Creamy Pesto Gnocchi

$- 1 pound potato gnocchi - 1 cup fresh basil pesto - 1 cup heavy cream - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Optional: Pine nuts for garnish To make creamy pesto gnocchi, gather your ingredients first. The main star is the potato gnocchi. It adds a soft, pillowy texture. Fresh basil pesto adds bright flavor. You can use store-bought or homemade. Heavy cream makes the dish rich and creamy. Cherry tomatoes bring sweetness and color. Baby spinach adds freshness and a nice green touch. For added depth, don't forget the grated Parmesan cheese. It melts well and enhances the flavor. Olive oil and minced garlic give a fragrant base to the dish. Season with salt and pepper to taste for balance. If you're feeling fancy, sprinkle some pine nuts on top. They add a nice crunch and flavor. Make sure to have everything ready before you start cooking. This way, you will work smoothly and enjoy the process. {{ingredient_image_1}} - Boil a large pot of salted water. - Add 1 pound of potato gnocchi to the pot. - Cook until they float, about 2-3 minutes. - Carefully drain the gnocchi and set them aside. - In a large skillet, heat 2 tablespoons of olive oil over medium heat. - Add 2 minced cloves of garlic and sauté for 1 minute. - Stir in 1 cup of halved cherry tomatoes. - Cook the tomatoes for 2-3 minutes until they soften. - Add 1 cup of baby spinach and cook until wilted, about 1-2 minutes. - Lower the heat and pour in 1 cup of heavy cream. - Stir to mix the cream with the sautéed veggies. - After 1 minute, add 1 cup of fresh basil pesto. - Stir until the sauce is well combined and warm. - Gently fold in the cooked gnocchi, coating each piece in the sauce. - Cook for an additional 2-3 minutes to let the gnocchi absorb the sauce. - Stir in 1/2 cup of grated Parmesan cheese until melted. - Season with salt and pepper to taste. To avoid mushy gnocchi, watch the cooking time closely. Cook them just until they float. If they overcook, they become soft and lose their shape. Stir gently when cooking to keep them intact. Use high-quality potato gnocchi for the best results. For the best texture, try using a mix of flour when making homemade gnocchi. This will give your gnocchi a nice bite. Use a fork to shape them, creating grooves that hold the sauce better. This helps with both texture and flavor. Season your dish with salt and pepper while cooking. This will bring out the flavors of the ingredients. You can also add a pinch of red pepper flakes for a little heat. Try adding fresh herbs like parsley or thyme. They can boost the flavor even more. A squeeze of lemon juice at the end adds brightness to the dish. Creamy pesto gnocchi pairs well with a simple green salad. The fresh greens balance the rich sauce. You can also serve it with garlic bread for a hearty meal. For garnishing, sprinkle some extra Parmesan cheese on top. Add toasted pine nuts for a nice crunch. Fresh basil leaves not only look great but also add a pop of color. Pro Tips Fresh Ingredients: Always opt for fresh basil pesto and ripe cherry tomatoes to enhance the flavor of your dish. Perfectly Cooked Gnocchi: Make sure to only cook the gnocchi until they float. Overcooking can make them mushy. Customize the Sauce: Feel free to add more vegetables like bell peppers or zucchini for added nutrition and flavor. Serve Immediately: This dish is best enjoyed fresh. Serve right after cooking for the creamiest texture. {{image_2}} You can choose between homemade and store-bought pesto. Homemade pesto has a fresh taste. It usually includes basil, garlic, nuts, cheese, and olive oil. I love making my own when I have time. Store-bought pesto works well for quick meals. It saves time without losing flavor. You can also explore new pesto flavors. Sun-dried tomato pesto adds a rich, tangy taste. Walnut pesto provides a nutty twist. Try making pesto with spinach or arugula for a fun change. Each option can change the whole dish. You can add proteins to your creamy pesto gnocchi for extra nutrition. Chicken or shrimp are great choices. Cook them in the skillet before adding the gnocchi. This way, they soak up the sauce's flavor. You can also mix in vegetables for color and nutrition. Bell peppers, zucchini, or peas add vibrancy. They make the dish more appealing and packed with vitamins. Just sauté the veggies with the garlic before adding the cream. To make a vegan version of creamy pesto gnocchi, swap the heavy cream for coconut cream. This keeps it creamy and delicious. You can also use cashew cream for a nutty flavor. Instead of Parmesan cheese, try nutritional yeast. It gives a cheesy taste without dairy. You can mix in some vegan cheese if you prefer. These swaps make the dish plant-based while still tasting great. To store leftovers, place the creamy pesto gnocchi in an airtight container. Make sure it cools to room temperature first. Keep it in the fridge for up to three days. When you are ready to eat, reheat it gently on the stove. Add a splash of cream or olive oil to keep it creamy. If you want to freeze creamy pesto gnocchi, portion it into freezer-safe containers. Make sure to leave some space for expansion. It can last for up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat it on the stove over low heat, adding a bit of cream or water for moisture. Creamy pesto gnocchi lasts about three days in the fridge. In the freezer, it remains good for up to three months. Always check for any off smells or changes in texture before eating. It takes about 25 minutes to make creamy pesto gnocchi. You will spend 10 minutes preparing and 15 minutes cooking. This quick dish is perfect for busy weeknights. Yes, you can use another type of pasta. Penne or fusilli works well. Just adjust the cooking time based on the pasta you choose. Regular gnocchi is not gluten-free, as it often contains wheat. Look for gluten-free gnocchi made from potatoes or other gluten-free grains. This option makes the dish friendly for gluten-sensitive eaters. To make creamy pesto gnocchi healthier, consider these tips: - Use whole wheat or gluten-free gnocchi. - Swap heavy cream for a lighter option, like low-fat milk. - Add more vegetables, like zucchini or bell peppers, for extra fiber. The best way to reheat creamy pesto gnocchi is on the stove. Add a splash of water or broth in a pan. Heat over low heat, stirring gently until warm. This keeps the gnocchi creamy and flavorful. Creamy pesto gnocchi is simple and tasty. We covered the main ingredients, steps, and tips. Perfecting texture and flavor enhances your meal. You can customize it with different pestos or add proteins. Store leftovers well for fresh meals later. This dish is easy to make and full of flavor. Enjoy experimenting and sharing it with friends and family. Cooking can be fun and rewarding, so dive in!$

A delicious and creamy gnocchi dish with fresh basil pesto, cherry tomatoes, and spinach.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

1 pound potato gnocchi
1 cup fresh basil pesto
1 cup heavy cream
1 cup cherry tomatoes, halved
1 cup baby spinach
0.5 cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
to taste salt and pepper
optional pine nuts for garnish

Instructions

Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, about 2-3 minutes. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the halved cherry tomatoes and cook for 2-3 minutes until they start to soften. Then, add the baby spinach and cook until wilted, about 1-2 minutes.
Lower the heat and pour in the heavy cream, stirring to combine with the veggies. After about a minute, add the fresh basil pesto and stir continuously until the sauce is well combined and heated through.
Gently fold in the cooked gnocchi, making sure each piece is coated in the creamy pesto sauce. Cook for an additional 2-3 minutes, allowing the gnocchi to absorb some of the sauce.
Stir in the grated Parmesan cheese, mixing it until melted and combined. Season with salt and pepper to taste.
Plate the creamy pesto gnocchi in bowls, optionally garnishing with toasted pine nuts for a crunchy texture.

Notes

Serve in a rustic pasta bowl with a sprinkle of fresh basil on top for color contrast and an extra drizzle of olive oil for shine.

Keyword creamy, gnocchi, pesto, vegetarian