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Gnocchi with Pesto Cream Sauce & Asparagus
This spring Gnocchi with Pesto Cream Sauce & Asparagus is the perfect way to enjoy your favorite springtime flavors! Made with smoky pancetta, bright asparagus, plump gnocchi, and a creamy arugula pistachio pesto, this luxurious dish will be sure to impress your dinner guests!
Ingredients
Pesto
Pasta
Instructions
- Step 1
Cook the gnocchi according to package directions. Al dente is best for this since you’ll be adding the gnocchi to the pan later.
- Step 2
Add the pesto ingredients, except the olive oil, to a large food processor. Blitz everything together until it forms a paste.
- Step 3
While the food processor is running, slowly stream in the olive oil until it’s fully incorporated and the pesto looks wet and slightly thick. This recipe makes about a cup of pesto.
- Step 4
Add the pancetta to a large pan over medium heat. Sauté until the fat has rendered and the pancetta is fully cooked through.
- Step 5
Add the shallot and cook until slightly soft, about 3 to 5 minutes.
- Step 6
Add the asparagus and cook for another 3 to 5 minutes, or until slightly soft but not mushy.
- Step 7
Add the pesto to the pan and let it heat up and mix with the other ingredients.
- Step 8
Mix in the cream and add the cooked gnocchi. Toss the gnocchi with the sauce until everything is fully coated. Taste the gnocchi and sauce for seasoning.
- Step 9
Garnish the gnocchi with more parmesan and crushed pistachios, if desired.
Notes
- Step 10
*We like this dish saucy but you could make it with up to 2 pounds of gnocchi if you want to stretch it farther.
Tips & Tricks
Per serving
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