One-Pot Creamy Pesto Gnocchi

$To make One-Pot Creamy Pesto Gnocchi, you need a few simple ingredients. Here’s what you'll need: - 1 package (16 oz) potato gnocchi - 1 cup heavy cream - 1 cup basil pesto (store-bought or homemade) - 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 - Fresh basil leaves for garnish (optional) Each ingredient plays a key role in making this dish creamy and tasty. - Potato gnocchi: This soft pasta is the heart of the dish. It cooks quickly and soaks up flavors. - Heavy cream: This gives the dish its rich, creamy texture. - Basil pesto: You can choose store-bought or make your own. It adds a fresh, herby taste. - Cherry tomatoes: These add a nice sweetness and a pop of color. - Baby spinach: This greens boost nutrition and adds color. - Parmesan cheese: This melts into the sauce, adding depth and richness. - Garlic: This brings warmth and aroma to the dish. If you want to switch things up, here are some ideas: - Gnocchi: Use gluten-free gnocchi if you need a gluten-free option. - Cream: Swap heavy cream for coconut milk for a dairy-free version. - Pesto: You can use sun-dried tomato pesto or even a homemade version for a unique taste. - Spinach: Kale or arugula can work instead of spinach. These changes can help you make the dish your own while still keeping it delicious! {{ingredient_image_1}} 1. Start by heating the olive oil. Use a large pot and set it on medium heat. This step is key for a good base. 2. Add the minced garlic. Sauté it for one minute. You want it fragrant, not burnt. Keep a close eye on it. 3. Next, toss in the cherry tomatoes. Cook these for about five minutes. Stir them occasionally. They should start to soften. 4. Pour in the heavy cream. Bring it to a gentle simmer. This adds a rich, creamy texture to your dish. 5. Time to add the gnocchi. Stir them into the pot. Cook for three to five minutes. Watch for them to float; that means they are done. 6. Incorporate the basil pesto and baby spinach. Mix well until the spinach wilts. This step adds vibrant flavor and color. 7. Remove the pot from heat. Stir in the grated Parmesan cheese. It should melt and make your sauce creamy. Season with salt and pepper to taste. Timing is important in this recipe. Each step builds flavor and texture. Keep your heat steady. Too high, and you can burn the garlic or cream. Too low, and the gnocchi may not cook right. Enjoy your one-pot creamy pesto gnocchi! To make your gnocchi creamy, use heavy cream. This will give you that rich texture. Heat the cream slowly. This helps it mix well with the other flavors. Using fresh ingredients boosts taste. Fresh basil in pesto adds a bright flavor. Use ripe cherry tomatoes for sweetness. Fresh spinach brings color and nutrients. Avoid overcooking your gnocchi. Cook them just until they float. This means they are done. If you cook them too long, they can get mushy. Be careful with garlic. If you burn it, the taste turns bitter. Sauté it for just one minute. Then add the tomatoes to keep the garlic flavor bright. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh basil and ripe cherry tomatoes. Fresh ingredients can elevate the entire dish. Adjust the Creaminess: If you prefer a lighter dish, you can substitute half of the heavy cream with vegetable broth for a delicious twist. Customize the Pesto: Experiment with different types of pesto, such as sun-dried tomato or arugula pesto, for a unique flavor profile. Gnocchi Cooking Tip: Make sure not to overcook the gnocchi; they are done when they float to the top of the pot. This keeps them tender and prevents them from becoming mushy. {{image_2}} If you need gluten-free gnocchi, look for brands made from rice or corn. These options taste good and work well in this dish. For a vegan creamy sauce, swap heavy cream for coconut cream. You can also use nutritional yeast instead of cheese for a cheesy flavor without dairy. You can add proteins like chicken or shrimp to make this dish heartier. Cook the proteins in the pot before adding garlic. This step gives more flavor to the dish. You can also add different veggies. Try zucchini or bell peppers for a fresh twist. Just chop them up and add them with the cherry tomatoes. This way, you get more colors and tastes in your meal. To keep your creamy pesto gnocchi fresh, let it cool first. Store it in an airtight container. Place the container in your fridge. It can stay there for up to three days. If you want to store it longer, freeze it. Use a freezer-safe container. It will stay good for about one month. When you want to enjoy it again, thaw it in the fridge overnight. Reheat it on low heat. Add a splash of cream or milk to keep it creamy. Stir often to avoid burning. Your one-pot creamy pesto gnocchi will stay fresh for three days in the fridge. After that, the taste and texture may change. If you freeze it, use it within one month for the best flavor. It’s quick and easy to make, so enjoy it soon! Yes, you can use store-bought pesto. It saves time and effort. Store-bought pesto is often very tasty. You can find many brands that offer great flavor. However, homemade pesto has a fresh taste. You can control the ingredients and adjust the flavor to your liking. If you have time, try making your own. It can be a fun cooking project! Gnocchi cooks quickly, usually in about 3 to 5 minutes. Look for gnocchi that floats to the top of the pot. This means they are done cooking. You can also taste one to check the texture. It should be soft and tender, not mushy. If it feels firm, give it a little more time. Creamy pesto gnocchi pairs well with many sides. A simple green salad is a great choice. You can add a lemon vinaigrette for brightness. Roasted vegetables, like zucchini or bell peppers, complement the dish nicely. Garlic bread can also be a tasty addition. If you want protein, grilled chicken or shrimp can work well too. Feel free to mix and match! You now have all the tools to make creamy pesto gnocchi successfully. We covered key ingredients, tips for perfect texture, and common mistakes to avoid. I also shared ways to modify the recipe for dietary needs and how to store leftovers properly. Remember, fresh ingredients make a huge difference in flavor. Enjoy experimenting with this dish and make it your own. With practice, your gnocchi will impress friends and family every time.$

One-Pot Creamy Pesto Gnocchi

A delicious and easy one-pot meal featuring creamy pesto and tender gnocchi.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Ingredients

16 oz potato gnocchi
1 cup heavy cream
1 cup basil pesto
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
to taste pepper
optional fresh basil leaves for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the cherry tomatoes to the pot and cook for 5 minutes, stirring occasionally, until they begin to soften.
Pour in the heavy cream and bring to a gentle simmer.
Add the gnocchi to the pot and stir to combine. Cook for about 3-5 minutes or until the gnocchi float to the top, indicating they are done.
Stir in the basil pesto and baby spinach, mixing until the spinach wilts and is evenly incorporated.
Remove the pot from heat and stir in the grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
Serve the creamy pesto gnocchi warm, garnished with fresh basil leaves if desired.

Notes

Fresh basil leaves can be used as a garnish for added flavor.

Keyword creamy, gnocchi, one-pot meal, pesto, vegetarian