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To make creamy pesto gnocchi, you need fresh and simple ingredients that pack a punch. Here is what you'll need: - 1 lb (450g) potato gnocchi - 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 Parmesan for serving Each ingredient plays a key role in the flavor and texture of the dish. The potato gnocchi provides a soft and pillowy base. Fresh basil gives a bright, herbal note, while Parmesan adds a savory depth. Toasted pine nuts bring a slightly sweet crunch. The minced garlic adds warmth, and the heavy cream creates a rich sauce. Using good quality ingredients makes a big difference. Fresh basil and real Parmesan elevate the taste. Don’t skip the cherry tomatoes; they add color and a pop of freshness to the plate. Enjoy gathering these items for a delightful cooking experience! - Combining Ingredients in the Food Processor To make the pesto, start by adding fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and minced garlic to your food processor. Pulse the mixture until it is finely chopped. This step releases the vibrant flavors of the basil and garlic. - Drizzling in Olive Oil With the food processor running, slowly drizzle in the olive oil. This helps blend everything into a smooth paste. Taste the pesto and add salt and pepper as needed. Set this bright green mixture aside for later. - Boiling the Water In a large pot, bring salted water to a boil. This step is crucial as it flavors the gnocchi while cooking. - Cooking Time and Signs of Doneness Add the potato gnocchi to the boiling water. They usually take about 2-3 minutes to cook. You’ll know they’re done when they float to the top. Once cooked, drain the gnocchi and set them aside. - Heating the Heavy Cream In a large skillet over medium heat, pour in the heavy cream. Allow it to heat gently until it starts to simmer. - Incorporating the Pesto with the Cream Stir in the prepared pesto into the cream. Mix well until the colors blend beautifully. Let it heat through, which enhances the flavors. - Gently Stirring to Coat Add the cooked gnocchi to the skillet. Gently stir to coat each piece in the creamy pesto sauce. This step ensures every bite is rich and flavorful. - Plating the Gnocchi Using tongs, plate the gnocchi neatly. This makes the dish look inviting and appetizing. - Garnishing with Cherry Tomatoes and Parmesan Finish by garnishing with halved cherry tomatoes and a sprinkle of extra Parmesan cheese. This adds color and freshness to your dish. Enjoy every bite! - Fresh vs. Dried Basil Fresh basil makes a huge difference. It gives your pesto a bright and vibrant taste. Dried basil lacks the same punch. Always choose fresh for this recipe. - Quality of Parmesan Cheese Use good Parmesan cheese. Aged cheese has deeper flavor. This adds richness to your sauce. Grate it yourself for the best results. Pre-grated cheese often has additives that can affect taste. - Avoiding Overcooking Gnocchi Cooking gnocchi is simple, but timing is key. Boil water and add the gnocchi. When they float, they are done. This usually takes about 2-3 minutes. Overcooked gnocchi can become mushy, so stay alert. - Achieving Perfect Creaminess To get a creamy sauce, heat the heavy cream gently. Don’t let it boil hard. Stir in the pesto slowly. This keeps the sauce smooth and prevents separation. - Attractive Plating Techniques For a nice look, twirl the gnocchi on the plate. Use a fork to create a nest shape. This makes the dish inviting and fun to eat. - Adding Colorful Garnishes Garnish with halved cherry tomatoes for color. They add a pop of freshness. A sprinkle of extra Parmesan on top makes it look fancy. A touch of fresh basil can also brighten the dish. {{image_2}} You can switch up the nuts in your pesto. Try walnuts or almonds instead of pine nuts. Each nut brings its own twist to the flavor. If you’re looking for a dairy-free option, use coconut cream instead of heavy cream. This change keeps it rich and creamy without dairy. Adding lemon zest or a splash of lemon juice brightens the dish. The citrus cuts through the creaminess and adds freshness. You can also mix in spinach or arugula for extra greens. These add a nice color and boost the nutrition of your meal. Creamy pesto gnocchi shines as a main dish. Pair it with a salad for a light meal. You can also serve it as a side dish. It goes well with grilled chicken or fish. This makes a lovely plate for dinner guests. After enjoying creamy pesto gnocchi, you may have some leftovers. Place them in an airtight container. This keeps the dish fresh in the fridge for up to three days. Make sure to let it cool down before sealing. When you are ready to eat, reheating is simple. You can use the microwave or a skillet. If using a skillet, add a splash of cream or water. This helps prevent the sauce from getting too thick. Heat it gently over medium heat. Stir often for even warming. For longer storage, you can freeze the gnocchi and sauce separately. First, freeze the gnocchi on a baking sheet in a single layer. Once frozen, transfer them to a freezer bag. This keeps them from sticking together. For the sauce, let it cool and then store it in an airtight container. It can stay in the freezer for up to two months. When you are ready to eat, thaw both the gnocchi and sauce in the fridge overnight. Reheat the sauce in a skillet over low heat. Cook the frozen gnocchi in boiling water until they float. Combine them, and you have a quick, tasty meal! You can make creamy pesto gnocchi in about 25 minutes. This includes 10 minutes of prep time and 15 minutes of cooking. It's a quick meal that doesn't skimp on flavor. Yes, you can make pesto in advance. Just blend the ingredients and store it in the fridge. It stays fresh for about a week. You can also freeze it for longer use. Creamy pesto gnocchi pairs well with a few side dishes. Here are some great options: - A fresh garden salad - Grilled chicken or shrimp - Garlic bread for a tasty crunch Most gnocchi is not gluten-free. Traditional gnocchi uses wheat flour. However, you can find gluten-free gnocchi made with potato or other flours. Always check the package for details. Yes, store-bought pesto works great in this recipe. It saves time and still gives you that delicious pesto flavor. Look for a high-quality brand for the best taste. In this post, we explored a delicious creamy pesto gnocchi recipe. You learned about each ingredient, from potato gnocchi to fresh basil. We covered step-by-step instructions, cooking tips, and presentation ideas. You now have options for variations and storage tips too. Remember, cooking is all about fun and creativity. Don't hesitate to experiment and make this dish your own. Enjoy the flavors and share your tasty results with friends!

Creamy Pesto Gnocchi

Indulge in a deliciously creamy pesto gnocchi that’s quick and easy to make! This delightful dish combines tender potato gnocchi with a rich homemade pesto sauce made from fresh basil, garlic, and Parmesan. Perfect for a weeknight dinner or a special gathering, this recipe is sure to impress. Click through to explore the full recipe and elevate your mealtime with this creamy comfort food!
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Ingredients
  

1 lb (450g) potato gnocchi

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

Salt and pepper to taste

2 tablespoons olive oil

Cherry tomatoes, halved (for garnish)

Additional Parmesan for serving

Instructions
 

Make the Pesto: In a food processor, combine the fresh basil, toasted pine nuts, Parmesan cheese, and minced garlic. Pulse until finely chopped.

    Add Olive Oil: With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt and pepper to taste. Set aside.

      Cook Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, typically until they float to the surface (about 2-3 minutes). Drain and set aside.

        Prepare the Creamy Sauce: In a large skillet over medium heat, add the heavy cream and bring to a gentle simmer.

          Combine: Stir in the prepared pesto into the cream, mixing well until fully combined and heated through. Add the cooked gnocchi to the skillet and gently stir to coat them in the creamy pesto sauce.

            Serve: Plate the gnocchi and garnish with halved cherry tomatoes and additional Parmesan cheese.

              Prep Time: 10 min | Total Time: 25 min | Servings: 4