If you’re in the mood for a dinner that’s both effortlessly elegant and downright craveable, this Creamy Pesto Gnocchi for Two will sweep you off your feet! Tender pillows of gnocchi get tossed in a silken, basil-kissed pesto sauce that’s bright, cheesy, and just the right amount of indulgent—every bite feels like a spontaneous date night at home.
Why You’ll Love This Recipe
- Dinner in 15 minutes: This Creamy Pesto Gnocchi for Two comes together quicker than takeout but tastes like it simmered all afternoon.
- Restaurant-worthy flavors: The homemade (or high-quality store-bought) basil pesto and whipped ricotta create a dreamy sauce you’ll want to eat by the spoonful.
- Minimal ingredients, maximal impact: Each component is simple but thoughtfully chosen—nothing fussy, just pure, delicious synergy.
- Perfectly portioned for two: No massive leftovers or math gymnastics—just a cozy meal designed for sharing (or, let’s be honest, savoring solo).
Ingredients You’ll Need
For a dinner that feels special without an epic shopping list, Creamy Pesto Gnocchi for Two delivers. Each ingredient contributes to the layers of flavor and texture—let’s give them the spotlight they deserve!
- Uncooked Gnocchi: Opt for store-bought potato gnocchi for speed, or use homemade for a pillowy touch—these become irresistibly tender in the sauce.
- Unsalted Butter: Adds richness and helps create that glossy, mouthwatering finish in the sauce.
- Basil Pesto: Lush and punchy—homemade delivers the freshest herb flavor, but a high-quality refrigerated pesto absolutely shines here.
- Whipped Ricotta: This makes the sauce creamy, billowy, and so luxurious; swap in heavy cream if you’d rather.
- Reserved Pasta Water: The unsung hero! Its starch binds everything together for silky results.
- Freshly Grated Parmesan: Salty, nutty depth—always grate fresh for the best melt and flavor.
- Fresh Lemon Juice: A squeeze brightens up the whole dish and balances out the richness.
- Homemade Basil Pesto ingredients: Basil leaves, toasted pine nuts, garlic, extra virgin olive oil, lemon juice, sea salt, and more parmesan—each brings something wonderful and essential to the pesto’s punchy green magic.
Variations
One of the best things about making Creamy Pesto Gnocchi for Two is how easy it is to customize—switch things up based on what’s on hand or what you’re craving! Don’t be afraid to get creative and make it totally your own.
- Chicken or Shrimp: Add sautéed chicken breast or a handful of seared shrimp for a heartier main dish.
- Swap the Greens: Try arugula or baby spinach pesto for a peppery or earthy twist, or even kale for a wintery feel.
- Nut-Free: Replace pine nuts with toasted sunflower seeds or skip nuts altogether for an allergy-friendly option.
- Veganize It: Use your favorite unsweetened plant-based cream (like oat or cashew) and a dairy-free parmesan to keep things plant-based—delicious and creamy!
How to Make Creamy Pesto Gnocchi for Two
Step 1: Boil the Gnocchi
Start by bringing a big pot of salted water to a rolling boil—just like the Italians do! Cook the gnocchi according to the package instructions (usually just a couple of minutes). They’re ready when they float to the top, which happens in a blink, so keep a close watch and don’t forget to save a bit of that magical pasta water before draining.
Step 2: Make the Creamy Pesto Sauce
Melt the butter in a large non-stick skillet over low heat. Pour in the basil pesto and give it a good stir. Next, gently fold in the whipped ricotta until everything melds into a luscious, creamy sauce. Add a few tablespoons of reserved pasta water, whisking until it’s perfectly smooth and dreamy.
Step 3: Combine and Finish
Now for the moment of magic—add the just-cooked gnocchi straight into the sauce, tossing to thoroughly coat every single piece. Sprinkle in the parmesan and squeeze in some lemon juice, stirring until the cheese melts and everything is enveloped in that gorgeous, glossy sauce. Adjust the consistency with a splash more pasta water if you love it extra creamy. Serve right away for peak deliciousness!
Step 4: (Optional) Make the Homemade Basil Pesto
If you’re making pesto from scratch (and trust me, it’s worth it!), toast your pine nuts in a dry skillet until golden and fragrant—keep shaking the pan so they don’t burn. Let them cool slightly, then blend them with the basil, smashed garlic, and a glug of olive oil in a mini food processor. Pulse until combined, then add parmesan, salt, and a bright splash of lemon juice. Pulse once more and you’re done!
Pro Tips for Making Creamy Pesto Gnocchi for Two
- Don’t Overcook the Gnocchi: They cook in a flash—drain them as soon as they float for the softest, fluffiest texture.
- Reserve Enough Pasta Water: Keep at least 1/4 cup of starchy water on hand, then add in increments to dial in your perfect creamy consistency.
- Use Fresh, Flavor-Packed Pesto: Whether homemade or from a trusted market, freshness here truly makes the sauce sing (look for vibrant green color and fragrant, peppery notes).
- Finish with Lemon Zest: For the ultimate zing, add a bit of finely grated lemon zest just before serving—it lifts and brightens the entire dish.
How to Serve Creamy Pesto Gnocchi for Two
Garnishes
To make your Creamy Pesto Gnocchi for Two extra irresistible, shower each bowl with more freshly grated parmesan and a scatter of torn basil leaves. A little drizzle of high-quality olive oil or a sprinkle of toasted pine nuts takes the presentation (and flavor) completely over the top.
