Creamy Pesto Gnocchi
This cheesy Pesto Gnocchi Recipe is a quick and easy pasta dish made with potato gnocchi and a creamy pesto sauce. It’s a one-pan meal that’ll be on the table in under 30 minutes.
Servings: 8
Calories: 267kcal
Ingredients
- ½ tablespoon oil
- 2 garlic cloves crushed or finely chopped
- 1 lb. potato gnocchi
- 1 cup heavy cream
- ¼ cup chicken broth
- ¼ cup basil pesto
- ¼ cup sun-dried tomatoes sliced into strips
- 1 cup baby spinach leaves tightly packed
- ½ cup parmesan grated
- salt to taste
- pepper to taste
- Fresh basil leaves for serving, optional
Instructions
- Heat the oil in a large skillet over a medium heat. Add the garlic and cook, stirring, for 1 minute or until fragrant.
- Add the gnocchi, cream, chicken broth, pesto and sun-dried tomatoes. Stir to combine and bring to a simmer, stirring occasionally. Cover with a lid and continue to simmer for 5 minutes, or until the gnocchi is tender.
- Remove the lid, and add the baby spinach leaves and parmesan. Simmer, stirring occasionally, until the parmesan has melted and spinach leaves have wilted, and the sauce has thickened. Season to taste with salt and pepper.
- Garnish the gnocchi with fresh basil leaves, if using, before serving.
Notes
- Avoid boiling the cream sauce, which can cause it to split. Keep it at a gentle simmer, and stir in the Parmesan off the heat for a smooth, creamy finish.
- If the sauce is too thick, add a splash of broth. If it’s too thin, simmer uncovered for another minute to let the gnocchi's natural starches thicken it.
- The packaged gnocchi cooks directly in the creamy pesto sauce, so you don’t need a separate pot or to drain it.
Nutrition
Calories: 267kcal | Carbohydrates: 25g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 40mg | Sodium: 413mg | Potassium: 162mg | Fiber: 2g | Sugar: 2g | Vitamin A: 678IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 2mg