Cheesy Pesto Gnocchi Recipe

Weeknight dinners at our house are often a dance between deliciousness and speed. Juggling work, kids, and everything in between means that elaborate meals are often a weekend luxury. That’s why this Cheesy Pesto Gnocchi recipe has become a true family favorite. It’s incredibly quick to throw together, bursting with flavor, and satisfying enough to please even the pickiest eaters (yes, even my broccoli-averse son devoured it!). The creamy pesto sauce coats the pillowy gnocchi perfectly, and the melted cheese adds that extra layer of comfort and indulgence. Honestly, the first time I made this, it vanished within minutes, and requests for it have been non-stop ever since. It’s become my go-to for busy evenings when I want something comforting, flavorful, and utterly satisfying without spending hours in the kitchen. If you’re looking for a simple yet impressive vegetarian meal, you absolutely have to try this – it’s a guaranteed crowd-pleaser!

Ingredients for Cheesy Pesto Gnocchi

• Gnocchi: 1 pound (about 450g) of potato gnocchi. We are using pre-made gnocchi for speed and convenience, but feel free to use fresh or homemade if you prefer. Look for good quality gnocchi for the best texture.
• Pesto: 1/2 cup of prepared pesto. Use your favorite store-bought pesto or homemade pesto. Basil pesto is classic, but you can experiment with sun-dried tomato pesto or other variations for a different flavor profile.
• Heavy Cream: 1 cup of heavy cream. Heavy cream provides richness and helps to create a luscious, creamy sauce. You can substitute with half-and-half for a lighter sauce, but the texture will be less thick.
• Mozzarella Cheese: 1 cup of shredded mozzarella cheese. Mozzarella melts beautifully and adds a classic cheesy flavor. Part-skim or whole milk mozzarella both work well.
• Parmesan Cheese: 1/2 cup of grated Parmesan cheese. Parmesan adds a salty, umami-rich flavor that complements the pesto and mozzarella. Freshly grated Parmesan is always recommended for the best taste.
• Garlic: 2 cloves of garlic, minced. Fresh garlic adds a pungent and aromatic base to the sauce. Mince it finely so it disperses evenly.
• Olive Oil: 2 tablespoons of olive oil. Olive oil is used for sautéing the garlic and adds a fruity, healthy fat to the dish.
• Salt and Black Pepper: To taste. Seasoning is crucial to enhance the flavors of all the ingredients. Freshly ground black pepper is preferred.
• Optional Garnishes: Fresh basil leaves, pine nuts, red pepper flakes. Garnishes add visual appeal and an extra layer of flavor and texture.

Instructions: Making Your Cheesy Pesto Gnocchi

1. Prepare the Gnocchi: Bring a large pot of salted water to a rolling boil. Once boiling, add the gnocchi. Gnocchi cook very quickly. They are done when they float to the surface, which usually takes just 2-3 minutes. Overcooking gnocchi can make them mushy, so keep a close eye on them. As soon as they float, use a slotted spoon to remove them from the boiling water and set aside. Do not rinse the gnocchi after cooking, as the starch on the surface helps the sauce adhere better.
2. Sauté the Garlic: While the water is heating and the gnocchi are cooking, prepare the sauce. Heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic to the hot oil and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as burnt garlic will taste bitter. Stir constantly and reduce the heat if necessary. The aroma of sautéing garlic is a key indicator that it’s ready.
3. Create the Creamy Pesto Sauce: Pour the heavy cream into the skillet with the sautéed garlic. Bring the cream to a gentle simmer over medium-low heat. Simmering the cream slightly thickens it and allows the garlic flavor to infuse. Stir in the pesto. Whisk the pesto into the cream until it is fully incorporated and the sauce is a uniform green color. Reduce the heat to low and let the sauce gently simmer for another 2-3 minutes, stirring occasionally, to allow the flavors to meld together.
4. Add the Cheese and Gnocchi: Remove the skillet from the heat momentarily. Stir in the shredded mozzarella cheese and grated Parmesan cheese. Continue stirring until both cheeses are melted and the sauce is smooth and cheesy. The residual heat from the sauce should be enough to melt the cheese. If needed, you can return the skillet to very low heat for a short time, but be careful not to overheat or boil the sauce once the cheese is added, as this can cause the cheese to become stringy or separate.
5. Combine and Serve: Add the cooked gnocchi to the skillet with the cheesy pesto sauce. Gently toss the gnocchi to coat them evenly in the sauce. Ensure each piece of gnocchi is generously covered in the creamy, cheesy pesto. Season with salt and black pepper to taste. Remember to taste the sauce before adding salt, as pesto and Parmesan cheese can already be quite salty.
6. Garnish and Serve Immediately: Serve the Cheesy Pesto Gnocchi immediately while it is hot and the cheese is melted and gooey. Garnish with fresh basil leaves, pine nuts, and a sprinkle of red pepper flakes (if desired) for added flavor, texture, and visual appeal. Serve in bowls and enjoy!

Nutrition Facts (Per Serving, Estimated)

• Serving Size: Approximately 1.5 cups
• Servings Per Recipe: 4
• Calories: Approximately 650-750 kcal
• Fat: 45-55g
• Saturated Fat: 25-35g

(Note: Nutritional information is an estimate and may vary based on specific ingredients and brands used. For accurate nutritional information, use a nutrition calculator with specific product details.)

Preparation Time

Total Preparation Time: 20 minutes

This Cheesy Pesto Gnocchi recipe is designed for speed and ease. From start to finish, you can have a delicious and satisfying meal on the table in just about 20 minutes. The active cooking time is minimal, primarily focused on boiling the gnocchi and quickly preparing the sauce. This makes it an ideal choice for busy weeknights when time is of the essence, but you don’t want to compromise on flavor or quality. The quick cooking time also ensures that the gnocchi remains perfectly tender and the sauce stays creamy and vibrant.

