Creamy Pesto Gnocchi with Toasted Walnuts
If you’re craving a dish that’s both comforting and bursting with fresh, vibrant flavors, this Creamy Pesto Gnocchi with Toasted Walnuts is an absolute winner. Imagine pillowy potato gnocchi enveloped in a luscious, creamy pesto sauce, kissed by the nutty crunch of toasted walnuts. Whether it’s a weeknight dinner or a special occasion, this recipe delivers on all fronts – easy to make, packed with flavor, and irresistibly satisfying.
Why Creamy Pesto Gnocchi with Toasted Walnuts is Worth Your Time
This dish is a perfect balance of creamy and fresh. The rich, velvety sauce crafted from heavy cream and a vibrant homemade pesto made with fresh basil and Parmesan cheese elevates simple gnocchi to something extraordinary. Toasted walnuts add a delightful crunch and depth, making every bite interesting. Plus, gnocchi cooks in minutes, which means you’ll have a gourmet meal on the table fast.
What makes this recipe stand out is how it combines convenience with freshness. Many pesto dishes rely on jarred sauces, but using fresh basil and toasting your own walnuts takes the flavors to the next level. Plus, the cream smooths out the pesto’s herbal intensity, creating a sauce that clings perfectly to each pillowy dumpling.
If you love dishes like Creamy Tomato Basil Mozzarella Gnocchi or crave the comforting appeal of a baked pasta, this recipe will quickly become a favorite in your rotation. It’s equally impressive for a casual dinner or when entertaining friends.
Ingredient List
- 1 pound potato gnocchi
- 1 cup fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup walnuts, toasted
- 1/2 cup heavy cream
- Salt and pepper, to taste
Hardware & Gadgets
- Large pot – for boiling gnocchi
- Skillet or sauté pan – to toast walnuts and cook gnocchi
- Food processor or blender – for making the pesto
- Small mixing bowl – to combine cream and pesto
- Measuring cups and spoons
- Cheese grater – for fresh Parmesan
Creamy Pesto Gnocchi with Toasted Walnuts, Made Easy
Step 1: Toast the walnuts
Heat a dry skillet over medium heat. Add the walnuts and toast them for about 3-5 minutes, shaking the pan frequently to prevent burning. Once they’re golden and fragrant, transfer them to a plate to cool. Toasting the walnuts first unlocks their rich, nutty flavor that perfectly complements the creamy pesto sauce.
Step 2: Prepare the pesto
In your food processor or blender, combine the fresh basil leaves, grated Parmesan cheese, minced garlic, and olive oil. Pulse until smooth but still slightly textured. The olive oil should emulsify the ingredients into a vibrant green sauce. Taste and season with a pinch of salt and pepper.
Step 3: Cook the gnocchi
Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions, usually 2-3 minutes or until they float to the surface. Using a slotted spoon, transfer the cooked gnocchi to the skillet you used for the walnuts.
Step 4: Make it creamy
Lower the heat to medium-low and add the heavy cream to the skillet with the gnocchi. Stir gently to warm the cream, then add the freshly made pesto. Toss everything together until the gnocchi are coated in a luscious, creamy pesto sauce. Season with salt and pepper to taste.
Step 5: Serve and garnish
Plate the Creamy Pesto Gnocchi with Toasted Walnuts and sprinkle the toasted walnuts over the top for a delightful crunch. For an extra touch, add a few fresh basil leaves or a little extra grated Parmesan. Serve immediately and enjoy the wonderful blend of creamy, fresh, and nutty flavors.
Vegan & Vegetarian Swaps
- Heavy cream: Replace with coconut cream or cashew cream for a luscious vegan alternative.
- Parmesan cheese: Use a vegan Parmesan substitute or nutritional yeast for cheesy flavor.
- Potato gnocchi: Ensure your gnocchi is egg-free if you want a vegan version, or swap for a plant-based gnocchi.
- Walnuts: Toasted almonds or pine nuts work well if you want a different nutty crunch.
Testing Timeline
- Initial testing focused on balancing the pesto’s herbal brightness with the cream’s richness.
- Experimented with different nuts—walnuts gave the best texture and flavor contrast.
- Trial runs confirmed quick cooking times for gnocchi to maintain their pillowy texture.
- Final adjustments were made to seasoning, ensuring the sauce is flavorful but not overpowering.
Prep Ahead & Store
You can prepare the pesto up to two days ahead and store it in an airtight container in the refrigerator. Toast the walnuts in advance and keep them in a sealed container at room temperature. Gnocchi is best cooked fresh, but you can boil it and toss it with a little olive oil to prevent sticking if prepping ahead. Store leftovers of the finished dish in the fridge for up to 2 days, reheating gently on the stove with a splash of cream or water to loosen the sauce.
Handy Q&A
Can I use store-bought pesto for this recipe?
Absolutely! While fresh pesto adds the best flavor, quality store-bought pesto can save time and still taste delicious when combined with heavy cream and toasted walnuts.
What if I can’t find potato gnocchi?
You can substitute with ricotta gnocchi or even small pasta shapes like orecchiette or gnocchetti. Just adjust the cooking time accordingly.
How do I prevent the gnocchi from sticking together?
Make sure to cook them in plenty of salted boiling water and remove them as soon as they float. Tossing them with a bit of olive oil right after draining also helps keep them separated.
Can I freeze the leftovers?
It’s best to freeze gnocchi before cooking rather than after, as the texture can change when frozen post-cooked. The pesto sauce freezes well on its own, so you can freeze components separately and combine fresh when ready to eat.
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Let’s Eat
Now that you have your Creamy Pesto Gnocchi with Toasted Walnuts ready, all that’s left is to dig in and savor every bite. The combination of creamy sauce, fresh basil pesto, and crunchy walnuts creates a texture and flavor profile that’s truly memorable. Pair it with a simple green salad or some roasted vegetables for a complete meal that’s both elegant and comforting. Whether you’re cooking for yourself or feeding a crowd, this recipe is guaranteed to impress.
This dish proves that with just a handful of ingredients and a bit of love, you can create something simply spectacular. So don’t hesitate to get cooking and enjoy the wonderful harmony of flavors in this creamy, nutty gnocchi delight!
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Creamy Pesto Gnocchi with Toasted Walnuts
Ingredients
Equipment
Method
- Heat a dry skillet over medium heat. Add the walnuts and toast them for about 3-5 minutes, shaking the pan frequently to prevent burning. Once golden and fragrant, transfer to a plate to cool.
- In a food processor or blender, combine fresh basil leaves, grated Parmesan cheese, minced garlic, and olive oil. Pulse until smooth but still slightly textured. Season with salt and pepper.
- Bring a large pot of salted water to a boil. Add the potato gnocchi and cook 2-3 minutes or until they float to the surface. Using a slotted spoon, transfer gnocchi to the skillet used for walnuts.
- Lower heat to medium-low. Add heavy cream to the skillet with gnocchi. Stir gently to warm the cream, then add the pesto. Toss to coat gnocchi in creamy pesto sauce. Season with salt and pepper.
- Plate the creamy pesto gnocchi and sprinkle toasted walnuts on top. Garnish with fresh basil leaves or extra grated Parmesan if desired. Serve immediately.
Notes
- Prepare pesto up to two days ahead and store in an airtight container refrigerated.
- Toast walnuts in advance and keep in a sealed container at room temperature.
- Cook gnocchi fresh or boil and toss with olive oil to prevent sticking if prepping ahead.
- Reheat leftovers gently with a splash of cream or water to loosen sauce.
- Substitute heavy cream and Parmesan for vegan alternatives to make this recipe vegan-friendly.
