Creamy Pesto Gnocchi Delightful and Simple Recipe

Ingredients

• 16 oz potato gnocchi
• 1 cup fresh basil pesto
• 1 cup heavy cream
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach
• 0.5 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• to taste salt
• to taste pepper
• for garnish fresh basil leaves

Instructions

1. In a large pot of boiling salted water, add the potato gnocchi. Cook according to package instructions, usually about 2-3 minutes until they float to the top. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to brown it.
3. Pour in the heavy cream and bring it to a gentle simmer. Stir in the basil pesto until well combined. Allow to cook for about 2-3 minutes, stirring occasionally.
4. Add the halved cherry tomatoes and fresh spinach to the skillet. Cook until the spinach wilts and the tomatoes soften slightly, about 3-4 minutes.
5. Add the cooked gnocchi to the skillet, gently tossing them in the creamy sauce until completely coated. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
6. Once everything is heated through, remove from heat. Plate the creamy pesto gnocchi and garnish with fresh basil leaves and additional Parmesan cheese if desired.