Creamy Pesto Gnocchi

$- 1 package (16 oz) potato gnocchi - 1 cup fresh basil leaves - 1/2 cup pine nuts, toasted - 1/2 cup grated Parmesan cheese The main ingredients give the dish its flavor and texture. Potato gnocchi is soft and light. Fresh basil adds a bright taste. Toasted pine nuts lend a nutty crunch. Finally, Parmesan cheese adds richness and depth. - 2 cloves garlic, minced - 1/2 cup heavy cream - 2 tablespoons olive oil - Salt and pepper to taste These extra ingredients bring everything together. Garlic adds a savory note. Heavy cream makes the pesto smooth and rich. Olive oil enhances the flavors. Salt and pepper balance the taste. - Cherry tomatoes, halved (for garnish) - Additional Parmesan cheese, for garnish Garnishes add color and freshness. Halved cherry tomatoes provide a juicy burst. Extra Parmesan gives a savory touch on top. Together, they make the dish look and taste amazing. {{ingredient_image_1}} To start, fill a large pot with water and add a generous amount of salt. Bring the water to a rolling boil. Once boiling, gently add the potato gnocchi. Cook them according to the package instructions, usually about 2-3 minutes. You'll know they are ready when they float to the surface. This means they are perfectly cooked! After they float, drain the gnocchi in a colander and set them aside. Make sure not to rinse them; you want to keep all that delicious flavor. Now, let’s make the pesto. Grab your blender or food processor. Add one cup of fresh basil leaves, half a cup of toasted pine nuts, half a cup of grated Parmesan cheese, and two cloves of minced garlic. Pulse these ingredients until they are finely chopped. Next, with the blender running, slowly drizzle in two tablespoons of olive oil and half a cup of heavy cream. This will give your pesto that creamy texture. Blend until it is smooth. Taste and add salt and pepper as needed. In a large skillet, heat the cooked gnocchi over medium heat. Pour in the creamy pesto and gently toss the gnocchi until they are well coated. Heat everything through for about 2-3 minutes. For serving, place the creamy pesto gnocchi in bowls. Garnish with halved cherry tomatoes and sprinkle more Parmesan cheese on top. This adds a nice touch and makes your dish look beautiful. Enjoy your delightful meal! To make textural magic with your gnocchi, remember to watch the water. Boil it with salt until it bubbles. Once you add the gnocchi, they should float when done. This usually takes about 2-3 minutes. If they stick, gently stir. If they fall apart, try cooking them in smaller batches next time. Common issues can happen. If your gnocchi feel too mushy, you might be overcooking them. If they taste bland, add more salt to the boiling water. Always taste before serving to ensure they are just right. For a creamy pesto, the key is balance. If your pesto is too thick, add more heavy cream or olive oil. If it needs more flavor, add a pinch of salt or more garlic. Blend until smooth for a creamy texture. Storing leftover pesto is easy. Keep it in an airtight container in the fridge. It should last about 3-5 days. To prevent browning, drizzle a bit of olive oil on top before sealing. When serving your gnocchi, think about sides. A fresh salad pairs well. Roasted veggies add color and crunch. Garlic bread is also a favorite for soaking up the creamy sauce. To elevate your meal, enjoy a glass of white wine. A crisp Sauvignon Blanc complements the flavors nicely. It enhances the basil and cheese without overpowering the dish. Pro Tips Fresh Basil is Key: For the best flavor, use fresh basil leaves instead of dried. This will enhance the vibrancy of your pesto. Toast Your Pine Nuts: Toasting the pine nuts enhances their flavor. Just a few minutes in a dry skillet over medium heat will do the trick. Adjust Creaminess: If you prefer a thicker sauce, reduce the amount of cream or add more Parmesan cheese for a richer taste. Garnish for Color: Adding halved cherry tomatoes not only provides a pop of color but also a refreshing contrast to the creamy sauce. {{image_2}} You can switch nuts or cheese to change the taste. Try walnuts instead of pine nuts. They add a rich, earthy flavor. You can also use pecans for a sweeter touch. For cheese, swap Parmesan with feta or goat cheese. These add tanginess to your dish. If you