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- 1 pound potato gnocchi - 1 cup heavy cream - 1/2 cup basil pesto - 1 cup cherry tomatoes, halved - 2 cups fresh spinach - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste When I make One Pot Creamy Pesto Gnocchi, I love how simple it is. Each ingredient plays a key role in creating a dish that is creamy and full of flavor. The potato gnocchi serves as the star of this meal. They are soft and pillowy, perfect for soaking up the creamy sauce. Heavy cream adds richness, while basil pesto infuses that fresh, herby taste. Cherry tomatoes bring sweetness and color. Fresh spinach adds a nice green touch, plus it wilts down perfectly. Grated Parmesan cheese gives a savory finish, melting into the sauce wonderfully. Garlic adds a warm aroma that fills the kitchen. Olive oil helps sauté the garlic and keeps everything smooth. Lastly, salt and pepper balance the flavors, making each bite delicious. - Large pot or skillet - Wooden spoon or spatula - Measuring cups and spoons Using the right tools makes cooking easier. A large pot or skillet helps to cook everything in one place. A wooden spoon or spatula is gentle on your pot and helps mix the ingredients well. Measuring cups and spoons ensure that you add the right amounts of each ingredient. This step is crucial for the best taste in your creamy pesto gnocchi. 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. 2. Once the oil is hot, add 2 minced garlic cloves. 3. Sauté the garlic for about 1 minute. It should smell nice but not brown. 1. Gradually pour in 1 cup of heavy cream. 2. Stir gently to mix it with the garlic. 3. Let this come to a gentle simmer for about 2-3 minutes. 1. Carefully add 1 pound of potato gnocchi into the simmering cream. 2. Stir to coat each piece evenly. 3. Cook for about 3-5 minutes. The gnocchi will float when they are done. 1. Add 1/2 cup of basil pesto to the pot. 2. Stir well to blend the pesto into the creamy gnocchi. 3. Toss in 1 cup of halved cherry tomatoes and 2 cups of fresh spinach. 4. Stir for about 2-3 minutes, until the spinach wilts and tomatoes soften. 5. Remove the pot from heat and add 1/2 cup of grated Parmesan cheese. 6. Stir until the cheese melts and makes the sauce creamy. 1. Taste your dish and season with salt and pepper. 2. If the sauce is too thick, add a splash of water or more cream. 1. Plate your creamy pesto gnocchi right away. 2. Garnish with fresh basil leaves for a nice look and aroma. How to avoid curdling To keep your sauce smooth, heat the cream gently. Don’t let it boil. Boiling can cause the cream to curdle, ruining your sauce. If you see any lumps, whisk the sauce quickly to fix it. Adjusting consistency If your sauce is too thick, add a splash of water or more cream. Stir well to mix. For a thicker sauce, let it cook a bit longer. Keep tasting until it feels just right. Cooking time tips Cook your gnocchi for about 3-5 minutes. Start timing once they float to the top. Floating means they are done. If they stay at the bottom, give them more time. Signs of properly cooked gnocchi Look for gnocchi that is soft and fluffy. It should not be chewy or hard. A well-cooked gnocchi will feel light and airy in your mouth. Additional herbs or spices Add fresh herbs like thyme or oregano for more flavor. A pinch of red pepper flakes can add heat. Experiment to find your favorite mix! Substitutions for pesto If you want a twist, try sun-dried tomato pesto or spinach pesto. Both options give a new taste to your dish. You can also blend nuts with olive oil for a homemade version. {{image_4}} You can easily make this dish vegetarian. For a fresh twist, switch out spinach or tomatoes. Use zucchini, bell peppers, or broccoli instead. Each veggie adds a unique taste and texture. Adding other vegetables also boosts nutrition. Try carrots, peas, or asparagus. They cook quickly and blend well with the creamy sauce. You can even toss in some frozen peas at the end for color and sweetness. Want to add some protein? Chicken or shrimp works great in this dish. Simply cook them in the pot before adding the cream. This adds flavor and makes the meal heartier. If you prefer plant-based proteins, try chickpeas or tofu. Cook them with the olive oil and garlic. This way, they soak up all the delicious flavors. You can switch up the sauce for more flavor. Use different types of pesto, like sun-dried tomato or arugula pesto. This offers a new taste with each meal. If you want something creamier, try a Alfredo or cheese sauce. These will change the flavor profile while keeping the dish rich and satisfying. Each variation brings a fun twist to your creamy pesto gnocchi! You can keep One Pot Creamy Pesto Gnocchi in the fridge for about 3 days. Make sure to place it in an airtight container. When you want to reheat it, do so slowly over low heat. Add a splash of cream or water to help the sauce stay smooth. If you have leftovers, you can freeze them for up to 2 months. Let the gnocchi cool completely before freezing. Place it in a freezer-safe container or a zip-top bag. When you're ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove, adding a little cream or water as needed. For storing, use glass or plastic containers with tight lids. These help keep flavors fresh. Avoid using metal containers, as they can alter the taste. If you're using bags, squeeze out as much air as possible before sealing. This keeps your dish tasting great! Yes, you can use homemade pesto. Homemade pesto gives a fresh taste. It often has bright flavors and more herbs. You can control the seasoning too. Store-bought pesto is convenient but may lack depth. Look for gnocchi that floats to the top. This means they are cooked. It usually takes about 3 to 5 minutes. If you see them floating, they are ready to eat. If you want a lighter option, use half-and-half or coconut cream. You can also try almond milk with a thickener. Silken tofu blended until smooth works too. These options keep the dish creamy without too many calories. Yes, you can prep it in advance. Cook the gnocchi and mix with sauce, then let it cool. Store it in the fridge for up to two days. Just heat it on the stove when you’re ready to serve. This dish is great for meal prep! You can store it in an airtight container. It keeps well for a few days in the fridge. Reheat portions on the stove or in the microwave for a quick meal. This blog post covered a tasty gnocchi dish from ingredients to storage tips. You learned how to make a creamy sauce and ensure perfect gnocchi. We also explored variations for veggie lovers and ways to add protein. Remember to embrace creativity with your ingredients and storage methods. Try this recipe and enjoy the flavors it brings. Great food connects us and sparks joy. Happy cooking!

