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- 500g potato gnocchi - 1 cup fresh basil leaves - 2 cloves garlic - ¼ cup toasted pine nuts - ½ cup freshly grated Parmesan cheese - ½ cup heavy cream - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper - Optional garnish: Halved cherry tomatoes Using the right ingredients makes the dish shine. Start with 500g of potato gnocchi. This delightful pasta is soft and pillowy. Next, grab 1 cup of fresh basil leaves. Fresh basil gives that bright, herbal taste. You will also need 2 cloves of garlic. Garlic adds a punch of flavor. For a nutty touch, use ¼ cup of toasted pine nuts. Toasting them brings out their flavor. You can't forget the cheese! Use ½ cup of freshly grated Parmesan cheese for richness. A creamy sauce needs ½ cup of heavy cream. This makes everything smooth and luscious. Also, have 2 tablespoons of extra virgin olive oil. This helps blend the pesto and adds depth. Don’t skip the salt and freshly ground black pepper. They enhance all the flavors. Finally, for a pop of color, consider halved cherry tomatoes as an optional garnish. This adds freshness and charm to your plate. Gather these ingredients to create a creamy pesto gnocchi that delights the senses. {{ingredient_image_2}} 1. In a food processor, combine: - 1 cup fresh basil leaves - 2 cloves garlic, peeled - ¼ cup toasted pine nuts - ½ cup freshly grated Parmesan cheese 2. Pulse the mixture until it is finely chopped. 3. With the processor running, slowly add: - 2 tablespoons extra virgin olive oil 4. Blend until smooth. Taste and season with salt and freshly ground black pepper. 1. Bring a large pot of salted water to a boil. 2. Add 500g potato gnocchi to the pot. 3. Cook the gnocchi until they float, about 2-3 minutes. 4. Drain the gnocchi and reserve some starchy water. 1. In a large skillet over medium heat, pour in: - ½ cup heavy cream 2. Stir in the prepared pesto and mix well. 3. Heat the sauce for 2-3 minutes until creamy. 1. Use a slotted spoon to transfer the cooked gnocchi to the skillet. 2. Toss gently to coat the gnocchi in the sauce. 3. If needed, adjust the sauce's thickness by adding reserved starchy water. To make the best pesto, fresh ingredients are key. Aim for bright green basil leaves with no browning. These leaves give your pesto a vibrant flavor. When making pesto, toasting pine nuts can enhance their taste. Simply place them in a dry pan over low heat. Stir often until they turn golden brown. This step adds a rich, nutty flavor to your dish. Cooking gnocchi is simple. Bring a large pot of salted water to a boil. Add the potato gnocchi and watch them closely. They are ready when they float to the surface. This floating rule is your best test. If you overcook them, they can turn mushy. Aim for firm, pillowy gnocchi that holds sauce well. After you mix the pesto with cream, check the sauce's thickness. If it feels too thick, add some reserved pasta water. This starchy water helps thin out the sauce while keeping it creamy. For an even richer texture, consider adding more heavy cream. This creates a smooth, luxurious sauce that envelops your gnocchi perfectly. Pro Tips Fresh Basil is Key: Use fresh basil leaves for the best flavor in your pesto. Dried basil won't provide the same vibrant taste. Toasting Pine Nuts: Toast the pine nuts in a dry skillet over medium heat for a few minutes to enhance their flavor before adding them to the pesto. Reserve Pasta Water: Always save a little pasta water before draining the gnocchi. It’s great for adjusting the consistency of your sauce. Garnish for Color: Adding halved cherry tomatoes not only adds color to your dish but also a fresh burst of flavor that complements the creamy pesto. {{image_4}} You can add proteins to your creamy pesto gnocchi for more flavor and nutrition. - Grilled chicken or shrimp: These options add a nice bite and taste. Simply grill them, slice, and mix into the dish. - Sautéed mushrooms for a vegetarian option: Mushrooms bring a rich, earthy flavor. Cook them in a bit of olive oil until golden, then stir them in. Adding vegetables can make your dish more colorful and healthy. - Spinach or kale for added nutrients: These greens are great for a boost. Sauté them briefly in the same pan before adding the cream sauce. - Peas or asparagus for color: Peas add sweetness, while asparagus gives a nice crunch. Just blanch them first to keep their bright color. You can change your pesto to keep things fresh and fun. - Swap basil for spinach or arugula: Spinach makes it milder, while arugula adds a peppery punch. Both are tasty alternatives. - Use store-bought pesto for convenience: If time is tight, grab a jar. It’s a quick way to enjoy the flavor without the prep work. Store any leftover creamy pesto gnocchi in an airtight container. This keeps the dish fresh. It tastes best when eaten within 2-3 days. The flavors will stay nice for this time. After that, it may lose some taste and texture. You can freeze gnocchi before cooking them. This gives you a longer shelf life. Just place them in a freezer-safe bag. Pesto can also be frozen. Pour it into ice cube trays for easy use later. When you want some, just pop out a cube and thaw it. To reheat the gnocchi, gently warm them on the stovetop. You can add a splash of cream or water. This helps restore the creamy consistency. Stir it slowly to keep the gnocchi whole. Enjoy it warm, just like when you first made it! Yes, you can make this dish gluten-free by choosing gluten-free gnocchi. Many brands offer gluten-free options made from rice or corn. Look for these at your local grocery store. You can also make gnocchi from scratch using gluten-free flour. This way, everyone can enjoy creamy pesto gnocchi! To store leftovers, place the creamy pesto gnocchi in an airtight container. Keep it in the fridge for up to 2-3 days. When you’re ready to eat, gently reheat it on the stovetop. Add a splash of cream or water to help restore the creamy texture. Pesto is a versatile sauce. You can use it in many dishes. Try it with pasta, chicken, or fish. It also works well in sandwiches or as a dip. For a fun twist, mix pesto into scrambled eggs or drizzle it over roasted veggies. The options are endless! To sum up, we explored a delicious creamy pesto gnocchi recipe. You learned about the key ingredients, easy steps to cook, and helpful tips for perfecting your dish. Plus, we discussed tasty variations for proteins and veggies. With proper storage advice, you can enjoy leftovers later. Embrace your inner chef, and feel free to experiment with flavors. Your next meal can be both fun and satisfying! Just remember, fresh ingredients lead to the best taste. Enjoy and happy cooking!

