Ingredients:

  • 1 lb potato gnocchi
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup prepared basil pesto
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil and butter in a large non-stick skillet or cast-iron pan over medium-high heat. Once the butter is bubbling, add the gnocchi in a single layer.
  2. Let the gnocchi sit undisturbed for 3–4 minutes until the bottoms are golden-brown and crisp, then toss and sear the other side for another 2 minutes.
  3. Reduce the heat to medium. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Pour in the heavy cream and bring to a gentle simmer. Stir constantly for 2–3 minutes until the sauce thickens slightly.
  5. Turn the heat to low. Stir in the Parmesan cheese until melted, then fold in the basil pesto.
  6. Toss the gnocchi gently in the sauce until coated. Season with salt and black pepper.