Creamy Pesto Gnocchi

$- 1 package (16 oz) potato gnocchi - 1 cup fresh basil pesto - 1 cup heavy cream Potato gnocchi serves as the heart of this dish. It has a soft texture and a light flavor. Fresh basil pesto brings a vibrant green color and rich taste. Heavy cream adds a smooth, creamy quality to the sauce. - 1 cup cherry tomatoes, halved - ½ cup grated Parmesan cheese - 2 cloves garlic, minced Cherry tomatoes add a sweet burst of flavor. Grated Parmesan cheese gives the dish a salty kick. Minced garlic enhances the taste, making everything more aromatic. - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish Olive oil helps to sauté the garlic and tomatoes. Salt and pepper balance the flavors. Fresh basil leaves on top make the dish look pretty and add a fresh taste. For all these ingredients, you can find the full recipe in the main article. First, bring a large pot of salted water to a boil. Add the potato gnocchi and cook them. Watch for them to float to the top. This usually takes about 2-3 minutes. Once they float, they are done. Drain the gnocchi in a colander and set them aside. Next, take a large skillet and heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute. You want the garlic fragrant, but not brown. Then, add the halved cherry tomatoes to the skillet. Cook them for another 2-3 minutes until they soften. Now, lower the heat and pour in the heavy cream. Stir it well to mix and let it simmer for 2 minutes. Then, stir in the pesto and grated Parmesan cheese. Mix until the sauce becomes smooth and creamy. Season it with salt and pepper to taste. Finally, gently fold in the cooked gnocchi. Make sure each piece is coated in that creamy pesto sauce. Heat everything through for another 2-3 minutes while stirring. Your creamy pesto gnocchi is now ready to serve hot. For a finishing touch, garnish with fresh basil leaves and more grated Parmesan if you like. For a full recipe, check out the detailed instructions. To cook gnocchi just right, start with a large pot of salted water. Bring it to a boil. Add the gnocchi and watch them closely. When they float, they are done, which takes about 2-3 minutes. If gnocchi stick together, they can get mushy. To avoid this, stir them gently as they cook. For a creamy sauce, the right consistency is key. Start with medium heat when adding heavy cream. This helps avoid curdling. Stir often and let it simmer for two minutes. To enhance flavor, add salt and pepper. You can also mix in more garlic or fresh herbs. Serving your creamy pesto gnocchi beautifully makes a big difference. You can use a large bowl or a plate. Add the gnocchi and then top it with halved cherry tomatoes. Fresh basil leaves add color. A sprinkle of Parmesan cheese gives a nice finish. Make your dish pop with these simple garnishes! For the detailed process, check out the Full Recipe. {{image_2}} You can easily change up the proteins in this dish. Try adding cooked chicken or shrimp for extra flavor. If you're looking for a meat-free option, consider using chickpeas or tofu. For a vegan version, replace heavy cream with coconut cream or cashew cream. Nutritional yeast can stand in for Parmesan cheese. These swaps keep the dish creamy and delicious without animal products. Adding seasonal vegetables enhances the dish. Try mixing in spinach, zucchini, or bell peppers. These add color and nutrients, making your meal more balanced. You can also experiment with herbs. While basil is classic, try adding parsley or arugula for a fresh twist. Mixing herbs boosts the flavor and makes the dish more vibrant. Pair your creamy pesto gnocchi with a crisp side salad. A simple green salad with lemon vinaigrette complements the richness of the dish. For wine lovers, a light white wine like Sauvignon Blanc works well. Its acidity balances the creamy sauce. Enjoy your meal and elevate your dining experience! For the full recipe, check out the earlier section. To store leftovers, place the creamy pesto gnocchi in an airtight container. This helps keep the flavors fresh. Make sure it cools before sealing to avoid steam buildup. You can store it in the fridge for up to three days. After that, the gnocchi may lose its texture and taste. If you want to freeze creamy pesto gnocchi, use a freezer-safe container. You can also use a zip-top bag, removing as much air as possible. It can last up to two months in the freezer. When you're ready to eat, thaw it overnight in the fridge. For reheating, warm it gently in a skillet over low heat. You can add a splash of cream to help restore its creamy texture. There are many fun ways to use day-old gnocchi. You can fry them for a crispy snack. Just toss them in a pan with some olive oil until golden brown. Another idea is to mix them into a vegetable soup for added heartiness. You can also transform them into a casserole by layering with cheese and sauce, then baking until bubbly. Each option gives you a tasty new meal without wasting food. To make homemade pesto, you need just a few simple ingredients. Here’s what you will need: - 2 cups fresh basil leaves - ½ cup grated Parmesan cheese - ⅓ cup pine nuts (or walnuts) - 2 cloves garlic - ½ cup olive oil - Salt to taste Start by adding the basil, nuts, and garlic to a food processor. Blend until the mixture is finely chopped. Then, slowly add the olive oil while blending, until it becomes smooth. Finally, mix in the grated Parmesan cheese and salt. This fresh pesto makes your dish bright and flavorful. Yes, store-bought pesto can work well in this recipe. Look for brands that use fresh ingredients. Check the label for a short list of items, which usually means better quality. The flavor may vary from homemade, but it can save you time. If you want a bolder taste, add a little extra garlic or Parmesan to enhance it. Absolutely! Creamy pesto gnocchi works great for meal prep. You can cook the gnocchi and sauce in advance. Store them separately in airtight containers to keep them fresh. When you are ready to eat, just heat them up in a pan until warm. You can also add some fresh cherry tomatoes at the end for a pop of color and flavor. We explored how to make creamy pesto gnocchi using simple ingredients. You learned how to prepare the gnocchi and create a delicious sauce with garlic and cherry tomatoes. I shared tips for perfecting the dish and some fun variations to try. Remember, this meal is easy to customize. So, get creative with flavors and leftovers. Enjoy your cooking, and make this dish your own!$

Indulge in the rich flavors of creamy pesto gnocchi with this easy and delicious recipe! Perfect for a quick weeknight dinner, this dish combines tender potato gnocchi with homemade basil pesto, juicy cherry tomatoes, and a luscious cream sauce. In just 20 minutes, you can create a meal that will impress your family and friends. Click to explore the full recipe and elevate your cooking game!

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Ingredients

1 package (16 oz) potato gnocchi

1 cup fresh basil pesto

1 cup heavy cream

1 cup cherry tomatoes, halved

½ cup grated Parmesan cheese

2 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

In a large pot of salted boiling water, cook the gnocchi according to package instructions until they float to the surface. This usually takes about 2-3 minutes. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.

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

Lower the heat and pour in the heavy cream, stirring to combine. Let it simmer for 2 minutes on low heat.

Stir in the pesto and grated Parmesan cheese, mixing until smooth and creamy. Season with salt and pepper to taste.

Add the cooked gnocchi to the skillet, gently folding them into the creamy pesto sauce until evenly coated.

Allow the gnocchi to heat through for another 2-3 minutes while stirring occasionally.

Remove from heat and serve hot, garnished with fresh basil leaves and additional Parmesan cheese if desired.

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