Creamy Pesto Gnocchi

A delicious and creamy gnocchi dish made with fresh pesto and topped with cherry tomatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 500 g potato gnocchi
  • 1 cup fresh basil leaves, packed
  • 2 cloves garlic, peeled
  • 0.25 cup pine nuts, toasted
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup heavy cream
  • 2 tablespoons extra virgin olive oil
  • to taste salt
  • to taste freshly ground black pepper
  • a handful cherry tomatoes, halved (optional)

Instructions
 

  • Prepare the Pesto: In a food processor, combine the packed basil leaves, peeled garlic cloves, toasted pine nuts, and freshly grated Parmesan cheese. Pulse the mixture until it is finely chopped and well combined.
  • Blend in Olive Oil: With the food processor running, slowly drizzle in the extra virgin olive oil. Continue blending until the pesto reaches a smooth and creamy consistency. Taste and season with salt and freshly ground black pepper as desired. Set the pesto aside for later use.
  • Cook the Gnocchi: Bring a large pot of salted water to a rolling boil. Add the potato gnocchi to the pot and cook according to package instructions, usually about 2-3 minutes. They are ready when they float to the surface.
  • Make the Cream Sauce: In a large skillet set over medium heat, pour in the heavy cream. Add the prepared pesto and stir well to combine. Allow the mixture to heat through for about 2-3 minutes, stirring occasionally until creamy and warmed.
  • Combine Gnocchi and Sauce: Once the gnocchi are cooked, use a slotted spoon to transfer them directly into the skillet containing the creamy pesto sauce. Gently toss the gnocchi to coat them evenly in the sauce, taking care not to break them apart.
  • Adjust Consistency: If you find that the sauce is too thick, add a splash of the starchy pasta water (which you reserved from cooking the gnocchi) until you achieve your desired consistency.
  • Serve: Transfer the creamy pesto gnocchi to serving plates and garnish with halved cherry tomatoes for a colorful touch and a fresh burst of flavor.

Notes

Add cherry tomatoes for garnish to enhance flavor and presentation.
Keyword creamy, gnocchi, pesto, vegetarian