Creamy Pesto Gnocchi

$To make creamy pesto gnocchi, you will need: - 1 pound potato gnocchi (store-bought or homemade) - 1 cup fresh basil pesto - 1 cup heavy cream - 2 tablespoons Parmesan cheese, grated - 1 clove garlic, minced - 1 teaspoon olive oil - Salt and pepper to taste - Fresh basil leaves for garnish - Optional: Cherry tomatoes, halved (for added color and flavor) You can swap some ingredients if you need. For the gnocchi, try gluten-free options. Use vegan cream or cashew cream to keep it plant-based. If you lack fresh basil, jarred pesto works too. For cheese, nutritional yeast can give a nice flavor. Want to boost the taste? Consider these add-ins: - Add halved cherry tomatoes for a burst of sweetness. - Toss in some spinach or arugula for extra greens. - A pinch of red pepper flakes can add heat. - Sliced olives can give a nice briny flavor. These choices make the dish even more exciting! {{ingredient_image_1}} Start by boiling a large pot of salted water. Add 1 pound of potato gnocchi to the pot. Cook them according to the package instructions. They usually take about 2-3 minutes. You know they are done when they float to the top. Drain the gnocchi in a colander and set them aside. This step is key for a light and fluffy texture. In a large skillet, pour 1 teaspoon of olive oil and heat it over medium heat. Once hot, add 1 clove of minced garlic and sauté for about 30 seconds. You want the garlic fragrant but not burned. Next, lower the heat and add 1 cup of fresh basil pesto to the skillet. Stir it well to mix with the garlic. Gradually pour in 1 cup of heavy cream, mixing until you have a smooth sauce. This creamy blend is what makes the dish special. Once your sauce is warm, it’s time to add the gnocchi. Carefully add the cooked gnocchi to the skillet. Gently toss them in the creamy pesto sauce until well coated. Stir in 2 tablespoons of grated Parmesan cheese, and season with salt and pepper. For a pop of color, toss in halved cherry tomatoes if you like. This will give your dish a fresh look and taste. Serve the creamy pesto gnocchi in bowls, garnished with fresh basil leaves for a lovely finish. To keep your gnocchi firm, start with boiling water. Make sure the water is salty. Add the gnocchi and cook until they float. This means they are ready. Drain them right away. Avoid overcooking, as that makes them soggy. Toss them gently in the skillet to keep their shape. For a creamy sauce, mix pesto and cream slowly. Start with a low heat to avoid burning the garlic. If your sauce is too thick, add a splash of pasta water. This will help it coat the gnocchi without being heavy. Taste and adjust seasoning with salt and pepper as needed. Pair your creamy pesto gnocchi with a fresh salad. A simple arugula salad with lemon works well. You can also add grilled chicken for protein. For extra color, toss in halved cherry tomatoes. They add sweetness and a pop of freshness to your plate. Pro Tips Use Fresh Ingredients: Always opt for fresh basil and high-quality Parmesan cheese for the best flavor in your creamy pesto gnocchi. Don’t Overcook the Gnocchi: Once the gnocchi float to the surface of the boiling water, they are done. Overcooking can make them mushy. Customize Your Sauce: Feel free to add in other ingredients like sautéed mushrooms or spinach to enhance the dish and add more nutrients. Serve Immediately: This dish is best enjoyed fresh. If it sits too long, the gnocchi can absorb too much sauce and lose their texture. {{image_2}} You can easily make this dish gluten-free. Look for gnocchi made from rice or corn flour. Many stores sell these options. You can also try making your own gnocchi with gluten-free flour. This way, you can enjoy the same creamy texture without the gluten. If you want a vegan version, swap out a few key ingredients. Use vegan pesto instead of regular pesto. Replace heavy cream with coconut cream or cashew cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor without dairy. This change keeps the dish rich and tasty. You can change up the recipe based on the seasons. In spring, add fresh peas or asparagus for a pop of color. In summer, toss in cherry tomatoes for sweetness. In fall, consider roasted butternut squash for a warm, cozy flavor. Each season brings new tastes to this dish. After enjoying your creamy pesto gnocchi, store leftovers in an airtight container. Let the dish cool to room temperature first. This keeps the gnocchi fresh and tasty. You can keep it in the fridge for up to three days. When you're ready to eat the leftovers, reheat gently. You can use a skillet over low heat. Add a splash of cream or water to help it warm evenly. Stir often to avoid sticking. You can also use the microwave. Heat in short bursts, stirring in between until hot. If you want to freeze the gnocchi, do it before adding the cream. Cook the gnocchi and let it cool. Place it in a freezer-safe bag. It will last up to three months. When ready to eat, thaw it in the fridge overnight. Then, follow the steps to make the creamy sauce. This way, you’ll have a quick dinner ready to go! I recommend using potato gnocchi for this recipe. Its texture is soft and light. You can buy it fresh or frozen, or even make it at home. Store-bought gnocchi cooks quickly, saving you time. If you prefer a gluten-free option, look for gnocchi made from rice or corn flour. Yes, making your own pesto is easy and fun! Use fresh basil, garlic, pine nuts, olive oil, and Parmesan cheese. Blend them until smooth. Homemade pesto tastes fresh and vibrant, adding a personal touch to your creamy pesto gnocchi. To make this dish lighter, try using low-fat cream or a plant-based cream. You can also add more vegetables, like spinach or zucchini, for extra nutrients. Reducing the amount of cheese or using a smaller serving size can help cut calories, too. Absolutely! This recipe is great for meal prep. You can make it ahead and store it in the fridge. Divide it into portions and reheat as needed. Just be sure to keep the gnocchi and sauce mixed well to avoid clumping. Creamy pesto gnocchi lasts about 3 to 5 days in the fridge. Store it in an airtight container for the best results. If you notice any changes in smell or texture, it's best to toss it out. This post covered key ingredients for creamy pesto gnocchi. We explored substitutions and add-ins. I shared easy steps for cooking gnocchi and making the sauce. Helpful tips helped you avoid soggy gnocchi and get a perfect sauce. We also discussed variations like gluten-free and vegan options. Finally, I provided storage tips for leftovers and answers to common questions. Enjoy your creamy pesto gnocchi and get creative with it!$

A delicious and creamy gnocchi dish with fresh basil pesto and Parmesan cheese.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

1 pound potato gnocchi
1 cup fresh basil pesto
1 cup heavy cream
2 tablespoons Parmesan cheese, grated
1 clove garlic, minced
1 teaspoon olive oil
to taste salt and pepper
for garnish fresh basil leaves
optional cherry tomatoes, halved

Instructions

In a large pot of salted boiling water, add the gnocchi. Cook according to package instructions (usually about 2-3 minutes or until they float). Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
Lower the heat and add the pesto to the skillet with the garlic, stirring to combine. Gradually pour in the heavy cream, mixing thoroughly to create a creamy sauce.
Once the sauce is heated through (about 2-3 minutes), add the cooked gnocchi to the skillet. Gently toss to coat the gnocchi in the creamy pesto sauce.
Stir in the grated Parmesan cheese and season with salt and pepper to taste. If desired, add halved cherry tomatoes for a burst of freshness and color.
Divide the creamy pesto gnocchi into bowls and garnish with fresh basil leaves.

Notes

Serve the gnocchi in shallow bowls, drizzled with extra pesto and scattered with cherry tomatoes for a vibrant look.

Keyword creamy, gnocchi, Italian, pesto