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To make creamy pesto gnocchi, you need a few key ingredients. Here’s what you'll need: - 1 pound potato gnocchi - 1 cup fresh basil pesto (store-bought or homemade) - 1 cup heavy cream - 1 cup cherry tomatoes, halved - 1 cup spinach leaves - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Pine nuts, toasted (for garnish) Each ingredient plays a role. The gnocchi brings that wonderful chewy texture. The pesto offers fresh, bold flavors. Cream makes the dish rich and smooth. You can add garnishes to enhance the dish. Here are some options: - Toasted pine nuts - Extra grated Parmesan cheese - Fresh basil leaves These garnishes not only add flavor but also make the dish look beautiful. You can use either homemade or store-bought pesto. Both have their perks: - Homemade Pesto: Making your own pesto lets you control the flavors. You can adjust the garlic or cheese to fit your taste. Plus, it's fresh and vibrant. - Store-Bought Pesto: This option saves time. Many brands offer good quality, and you can find it in most grocery stores. Just check for fresh ingredients. Choose what works best for you. Both options will result in a delicious meal. To start, fill a large pot with water and add salt. Bring it to a boil. Once the water bubbles, add 1 pound of potato gnocchi. Cook them until they float to the top, which takes about 2-3 minutes. This means they are ready! Drain the gnocchi and set them aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for 1 minute until it smells good. Next, toss in 1 cup of halved cherry tomatoes. Cook them for 3-4 minutes until they start to blister. Then, add 1 cup of fresh spinach leaves and stir until they wilt, about 1-2 minutes. Now, pour in 1 cup of heavy cream and 1 cup of fresh basil pesto. Stir well and let the sauce simmer for 2 minutes. Once your sauce is ready, add the cooked gnocchi to the skillet. Toss them gently to coat with the creamy pesto sauce. Let it cook for another 2-3 minutes. This helps the gnocchi soak up the yummy flavors. Stir in 1/2 cup of grated Parmesan cheese and season with salt and pepper to your taste. Remove from heat and let it sit for a minute to thicken up. Serve hot, garnished with toasted pine nuts for that extra crunch! To cook gnocchi well, start with a large pot of water. Add salt to boost flavor. Bring the water to a boil before adding the gnocchi. Watch for them to float. This means they are ready. Cooking usually takes about 2 to 3 minutes. Drain them gently to avoid breaking. You can boost flavor with extra ingredients. Try adding cooked chicken or shrimp for protein. For a spicy kick, add red pepper flakes. Fresh herbs like parsley or oregano also work well. You can swap spinach for kale or arugula for a different taste. Use sun-dried tomatoes for a rich twist. To get a creamy sauce, use heavy cream. Combine it with pesto in the skillet. Stir well to blend. Let it simmer for a couple of minutes. This helps the flavors mix. If the sauce is too thick, add a splash of pasta water. This will help loosen it up while keeping the creaminess. {{image_2}} If you want to make this dish gluten-free, look for potato gnocchi made with gluten-free flour. Many brands offer this option. You can also make gnocchi at home using just potatoes and gluten-free flour. Both choices will work well in this creamy pesto dish. To make this meal heartier, add protein. Grilled chicken adds a nice flavor that pairs well with pesto. Cooked shrimp works great, too, giving a sweet touch to the dish. For a plant-based option, try tofu. Just sauté it until golden brown before adding it to the sauce. You can also boost flavor with seasonal veggies. In spring, add peas or asparagus. Summer is perfect for zucchini or bell peppers. In fall, try butternut squash or mushrooms. Each vegetable will add a unique taste, making the dish even more exciting. Mix and match for your favorite combination! To store leftover creamy pesto gnocchi, let it cool first. Then, place it in an airtight container. Make sure to cover it well to keep it fresh. Store it in the fridge for up to three days. The gnocchi may soak up some sauce, but it will still taste great. You can freeze creamy pesto gnocchi for later. First, let it cool completely. Next, transfer it to a freezer-safe container. Use freezer bags if you want to save space. Label the bags with the date. It can last up to three months in the freezer. When ready to eat, reheat the gnocchi for the best taste. You can microwave it in a bowl. Add a splash of water or cream to keep it moist. Stir often to heat evenly. You can also reheat it on the stove. Just warm it up over low heat, stirring gently. Enjoy your tasty meal! If you need a substitute for heavy cream, use half-and-half or whole milk. You can also blend silken tofu with a bit of water for a dairy-free option. These swaps may change the texture a little, but they will still taste good. Leftover pesto is great for many dishes. You can mix it into pasta, spread it on sandwiches, or drizzle it on grilled vegetables. You can also use it as a dip for bread or crackers. It adds bold flavor to any meal. Yes, you can make creamy pesto gnocchi ahead of time. Cook the gnocchi and sauce, then store them in the fridge. When ready to eat, just reheat it on low heat. Add a splash of cream to keep it creamy. Enjoy your meal without stress! You learned about creamy pesto gnocchi, from key ingredients to tasty variations. Enjoy cooking your gnocchi and making a creamy sauce. Remember, this dish welcomes changes with proteins or seasonal veggies. Store leftovers well for another meal. Use this guide to craft a dish that impresses. I hope you feel ready to create your own creamy pesto gnocchi masterpiece!

Creamy Pesto Gnocchi

Indulge in a heavenly bowl of creamy pesto gnocchi that will elevate your dinner game! This easy recipe features tender potato gnocchi combined with fresh basil pesto, heavy cream, and vibrant veggies like cherry tomatoes and spinach. Perfect for a quick weeknight meal, this dish is not only delicious but visually stunning too. Click through to discover how to make this delightful creamy pesto gnocchi and impress your family and friends!
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Ingredients
  

1 pound potato gnocchi

1 cup fresh basil pesto (store-bought or homemade)

1 cup heavy cream

1 cup cherry tomatoes, halved

1 cup spinach leaves

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

Pine nuts, toasted (for garnish)

Instructions
 

In a large pot of salted boiling water, cook the gnocchi until they float to the surface (about 2-3 minutes). Drain and set aside.

    In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant.

      Add the cherry tomatoes to the skillet and cook for another 3-4 minutes until they start to blister.

        Add the fresh spinach leaves to the skillet and stir until they wilt (about 1-2 minutes).

          Pour in the heavy cream and basil pesto, stirring well to combine. Allow the sauce to simmer for about 2 minutes.

            Add the cooked gnocchi to the skillet, tossing gently to coat them in the creamy pesto sauce. Let it cook for another 2-3 minutes, allowing the gnocchi to absorb some of the flavors.

              Stir in the grated Parmesan cheese, and season with salt and pepper to taste.

                Remove from heat and let it sit for a minute to thicken.

                  Serve hot, garnished with toasted pine nuts and an extra sprinkle of Parmesan cheese if desired.

                    Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4