We really lucked out this past weekend in Michigan, with temperatures in the 70s and low humidity. It was the first truly beautiful weather we’ve had this year—the kind of weather that can (at least temporarily) melt away your stress as soon as you step outside and let the sunshine wash over your skin. The recipe I’m sharing today, creamy pesto gnocchi, is well-suited for spring days like these, when we’re getting more hours of daylight and we’re eager to spend time outdoors!
I’ve studied a decent number of languages over the years, but never Italian. Consequently, I’ve never learned the rules of Italian pronunciation, a shortcoming that frequently troubles me at restaurants and in the company of Italian-speaking friends and colleagues. Whenever I can, I like to look over restaurant menus in advance, not only because I can then make conversation more freely when I arrive at the restaurant (rather than silently poring over entrée options), but also because I then have the chance to Google any words I don’t know how to say. Even with the help of online sound clips, I’m still a bit self-conscious when saying “gnocchi,” but luckily, if I cook it at home, I don’t have to embarrass myself by butchering the pronunciation in front of a waiter!
So for those of us who have never studied Italian, some good news: this creamy pesto gnocchi is easier to prepare than it is to pronounce! And even if you have studied Italian, it’s really only a bit more difficult to prepare than to pronounce, since gnocchi cooks in a mere fraction of the time pasta requires—only two or three minutes! And you can whip up the pesto cream sauce* in less than the time it takes to boil water for gnocchi, so this is truly un piatto veloce da preparare (a quick dish to prepare)!
^ Seriously, I don’t know Italian. If that’s grammatically incorrect, will someone please tell me?
Grammar and pronunciation aside, this creamy pesto gnocchi is downright dreamy! You can’t go wrong with pillowy soft gnocchi, a rich and earthy pesto sauce, and a hearty helping of your favorite vegetables!
*Since high-quality fresh basil is still a little hard to come by at this point in the year, I used a jar of pesto from the store. Even if you make pesto from scratch, however, the sauce still comes together very quickly. If you’ve got fresh basil, I highly recommend making homemade pesto—it’s unbeatable!
I’m sharing the recipe for this creamy pesto gnocchi on the blog Or so she says…, so head over there for the details!