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 - ½ cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste - Crushed red pepper flakes (optional, for a kick) You can add other veggies like mushrooms or zucchini. Try sun-dried tomatoes for a tangy taste. For protein, consider grilled chicken or shrimp. Feel free to switch the cheese. Goat cheese adds a nice twist. You can even use a dairy-free cream for a lighter option. - Potato Gnocchi: Choose a quality brand. Fresh gnocchi cooks faster than dried. - Fresh Basil Pesto: Homemade pesto shines here. Use fresh basil, garlic, and nuts. Store-bought works if you’re short on time. - Heavy Cream: This adds richness. You can swap it with half-and-half for a lighter dish. - Parmesan Cheese: Freshly grated cheese melts better. It gives a creamy texture. Use a good quality cheese for the best flavor. - Cherry Tomatoes: They add sweetness and color. Halve them to release juices and enhance the sauce. - Crushed Red Pepper Flakes: This is optional but adds a nice kick. Adjust the amount based on your spice level. Understanding these ingredients helps you create a dish that’s both delicious and personal to your taste. {{ingredient_image_1}} To start, fill a large pot with water and add salt. Bring the water to a boil. Carefully add the potato gnocchi to the boiling water. Cook them until they float, which takes about 2-3 minutes. Once they float, drain the gnocchi and set them aside. Next, heat a large skillet over medium heat. Add 2 tablespoons of olive oil to the skillet. Once hot, toss in the halved cherry tomatoes. Sauté them for about 3-4 minutes until they soften. Then, add the baby spinach and cook until it wilts, around 1-2 minutes. Reduce the heat to low. Pour 1 cup of heavy cream into the skillet with the tomatoes and spinach. Stir well to mix. Gradually add 1 cup of fresh basil pesto, blending it into the cream. Keep stirring until the sauce looks smooth and well combined. Now, gently add the cooked gnocchi to the skillet. Stir them carefully to coat them in the creamy pesto sauce. Let everything simmer for about 2-3 minutes, allowing the gnocchi to heat through. Lastly, stir in ½ cup of grated Parmesan cheese. Season the dish with salt, pepper, and crushed red pepper flakes if you want a bit of heat. Mix well until the cheese melts and everything is evenly combined. Serve the creamy pesto gnocchi on plates, and sprinkle some extra Parmesan on top if you like. To perfect your gnocchi, start with quality potato gnocchi. Fresh gnocchi often tastes better than frozen. Boil salted water and add the gnocchi gently. Watch closely; they are done when they float. This usually takes about 2-3 minutes. Drain them carefully to avoid breaking. For a creamy sauce, heavy cream is key. It blends well with pesto. Start by heating the cream on low. This keeps it from curdling. Stir in the pesto gradually. Mix until smooth. This method gives you a rich, velvety texture. If you want more creaminess, add extra cheese. Parmesan melts nicely and enhances flavor. When serving, garnish with more Parmesan cheese. It adds a nice touch and flavor. You can also sprinkle crushed red pepper flakes for a kick. Pair your gnocchi with a fresh salad or garlic bread. This adds balance to your meal. Enjoying it with a glass of white wine can make the dish even more special. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh basil pesto and high-quality Parmesan cheese. Fresh ingredients elevate the dish significantly. Don't Overcook Gnocchi: Gnocchi only needs a few minutes in boiling water. Once they float, they are ready to be drained to avoid a mushy texture. Add Protein: For a heartier meal, consider adding grilled chicken or shrimp to the dish. It complements the creamy sauce beautifully. Customize the Heat: Adjust the amount of crushed red pepper flakes based on your spice preference. This allows you to control the level of heat in the dish. {{image_2}} You can enjoy this dish gluten-free by choosing the right gnocchi. Look for brands that use rice flour or other gluten-free grains. These options will give you a similar texture without the gluten. You can also make homemade gnocchi using gluten-free flour. Just mix the flour with mashed potatoes and form your dough. To make this creamy pesto gnocchi vegan, you can swap out a few key ingredients. Use a dairy-free cream, like coconut cream or cashew cream. For the cheese, choose nutritional yeast or a vegan Parmesan. These swaps keep the flavors rich and creamy without dairy. You can also check for vegan pesto, as some brands contain cheese. You can boost flavors and nutrients by adding more veggies. Consider adding mushrooms, bell peppers, or zucchini. These vegetables add color and taste. For a bit of crunch, try adding some fresh broccoli or asparagus. Simply sauté them with the cherry tomatoes for a few extra minutes. Experimenting with different veggies makes the dish unique and fun! To store leftover gnocchi, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. This helps maintain its flavor and texture. If you have extra creamy pesto sauce, store it separately. This way, the gnocchi does not get soggy. When reheating gnocchi, you have a few good options. You can use the stovetop or the microwave. For the stovetop, add a splash of water to a skillet. Heat it on low, then add the gnocchi. Stir gently until warmed through. For the microwave, place gnocchi in a bowl. Cover it with a damp paper towel. Heat in 30-second bursts, stirring in between, until hot. Freezing gnocchi is a great way to save it for later. First, cook the gnocchi as directed. Let it cool down completely. Then, spread it out on a baking sheet in a single layer. Freeze for about one hour. Once frozen, transfer the gnocchi to a freezer bag. Remove as much air as possible. It can last for up to three months in the freezer. To cook, boil directly from frozen for a quick meal. The best way to cook gnocchi is in boiling salted water. Bring a large pot of water to a boil. Add the gnocchi and cook until they float, about 2-3 minutes. This means they are done! Drain them and set them aside for your dish. Yes, you can use store-bought pesto. It saves time and still tastes great. Look for a fresh variety in the refrigerated section. You can also find jarred pesto, but fresh is best for flavor. Gnocchi is fully cooked when it floats to the top of the boiling water. This usually happens within 2-3 minutes. If you let them cook longer, they can get mushy. So keep an eye on them! You can make this dish in advance. Cook the gnocchi and sauce separately. Store them in the fridge for up to two days. When you’re ready to eat, warm them up together on the stove. This keeps everything tasty and fresh. This article covered everything you need to know about making delicious gnocchi. You learned the key ingredients, step-by-step cooking methods, and tips for the best texture. We also explored variations for gluten-free and vegan diets, plus storage and reheating advice. Gnocchi can be fun and easy with the right guidance, so try personalizing it to fit your tastes. With practice, you’ll master this dish and impress your friends and family. Enjoy cooking and savor your delicious creation!$

A delicious and creamy dish featuring potato gnocchi tossed in fresh basil pesto, heavy cream, and sautéed vegetables.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

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
to taste salt
to taste pepper
optional crushed red pepper flakes

Instructions

In a large pot of boiling salted water, cook the gnocchi according to package instructions until they float to the surface. This usually takes about 2-3 minutes. Drain and reserve.
In a large skillet over medium heat, heat the olive oil. Add the halved cherry tomatoes and cook for about 3-4 minutes until they start to soften. Add the baby spinach and cook until wilted, about 1-2 minutes.
Reduce the heat to low and add the heavy cream to the skillet, stirring well to combine. Gradually stir in the pesto and mix until the sauce is well blended.
Add the cooked gnocchi to the skillet, stirring gently to coat them with the creamy pesto sauce. Allow to simmer for 2-3 minutes to heat through.
Stir in the grated Parmesan cheese, and season the dish with salt, pepper, and red pepper flakes if using. Mix well until the cheese melts and everything is evenly combined.
Divide the creamy pesto gnocchi onto plates and garnish with extra Parmesan cheese if desired.

Notes

Garnish with extra Parmesan cheese if desired.

Keyword creamy, gnocchi, pesto, vegetarian