Go Back
To make this creamy pesto gnocchi, you need a few key ingredients: - 1 pound potato gnocchi - 2 cups fresh spinach - 1 cup heavy cream - ½ cup basil pesto - 1 cup cherry tomatoes, halved - 1 teaspoon garlic powder - Salt and pepper to taste - Grated Parmesan cheese for serving - Fresh basil leaves for garnish These ingredients blend to create a rich and flavorful dish. You will need some simple tools to prepare this dish: - A large pot - A stirring spoon - A measuring cup - A knife for halving tomatoes These tools make cooking easy and efficient. If you have special dietary needs, here are some options: - Use gluten-free gnocchi for a gluten-free meal. - Swap heavy cream with coconut milk for a dairy-free option. - Add extra veggies like bell peppers or zucchini for more nutrition. These substitutions can help you customize the dish to fit your needs. {{ingredient_image_1}} Start with a large pot on medium heat. Pour in 1 cup of heavy cream. Let it heat until it simmers gently. This step makes a rich, creamy base. Next, stir in ½ cup of basil pesto and 1 teaspoon of garlic powder. Mix well until combined. The aroma will be creamy and fresh. Now, it’s time for the gnocchi. Add 1 pound of potato gnocchi to the pot. Follow the package instructions, usually about 3-5 minutes. Stir occasionally to prevent sticking. Watch closely; the gnocchi floats when it’s ready. This floating means they are cooked perfectly. Once the gnocchi floats, fold in 2 cups of fresh spinach and 1 cup of halved cherry tomatoes. Cook for an extra 2-3 minutes. This will let the spinach wilt and the tomatoes warm up. Season your dish with salt and pepper to taste. Finally, remove the pot from heat. Serve your dish hot, topped with grated Parmesan cheese and fresh basil leaves. Enjoy this easy, one-pot meal that bursts with flavor! To get that perfect creamy texture, use heavy cream. It blends well with pesto. Heat the cream slowly, not too fast. Stir in the pesto once it simmers. This keeps the sauce smooth. If you want it thicker, add a bit more cream. You can also mix in some cheese for extra creaminess. Gnocchi cooks fast. Follow the package time, usually 3-5 minutes. Stir them gently as they cook. When they float, they are ready. Don’t let them sit too long in the pot. Overcooked gnocchi can turn mushy. Keep an eye on them for best results. To boost the flavor, add garlic powder early. It mixes well with cream and pesto. Try adding fresh herbs like basil at the end. Cherry tomatoes add sweetness and brightness. Season with salt and pepper to taste. A sprinkle of Parmesan cheese on top enhances the dish. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality basil pesto will elevate the flavors of your dish significantly. Don’t Overcook the Gnocchi: Keep an eye on the gnocchi; they are done when they float to the surface. Overcooking can make them mushy. Customize Your Veggies: Feel free to add other vegetables like bell peppers or zucchini for extra nutrition and flavor. Make It Dairy-Free: Substitute heavy cream with coconut milk and use a vegan pesto for a delicious dairy-free version. {{image_2}} You can boost this dish with protein. Cooked chicken, shrimp, or tofu pairs well. For chicken, use grilled or rotisserie. Add it when mixing the spinach and tomatoes. If using shrimp, add it to the pot with the gnocchi. Cook until it turns pink. For tofu, use firm or extra-firm. Sauté it first, then mix in for flavor. Feel free to mix in different veggies. Bell peppers add color and sweetness. Zucchini or mushrooms bring a nice texture. Broccoli or asparagus can add crunch. Simply chop and sauté them with the garlic before adding the cream. Each veggie brings a new taste to the dish. You can make this dish vegan too! Swap the heavy cream with coconut milk or cashew cream. Use a dairy-free pesto for flavor. Skip the Parmesan cheese or use a vegan version. This way, everyone can enjoy creamy pesto gnocchi! After enjoying your One-Pot Creamy Pesto Gnocchi, let it cool down. Place leftovers in an airtight container. Store them in the fridge for up to three days. If you want to keep it longer, freezing is a great option. Just make sure to label the container with the date. When you're ready to eat the leftovers, reheat them gently. You can use a pot over low heat, adding a splash of cream or water. This will keep the dish creamy and smooth. Stir it often to avoid sticking. You can also use the microwave. Heat in short bursts, stirring in between. This way, you keep the flavor fresh. To freeze, portion the dish into smaller containers. Make sure they are freezer-safe. It’s best to freeze gnocchi without spinach. Spinach can become mushy when thawed. When you want to eat it, thaw the container in the fridge overnight. Then, reheat it as mentioned before, adding fresh spinach to revive the dish. Enjoy a taste of Italy, even after freezing! Yes, you can use store-bought pesto. It saves time and adds great flavor. Look for one with fresh ingredients. This choice helps make your dish quick and tasty. Cooking gnocchi usually takes about 3-5 minutes. They are done when they float to the top. Follow the package instructions for the best results. Yes, you can prepare this dish ahead. Cook the gnocchi and mix with the sauce. Store it in the fridge for up to two days. When ready, just heat it gently on the stove. Absolutely! You can add bell peppers, zucchini, or peas. Just chop them small and add them when you cook the gnocchi. This adds color and nutrients. If you want a lighter option, use half-and-half or coconut milk. Both options work well to create a creamy base. Just keep in mind that flavors may change slightly. Place leftovers in an airtight container. They last about 2-3 days in the fridge. To keep them fresh, avoid leaving them out at room temperature. Yes, you can freeze it! Store it in a freezer-safe container. It stays good for up to three months. Just thaw it in the fridge before reheating. You can use Pecorino Romano or nutritional yeast for a vegan option. Both add a nice salty flavor that complements the dish well. This blog post covered all you need for a tasty one-pot creamy pesto gnocchi. We explored key ingredients, tools, and helpful substitutes. I shared step-by-step instructions to make cooking easy. You learned tips to achieve the perfect creamy sauce and avoid overcooking. We discussed variations to suit your tastes and how to store leftovers. In conclusion, this dish is versatile and satisfying. I hope you enjoy making it as much as I do!

One-Pot Creamy Pesto Gnocchi

A delicious and easy one-pot meal featuring creamy pesto and tender gnocchi.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 pound potato gnocchi
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • 0.5 cup basil pesto
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • for serving grated Parmesan cheese
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot over medium heat, add the heavy cream and bring it to a gentle simmer.
  • Stir in the basil pesto and garlic powder, mixing until well combined.
  • Add the potato gnocchi to the pot and cook according to package instructions, usually about 3-5 minutes, stirring occasionally until they float to the surface.
  • Once the gnocchi is cooked, fold in the fresh spinach and halved cherry tomatoes. Cook for an additional 2-3 minutes, allowing the spinach to wilt and the tomatoes to warm through.
  • Season with salt and pepper to taste, and remove the pot from heat.
  • Serve hot with a generous sprinkle of grated Parmesan cheese and garnish with fresh basil leaves.

Notes

Serve immediately for the best texture.
Keyword creamy, gnocchi, one-pot meal, pesto