Description
A quick and creamy pesto gnocchi recipe with rich, savory flavors, perfect for a weeknight dinner or side dish.
Ingredients
1/4 cup pesto
1 cup heavy/whipping cream
1/4 cup dry white wine or chicken broth
2 cloves garlic, minced
1 pound uncooked potato gnocchi
1/2 cup freshly grated parmesan cheese
Salt & pepper to taste
Instructions
- In a deep skillet, combine pesto, heavy cream, white wine (or chicken broth), and minced garlic. Place the skillet over medium heat.
- Once the sauce begins to gently bubble, stir in the gnocchi. Cover the pan and cook for about 5 minutes.
- After 5 minutes, uncover the pan and stir. Continue cooking for another couple of minutes, stirring often. As the gnocchi cooks, it will release starch, which will help thicken the sauce.
- Once the sauce reaches your desired thickness, stir in the freshly grated parmesan cheese. If the sauce becomes too thick, add a little more wine or cream to loosen it up. Season with salt and pepper to taste.
- Serve immediately and enjoy the creamy, savory goodness!
Notes
- Add vegetables: You can toss in some sautéed spinach, sun-dried tomatoes, or roasted vegetables like zucchini or cherry tomatoes for added flavor and nutrition.
- Protein boost: Add grilled chicken, shrimp, or bacon bits to make this a heartier meal.
- Dairy-free option: Swap the heavy cream for a plant-based alternative like coconut cream, and use a dairy-free pesto and cheese alternative.
- Vegan version: Use vegan pesto, plant-based cream, and nutritional yeast in place of parmesan for a fully vegan version.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Side Dish
- Method: Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg
