Description
Soft, pillowy gnocchi coated in a rich and velvety homemade pesto cream sauce, finished with freshly grated Parmesan and a sprinkle of red pepper flakes—this comforting dish is both indulgent and irresistibly flavorful.
Ingredients
Units
Scale
- 1 lb potato gnocchi
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/3 cup basil pesto (homemade or store-bought)
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Extra Parmesan and basil for garnish
Instructions
- Bring a large pot of salted water to a boil and cook gnocchi according to package directions. Drain and set aside.
- In a large skillet over medium heat, add olive oil and sauté garlic for 1 minute until fragrant.
- Stir in the heavy cream and bring to a gentle simmer.
- Add pesto, red pepper flakes, salt, and black pepper. Stir to combine and simmer for 2–3 minutes.
- Add cooked gnocchi to the skillet and toss to coat evenly in the sauce.
- Stir in the Parmesan cheese and cook for another 1–2 minutes until melted and creamy.
- Serve hot, topped with extra Parmesan, red pepper flakes, and fresh basil if desired.
Notes
- Use refrigerated or homemade gnocchi for best texture.
- Add sautéed mushrooms or sun-dried tomatoes for extra flavor.
- This dish pairs well with a crisp green salad or garlic bread.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 85mg