Side Dishes
This cozy, creamy pasta is lovely with a crisp green salad tossed in a zippy vinaigrette—it cuts through the richness perfectly. A warm, crusty baguette or some rustic garlic bread is ideal for sopping up every last bit of sauce. Roasted asparagus, broccolini, or cherry tomatoes also make beautifully colorful companions.
Creative Ways to Present
For a romantic touch, serve the gnocchi in shallow white bowls and artfully swirl the sauce to show off that gorgeous green. Hosting friends? Serve it family-style in a big, rustic platter, topped with edible flowers and extra herbs for a restaurant-worthy flourish. Mini cast-iron pans make for a fun, personalized presentation too!
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers (it’s rare!), store Creamy Pesto Gnocchi for Two in an airtight container in the fridge. It’ll keep beautifully for up to two days, making for a fabulous lunch or speedy repeat dinner.
Freezing
While pesto-based sauces are best enjoyed fresh, you can freeze extra cooked gnocchi tossed in sauce for up to a month—just be aware the texture might soften a little. For best results, freeze the sauce and gnocchi separately (if you plan ahead) and combine when reheating.
Reheating
Gently reheat leftovers in a nonstick skillet over low heat, adding a splash of milk or water to help the sauce become creamy again. Microwave works in a pinch, but stovetop delivers the best texture and revives that luxurious, just-made feel.
FAQs
-
Can I use frozen gnocchi for Creamy Pesto Gnocchi for Two?
Absolutely! Frozen gnocchi works just as well. Drop them straight into boiling water—just cook until they float and follow the rest of the recipe as written.
-
Is it better to use homemade or store-bought pesto?
Homemade pesto delivers fresh, vibrant flavor and that glorious aroma—but a good-quality refrigerated pesto from the store is a fantastic shortcut and keeps the prep super simple.
-
What can I substitute for ricotta in the sauce?
If you don’t have ricotta on hand, heavy cream is a perfect swap and will create the same lovely creamy texture. Mascarpone or even plain Greek yogurt can also work in a pinch—just adjust the consistency accordingly.
-
Can I double the recipe?
You absolutely can! Just be sure to use a wide pan so the gnocchi coat evenly in sauce, and double all the ingredients proportionally. Creamy Pesto Gnocchi for Two is easy to scale up if you’re feeding a group—just adjust cooking times as needed.
Final Thoughts
If you’re searching for a quick weeknight dinner or a meal that feels like a warm hug, Creamy Pesto Gnocchi for Two is guaranteed to win you over. I hope you’ll treat yourself or someone special to this dreamy dish—it truly turns any night into something memorable. Let me know how you make it your own!
Print
Creamy Pesto Gnocchi for Two Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 people 1x
- Category: Stovetop
- Method: Stovetop
Description
Indulge in a delightful dining experience with this Creamy Pesto Gnocchi for Two recipe. Tender gnocchi coated in a luscious creamy pesto sauce, enhanced with the richness of whipped ricotta and the tang of lemon juice.
Ingredients
Creamy Pesto Gnocchi for Two:
- 6 oz. Uncooked Gnocchi
- 1 tbsp. Unsalted Butter
- 1/4 cup Basil Pesto*
- 1/4 cup Whipped Ricotta**
- 1/4 cup reserved Pasta Water
- 1/4 cup freshly grated Parmesan
- 1 tbsp. fresh Lemon Juice
For Homemade Basil Pesto:
- 1 cup fresh Basil Leaves tightly packed
- 2 tbsp. toasted Pine Nuts
- 1 clove Garlic smashed
- 1/4 cup Extra Virgin Olive Oil best quality
- 1/2 tsp. fresh Lemon Juice
- 1/4 tsp. Sea Salt
- 1/4 cup freshly grated Parmesan
Instructions
- For Creamy Pesto Gnocchi for Two: Bring a large pot of salted water to a boil. Boil the gnocchi according to package directions (typically about 2-3 minutes.) Before draining the gnocchi, be sure to reserve about 1/4 cup of the pasta water.
- Melt the butter in a large non-stick pan over low heat.
- Stir the pesto into the butter, then stir in the whipped ricotta (or heavy cream) until fully combined.
- Stir in three tablespoons of the pasta water until the sauce is smooth and creamy, then stir in the cooked gnocchi until coated in the sauce. (If you’d like a creamier texture, add more pasta water one tablespoon at a time until it is the consistency you love!)
- Stir in the parmesan and the lemon juice until fully combined. Serve immediately!
- For Homemade Basil Pesto: Spread pine nuts in a single layer in a dry skillet. Cook the nuts over medium heat for 7-8 minutes, tossing regularly until golden brown and fragrant. Set aside to cool for a few minutes.
- In a mini food processor, combine basil leaves, toasted pine nuts, and smashed garlic clove. Pulse on “high” until all ingredients are minced.
- Slowly drizzle in olive oil, pulsing frequently, until totally combined.
- Add finely grated parmesan, salt, and lemon juice. Pulse until the cheese is just combined.
Notes
- *Store-bought basil pesto works perfectly with this recipe! If you would prefer a homemade version, refer to the recipe provided.
- **Whip ricotta in a mini food processor for 1-2 minutes until very smooth. Alternatively, use heavy cream instead of whipped ricotta!
