Best 6 Gnocchi With Pesto Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Gnocchi with Pesto Sauce: A Culinary Delight for All Occasions**

Gnocchi, those delectable little dumplings made from potato, flour, and egg, are a culinary delight that can elevate any meal. Their soft, pillowy texture and mild flavor make them a versatile canvas for a variety of sauces and toppings, making them a favorite among pasta enthusiasts worldwide. In this article, we present two enticing recipes that showcase the versatility of gnocchi: a classic gnocchi with pesto sauce and a more adventurous sun-dried tomato and sausage gnocchi.

The classic gnocchi with pesto sauce is a match made in culinary heaven. The vibrant green pesto, made from fresh basil, pine nuts, parmesan cheese, and olive oil, complements the soft texture of the gnocchi perfectly. The nutty flavor of the pine nuts and the sharpness of the parmesan cheese balance out the delicate taste of the potato dumplings, creating a symphony of flavors in every bite.

For those who crave a bolder flavor profile, the sun-dried tomato and sausage gnocchi is a must-try. The sun-dried tomatoes, with their concentrated sweetness and tangy flavor, add a burst of Mediterranean sunshine to the dish. The savory Italian sausage lends a smoky, meaty richness that pairs wonderfully with the gnocchi. A creamy tomato sauce brings all the elements together, creating a hearty and satisfying dish that will leave you craving more.

Whether you prefer the classic combination of gnocchi and pesto or the more adventurous sun-dried tomato and sausage variation, these recipes will surely become favorites in your kitchen. So gather your ingredients, put on your apron, and embark on a culinary journey that will tantalize your taste buds and leave you with a deep appreciation for the humble gnocchi.

Here are our top 6 tried and tested recipes!

CREAMY PESTO GNOCCHI



Creamy Pesto Gnocchi image

This 4-ingredient creamy pesto gnocchi dinner is a family-friendly vegetarian meal that you can whip up in just 15 minutes! Pillowy and tender gnocchi smothered in a creamy basil and dried tomato sauce. An easy comforting dinner that you'll keep making over and over again!

Provided by Diana

Categories     Dinner

Time 10m

Number Of Ingredients 5

1 16- ounce package (450g) gnocchi
½ cup sundried tomatoes in oil (chopped)
¾ cup (180ml) heavy cream ((double cream in the UK))
4 tablespoons pesto
½ teaspoon salt

Steps:

  • In a pot, bring lightly salted water to a boil and cook the gnocchi according to the package instructions.
  • In a pan over medium heat, heat sundried tomato oil and sear the sundried tomatoes for a minute just to release the flavor. Add the cream, simmer for a minute (don't boil), remove from heat and mix in the pesto. Season with salt.
  • Add the cooked and drained gnocchi to the sauce, and toss until the gnocchi is covered in sauce.
  • Serve warm. If desired, top with grated parmesan or vegetarian hard cheese.

Nutrition Facts : Calories 424 kcal, Carbohydrate 46 g, Protein 7 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 62 mg, Sodium 866 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

GNOCCHI WITH PESTO SAUCE



Gnocchi with Pesto Sauce image

Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts for the topping, skip or substitute any nut you like. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 package (16 ounces) potato gnocchi
2 teaspoons olive oil
1 cup diced zucchini
1/2 cup chopped sweet yellow pepper
1/4 cup prepared pesto
1 cup chopped tomatoes
Toasted pine nuts, optional

Steps:

  • Cook gnocchi according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender., Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pine nuts.

Nutrition Facts : Calories 327 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 682mg sodium, Carbohydrate 52g carbohydrate (10g sugars, Fiber 4g fiber), Protein 9g protein.

