Go Back
- 1 pound potato gnocchi - 2 cups fresh spinach, roughly chopped - 1 cup cherry tomatoes, halved - 1 cup heavy cream - 1/2 cup basil pesto - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves for garnish I use one pound of potato gnocchi for four servings. Fresh spinach adds color and nutrients. Halve one cup of cherry tomatoes for a sweet burst. The heavy cream creates a rich sauce. I mix in half a cup of basil pesto for flavor. Grated Parmesan cheese gives a cheesy finish. Minced garlic adds depth. Olive oil helps cook the garlic. Salt and pepper enhance the dish. Finally, fresh basil leaves make a lovely garnish. If you want to replace the potato gnocchi, use store-bought or homemade pasta. For a lighter option, you can try zoodles or cauliflower gnocchi. Instead of heavy cream, you can use half-and-half or coconut cream for a dairy-free twist. If basil pesto is not available, try sun-dried tomato pesto or spinach pesto. Grated mozzarella can replace Parmesan if needed. Start by heating the olive oil in a large pot. Use medium heat for this step. Once the oil shimmers, add the minced garlic. Cook it for about one minute. Stir it often until it smells good and turns golden. Next, add the halved cherry tomatoes. Cook them for three to four minutes. Stir now and then until they soften and let out their juices. After that, add the chopped spinach. Cook it for two minutes or until it wilts and turns bright green. Now, lower the heat a bit and pour in the heavy cream and basil pesto. Mix everything well and let it simmer gently. Carefully add the potato gnocchi to the pot. Make sure they spread out evenly in the creamy sauce. Let the gnocchi cook for three to five minutes. They are done when they float to the top. Stir them occasionally to stop sticking. This recipe uses simple yet effective cooking techniques. Sautéing garlic enhances its flavor. Cooking the tomatoes helps release their juices, creating a tasty base. Adding spinach near the end keeps its color bright and fresh. Simmering the cream and pesto forms a rich sauce that coats the gnocchi. This method is easy and makes cleanup quick. When the gnocchi are done, take the pot off the heat. Stir in the grated Parmesan cheese. Mix until the cheese melts and the sauce becomes creamy. Taste the dish and add salt and pepper as needed. Adjust the seasoning to your liking. To finish, garnish your dish with fresh basil leaves. This adds color and extra flavor. Enjoy your creamy pesto gnocchi! When making One-Pot Creamy Pesto Gnocchi, here are some things to watch for: - Overcooking the garlic: Sauté garlic until it's golden. Burnt garlic tastes bitter. - Not stirring the gnocchi: Stir gently to prevent sticking. Sticking gnocchi ruin the dish. - Ignoring seasoning: Always taste your dish. Seasoning brings out the flavors. To make your dish even better, try these ideas: - Use fresh ingredients: Fresh spinach and ripe tomatoes add bright flavors. - Add lemon zest: A little zest brightens the dish. It adds a fresh twist. - Mix in nuts: Pine nuts or walnuts provide a crunchy texture and extra flavor. Having the right tools makes cooking easier. Here’s what I recommend: - Large pot or deep skillet: This helps cook everything evenly. - Wooden spoon: Great for stirring without scratching your pot. - Measuring cups and spoons: Accurate measurements ensure your flavors balance. - Sharp knife: A good knife makes chopping quick and safe. With these tips, you'll create a delicious meal that impresses everyone! {{image_4}} You can switch up the ingredients in this dish. For a twist, try using sweet potato gnocchi instead of regular potato gnocchi. This adds a sweet flavor and vibrant color. You can also swap out the spinach for kale or Swiss chard. Both greens add a nice bite. If you love mushrooms, toss in some sliced button or cremini mushrooms for an earthy taste. This creamy pesto gnocchi pairs well with many sides. A simple green salad with a light vinaigrette cuts through the richness. Garlic bread is another great option. It adds a crunchy texture and complements the meal. You can also serve it with grilled chicken or shrimp for added protein. If you need a gluten-free option, choose gluten-free gnocchi. Many brands offer this. To make the dish vegan, use a plant-based cream instead of heavy cream. You can replace Parmesan with nutritional yeast for a cheesy flavor. Lastly, make sure the pesto you choose is dairy-free. These simple swaps keep the dish tasty while meeting dietary needs. To store leftovers, let the creamy pesto gnocchi cool first. Transfer it into an airtight container. Ensure the container seals well to keep air out. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you're ready to eat leftovers, reheat them on the stove. Add a splash of cream or water to help loosen the sauce. Heat over medium-low heat, stirring gently. This keeps the gnocchi creamy and prevents sticking. You can also microwave it in a safe dish, covered loosely, for about two minutes. The shelf life for this dish in the fridge is about three days. If you freeze it, gnocchi can last up to two months. To freeze, place it in a freezer-safe container. Make sure to label it with the date. When ready to eat, thaw it in the fridge overnight before reheating. Gnocchi is a small Italian dumpling. It is made from potatoes, flour, and eggs. These soft pillows are light and tasty. They absorb sauces well, making them perfect for creamy dishes. You can find gnocchi in many stores. Fresh gnocchi cooks quickly and is easy to prepare. Yes, you can make this dish ahead of time. Cook the gnocchi and sauce as directed. Let it cool, then store it in the fridge. When ready to eat, reheat it on the stove. Add a splash of cream if it looks dry. This way, you enjoy a quick meal with great flavor. Gnocchi is done cooking when it floats to the top. This usually takes about 3 to 5 minutes. Stir occasionally to prevent sticking. If you taste one, it should be soft but not mushy. Perfectly cooked gnocchi will have a light and fluffy texture. This article covered all you need for making delicious gnocchi. We discussed the right ingredients, preparation tips, and cooking steps. You learned about common mistakes and how to enhance flavor. Variations help you customize your dish to fit any diet. We also shared storage tips to keep your leftovers fresh. In conclusion, follow these steps for tasty gnocchi every time. Enjoy exploring flavors and making this dish your own!

