Creamy Pesto Gnocchi

$To make creamy pesto gnocchi, gather these ingredients: - 500g gnocchi (store-bought or homemade) - 1 cup fresh basil leaves - 1/2 cup grated Parmesan cheese - 1/3 cup pine nuts (toasted) - 2 cloves garlic, minced - 1/2 cup heavy cream - 2 tablespoons olive oil - Salt and pepper to taste - Cherry tomatoes (halved, for garnish) - Additional basil leaves (for garnish) If you want to swap ingredients, here are some ideas: - Use cashews or walnuts instead of pine nuts. - Replace heavy cream with coconut cream for a dairy-free option. - Try nutritional yeast instead of Parmesan for a vegan twist. - If you lack fresh basil, use spinach or arugula for a different flavor. When buying fresh ingredients, keep these tips in mind: - Choose bright green basil leaves with no brown spots. - Check that Parmesan cheese smells fresh and nutty. - Pick pine nuts that are golden and have a pleasant aroma. - Select gnocchi that feels firm and has no water spots. {{ingredient_image_1}} To make the pesto, grab a food processor. Add the fresh basil leaves, toasted pine nuts, minced garlic, and grated Parmesan cheese. Pulse these ingredients until they are coarsely chopped. Next, slowly pour in the olive oil while blending. Keep mixing until it turns smooth. Adjust the taste with salt and pepper. Set this delicious mix aside. Now, let’s cook the gnocchi. Fill a large pot with salted water and bring it to a boil. Once boiling, add the gnocchi. Follow the package instructions, usually about 2-3 minutes. You’ll know they are ready when they float to the top. Drain the gnocchi and set them aside for later. Next, it’s time for the cream sauce. Take a large skillet and pour in the heavy cream. Heat it over medium heat. Allow it to come to a gentle simmer. Stir occasionally to keep it smooth and creamy. Now, stir the prepared pesto into the skillet with the warm cream. Mix well so the flavors blend. Cook for an additional 1-2 minutes until the sauce is hot. Then, gently fold the cooked gnocchi into the creamy pesto sauce. Make sure every piece is well coated. Cook everything together on low heat for about 2-3 minutes. This warms all the ingredients and enhances the flavor. To get that super creamy sauce, use heavy cream. It blends well with pesto and adds richness. Heat the cream gently in your skillet. Don’t let it boil. Stir the pesto into the warm cream slowly. This helps keep it smooth and velvety. If you want extra creaminess, add a bit more heavy cream or a splash of pasta water. The starchy water helps the sauce stick to the gnocchi. One mistake is cooking the gnocchi too long. They should float in water for just 2-3 minutes. Overcooking makes them mushy. Another mistake is adding cold pesto to hot cream. This can cool the sauce down. Always combine them when the cream is warm. Lastly, don’t skip seasoning. A pinch of salt and pepper makes a big difference in flavor. Serve your creamy pesto gnocchi right away. It tastes best when hot. Garnish with halved cherry tomatoes for color and flavor. You can also add extra basil leaves for a fresh touch. For a fun twist, serve with a side salad or garlic bread. If you want to impress, sprinkle some extra Parmesan on top. Enjoy your meal and share it with friends! Pro Tips Fresh Basil is Key: Use fresh basil leaves for the pesto to achieve a vibrant flavor that dried herbs cannot match. Toast the Pine Nuts: Toasting the pine nuts enhances their flavor and adds a delightful crunch to the pesto. Reserve Pasta Water: Keep a cup of the gnocchi cooking water before draining; it can be added to the sauce to adjust consistency if needed. Experiment with Cheese: Try adding different cheeses like mozzarella or goat cheese for a unique twist on the creamy sauce. {{image_2}} You can make a tasty vegan version of creamy pesto gnocchi. For this, swap the heavy cream with coconut cream or cashew cream. Use nutritional yeast in place of Parmesan for a cheesy flavor. Blend fresh basil, toasted pine nuts, garlic, and nutritional yeast in your food processor. Add olive oil until it reaches a smooth texture. This way, you keep all the flavors you love while making it plant-based. Feel free to customize your creamy pesto gnocchi with extra flavors. You can add sautéed spinach, mushrooms, or bell peppers for more color and taste. For protein, consider adding cooked chickpeas or lentils. If you want a kick, toss in some red pepper flakes. These add-ins make your meal even more hearty and fun. Don't hesitate to try different combinations that excite your taste buds! Gnocchi comes in many varieties. You can choose classic potato gnocchi, which is soft and fluffy. For a twist, try ricotta gnocchi, which is lighter. You could also use whole wheat gnocchi for a healthier option. Each type has its own unique texture and flavor. Experiment with different gnocchi to find your favorite that pairs perfectly with creamy pesto sauce! To keep your creamy pesto gnocchi fresh, store it in an airtight container. Make sure it’s cool before sealing. Place it in the fridge for up to three days. This way, you can enjoy the dish later without losing flavor. When it’s time to eat your leftovers, reheat them gently. You can use a skillet over low heat. Add a splash of cream or water to keep it moist. Stir often to ensure even heating. You can also microwave it in short bursts, stirring in between. This keeps the gnocchi soft and creamy. If you want to save some for later, freezing is a good option. Place the cooled gnocchi in a freezer-safe container. It can last for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for the best taste. Avoid freezing the dish with fresh tomatoes and basil. They don’t freeze well and can lose their texture. Yes, you can use store-bought pesto. It saves time and still tastes great. Look for a brand with fresh ingredients. Check the label for quality. Some store-bought options are very good. However, making your own pesto gives you more control over flavors. You can adjust the garlic or nuts to your liking. This creamy pesto gnocchi is great for meal prep. You can make it ahead and store it in the fridge. The flavors will blend well when reheated. Just remember to keep the gnocchi separate from the sauce if possible. This helps to prevent sogginess. You can also prepare the pesto and gnocchi in advance. If you need a substitute for Parmesan cheese, try nutritional yeast. It gives a cheesy flavor without dairy. You can also use Pecorino Romano for a stronger taste. Another option is to use a vegan cheese blend. Just make sure it melts well in the sauce. Experiment with different cheeses to find what you like best. We covered ingredients, cooking steps, and tips for making great gnocchi with pesto. Remember to choose fresh items for the best taste. Use my tricks to avoid common mistakes and achieve a creamy sauce. Try out different variations or substitutes to fit your needs. Lastly, proper storage will keep your dish fresh. Enjoy your cooking journey with this simple and tasty recipe!$