One Pot Creamy Pesto Gnocchi

Indulge in a comforting bowl of One Pot Creamy Pesto Gnocchi! This easy and delicious recipe combines tender potato gnocchi with a rich cream and basil pesto sauce, fresh cherry tomatoes, and vibrant spinach for a meal that the whole family will love. Ready in just 20 minutes, it's perfect for busy weeknights. Click to explore this delightful recipe and elevate your dinner game today!
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Ingredients
  

1 pound potato gnocchi

1 cup heavy cream

1/2 cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

2 cups fresh spinach

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
 

Prepare the Base: In a large pot or skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until it becomes fragrant—be careful not to let it brown, as this can make it bitter.

    Create the Creamy Sauce: Gradually pour in the heavy cream, stirring it gently to combine with the sautéed garlic. Allow the mixture to come to a gentle simmer, which usually takes about 2-3 minutes.

      Cook the Gnocchi: Carefully add the potato gnocchi into the simmering cream. Stir to ensure that each piece is coated evenly. Cook for approximately 3-5 minutes, or until the gnocchi float to the surface, indicating they are fully cooked.

        Incorporate the Pesto: Add the basil pesto to the pot, stirring thoroughly to blend the flavors into the creamy gnocchi. Allow this to simmer for an additional minute.

          Add Fresh Ingredients: Toss in the halved cherry tomatoes and fresh spinach. Continue to stir the mixture for about 2-3 minutes, or until the spinach wilts and the tomatoes just begin to soften.

            Finish with Cheese: Remove the pot from heat and mix in the grated Parmesan cheese. Stir well until the cheese melts and integrates into the sauce, making it wonderfully creamy.

              Season to Perfection: Taste the dish, then season with salt and pepper according to your preferences. If the sauce feels too thick, you can loosen it up with a splash of water or an additional dash of cream until it reaches your desired consistency.

                Serve and Garnish: Plate the creamy pesto gnocchi immediately, garnishing with fresh basil leaves for an aromatic touch and vibrant visual appeal.

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