RICOTTA GNOCCHI WITH PESTO CREAM SAUCE



Ricotta Gnocchi with Pesto Cream Sauce image

Provided by Food Network

Time 2h55m

Yield 10 to 12 servings

Number Of Ingredients 13

1 pound fresh ricotta cheese
1 large egg
1/2 cup grated Parmesan
1/2 cup wheat-bread crumbs or crushed low-carb crackers
1 tablespoon melted butter
1 tablespoon extra-virgin olive oil
Flour, for rolling gnocchi
2 cups chopped fresh basil leaves
1/4 cup olive oil
3 tablespoons truffle oil
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus more for serving
1/2 cup heavy cream

Steps:

  • Combine all of the ingredients in a large bowl and refrigerate until the 'dough' holds the shape of a ball when rolled between your hands, at least 1 hour.
  • On a lightly floured surface roll the dough into long strips and pinch off 1-inch pieces (the same size as regular gnocchi). Work fast or your dough will start to become super tough to work with! Put the gnocchi on a plate and put back into the refrigerator for at least 1 hour.
  • While the gnocchi is resting, make the pesto sauce by combining all of the ingredients in a blender and pulsing until combined. Set aside.
  • Bring a large pot of water to a rolling boil over medium heat on the stovetop. Drop in the gnocchi, a few at a time, and watch for them to rise to the surface of the pot. After 1 minute at the top of the pot, about 3 minutes total, remove them with a slotted spoon to a serving bowl. Top with the pesto cream sauce and a dash of cracked pepper and serve.

POTATO GNOCCHI WITH PESTO



Potato Gnocchi with Pesto image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 4 to 6 main course servings

Number Of Ingredients 15

4 large waxy-style potatoes (about 2 1/2 pounds), peeled and cut into sixths
1-1/4 cups plus 2 tablespoons all-purpose flour
2 large egg yolks
1/2 teaspoon fine salt
Generous pinch freshly ground nutmeg
Freshly ground black pepper
1/2 cup heavy cream
1/2 Basil Pesto recipe (about 1/3 cup), recipe follows
2 cups loosely packed basil leaves, washed and dried thoroughly
2 tablespoons toasted pine nuts
2 tablespoons freshly grated Parmesan
1/4 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 cup plus 1 tablespoon extra-virgin olive oil
Freshly ground black pepper

Steps:

  • In a medium saucepan, place the potatoes and cover with cold salted water by 1 inch. Bring to a boil, lower the heat, and simmer, uncovered, until tender, about 10 minutes. Drain.
  • Using a ricer, rice the potatoes onto a parchment-lined baking sheet in an even layer (don't pile the riced potatoes into mounds). Set aside to cool.
  • Transfer the potatoes to a large bowl and, using a rubber spatula, gently mix in the flour, yolks, salt, nutmeg, and pepper until just combined and a soft dough is formed. Don't over mix the dough or the gnocchi will be unpleasantly dense.
  • On a well-floured work surface, turn out the potato dough, and divide into 6 equal parts. With the palms of both hands gently roll each part into a "rope" 3/4-inch in diameter. Using a sharp knife cut each "rope" on an angle into 3/4-inch-long pieces.
  • Shape the gnocchi: Hold a salad fork in one hand so it rests on the work surface at a 45-degree angle with the tines curving up. Place a piece of the dough at the top of the tines and hold it in place with your free thumb. In one gentle motion, quickly press and roll the dough along the tines. The gnocchi should have a small dent in one side and shallow grooves on the other, perfectly suited for holding a sauce. Repeat with the remaining pieces and transfer to a lightly floured baking sheet pan. Store in the refrigerator for at least 1 hour and up to 24 hours before cooking.
  • When ready to serve, bring a large pot of salted water to a boil. In a medium skillet, over medium-high, heat the heavy cream until just hot. Remove from the heat and whisk in the pesto. Using a rubber spatula, scrape the pesto mixture into a large bowl. Set aside in a warm spot.
  • Add half the gnocchi to the boiling water and cook for 1 1/2 minutes or until they rise to the top. (Take care not to overcook the gnocchi or they can disintegrate during cooking.) Using a slotted spoon or strainer, transfer the gnocchi to the bowl with the pesto and toss. Repeat with the remaining gnocchi. If the sauce seems too "tight", add some of the cooking water a tablespoon at time until a saucy consistency is reached. Season with pepper to taste. Divide among warm bowls and serve immediately.
  • In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.
  • Yield: about 2/3 cup

