Go Back
- 1 package (16 oz) gnocchi - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1/2 cup heavy cream - 1/2 cup basil pesto - 1/2 teaspoon salt - 1/4 teaspoon black pepper - Grated Parmesan cheese for serving - Fresh basil leaves for garnish In this recipe, gnocchi is the star. Gnocchi are soft little dumplings made from potatoes. They soak up flavors well. You can find them in many stores. Olive oil adds richness, while garlic gives a nice kick. I love using fresh garlic. It smells great and tastes even better. Cherry tomatoes are optional, but they add a burst of color and sweetness. If you want creaminess, heavy cream is your friend. It makes the sauce rich and velvety. Basil pesto adds a fresh, herb flavor. You can use store-bought or homemade. For seasoning, a little salt and black pepper are key. These simple spices enhance all the flavors. Grated Parmesan cheese on top? Yes, please! It adds a salty, nutty finish. Fresh basil leaves as a garnish add a lovely touch. They also give a hint of freshness. This dish is bright, creamy, and full of flavor. The mix of ingredients makes a perfect meal in one pan. Cooking Gnocchi First, bring a large pot of salted water to a boil. Add the gnocchi and cook them for 2-3 minutes. You will know they are done when they float to the top. Drain them and set aside. This keeps the gnocchi light and fluffy. Sautéing Vegetables In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for about 1 minute until it smells great. Next, toss in 1 cup of halved cherry tomatoes. Cook for 2-3 minutes until they soften. Finally, stir in 1 cup of fresh spinach and cook until it wilts. This adds color and flavor to your dish. Mixing Cream and Pesto Lower the heat and add 1/2 cup of heavy cream and 1/2 cup of basil pesto to the skillet. Stir well to combine. Cook this mixture for 1-2 minutes until it warms up. The cream and pesto create a rich, creamy sauce that coats the gnocchi. Incorporating Gnocchi Now, gently fold in the cooked gnocchi. Season the mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir until everything is well coated in the sauce. This step combines all the flavors into one delicious dish. Allowing Flavors to Develop Let the skillet cook for another 2-3 minutes. This time allows the gnocchi to soak up the flavors from the sauce. It makes every bite tasty. Serving Suggestions Serve the gnocchi hot in warm bowls. Top with grated Parmesan cheese and fresh basil leaves for a lovely finish. This makes your dish look as good as it tastes! Cooking Gnocchi Properly To cook gnocchi, bring a pot of salted water to a boil. Add the gnocchi gently. They usually take 2-3 minutes to cook. Watch for them to float; that means they are ready! Drain them well and set aside. Achieving Creamy Consistency When adding heavy cream and pesto, keep the heat low. This helps the cream blend well with the pesto. Stir slowly to mix everything. If your sauce is too thick, add a splash of pasta water or cream. This keeps the sauce smooth and creamy. Adding Protein Options For a heartier dish, add protein. Grilled chicken, shrimp, or cooked sausage work great. Just add them to the skillet after cooking the garlic and tomatoes. They will soak up the flavors of the sauce. Spice Variations Want a little kick? Add red pepper flakes or black pepper while cooking. You can also mix in fresh herbs like thyme or oregano for a new taste. Experimenting with spices makes the dish your own. Serving in Warm Bowls For a nice touch, serve the gnocchi in warm bowls. This keeps the dish hot longer. Plus, it looks great! It makes your meal feel special. Garnishing Options Top your dish with grated Parmesan cheese and fresh basil leaves. A sprinkle of black pepper adds a nice finish too. These simple garnishes make the dish pop visually and add more flavor. {{image_2}} You can switch things up with gluten-free gnocchi. Many brands now offer this option. It tastes great and keeps the dish light. If you prefer plant-based options, use coconut cream instead of heavy cream. This change gives a rich taste while keeping it vegan. Adding seasonal vegetables makes this dish fresh and vibrant. In spring, try fresh asparagus or peas. In summer, zucchini works well. Modify the sauce too! Different herbs can create new flavors. Swap basil for parsley or add a hint of dill. These small changes can make a big difference. You can bake or roast the gnocchi for a crisp texture. Simply cook it as usual, then spread it on a baking sheet and roast it until golden. Skillet cooking keeps things quick and easy. Both methods create tasty results. Choose what fits your style! - Refrigeration Guidelines: Store leftover creamy pesto gnocchi in an airtight container. It keeps well in the fridge for up to three days. Make sure it cools down first. This helps keep it fresh and safe to eat later. - Freezing Instructions: If you want to freeze it, use a freezer-safe container. This dish can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. - Methods for Reheating: You can reheat the gnocchi in the microwave or on the stove. If using the microwave, place it in a bowl and cover. Heat in short bursts to avoid overcooking. For the stove, add a splash of cream while heating to keep it moist. - Maintaining Creaminess: To keep the creamy texture, stir in a bit of extra cream or olive oil while reheating. This step ensures the sauce stays rich and smooth. - Duration in the Fridge: In the fridge, the creamy pesto gnocchi lasts three days. Keep it in an airtight container to prevent drying out. - Duration in the Freezer: In the freezer, it stays good for about three months. Just remember to label your container with the date. To make gnocchi from scratch, you need just a few simple ingredients. - Basic gnocchi recipe - 2 cups of mashed potatoes - 1 cup of all-purpose flour - 1 egg - Pinch of salt Start by boiling potatoes until tender. Mash them and let them cool. Mix in flour, egg, and salt. Knead the dough gently until smooth. Roll it out and cut it into small pieces. Press each piece with a fork to shape them. - Tips for achieving the right texture - Use starchy potatoes like Russet for the best texture. - Don’t over-knead the dough; it should be soft and tender. - Keep flour handy to dust your work surface and dough to prevent sticking. Yes, you can use store-bought pesto. It saves time and effort. - Comparison of homemade vs store-bought - Homemade pesto tastes fresh and vibrant but takes time to make. - Store-bought pesto is quick and easy; however, it might lack some freshness. - Best types of store-bought pesto - Look for brands that use fresh basil and quality olive oil. - Avoid those with too many preservatives or artificial flavors. Absolutely, this dish is great for meal prep. - Meal prep guidelines - Cook the gnocchi and mix it with the sauce. - Store it in individual portions for easy access. - Recommended storage containers - Use airtight glass containers to keep it fresh. - Label each container with the date to track freshness. In this post, we explored key ingredients like gnocchi, olive oil, and garlic. We also looked at optional additions, seasonings, and tips for perfecting your dish. You can vary the recipe with different cooking methods or seasonal ingredients. Remember, proper storage helps retain flavors and freshness. As you cook, feel free to experiment and find your favorite version. Enjoy this tasty, comforting dish with family and friends!

