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- 1 pound gnocchi (store-bought or homemade) - 1 cup heavy cream - 1/2 cup basil pesto - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - 1 cup Parmesan cheese, grated - 2 tablespoons olive oil - Salt and pepper to taste - 1/4 teaspoon red pepper flakes (optional) - Fresh basil leaves for garnish Gathering these ingredients is key to making creamy pesto gnocchi. Start with gnocchi. You can use store-bought or make your own. Gnocchi adds a fun texture and flavor to the dish. Next, heavy cream creates that rich, creamy sauce that coats the gnocchi perfectly. The basil pesto gives the dish its signature taste. You can use homemade pesto, but store-bought works great too. Cherry tomatoes bring a sweet burst of flavor. Halve them for even cooking. Fresh spinach adds color and nutrients. It wilts down nicely in the warm sauce. Grated Parmesan cheese enhances the creaminess and adds a savory note. The additional ingredients are just as important. Olive oil helps sauté the tomatoes, creating a base for the sauce. Season with salt and pepper to taste. If you like heat, add red pepper flakes for a kick. Lastly, fresh basil leaves will brighten up the dish when you serve it. With all these ingredients ready, you're set for an easy and tasty dinner. - Heating the olive oil Start by pouring 2 tablespoons of olive oil into a large pot. Heat this over medium heat. You want the oil to shimmer, not smoke. - Cooking the cherry tomatoes Next, add 1 cup of halved cherry tomatoes to the pot. Cook them for about 3-4 minutes. They should soften and release their juices. This step adds a sweet flavor to your dish. - Adding heavy cream and pesto Now, stir in 1 cup of heavy cream. Cook for an additional 2 minutes to warm it up. After that, mix in 1/2 cup of basil pesto. Stir until everything blends well. - Incorporating gnocchi Carefully add 1 pound of gnocchi to the pot. Gently stir to coat each piece. Add 1/2 cup of water to help with cooking. This will make the gnocchi soft and fluffy. - Simmering the gnocchi Cover the pot and bring it to a gentle simmer. Cook for about 3-5 minutes. The gnocchi will float when they are ready. This means they are tender and perfect. - Adding spinach and cheese Stir in 1 cup of fresh spinach and 1 cup of grated Parmesan cheese. Mix until the cheese melts. Adjust salt and pepper to taste. If you like heat, add 1/4 teaspoon of red pepper flakes. Let it sit for a couple of minutes to thicken before serving. - Ensuring gnocchi is tender: To keep your gnocchi soft, don’t overcook them. Once they float, they are ready! This usually takes about 3 to 5 minutes. Watch closely to avoid mushiness. - Adjusting sauce thickness: If your sauce is too thick, add a little water or extra cream. Stir well as it heats. For a thicker sauce, let it simmer a bit longer until it coats the gnocchi nicely. - Ideal presentation methods: Serve your creamy pesto gnocchi in deep bowls. Top with fresh basil leaves and a sprinkle of Parmesan. This adds color and makes it look gourmet. - Pairing with side dishes: A light salad or garlic bread pairs nicely. Fresh greens balance the creaminess. Choose a simple side to keep the focus on the gnocchi. - Dairy-free options for cream and cheese: Use coconut milk or cashew cream instead of heavy cream. Nutritional yeast can replace Parmesan cheese for a cheesy flavor without dairy. - Alternative pesto choices: You can use sun-dried tomato pesto or arugula pesto. This gives a new twist to the dish. Experiment with different flavors to find your favorite! {{image_2}} You can easily change the flavor of your creamy pesto gnocchi. Here are some ideas: - Adding protein: Toss in cooked chicken or shrimp for a hearty meal. Both proteins work well with the creamy sauce. - Different herbs: Experiment with fresh thyme or oregano. These herbs add new layers of taste to the dish. You can also adapt this recipe to match the seasons. Here’s how: - Using seasonal vegetables: In spring, add asparagus or peas. In fall, try roasted squash or brussels sprouts. Each vegetable gives a fresh twist. - Recipe adaptation for holidays: For festive meals, consider adding a touch of nutmeg or cinnamon. This gives the dish a warm, cozy flavor for holiday gatherings. This recipe can fit different dietary needs. Here are some options: - Gluten-free gnocchi options: Look for gluten-free gnocchi made from potatoes or rice. These can easily replace regular gnocchi. - Vegan adaptations: Use coconut cream instead of heavy cream and nutritional yeast for cheese. Your dish will still be creamy and rich without animal products. To store leftovers, place them in an airtight container. Make sure to cool the dish completely first. The shelf life in the refrigerator is about 3 to 4 days. Always check for any signs of spoilage before eating. You can freeze creamy pesto gnocchi for up to 2 months. To do this, let it cool completely, then transfer it to a freezer-safe container. For best flavor, avoid freezing if possible. Creamy sauces can change when thawed, but it still tastes good. The best method for reheating gnocchi is on the stove. Add a splash of water or cream to help bring back its creaminess. You can also use the microwave, but be careful not to overcook it. Stir often to ensure even heating. If the sauce is too thick, add more liquid to adjust the consistency. How long do gnocchi take to cook? Gnocchi cook quickly. Once you add them to the pot, they take about 3 to 5 minutes. You can tell they are done when they float to the top. This means they are soft and ready to eat. Can I make creamy pesto gnocchi ahead of time? Yes, you can prepare creamy pesto gnocchi ahead. Just cook it and let it cool. Store it in the fridge for up to two days. When you are ready to eat, reheat it gently on the stove. What to do if the sauce is too thick? If your sauce is too thick, add a splash of water or more cream. Stir it well to mix. This will help thin it out and make it creamy again. Can I substitute homemade pesto for store-bought? Absolutely! Homemade pesto adds great flavor. Use the same amount as the recipe states for store-bought. Your gnocchi will taste fresh and delicious. What other cheeses can I use besides Parmesan? You can use several cheeses if you want. Try Pecorino Romano for a sharper taste. Mozzarella will make it extra gooey and creamy. Cheddar also works well for a twist. Caloric and nutritional breakdown Each serving of creamy pesto gnocchi has about 600 calories. It includes fats, proteins, and carbohydrates. This dish is rich due to the cream and cheese. Health benefits of main ingredients - Gnocchi: Provides carbohydrates for energy. - Basil: Contains antioxidants and vitamins. - Spinach: Offers iron and calcium. - Heavy cream: Adds calcium but should be eaten in moderation. This dish combines flavors and nutrients. Enjoy it as part of a balanced meal! This creamy pesto gnocchi recipe combines rich flavors with simple steps. You learned about the main ingredients, cooking techniques, and ideas for variations. I shared tips for storage and reheating to keep your meal fresh. Whether you follow the original recipe or tweak it, you can make it your own. Enjoying this dish can bring warmth to any meal. Now, gather your ingredients and dive in! You’ll soon see just how comforting this dish can be.

