Description
These one pan Creamy Pesto Gnocchi are the perfect dinner for a busy weekday! They're made in one pot and can be ready in under 15 minutes!
Ingredients
Units
Scale
- 350g potato gnocchi
- 1/3 cup pesto
- 50g soft goat cheese
- 1-2 cloves garlic, minced
- 1/4 cup pecorino or parmesan cheese
- 1/2 tsp freshly ground black pepper
- 1 tsp lemon zest
- Squeeze of lemon
- Sea salt to taste
- Fresh basil, chives, or parsley for garnish (optional)
Instructions
- Cook gnocchi in a large pot of boiling water according to package instructions.
- Reserve about 1 cup of the cooking water and drain the gnocchi. Set them aside.
- Add pesto, soft goat cheese, minced garlic, and a splash of the reserved cooking water to the same pot.
- Allow the cheese to melt over low-medium heat while you mix everything together.
- Add more cooking water to loosen the sauce and stir in pecorino cheese, black pepper, lemon zest, and a squeeze of lemon juice.
- Add the gnocchi back in and gently mix with the sauce. Add more pasta water if needed and season with salt to taste.
- Serve with more pecorino or parmesan, fresh herbs, black pepper, and lemon zest if desired. Enjoy!
Notes
Store any leftover in an airtight container in the fridge for 2-3 days. Reheat on the stove over medium heat with a splash of water until warmed through.
Nutrition
- Serving Size:
- Calories: 585
- Sugar: 0.9 g
- Sodium: 1302.7 mg
- Fat: 25.3 g
- Saturated Fat: 8.4 g
- Trans Fat: 0.1 g
- Carbohydrates: 71.4 g
- Fiber: 1 g
- Protein: 18.1 g
