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To create this dish, you'll need: - 1 pound store-bought potato gnocchi - 1 cup basil pesto (store-bought or homemade) - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons extra virgin olive oil - 2 cloves garlic, finely minced - Sea salt and freshly cracked black pepper to taste - Fresh basil leaves for garnishing These ingredients blend together to form a rich, creamy delight that will make your taste buds sing. You can customize your creamy pesto gnocchi by adding: - 1 cup cherry tomatoes, halved - Fresh spinach or arugula for extra greens - Toasted pine nuts for a crunchy texture These add-ins can bring extra flavor and color to your dish, making it even more appealing. If you have specific needs, don’t worry. You can adjust the recipe: - Use gluten-free gnocchi for a gluten-free option. - Swap heavy cream with coconut cream for a dairy-free version. - Replace Parmesan with nutritional yeast for a vegan alternative. These substitutions let you enjoy creamy pesto gnocchi while catering to dietary restrictions. {{ingredient_image_2}} To start, grab a large pot and fill it with water. Make sure to add a good amount of salt. Bring the water to a lively boil. Once it bubbles, carefully add the pound of potato gnocchi. Cook them according to the package. This usually takes about 2 to 3 minutes. Watch closely! They’re done when they float to the top. Drain the gnocchi in a colander and let them sit for a moment. This helps any extra water escape. Next, take a big skillet and pour in the olive oil. Set the heat to medium until the oil shimmers. Add two minced garlic cloves and stir them for about 30 seconds. Be careful not to let the garlic burn; we want that nice aroma! Now, lower the heat and pour in 1 cup of heavy cream. Stir it for 1 to 2 minutes until it warms up. Gradually add in 1 cup of basil pesto. Mix it well until the sauce becomes rich and creamy. Now comes the fun part! Gently add the cooked gnocchi to the skillet with the sauce. Sprinkle in half a cup of grated Parmesan cheese over the top. Carefully toss everything together. Make sure each piece of gnocchi is coated in that delicious creamy pesto. Taste your dish and season it with sea salt and freshly cracked black pepper as you like. If the sauce feels thick, add a splash of the reserved gnocchi cooking water. This helps achieve that perfect creaminess. To make gnocchi truly shine, start with the right cooking method. Use a large pot of salted water. Bring it to a boil before adding the gnocchi. Cook them until they float, about 2-3 minutes. This shows they are ready. Make sure to drain them well. Excess water can make your dish runny. If you want extra fluff, consider making your gnocchi from scratch. Use light hands when mixing the dough. Overworking it can lead to dense gnocchi. Using fresh ingredients can take your creamy pesto gnocchi to new heights. Start with fresh basil for your pesto. If you can, make your own for a bright taste. Fresh garlic also adds a nice kick. Don't skip the Parmesan cheese; it brings a rich flavor. You can also add halved cherry tomatoes for a pop of freshness. They contrast well with the creamy sauce. Lastly, always taste your dish before serving. Adjust the seasoning to your liking with sea salt and pepper. For those busy days, you can prepare some parts ahead. Cook your gnocchi and store them in the fridge. They last for 1-2 days. You can also make your creamy pesto sauce ahead of time. Just store it in an airtight container. When ready to eat, heat the sauce, add the gnocchi, and combine. This saves time and still gives you that fresh taste. You can also freeze the sauce. Just remember to thaw it before use. Enjoy your creamy pesto gnocchi even on the busiest nights! Pro Tips Use Fresh Pesto: If you have the time, making homemade pesto will elevate the flavor of your dish significantly. Fresh basil, garlic, nuts, and cheese combined with quality olive oil create a vibrant sauce. Don’t Overcook the Gnocchi: Keep a close eye on the gnocchi while cooking. They are done as soon as they float to the top, which usually takes just 2-3 minutes. Overcooking can result in a mushy texture. Adjust Creaminess: If the sauce is too thick for your liking, add a splash of the reserved gnocchi cooking water to loosen it up. This also helps to bring all the flavors together. Garnish for Freshness: Adding fresh basil leaves and cherry tomatoes not only enhances the presentation but also provides a refreshing contrast to the creamy sauce. {{image_4}} You can choose between store-bought or homemade pesto. Store-bought pesto saves time and still tastes great. Look for a brand that uses fresh ingredients. If you want to make it yourself, blend fresh basil, pine nuts, garlic, Parmesan, and olive oil in a food processor. Each option gives you a different flavor. Homemade pesto has a bright, fresh taste that’s hard to beat. To make this dish vegetarian, simply use a cheese that fits your diet. For a vegan version, swap out the heavy cream with coconut cream or cashew cream. Replace Parmesan cheese with nutritional yeast or a vegan cheese alternative. These changes keep the dish creamy and delicious without animal products. Adding seasonal vegetables boosts flavor and nutrition. In spring, toss in fresh peas or asparagus. Summer is perfect for cherry tomatoes or zucchini. In fall, roasted butternut squash adds sweetness. Winter calls for hearty greens like kale or spinach. This way, you create a colorful, tasty dish that changes with the seasons. After you enjoy creamy pesto gnocchi, store leftovers in an airtight container. Let the dish cool to room temperature before sealing. Place it in the fridge, where it will stay fresh for about 3 days. Keeping it sealed helps prevent it from drying out. When you're ready to eat your leftovers, reheat gently. Use a skillet over low heat to keep the creaminess. Add a splash of water or cream to help revive the sauce. Stir often to ensure even heating. This way, your gnocchi stays soft and creamy. If you want to save gnocchi for later, freezing works well. Portion the dish into freezer-safe bags or containers. Seal tightly to avoid freezer burn. It can last up to 2 months in the freezer. To reheat, thaw overnight in the fridge before warming on the stove. This helps maintain the texture and flavor. You cook store-bought gnocchi for about 2-3 minutes. They are ready when they float to the top. This quick cooking time makes them easy to prepare. Just remember to keep an eye on them so they don’t overcook. Yes, you can use different cheeses. Try mozzarella or goat cheese for a new taste. Each cheese brings its own flavor and texture. Just ensure it melts well to blend with the creamy sauce. This choice allows you to personalize your dish. Creamy pesto gnocchi pairs well with a fresh salad or garlic bread. You can also serve it with grilled chicken or roasted vegetables for extra flavor. The bright, fresh flavors enhance the meal, making it more satisfying. Feel free to mix and match sides to suit your taste! In this article, we covered how to make creamy pesto gnocchi. We explored key ingredients, cooking steps, and useful tips. You learned about different variations and how to store leftovers. This dish is tasty and easy to customize. With fresh ingredients and helpful tricks, you can impress anyone. Enjoy your cooking, and remember, making this dish is fun and rewarding.

