Description
This creamy garlic pesto gnocchi recipe combines soft gnocchi with a luscious sauce made from garlic, chicken broth, heavy cream, and vibrant pesto. Finished with parmesan, fresh lemon juice, and parsley, this 15-minute dish is perfect for a quick, comforting meal for two.
Ingredients
Units
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Main Ingredients
- 3 cloves of garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 500g gnocchi
- 1/4 cup pesto
- Parmesan cheese, as much as desired
- 1 lemon wedge, juiced
- Handful of minced parsley
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1–2 tbsp cooking oil
Instructions
- Prepare Garlic: Mince the garlic cloves finely. Heat a pan over medium heat and add a little cooking oil. Sauté the garlic for 2-3 minutes until fragrant but not browned to release its aroma.
- Create Sauce Base: Pour in the chicken broth and heavy cream into the pan with the garlic. Bring the mixture to a gentle boil, stirring occasionally to combine.
- Cook Gnocchi: Add the gnocchi to the boiling sauce and stir well. Let them cook for 4-5 minutes until the gnocchi soften and absorb some sauce.
- Add Pesto and Seasonings: Stir in the pesto, Italian seasoning, salt, and pepper. Mix thoroughly to evenly distribute the flavors.
- Finish and Season: Turn off the heat and immediately stir in parmesan cheese, fresh lemon juice, and minced parsley. Adjust seasoning with additional salt, pepper, or lemon juice to taste.
- Serve: Optionally, top with extra parmesan cheese before serving. Serve warm and enjoy your creamy garlic pesto gnocchi!
Notes
- You can substitute heavy cream with half-and-half or a non-dairy cream for a lighter or dairy-free option.
- Freshly grated parmesan provides best flavor, but pre-grated cheese works well too.
- Adjust pesto quantity to your taste; some like it more pronounced while others prefer a mild hint.
- Adding a pinch of red pepper flakes can give a nice subtle heat.
- Use fresh gnocchi if possible for better texture, but frozen or store-bought works fine.
