Creamy Pesto Gnocchi (Edit recipe)

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This pesto gnocchi is so light and fluffy, making it perfect for a delicious weekend dinner! All you need is store-bought or homemade gnocchi, some pesto (homemade or from the store) some fresh basil, crushed pistachios and some cheese! For the homemade pasta dough recipe, you can use this one here.

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PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

9

Serves: 4

Ingredients

4 Tbsp Extra Virgin Olive Oil
1 Tbsp Butter, Salted
2 clove Garlic, minced
6 Tbsp Basil Pesto
0.333 cup Oat Milk, Organic, or heavy cream
0.25 cup Pasta Water
1 pinch Salt and Pepper
200 grams Potato Gnocchi, store bought or homemade
1 Tbsp Parmesan Cheese, plus extra to garnish (vegan or regular)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To a pan, turn the heat to low-medium and add olive oil and butter.
Once butter has melted, add minced garlic and mix into oil and butter. Let the garlic sizzle until fragrant.
Add in pesto and mix until well combined. Pour in oat milk and stir well, letting it simmer with the other ingredients.
Bring a pot of water to a boil and cook gnocchi as directed on packaging, or 1-2 minutes (or until they begin floating) if cooking homemade pasta.
Take 1/4 cup of pasta water and add it to the sauce. Mix until well incorporated.
Drain gnocchi and add to sauce pan. Season with salt and pepper. Add 1 tbsp parmesan cheese to slightly thicken the sauce and bring everything together.
Top with crushed pistachios and extra parmesan cheese before enjoying.

Notes

How to store: Place in an airtight container and store in the fridge for 4-6 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	317
Fat:	26 g
Carbohydrates:	14 g
Protein:	2 g
Cholesterol:	9 g
Sodium:	207 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.