Creamy Pesto Gnocchi One Pot

Indulge in the creamy goodness of this Creamy Pesto Gnocchi Delight that’s perfect for any weeknight dinner! With velvety heavy cream, fresh spinach, and vibrant cherry tomatoes, this dish bursts with flavor in just 20 minutes. Discover how easy it is to create a comforting meal that will impress your family and friends. Click through to explore this delicious recipe and transform your next dinner into a delightful experience!
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Ingredients
  

1 pound gnocchi (store-bought or homemade)

1 cup heavy cream

1/2 cup basil pesto

1 cup cherry tomatoes, halved

1 cup fresh spinach

1 cup Parmesan cheese, grated

2 tablespoons olive oil

Salt and pepper to taste

1/4 teaspoon red pepper flakes (optional)

Fresh basil leaves for garnish

Instructions
 

In a large pot or deep skillet, heat the olive oil over medium heat.

    Add the halved cherry tomatoes and cook for about 3-4 minutes until they start to soften.

      Stir in the heavy cream and cook for another 2 minutes, allowing the mixture to warm up.

        Add the basil pesto, stirring until well combined.

          Carefully add the gnocchi to the pot, stir gently to coat, and add 1/2 cup of water to help cook the gnocchi.

            Cover the pot and bring to a gentle simmer. Cook for about 3-5 minutes, or until the gnocchi are floating and tender.

              Stir in the fresh spinach and Parmesan cheese, letting them melt into the mixture. Adjust salt and pepper, and add red pepper flakes if desired for extra heat.

                Remove from heat and let it sit for a couple of minutes to thicken. Stir well before serving.

                  Prep Time, Total Time, Servings: 10 mins | 20 mins | 4 servings

                    Presentation Tips: Serve the creamy pesto gnocchi in deep bowls, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese on top for an appealing look.