Creamy Pesto Gnocchi Delight

A comforting and vibrant dish that brings the taste of Italian cuisine right to your table.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound store-bought potato gnocchi
  • 1 cup basil pesto
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, finely minced
  • to taste sea salt
  • to taste freshly cracked black pepper
  • for garnishing fresh basil leaves
  • 1 cup cherry tomatoes, halved (optional)

Instructions
 

  • In a large pot, bring generously salted water to a vibrant boil. Carefully add the potato gnocchi and cook according to the package instructions, usually around 2-3 minutes. They are ready when they rise to the surface. Once cooked, drain them in a colander and set aside, allowing excess moisture to escape.
  • In a sizable skillet, drizzle in the olive oil and turn the heat to medium. Once the oil is shimmering, add the minced garlic and sauté for approximately 30 seconds or until aromatic, being cautious not to let it burn.
  • Reduce the heat to low, then pour in the rich heavy cream. Stir continuously for 1-2 minutes until it’s warmed through. Gradually mix in the basil pesto, stirring until the sauce reaches a luscious, creamy consistency.
  • With the sauce ready, gently add the cooked gnocchi to the skillet. Sprinkle the grated Parmesan cheese over the top, and gently toss everything together to coat each gnocchi piece thoroughly in the creamy pesto mixture.
  • Take a moment to taste the dish and adjust the seasoning with sea salt and freshly cracked black pepper to your preference. If the sauce feels overly thick, add a splash of the reserved gnocchi cooking water, stirring until the desired creaminess is achieved.
  • Spoon the creamy pesto gnocchi onto plates or in shallow bowls. Garnish with fresh basil leaves and scatter the halved cherry tomatoes around for an enticing visual and refreshing burst.

Notes

For a fresh touch, use homemade basil pesto.
Keyword creamy, gnocchi, Italian, pesto