A delicious and creamy dish featuring gnocchi tossed in homemade pesto sauce.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

500 g gnocchi (store-bought or homemade)
1 cup fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup pine nuts (toasted)
2 cloves garlic, minced
1/2 cup heavy cream
2 tablespoons olive oil
to taste Salt and pepper
to taste Cherry tomatoes (halved, for garnish)
to taste Additional basil leaves (for garnish)

Instructions

Prepare the Pesto: In a food processor, combine the basil leaves, toasted pine nuts, minced garlic, and Parmesan cheese. Pulse until coarsely chopped. Gradually add olive oil while blending until smooth. Season with salt and pepper to taste. Set aside.
Cook the Gnocchi: In a large pot, bring salted water to a boil. Add the gnocchi and cook according to package instructions, usually around 2-3 minutes or until they float to the surface. Drain and set aside.
Make the Cream Sauce: In a large skillet over medium heat, pour in the heavy cream. Bring it to a gentle simmer, stirring occasionally.
Combine: Stir in the prepared pesto to the skillet with the cream, mixing well to combine. Cook for 1-2 minutes until the sauce is heated through.
Add Gnocchi: Gently fold the cooked gnocchi into the creamy pesto sauce, ensuring they are well coated. Cook for an additional 2-3 minutes over low heat to warm everything together.
Serve: Transfer to serving plates and garnish with halved cherry tomatoes and additional basil leaves for a fresh touch.

Notes

Feel free to add more vegetables or protein to the dish for extra flavor.

Keyword creamy, gnocchi, Italian, pesto