POTATO GNOCCHI IN PESTO CREAM SAUCE



Potato Gnocchi in Pesto Cream Sauce image

This is a delicious, warm and comforting food! Very filling...quick and easy. If you are wanting to try something new, please give this a try! Of course you can make your own gnocchi and pesto, but in a time pinch... the pre-made stuff works just fine. Pesto from the refridgerated section of the market works much better than a jarred pesto sauce. Fresher is also better. I like to serve this with baked acorn squash. This dish actually reheats pretty well the next day, too!

Provided by Jennibear

Categories     One Dish Meal

Time 11m

Yield 3 , 3 serving(s)

Number Of Ingredients 6

1 (16 ounce) package gnocchi
1 (8 ounce) package fresh basil pesto (in the refridgerated section of the grocery)
1 cup cream (you can also use half and half or milk)
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Fill a saucepan with water and bring to a boil. Add lots of salt to the boiling water to help flavor the gnocchi. While the water is heating, get a sauce pan and whisk together the pesto, cream, salt and pepper over medium heat. Bring the sauce to a low boil and be sure to stir frequently. Turn down the heat to a low simmer. Once your water pot is at a full boil, gently add in the gnocchi to the boiling water and cook for 3-4 minutes. The gnocchi will float to the top when they are done. Drain. Add the gnocchi to the pesto cream sauce. Stir to combine. Top with parmesan cheese. Enjoy!

GNOCCHI WITH PESTO AND SHRIMP



Gnocchi with Pesto and Shrimp image

This combination of flavors is surprisingly delicious. Use homemade gnocchi and/or pesto for even better flavor!

Provided by Erica Monjeau

Categories     Main Dish Recipes     Pasta     Shrimp

Time 20m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package gnocchi
2 tablespoons olive oil, divided
1 bunch fresh asparagus, trimmed and sliced
2 cloves garlic, minced
1 pound uncooked medium shrimp, peeled and deveined
5 ounces pesto, divided
2 tablespoons fresh lemon juice, divided

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
  • Meanwhile, heat 1 tablespoon olive oil over medium-high heat. Saute asparagus and garlic in the hot oil until asparagus is tender, about 5 minutes. Transfer cooked gnocchi to a bowl using a slotted spoon; set aside.
  • Heat remaining olive oil in a large skillet over medium-high heat. Saute shrimp, 2 tablespoons pesto, and 1 tablespoon lemon juice in the hot oil until shrimp are fully cooked and opaque, about 5 minutes. Add cooked gnocchi, asparagus, remaining pesto, and remaining lemon juice; stir to combine. Serve.

Nutrition Facts : Calories 522 calories, Carbohydrate 27.6 g, Cholesterol 205.9 mg, Fat 32.9 g, Fiber 4.5 g, Protein 30.7 g, SaturatedFat 10.7 g, Sodium 573.4 mg, Sugar 2.2 g

Tips:

  • For the best results, use fresh basil for the pesto sauce. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
  • If you don't have pine nuts, you can use walnuts or almonds instead.
  • If you don't have Parmesan cheese, you can use another hard cheese, such as Pecorino Romano or Asiago.
  • Be careful not to overcook the gnocchi. They should be cooked through, but still slightly firm in the center.
  • Serve the gnocchi with pesto sauce immediately, while it is still hot.

Conclusion:

Gnocchi with pesto sauce is a classic Italian dish that is easy to make and always a crowd-pleaser. The combination of soft, pillowy gnocchi and flavorful pesto sauce is simply irresistible. This dish is perfect for a quick and easy weeknight meal, or for a special occasion. With a few simple ingredients and a little bit of time, you can create a delicious and memorable meal that everyone will love.

Related Topics