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To make a tasty creamy pesto gnocchi skillet, you need these key items: - 1 lb store-bought gnocchi - 1 cup heavy cream - 1/2 cup pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1 cup fresh 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 You can add extra flavor with these ingredients: - Red pepper flakes for heat - Lemon zest for brightness - Sun-dried tomatoes for a deeper taste If you have dietary needs, here are some swaps: - For gluten-free, use gluten-free gnocchi. - To make it vegan, replace heavy cream with coconut cream and use nutritional yeast instead of Parmesan. - Use a nut-free pesto for nut allergies; make it with just herbs and olive oil. Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add 2 cloves of minced garlic. Sauté the garlic for about 1 minute. You want it to smell good, but not brown. Next, toss in 1 cup of halved cherry tomatoes. Cook these for around 3-4 minutes until they soften up. This step gives a nice base to your dish and adds great flavor. While your tomatoes are cooking, grab a pot and fill it with salted water. Bring this water to a boil. Once boiling, add 1 pound of store-bought gnocchi. Cook the gnocchi according to the package instructions. They usually float to the top within 2-3 minutes. This means they are done! Drain the gnocchi and set it aside for later. After the tomatoes have softened, turn the heat down to low. Pour in 1 cup of heavy cream and stir it together with the tomatoes. Then, add in 1/2 cup of pesto, mixing it well. You want a creamy and smooth sauce. Now, add the cooked gnocchi into the skillet. Gently stir to coat the gnocchi in the creamy pesto sauce. Next, toss in 1 cup of fresh spinach. Cook for an additional 2-3 minutes until the spinach wilts. It adds color and nutrients. Stir in 1/2 cup of grated Parmesan cheese. Season with salt and pepper to taste, cooking for another minute to heat everything through. Remove the skillet from the heat. To make it look pretty, garnish with fresh basil leaves before serving. Enjoy your delicious dish! To cook gnocchi, always start with boiling water. Use a pot big enough to hold them without crowding. Add salt to the water for flavor. Once the gnocchi float, they are ready. This usually takes 2-3 minutes. Drain them well and set aside. Avoid overcooking, as they can turn mushy. A quick sauté in your skillet can add a nice texture. Making pesto from scratch is easy and fun. You will need fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Blend these ingredients together until smooth. You can adjust the flavors by adding more garlic or cheese. If you prefer, you can use a food processor for quick mixing. Homemade pesto tastes fresher and elevates your dish. Presentation is key to making your dish pop. Serve the creamy pesto gnocchi in a large, shallow bowl. This allows for a nice view of the colors. Drizzle extra pesto on top for a vibrant look. Sprinkle additional Parmesan cheese for a savory touch. Fresh basil leaves add a lovely green contrast. Using colorful plates can enhance the appeal even more. {{image_2}} You can easily add protein to your creamy pesto gnocchi skillet. Chicken or shrimp works great. For chicken, use boneless, skinless pieces. Cook them in the skillet before adding the garlic. For shrimp, toss them in after the tomatoes soften. Cook until they turn pink. This makes your dish heartier and adds more flavor. If you want a vegetarian twist, skip the meat. You can add more veggies like bell peppers or zucchini. These vegetables will add color and texture. Another option is to use chickpeas for protein. They blend well with the creamy sauce and make the dish filling. While pesto is classic, you can try other sauces. Alfredo sauce adds a rich, creamy taste. A sun-dried tomato sauce gives a tangy flavor. You can also mix sauces, like adding a bit of marinara to the pesto. Experiment with herbs like thyme or oregano to change the taste. This keeps your meals fresh and fun. To keep your creamy pesto gnocchi skillet fresh, place it in an airtight container. Make sure to let it cool first. Store it in the fridge for up to three days. This way, the flavors stay vibrant and tasty. When you reheat your dish, do it slowly. Use a skillet over low heat. Add a splash of water or cream to keep it creamy. Stir often to avoid sticking. This method keeps the gnocchi soft and the sauce smooth. You can freeze this dish if you want to save it for later. Pack it tightly in a freezer-safe container. It will last for about two months. When you are ready to eat, let it thaw in the fridge overnight. Reheat on the stove for the best taste. It takes about 20 minutes to make creamy pesto gnocchi skillet. You can prep in 10 minutes and cook the dish in 10 minutes. This quick cooking time makes it perfect for busy nights. Yes, you can make this dish ahead of time. You can prepare the creamy pesto sauce and cook the gnocchi earlier in the day. Just mix them together when you're ready to eat. You can use half-and-half or whole milk as a substitute for heavy cream. For a lighter option, try coconut milk or cashew cream. These alternatives will change the flavor slightly but will still taste good. Most traditional gnocchi is not gluten-free. It is usually made from wheat flour. However, you can find gluten-free gnocchi made from rice flour or potato flour in stores. Always check the label to be sure. To make your gnocchi skillet creamy without heavy cream, use a mixture of milk and cornstarch. You can also blend silken tofu with a little vegetable broth for a creamy texture. Both options work well in this dish. In this blog post, we covered the main ingredients for creamy pesto gnocchi and their substitutes. I shared step-by-step instructions to guide you through the cooking process, along with tips for the best results. We discussed variations, including proteins and sauces, to suit your taste. Lastly, I provided storage info to keep leftovers fresh. Experiment with different flavors and techniques. Enjoy making this creamy pesto gnocchi skillet that is easy and fun!

Creamy Pesto Gnocchi Skillet

Savor the flavors of this creamy pesto gnocchi skillet that’s quick and delicious! With just a few ingredients like gnocchi, heavy cream, and fresh spinach, you can whip up a comforting meal in just 20 minutes. Perfect for busy nights or when you're craving something tasty. Dive into this easy recipe and impress your family with a delightful dish. Click through to explore the full recipe and bring this creamy goodness to your table!
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Ingredients
  

1 lb store-bought gnocchi

1 cup heavy cream

1/2 cup pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

1 cup fresh 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

Instructions
 

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

    Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, until they begin to soften.

      While the tomatoes are cooking, bring a pot of salted water to a boil and add the gnocchi. Cook according to the package instructions until they float to the top (usually about 2-3 minutes). Drain and set aside.

        Once the tomatoes are softened, reduce the heat to low and pour in the heavy cream. Stir to combine, then add the pesto. Mix well until the sauce is creamy and uniform.

          Add the cooked gnocchi to the skillet, stirring gently to coat them in the cream and pesto sauce.

            Toss in the fresh spinach and cook for an additional 2-3 minutes, until the spinach wilts.

              Stir in the grated Parmesan cheese and season with salt and pepper to taste. Cook for another minute until everything is heated through.

                Remove from heat and garnish with fresh basil leaves before serving.

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

                    - Presentation Tips: Serve the dish hot in a large, shallow bowl or individual plates, drizzling a little extra pesto on top for a pop of color and garnish with additional Parmesan and fresh basil.