Creamy Pesto Gnocchi

• 350g potato gnocchi – Soft, tender gnocchi that soak up the creamy sauce perfectly.
• ⅓ cup basil pesto – Fresh or store-bought pesto adds a vibrant, herby flavor.
• 50g soft goat cheese – Adds a creamy, tangy texture to the sauce.
• 1-2 cloves garlic, minced – Provides a savory aromatic base.
• ¼ cup pecorino or Parmesan cheese – Gives a salty, umami punch.
• ½ tsp freshly ground black pepper – Enhances the flavors with subtle heat.
• 1 tsp lemon zest – Brightens the rich flavors.
• Squeeze of lemon juice – Balances the creaminess of the cheese and pesto.
• Sea salt, to taste – Adjust seasoning as needed.
• Fresh basil, chives, or parsley – Optional garnish for a fresh finish.

• Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, usually about 2-3 minutes depending on the brand. Reserve about 1 cup of the cooking water and drain the gnocchi. Set aside.

• In the same pot, combine the pesto, soft goat cheese, and minced garlic. Add a splash of the reserved pasta water to help melt the cheese and create a smooth, creamy sauce. Heat gently over low to medium heat, stirring continuously.

• Gradually stir in the pecorino or Parmesan cheese, black pepper, lemon zest, and a squeeze of lemon juice. Add more reserved pasta water as needed to reach your preferred sauce consistency. Taste and season with salt as desired.

• Return the cooked gnocchi to the pot. Gently toss them in the creamy pesto sauce until every piece is coated evenly. Adjust the sauce consistency with more pasta water if it’s too thick.

• Serve immediately, topped with extra Parmesan or pecorino cheese, freshly chopped herbs, a sprinkle of black pepper, and a touch of lemon zest. This will add freshness and a pop of color to your plate.

• Don’t overcook the gnocchi: Remove them as soon as they float to avoid mushy texture.
• Use quality pesto: Fresh or high-quality store-bought pesto makes a noticeable difference.
• Adjust creaminess: Add pasta water gradually to reach the perfect sauce texture.
• Add vegetables: Spinach, cherry tomatoes, or zucchini work well.
• Serve immediately: Gnocchi absorbs sauce quickly, so it’s best enjoyed fresh.

• Vegan Version: Replace goat cheese with vegan cream cheese and use nutritional yeast instead of Parmesan.
• Protein Boost: Add grilled chicken, shrimp, or crispy tofu.
• Extra Veggies: Sauté mushrooms, bell peppers, or asparagus for a colorful twist.
• Spicy Kick: Add red pepper flakes when cooking garlic for subtle heat.

• A crisp green salad with lemon vinaigrette
• Garlic bread or toasted baguette slices
• Roasted or steamed vegetables for a balanced meal

• Refrigeration: Store leftovers in an airtight container for 2-3 days.
• Reheating: Warm gently on the stove with a splash of water or milk to restore creaminess.
• Freezing: Not recommended, as the sauce may separate.

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