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Creamy pesto gnocchi in a bowl

Creamy Pesto Gnocchi

Pillowy potato gnocchi tossed in a creamy sauce of basil pesto, melted goat cheese, garlic, Pecorino and lemon. Ready in 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 585
Ingredients Method Notes

Ingredients
  

Gnocchi
  • 350 g potato gnocchi about 12 oz
  • 1 tsp olive oil
Creamy Pesto Sauce
  • 1/3 cup basil pesto
  • 50 g soft goat cheese about 1.75 oz, crumbled
  • 1 clove garlic minced, or 2 cloves
  • 1/4 cup Pecorino or Parmesan cheese grated
  • 1/2 tsp black pepper freshly ground
  • 1 tsp lemon zest
  • 1 squeeze lemon juice
  • sea salt to taste
  • fresh basil, chives or parsley for garnish

Method
 

  1. Cook the gnocchi in salted boiling water for 2 to 3 minutes until they float. Reserve 1/2 cup cooking water and drain.
  2. Warm the olive oil in a skillet over medium low heat and cook the garlic 30 to 60 seconds.
  3. Lower the heat, add the pesto, goat cheese and a splash of cooking water and stir until creamy.
  4. Add the gnocchi and toss. Stir in the Pecorino, lemon zest, lemon juice and pepper, loosening with water as needed.
  5. Season with salt and serve topped with herbs and extra cheese.

Notes

Keep the heat low so the pesto stays bright. Leftovers keep 2 days.