Description
A delightful dish combining potato gnocchi with a rich pesto cream sauce, topped with extra Parmesan and pine nuts.
Ingredients
Scale
- 1 pound potato gnocchi
- 2 cups fresh basil leaves
- 1/4 cup pine nuts (toasted)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup heavy cream
- 2 cloves garlic (minced)
- 2 tablespoons extra virgin olive oil
Instructions
- Prepare the Pesto Sauce: In a food processor, blend basil, garlic, pine nuts, and Parmesan until finely chopped. Gradually drizzle in olive oil until smooth.
- Cook the Gnocchi: Boil salted water, add gnocchi, and cook until they float (about 3 minutes).
- Add Creaminess: In a skillet over medium heat, warm the heavy cream without boiling.
- Combine Flavors: Stir in the homemade pesto sauce into the cream and mix for 2-3 minutes.
- Mix with Gnocchi: Use a slotted spoon to transfer cooked gnocchi to the skillet and toss until evenly coated.
- Serve: Plate immediately, garnishing with extra Parmesan and pine nuts.
Notes
- This recipe is best served fresh but can be stored in the refrigerator for up to 2 days.
- To enhance the flavor, consider adding crushed red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg