Creamy Pesto Gnocci
  • Cooking Time: 15
  • Servings: 3 - 4
  • Preparation Time: 10
  • 454g pkg. Frozen Gnocci
  • 2 ½ Tbsp. Unsalted Butter
  • 1 Shallot, diced
  • ¼ Tsp. Red Pepper Flakes
  • 2 heaping Tbsp. Pesto
  • ½ C Whipping Cream
  • 2 Tbsp. grated Parmesan
  • 2 Tbsp. fresh Parsley, chopped
  • Sea Salt / Black Pepper
  1. In a medium sized pot, bring cold water to a boil. Once boiled, season liberally with salt. Cover until ready.
  2. Set a large frying pan to medium and start melting 2 Tbsp. of the butter. Add the red pepper flakes and diced shallots, season with sea salt, and fry 2 minutes stirring fairly often.
  3. Spoon the pesto in to the pan and add approximately a TBSP. of water to start breaking the pesto down and building a sauce. Bubble away for a minute or two and now add the gnocci to the salted boiling water. The gnocci will take about 2 or 3 minutes.
  4. Add the whipping cream to the pesto and stir vigorously as the mixture bubbles away. Season with sea salt and a good pinch of black pepper.
  5. Transfer the gnocci to the pesto pan straight from the pot taking some of the pasta water along with you. Add another tbsp. of hot pasta water and stir everything to fully coat the gnocci. Once the mixture sauce starts to bubble remove the pan from the heat.
  6. Stir in the grated parmesan and fresh parsley. Taste and adjust salt if desired
My love for pesto runs deep. Infusing a lovely cream sauce with pesto was what I set out to do and it worked beautifully.