Recipe anytime with minimal prep.
Reheating
Reheat refrigerated leftovers gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if needed. Avoid microwave reheating, which can make the gnocchi rubbery and the sauce separate.
FAQs
Can I use store-bought gnocchi instead of homemade?
Absolutely! Store-bought gnocchi can save time and still work beautifully with the creamy pesto sauce, making this recipe accessible for any occasion.
What type of pesto is best for this recipe?
Traditional basil pesto brings the classic flavor balance, but feel free to experiment with sun-dried tomato or arugula pesto for a unique twist that still complements the creamy Parmesan sauce.
Is there a way to make this dish dairy-free?
You can substitute the heavy cream with coconut cream or cashew cream and use a dairy-free Parmesan alternative to keep it creamy and satisfying while avoiding dairy.
How can I tell when the gnocchi are cooked perfectly?
Gnocchi are done when they float to the surface of the boiling water. That’s a reliable sign they are cooked through, tender, and ready to enjoy.
Can I prepare the gnocchi dough ahead of time?
Yes! You can make the dough and shape the gnocchi a few hours in advance, keeping them covered in the fridge. Just let them come to room temperature before boiling.
Final Thoughts
There’s something truly special about a meal that feels homemade yet effortlessly elegant, and the Creamy Pesto Gnocchi with Parmesan Recipe hits that sweet spot every time. Whether you’re new to making gnocchi or a seasoned cook, this dish offers comfort, flavor, and a touch of Italian charm right on your plate. Don’t wait to make it your next culinary adventure — you deserve a dinner this delicious.
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Creamy Pesto Gnocchi with Parmesan Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 – 4.5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Homemade Gnocchi recipe produces soft, pillowy potato dumplings perfect for pairing with a creamy pesto sauce. Made from scratch with simple ingredients like Russet potatoes, flour, and egg, these gnocchi are easy to prepare and ideal for a comforting Italian-inspired meal. The dish is finished with a decadent sauce made from pesto, heavy cream, white wine, and Parmesan cheese, making it rich and flavorful.
Ingredients
Gnocchi
- 1 pound Russet potatoes (left whole)
- 1 medium egg (beaten)
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
Pesto Cream Sauce
- ¼ cup pesto
- ¾ cup heavy cream
- ¼ cup white wine
- ½ cup freshly grated Parmesan cheese (plus more for serving)
Instructions
- Cook the Potatoes: Place the whole Russet potatoes into a large pot of salted water and bring to a boil. Let them simmer for about 30-40 minutes or until a fork easily pierces through the potatoes. Drain and allow them to cool slightly.
- Prepare the Gnocchi Dough: Once the potatoes are cool enough to handle, peel off their skins and mash them thoroughly or pass through a potato ricer for a smoother texture. Spread the mashed potatoes out on a clean surface, sprinkle the kosher salt over them, and let them cool completely. Add the beaten egg and start incorporating the flour gradually, kneading gently until a soft dough forms. Be careful not to overwork it to keep the gnocchi light and tender.
- Shape the Gnocchi: Divide the dough into four equal parts. Roll each part into a long rope about ¾ inch thick. Cut the ropes into 1-inch pieces. To create the classic ridges, you can roll each piece over the tines of a fork or a gnocchi board. Set the formed gnocchi on a lightly floured tray to prevent sticking.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches, being careful not to overcrowd the pot. When the gnocchi float to the surface, usually within 2-3 minutes, they are cooked. Remove with a slotted spoon and set aside.
- Prepare the Pesto Cream Sauce: In a large skillet over medium heat, combine the white wine and heavy cream. Let it simmer gently for 3-4 minutes to reduce slightly. Stir in the pesto and grated Parmesan cheese until the sauce is smooth and warmed through. Adjust seasoning with salt if needed.
- Toss and Serve: Add the cooked gnocchi into the skillet with the sauce, gently tossing to coat them well. Cook for an additional 1-2 minutes to allow flavors to meld together. Serve hot with extra grated Parmesan cheese on top.
Notes
- Use Russet potatoes for the best texture in gnocchi as they are starchy and dry.
- Do not overwork the dough to avoid dense gnocchi.
- If the dough is too sticky, add a little more flour, but avoid adding too much to keep gnocchi tender.
- Gnocchi can be frozen before cooking on a baking sheet then transferred to a freezer bag.
- When cooking frozen gnocchi, cook directly from frozen and do not thaw.
