📝 About This Recipe
This one-pot wonder reimagines the classic Italian comfort of pillowy potato gnocchi with a modern, high-pressure twist. By pressure cooking the gnocchi directly in a savory broth, they absorb incredible flavor while maintaining a delicate, cloud-like texture. Finished with a luxurious swirl of basil pesto and heavy cream, this dish is a vibrant, emerald-hued masterpiece that brings gourmet dining to your weeknight table in minutes.
🥗 Ingredients
Main Ingredients
- 16 ounces Potato Gnocchi (shelf-stable or vacuum-packed, not frozen)
- 1.5 cups Chicken or Vegetable Broth (low-sodium preferred)
- 2 tablespoons Unsalted Butter (cut into small cubes)
- 3 cloves Garlic (minced)
- 1 small Shallot (finely diced)
The Creamy Pesto Sauce
- 1/2 cup Basil Pesto (high-quality store-bought or homemade)
- 1/2 cup Heavy Cream (at room temperature)
- 1/3 cup Parmesan Cheese (freshly grated)
- 2 cups Baby Spinach (packed)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Red Pepper Flakes (optional for heat)
- to taste Kosher Salt and Black Pepper
For Garnish
- 2 tablespoons Pine Nuts (toasted)
- 4-5 pieces Fresh Basil Leaves (torn or chiffonade)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Turn on the Instant Pot and select the 'Sauté' function. Add the butter and allow it to melt until it begins to foam slightly.
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2
Add the finely diced shallots to the pot. Sauté for 2-3 minutes until they become translucent and fragrant, being careful not to brown them.
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3
Stir in the minced garlic and red pepper flakes. Cook for just 30-60 seconds until the garlic is aromatic.
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4
Pour in the broth and use a wooden spoon to scrape any browned bits (fond) from the bottom of the pot to prevent a 'burn' notice.
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5
Add the gnocchi to the pot. Gently spread them out so they are in an even layer, but do not stir vigorously; they should be mostly submerged in the liquid.
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6
Secure the lid and set the steam release valve to the 'Sealing' position.
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7
Cancel the Sauté function and select 'Manual' or 'Pressure Cook' on High Pressure for exactly 2 minutes.
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8
Once the cooking time is complete, perform an immediate Quick Release of the pressure by carefully turning the valve to 'Venting'.
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9
Open the lid. The gnocchi will look plump and there will be some liquid remaining; this is perfect as it will form the base of your sauce.
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10
Select the Sauté function again on the 'Low' setting. Stir in the heavy cream and the baby spinach. Fold gently until the spinach has wilted into the heat.
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11
Turn off the heat. Stir in the basil pesto and the grated Parmesan cheese. The residual heat will melt the cheese and thicken the sauce into a velvety coating.
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12
Add the lemon juice to brighten the flavors, and season with salt and pepper to taste.
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13
Let the dish sit for 2 minutes to allow the sauce to thicken further before serving.
💡 Chef's Tips
Use shelf-stable gnocchi rather than frozen or fresh for this specific method, as they hold their shape better under pressure. Never add the pesto during the pressure cooking phase; high heat can turn the basil bitter and dull its vibrant green color. If the sauce seems too thick, splash in a little extra broth or warm water to reach your desired consistency. Always toast your pine nuts in a dry pan for 2-3 minutes beforehand to unlock their buttery, nutty aroma. Be precise with the 2-minute cook time; even one extra minute can turn gnocchi from pillowy to mushy.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a light Sauvignon Blanc to balance the richness of the cream. Serve alongside a simple arugula salad with a sharp lemon vinaigrette. Accompany with warm, crusty ciabatta bread for mopping up the extra pesto cream sauce. Top with a few halved cherry tomatoes for a pop of acidity and color contrast. Finish with a generous crack of fresh black pepper and an extra sprinkle of Parmesan at the table.