Creamy Pesto Gnocchi Skillet in 20 Minutes Recipe
This Creamy Pesto Gnocchi recipe offers a delicious and quick Italian-inspired meal that can be made in just 20 minutes using a skillet. Potato gnocchi is sautéed to a perfect golden-brown, then tossed in a luscious sauce made with butter, heavy cream, fresh basil pesto, and Parmesan cheese. This dish combines the comforting texture of gnocchi with the vibrant flavors of pesto, making it a satisfying and flavorful dinner option for any occasion.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 pound potato gnocchi
- 1 cup heavy cream
- 1/3 cup fresh basil pesto
- 1/2 cup grated Parmesan cheese
Instructions
- Heat Butter and Oil: In a large skillet, melt the unsalted butter together with the extra virgin olive oil over medium heat until melted and shimmering.
- Cook Gnocchi: Add the potato gnocchi to the skillet in a single layer. Sauté the gnocchi for about 3-5 minutes on each side, or until they are golden brown and slightly crisp on the outside.
- Add Cream and Pesto: Reduce the heat to low and pour in the heavy cream and fresh basil pesto. Stir gently to combine and let the sauce simmer for 2-3 minutes until it thickens slightly and coats the gnocchi evenly.
- Incorporate Parmesan Cheese: Sprinkle the grated Parmesan cheese over the gnocchi and stir well to melt the cheese into the sauce, creating a creamy, flavorful coating.
- Serve: Once the sauce is creamy and the gnocchi are tender and well-coated, remove the skillet from heat. Serve the creamy pesto gnocchi immediately, optionally garnished with extra Parmesan or fresh basil leaves.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce, but the texture will be less rich.
- If fresh basil pesto is not available, store-bought pesto works well too.
- For a gluten-free option, use gluten-free gnocchi.
- To add protein, consider tossing in cooked chicken or sautéed mushrooms.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