One-Pot Creamy Pesto Gnocchi

Indulge in the deliciousness of One-Pot Creamy Pesto Gnocchi with this easy recipe! In just 20 minutes, you can create a delightful meal bursting with flavor from fresh spinach, cherry tomatoes, and rich basil pesto, all combined with fluffy potato gnocchi. Perfect for busy weeknights! Click to discover the full recipe and elevate your dinner game with this creamy delight. Enjoy a hassle-free cooking experience that will impress everyone at the table!
Print Recipe Pin Recipe

Ingredients
  

1 pound potato gnocchi

2 cups fresh spinach, roughly chopped

1 cup cherry tomatoes, halved

1 cup heavy cream

1/2 cup basil pesto

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot or deep skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the minced garlic. Sauté for approximately 1 minute, stirring frequently, until the garlic is fragrant and lightly golden.

    Add the halved cherry tomatoes to the pot, cooking for about 3-4 minutes. Stir occasionally and monitor them closely until they begin to soften and release their juices.

      Next, incorporate the chopped fresh spinach into the pot. Stir and cook for about 2 minutes or until the spinach is completely wilted and vibrant in color.

        Reduce the heat slightly and pour in the heavy cream along with the basil pesto. Stir the ingredients thoroughly to combine, bringing the mixture to a gentle simmer.

          Carefully add the potato gnocchi to the pot, making sure they are evenly distributed and fully submerged in the creamy sauce.

            Allow the gnocchi to cook for 3-5 minutes. They are done when they float to the surface, indicating they are cooked through. Stir occasionally to prevent sticking.

              Remove the pot from the heat and quickly stir in the grated Parmesan cheese. Mix until the cheese is fully melted, and the sauce becomes rich and creamy.

                Taste the dish and season it with salt and freshly cracked black pepper as desired. Adjust the seasoning to your preference.

                  For a fresh touch, garnish with generous sprigs of fresh basil leaves before serving.

                    - Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                      Presentation Tips: Serve the creamy pesto gnocchi in shallow bowls, allowing the sauce to pool at the bottom, and finish with additional Parmesan shavings and a drizzle of olive oil for an elegant finish.