How to Serve Cheesy Pesto Gnocchi

This Cheesy Pesto Gnocchi is delicious on its own as a main course, but it also pairs wonderfully with various side dishes and accompaniments to create a complete and balanced meal. Here are some serving suggestions:

• Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing is a classic pairing. The crispness of the salad and the acidity of the dressing cut through the richness of the gnocchi, providing a balanced contrast.
• Roasted Vegetables: Roasted vegetables like broccoli, asparagus, bell peppers, zucchini, or cherry tomatoes add nutrients and a different texture. Roasting brings out the natural sweetness of vegetables and complements the creamy gnocchi.
• Garlic Bread or Breadsticks: Serve with warm garlic bread or breadsticks for soaking up the delicious pesto sauce. A crusty bread adds a satisfying carbohydrate element to the meal.
• Caprese Salad: A Caprese salad with fresh tomatoes, mozzarella, and basil is a light and flavorful Italian-inspired side that complements the pesto flavors beautifully.
• Grilled Chicken or Salmon (for non-vegetarians): While this recipe is vegetarian, for those who prefer to add protein, grilled chicken or salmon are excellent additions. They provide a lean protein source that works well with the Italian flavors.
• Wilted Spinach or Kale: Quickly wilted spinach or kale with garlic and a touch of lemon juice can be served alongside for added greens and nutrients.
• White Wine: A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs nicely with the creamy pesto and cheese flavors.
• Sparkling Water with Lemon: For a non-alcoholic option, sparkling water with a squeeze of lemon is a refreshing and palate-cleansing choice.

Additional Tips for Perfect Cheesy Pesto Gnocchi

1. Don’t Overcook the Gnocchi: Gnocchi cook very quickly. Overcooking them will result in a mushy texture. Cook them just until they float to the surface and immediately remove them from the boiling water.
2. Use Good Quality Pesto: The flavor of the pesto is central to this dish. Using a high-quality store-bought pesto or making your own fresh pesto will significantly enhance the overall taste.
3. Freshly Grate Your Cheese: Freshly grated Parmesan and mozzarella cheese melt more smoothly and have a better flavor than pre-shredded cheeses, which often contain cellulose to prevent clumping.
4. Adjust Garlic to Your Preference: If you are a big garlic fan, feel free to add an extra clove of garlic. If you prefer a milder flavor, use just one clove or even half a clove.
5. Spice it Up: For a touch of heat, add a pinch of red pepper flakes to the sauce while it’s simmering or as a garnish when serving.
6. Add Vegetables to the Sauce: Sautéing some chopped vegetables like spinach, mushrooms, or sun-dried tomatoes with the garlic before adding the cream can add extra flavor and nutrients to the dish.
7. Make it Lighter: To lighten up the recipe, you can substitute half-and-half for heavy cream and use part-skim mozzarella cheese. You can also add a squeeze of lemon juice at the end to brighten the sauce.
8. Garnish Generously: Garnishes not only add visual appeal but also enhance the flavor and texture of the dish. Fresh basil, pine nuts, and a sprinkle of Parmesan cheese are all excellent choices.

Frequently Asked Questions (FAQ) about Cheesy Pesto Gnocchi

Q1: Can I make this recipe ahead of time?

A1: While the gnocchi are best served immediately for optimal texture, you can prepare the pesto cream sauce ahead of time. Store the sauce in an airtight container in the refrigerator for up to 2 days. When ready to serve, cook the gnocchi according to instructions and then reheat the sauce gently on the stovetop before combining.

Q2: Can I freeze Cheesy Pesto Gnocchi?

A2: Freezing cooked gnocchi is generally not recommended as the texture can become gummy or mushy upon thawing. However, you can freeze the pesto cream sauce separately. Freeze the sauce in an airtight container for up to 2 months. Thaw it in the refrigerator overnight and reheat gently on the stovetop before cooking and adding the gnocchi.

Q3: Can I use a different type of cheese?

A3: Yes, you can experiment with different cheeses! Provolone, fontina, or even a blend of Italian cheeses would work well in this recipe. Consider cheeses that melt nicely and complement the pesto flavor.

Q4: Can I make this recipe vegan?

A4: To make this recipe vegan, you would need to substitute several ingredients. Use vegan gnocchi (check labels as some gnocchi contain eggs). Use vegan pesto, ensuring it doesn’t contain Parmesan cheese. Substitute the heavy cream with full-fat coconut milk or a vegan heavy cream alternative. Use vegan mozzarella and Parmesan cheese alternatives.

Q5: Can I use homemade pesto for this recipe?

A5: Absolutely! Homemade pesto will elevate the flavor of this dish even further. Freshly made pesto is incredibly flavorful and allows you to control the ingredients and freshness.

Q6: What if I don’t have heavy cream? Can I use milk?

A6: While heavy cream is recommended for the richest and creamiest sauce, you can use half-and-half or even whole milk as substitutes. However, the sauce will be thinner and less rich. If using milk, you may want to simmer the sauce for a slightly longer time to allow it to thicken a bit.

Q7: How do I store leftover Cheesy Pesto Gnocchi?

A7: Store leftover Cheesy Pesto Gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet on the stovetop or in the microwave. You may need to add a splash of milk or water to loosen the sauce when reheating.

Q8: Can I add protein to this recipe?

A8: Yes, you can add protein! For a vegetarian option, consider adding white beans or chickpeas to the sauce. For non-vegetarian options, grilled chicken, shrimp, or Italian sausage would be delicious additions. Cook the protein separately and add it to the gnocchi and sauce at the end.

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