Creamy Pesto Gnocchi Skillet

Indulge in the rich flavors of this creamy pesto gnocchi skillet, a quick and delicious dish perfect for any night of the week. Made with tender gnocchi, fresh spinach, and vibrant cherry tomatoes, it's a meal that everyone will love. With just a few simple ingredients and easy steps, you can create a comforting dinner in only 20 minutes. Click through to explore this delightful recipe and bring a taste of Italy to your table!
Print Recipe Pin Recipe

Ingredients
  

1 package (16 oz) gnocchi

2 tablespoons olive oil

3 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup fresh spinach

1/2 cup heavy cream

1/2 cup basil pesto

1/2 teaspoon salt

1/4 teaspoon black pepper

Grated Parmesan cheese for serving

Fresh basil leaves for garnish

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

    Add the halved cherry tomatoes to the skillet and cook for another 2-3 minutes until they begin to soften.

      Stir in the fresh spinach and cook until wilted, about 1-2 minutes.

        Meanwhile, cook the gnocchi according to package instructions in salted boiling water. They typically take 2-3 minutes or until they float to the top. Drain and set aside.

          Reduce the heat to low, then add the heavy cream and basil pesto to the skillet. Stir to combine and cook for 1-2 minutes until warmed through.

            Gently fold in the cooked gnocchi, and season the mixture with salt and black pepper. Stir until everything is well coated in the creamy sauce.

              Allow it to cook together for an additional 2-3 minutes, so the gnocchi absorbs some flavor from the sauce.

                Serve hot, garnished with grated Parmesan cheese and fresh basil leaves on top.

                  Prep Time: 10 min | Total Time: 20 min | Servings: 4

                    - Presentation Tips: Serve the gnocchi in warm bowls, topping with extra Parmesan and a sprinkle of black pepper for an attractive finish.