Pesto Gnocchi (Creamy & Cheesy)

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Pesto Gnocchi (Creamy & Cheesy)

This is my creamy and cheesy Pesto Gnocchi recipe and it's so simple to make.

Prep Time5

Cook Time5

Total Time10

Course: Main Course

Cuisine: Italian

Servings: large portions

Calories: 1662kcal

Author: Emily Roz

Ingredients

For the homemade pesto

50g pine nuts toasted
75g basil
40g parmesan plus extra for garnish
150ml olive oil
2 garlic clove

For the rest of the pesto gnocchi

150ml cream light or single
300g gnocchi cooked to packet instructions
125g mozzarella torn apart
30g breadcrumbs

Instructions

Place a pan on medium heat and add in your pine nuts. Toast until the pine nuts turn slightly golden. Make sure to keep them moving because they can easily burn. Remove once they've changed colour and you can smell the aromatics.
To make your pesto, either get yourself a pestle and mortar, or a food processor. Place the basil, pine nuts, garlic, olive oil, and parmesan into the processor and blend into a rough, coarse paste. Taste and season with salt and pepper according to your preferences.
Pour your homemade pesto into the same pan in which you toasted your pine nuts. Pour in your cream and place on low heat. Give everything a good stir.
Add in your cooked al-dente gnocchi and combine until the gnocchi is fully coated.
Meanwhile, place a pan on medium heat and drizzle with olive oil. Add in your breadcrumbs and fry until golden, tossing frequently - feel free to season with salt and pepper. Remove and set aside.
When you're ready to serve up, tear the mozzarella and toss it into your pesto gnocchi. Stir until the mozzarella melts and becomes super cheesy.
Divide your creamy cheesy pesto gnocchi between two plates and top with your pangrattato (toasted breadcrumbs) and more grated parmesan. Enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 4-6 people.

Storage: Place any leftovers in an airtight container and store in the fridge for up to 3 days.

Reheating: To reheat, add a splash of milk or water into your gnocchi and give it a light mix. Then cover the container loosely with the lid and place in the microwave until piping hot. Give it another mix and then enjoy!

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