Pesto Gnocchi
This recipe features a trick to a fast side dish or simple dinner where gnocchi cook directly in the sauce rather than being boiled separately. The gnocchi cook right in the sauce, and as they cook they release starch which naturally thickens it into a creamy consistency within approximately 10 minutes total.
Ingredients
- 450g purchased uncooked gnocchi
- 60ml basil pesto (purchased or homemade), plus 1 tbsp to finish
- 360ml milk
- 1/2 tsp kosher salt, plus more to finish
- 25g shredded Parmesan cheese
- Zest of 1/4 lemon (optional)
Instructions
In a deep skillet, bring the milk, pesto, and salt to a gentle simmer. Add the gnocchi, breaking it apart with your fingers if any are stuck together.
Cook for about 5 minutes, stirring occasionally until the gnocchi are tender and the sauce becomes creamy. Stir in the Parmesan cheese until it melts.
Taste the sauce and add salt (usually 1/8 teaspoon) and additional pesto if needed. Add lemon zest if desired. Serve immediately. If the sauce thickens while sitting, add milk and reheat. Store leftovers refrigerated for 3 days.