want a dairy-free option for the cream, use coconut cream or cashew cream. They both give a nice richness without dairy. Almond milk can work too, but it is thinner. Adding proteins can make your meal heartier. Chicken or shrimp work great with creamy pesto gnocchi. Cook them until they're golden and mix them in. You can also use cooked sausage or tofu for a plant-based choice. Don't forget spices! A pinch of red pepper flakes adds heat. You can also use black pepper or smoked paprika for extra flavor. Experimenting keeps your dish fresh and exciting. Incorporate seasonal veggies to brighten your gnocchi. In spring, add peas or asparagus for a fresh crunch. Summer is perfect for zucchini or bell peppers. In fall, roasted butternut squash adds sweetness. You can also adapt your pesto ingredients based on the season. In summer, use fresh tomatoes or arugula. In winter, try spinach or kale for a heartier taste. This keeps your recipe vibrant and relevant all year round. To store creamy pesto gnocchi, place it in an airtight container. You can keep it in the fridge for up to three days. When reheating, use a skillet over low heat. Add a splash of water or cream to keep it moist. Stir gently until heated through. You can freeze pesto and gnocchi separately for longer storage. For the pesto, pour it into an ice cube tray. Freeze until solid, then transfer the cubes to a bag. For gnocchi, place it on a baking sheet to freeze. Once frozen, put it in a freezer bag. To thaw, move the pesto cubes to the fridge overnight. For the gnocchi, boil it directly from frozen. Cook for an extra minute or two compared to fresh gnocchi. For food safety, always store leftovers promptly. Check for any signs of spoilage before eating. If you see mold or an off smell, it’s best to discard it. Proper storage helps keep your creamy pesto gnocchi safe and delicious. You can use fresh or packaged gnocchi. Fresh gnocchi gives a soft, light texture. It cooks fast and tastes great. Packaged gnocchi is also good. It’s easy to find and cooks quickly. Just follow the package directions to prepare it. Yes, you can prepare this recipe ahead. Cook the gnocchi and make the pesto. Store them separately in the fridge. When you’re ready to eat, combine them in a pan. Heat until warm. This helps save time on busy nights. Traditional gnocchi is not gluten-free. However, many stores sell gluten-free gnocchi made from potato or rice flour. Check the labels to find one that fits your needs. This way, you can still enjoy this creamy pesto dish! In this post, we explored how to make creamy pesto gnocchi. We covered key ingredients like potato gnocchi, fresh basil, and pine nuts. I gave you clear steps for cooking and combining everything. You learned tips for perfect texture and flavorful tweaks. Don't forget to have fun and be creative with your variations! Enjoy this dish with your favorite sides and a good wine. With practice, you will master this tasty recipe. Happy cooking!$

A delicious and creamy gnocchi dish with fresh pesto and garnished with cherry tomatoes.

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Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

16 oz potato gnocchi
1 cup fresh basil leaves
0.5 cup pine nuts, toasted
0.5 cup grated Parmesan cheese
2 cloves garlic, minced
0.5 cup heavy cream
2 tablespoons olive oil
to taste salt and pepper
as needed cherry tomatoes, halved (for garnish)
as needed additional Parmesan cheese, for garnish

Instructions

In a large pot, bring salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface (about 2-3 minutes). Drain and set aside.
In a blender or food processor, combine the basil leaves, toasted pine nuts, grated Parmesan cheese, and minced garlic. Pulse until finely chopped.
With the blender running, slowly drizzle in the olive oil and heavy cream until the mixture is blended into a creamy pesto. Season with salt and pepper to taste.
In a large skillet over medium heat, combine the cooked gnocchi with the creamy pesto. Gently toss to coat the gnocchi evenly in the sauce and heat through, about 2-3 minutes.
Remove the skillet from heat. Serve the creamy pesto gnocchi in bowls, garnished with halved cherry tomatoes and additional Parmesan cheese on top.

Notes

Use fresh basil for the best flavor.

Keyword creamy, gnocchi, Italian, pesto