This rich and creamy gnocchi is easy to make and gets a punch of flavour from a seasonal dandelion pesto cream sauce.
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Soft and tender, gnocchi is a fun way to switch up your pasta game. One of my favourite ways to serve it is in a rich cream sauce spiked with pesto. The bold and fresh flavours of the pesto cut through the richness of the cream sauce creating a balanced dish. It’s one of my favourite ways to use my Dandelion Pesto Recipe. Making pesto from freshly foraged dandelions is such a fun way to enjoy the fresh greens of spring. It’s one seasonal meal I find myself returning to often!
Ingredient Notes
This recipe calls for just a handful of ingredients and is very customizable!
Gnocchi: I like to make my own homemade gnocchi, but to make this recipe even easier, you can use store bought gnocchi. Buy your gnocchi ready-made and you can have dinner on the table in the time it takes to boil the gnocchi!
Pesto: I’m using my Dandelion Pesto Recipe, but you can use any kind of pesto you prefer. Basil or sundried tomato pesto would be delicious! To cut down on even more time you can purchase ready-made pesto rather than make your own.
Cream: Heavy whipping cream provides the base for this cream sauce.
Parmesan Cheese: Yes, there already is parmesan cheese in the pesto, but let’s face it, there really is no such thing as too much parmesan when it comes to pasta!
How to Make Gnocchi with Dandelion Pesto Cream Sauce
This really is such a simple recipe to pull together. If you are making homemade gnocchi then it will take a bit more time. But once they’re made, the entire dish will be finished by the time your gnocchi start to float!
Prepare the cream sauce: Start by bringing a large pot of water to a boil and generously season with kosher salt. In a skillet add the heavy cream and pesto and stir to combine. Heat the pesto cream mixture over medium high heat until it begins to bubble. Watch carefully as the cream can boil over. Turn down the heat and let the sauce gently simmer while the gnocchi cook. Taste and add kosher salt and pepper as needed.
Boil the gnocchi: Add the gnocchi to the boiling water and stir gently with a wooden spoon. The gnocchi can be fragile, but they need to be stirred as they may stick to each other or the bottom of the pot. I give it a few gentle stirs in the beginning and then periodically as they cook just to make sure they aren’t sticking.
Finish the dish: When the gnocchi begin to float allow to cook for another minute and then remove with a slotted spoon. Add the gnocchi directly to the pesto cream sauce in the skillet and then add the parmesan cheese. Stir gently to coat the gnocchi and cook for another two to three minutes or until the sauce has thickened slightly. Taste and adjust the seasoning.
Top with freshly grated parmesan cheese and enjoy!
Pairing & Serving Suggestions
This recipe makes a great entrée for dinner and can be served with a simple salad on the side. You can also serve it as a side dish with your favourite entrée. I recently topped this homemade gnocchi with garlic sautéed prawns.
When it comes to wine pairing, this rich pesto cream sauce naturally calls for a Chardonnay. A buttery, full-bodied Chardonnay is an excellent choice for this dish. A Viognier is another great option – it is full-bodied like a Chardonnay but has a higher acidity that balances the richness of the dish. Most recently I paired this dish with a bottle of Tribute Series Chardonnay from Meyer Family Vineyards in Okanagan Falls, BC.
Gnocchi with Dandelion Pesto Cream Sauce
Ingredients
- 1 lb gnocchi
- 1 ½ cups heavy cream
- ⅓ cup Dandelion Pesto or other pesto of your choice
- ½ cup grated parmesan cheese plus extra for serving
- kosher salt and pepper as needed
Instructions
- Begin by bringing a large pot of water to a boil. Generously season the water with salt.
- In a wide skillet add the heavy cream and pesto. Stir together and heat over medium high heat until the cream begins to bubble. Add the parmesan cheese and stir until melted. Taste the cream sauce and check if it needs some salt. Depending on the seasoning of the pesto and parmesan it may not need much salt. Add kosher salt and pepper to your taste. Turn down the heat to low and let simmer while the gnocchi cook.
- When the water is boiling add the gnocchi. Gently stir the gnocchi to prevent sticking. Cook for 3-5 minutes or until the gnocchi float. Once the gnocchi float allow them to cook for another minute. Use a slotted spoon to lift the gnocchi out of the water and transfer directly into the skillet with the cream sauce.
- Cook the gnocchi in the cream sauce for another couple of minutes until the sauce has thickened slightly, stirring gently. Taste and check for seasoning and it's ready. Serve with extra parmesan cheese if desired.
Let me know if you made this recipe, I would love to see!
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