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- 1 package (16 ounces) potato gnocchi - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup freshly prepared basil pesto - 1/2 cup grated Parmesan cheese (plus extra for serving) - 1 cup cherry tomatoes, halved - 1 cup baby spinach - Salt and black pepper to taste - Fresh basil leaves for garnish The ingredients for this creamy pesto gnocchi skillet are simple yet flavorful. First, you need potato gnocchi. This soft pasta cooks quickly and pairs well with the sauce. Olive oil adds richness and helps cook the garlic. Mincing four cloves of garlic gives you a strong flavor base. The heavy cream makes the dish rich and creamy. Fresh basil pesto adds a burst of flavor. If you want a cheesy finish, use grated Parmesan cheese. You can brighten the dish with cherry tomatoes. Their sweetness balances the cream. Baby spinach adds nutrition and color. Finally, season with salt and black pepper to taste. Fresh basil leaves make a lovely garnish. Start by boiling a large pot of salted water. Once it reaches a rolling boil, add the potato gnocchi. Cook them until they float, which usually takes about 2-3 minutes. This means they are ready. Drain the gnocchi well and set them aside for later. In a large skillet, heat 2 tablespoons of olive oil over medium heat. When the oil is hot, add 4 cloves of minced garlic. Sauté the garlic for about 1 minute until it smells great. Make sure not to burn the garlic, as it can taste bitter. Next, pour 1 cup of heavy cream into the skillet with the garlic. Bring the mixture to a gentle simmer. Stir in 1 cup of freshly prepared basil pesto. Let the sauce simmer for 2-3 minutes while you stir occasionally. This will help the flavors blend nicely. Now, add 1 cup of halved cherry tomatoes and 1 cup of baby spinach to the skillet. Cook these ingredients until the spinach wilts, which should take about 2 minutes. This adds color and nutrition to your dish. Once the spinach has wilted, gently toss the cooked gnocchi into the creamy sauce. Stir well to coat the gnocchi evenly in the sauce. Then, mix in 1/2 cup of grated Parmesan cheese. Season with salt and black pepper to taste. Once everything is heated through, remove the skillet from the heat. Garnish your creamy pesto gnocchi with more Parmesan cheese and fresh basil leaves. Serve hot and enjoy every delicious bite! - Use fresh or refrigerated gnocchi for best results. - Avoid overcooking in boiling water. Cook until they float, about 2-3 minutes. Getting the right texture is key. Gnocchi should be soft and fluffy but not mushy. If you use frozen gnocchi, they may need extra time. Check the package for cooking times and adjust as needed. - Add extra herbs or spices to the sauce. - Substitute cream with a lighter option if desired. Basil pesto brings great flavor, but you can boost it. Try adding a pinch of red pepper flakes for heat or some fresh parsley for a new taste. If you want a lighter dish, swap out the heavy cream for half-and-half or even cashew cream for a plant-based option. - Pair with a side salad or garlic bread. - Use as a main dish or a hearty side. This dish shines as a main or side. For a full meal, add a crisp salad with a lemon vinaigrette. Garlic bread also complements the creamy pesto well. You can make it even heartier by adding grilled chicken or shrimp. Enjoy your meal! {{image_2}} You can switch up the flavor of your creamy pesto gnocchi by trying different sauces. Sun-dried tomato pesto adds a tangy kick. Spinach pesto gives it a fresh herb taste. You can also play with creamy bases. Cream cheese can make a rich and smooth sauce. Want to make this dish heartier? Add grilled chicken or shrimp. They will boost the protein and flavor. If you prefer a vegetarian option, use chickpeas or white beans. They add a nice texture and keep it filling. Don't forget to add seasonal veggies! Zucchini or bell peppers can brighten up your dish. You can even swap spinach for kale or Swiss chard. These greens add a different taste and are great for nutrition. Store any leftovers in an airtight container in the fridge. This keeps the flavors fresh. Consume within 3 days for best quality. After that, the texture and taste may change. To reheat, use the stovetop. Add a splash of cream to keep it moist. Stir occasionally as it heats. You can also microwave it in short intervals. Stir after each interval to ensure even heating. If you want to save some for later, freeze in portions. This makes it easy to grab a meal. Before reheating, thaw in the refrigerator. This helps maintain the creamy texture. Yes, frozen gnocchi can be used. Just adjust the cooking time as needed. Frozen gnocchi cooks well and saves time. Follow the package instructions for best results. This ensures a tasty and quick meal. You can use half-and-half or a dairy-free alternative like coconut cream. Both options work well in the sauce. Half-and-half gives a similar richness, while coconut cream adds a unique flavor. Choose what fits your diet or taste. To make this dish vegan, use vegan gnocchi, coconut cream, and a plant-based pesto. These swaps keep the creamy texture without dairy. Check the labels on your gnocchi and pesto for vegan ingredients. Enjoy a delicious meal that everyone can share! This creamy pesto gnocchi skillet brings simple ingredients and steps together for a tasty dish. Start with potato gnocchi, garlic, and a rich sauce of cream and pesto. Add fresh veggies and seasonings for flavor. Feel free to get creative with substitutions or protein additions based on your tastes. Store or freeze any leftovers for later enjoyment. This recipe is easy to make, flavorful, and versatile. Enjoy your delicious meal!

Creamy Pesto Gnocchi Skillet

Savor the rich flavors of this creamy pesto gnocchi skillet, a delightful dish that brings comfort to your table in just 25 minutes! With wholesome ingredients like potato gnocchi, fresh basil pesto, and vibrant cherry tomatoes, this recipe is perfect for weeknight dinners. Discover how easy it is to whip up this creamy dish that your whole family will love. Click through to explore the full recipe and elevate your cooking today!
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Ingredients
  

1 package (16 ounces) potato gnocchi

2 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

1 cup freshly prepared basil pesto

1 cup cherry tomatoes, halved

1 cup baby spinach

1/2 cup grated Parmesan cheese (plus extra for serving)

Salt and black pepper to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Gnocchi: In a large pot of boiling salted water, cook the gnocchi according to package instructions until they float to the surface, usually about 2-3 minutes. Drain and set aside.

    Sauté Garlic: 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, being careful not to burn it.

      Create the Sauce: Pour in the heavy cream and bring it to a gentle simmer. Stir in the basil pesto until well combined. Allow it to simmer for 2-3 minutes, stirring occasionally.

        Add Ingredients: Add the halved cherry tomatoes and baby spinach to the skillet. Cook until the spinach wilts, about 2 minutes.

          Combine Gnocchi and Sauce: Add the cooked gnocchi to the skillet and toss gently until they are well coated in the creamy pesto sauce. Stir in the grated Parmesan cheese, and season with salt and black pepper to taste.

            Serve: Once everything is heated through, remove it from the heat. Serve hot, garnished with extra Parmesan cheese and fresh basil leaves.

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