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To make this dish, you need simple and fresh ingredients. Here’s what you will use: - 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, plus extra for serving - 2 cloves garlic, finely minced - 2 tablespoons extra virgin olive oil - Sea salt and freshly cracked black pepper, to taste - Fresh basil leaves, for garnish These ingredients blend well to create a rich and creamy sauce. The gnocchi adds a soft texture, while the pesto brings great flavor. You can easily switch some ingredients for a different taste. Try these options: - Swap potato gnocchi for cauliflower gnocchi for a lighter version. - Use homemade pesto for a fresh touch. - Replace heavy cream with coconut cream for a dairy-free option. - Choose sun-dried tomatoes instead of cherry tomatoes for a bolder flavor. These alternatives let you customize your meal based on what you have at home. Each serving of creamy pesto gnocchi offers balanced nutrition. Here’s a quick breakdown: - Calories: Approximately 450 - Protein: 12g - Fat: 30g - Carbohydrates: 35g - Fiber: 2g This dish is rich in flavor and provides a satisfying meal. It balances carbs and fats well, making it a fulfilling choice for dinner. For the complete recipe, check the Full Recipe section above. To start, bring a large pot of salted water to a boil. This adds flavor to the gnocchi. Once the water is boiling, add the potato gnocchi. Cook them according to the package instructions. The gnocchi are done when they float to the top, usually in about 2-3 minutes. When cooked, drain them and set aside. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Wait until the oil shimmers. Then, add 2 cloves of finely minced garlic. Sauté the garlic for about 1 minute. It should smell good but not brown. Next, add 1 cup of cherry tomatoes, halved. Cook for another 2-3 minutes until the tomatoes soften. This step brings out their juices. Now, lower the heat and pour in 1 cup of heavy cream. Stir it well and let it simmer gently for about 2 minutes. After that, mix in 1 cup of fresh basil pesto and ½ cup of grated Parmesan cheese. Stir until you have a smooth and creamy sauce. Season with sea salt and freshly cracked black pepper to taste. Carefully fold the cooked gnocchi into the creamy pesto sauce. Make sure each piece is well coated. Stir gently to combine everything. Let the gnocchi heat through for another 2-3 minutes. Stir occasionally to ensure even heating. When everything is hot, remove the skillet from the heat. Serve the gnocchi in wide, shallow bowls. Garnish with fresh basil leaves and extra Parmesan cheese if you like. Enjoy your creamy pesto gnocchi! For the full recipe, check the ingredients section above. To cook gnocchi just right, follow these tips. Use a large pot for boiling water. Add a good amount of salt. When gnocchi float, they are done. This takes about 2-3 minutes. Be careful not to overcook them. Overcooked gnocchi can turn mushy and lose their charm. Quality pesto makes a big difference in taste. Look for fresh basil pesto with simple ingredients. Check for bright green color and a rich aroma. If you can, buy it from local markets. Homemade pesto is also a great choice. Use fresh basil, good olive oil, and garlic for the best flavor. To make your dish pop, serve it in wide, shallow bowls. This allows the colorful cherry tomatoes and fresh basil to shine. Drizzle some olive oil on top for extra richness. For a bit of crunch, sprinkle more grated Parmesan cheese on each serving. This adds a nice touch and enhances the dish. You can find the full recipe linked above for more detailed steps. {{image_4}} You can change the sauce to mix things up. Try using alfredo sauce instead of creamy pesto. The creamy texture will still shine. You can also add sun-dried tomatoes for a sweet twist. For a spicy kick, mix in some red pepper flakes. If you're feeling adventurous, consider a roasted red pepper sauce. Each option brings a new flavor to the dish. This dish is easy to adapt for different diets. To make it vegetarian, just skip the Parmesan or use a vegetarian version. For a vegan dish, use plant-based gnocchi and substitute the cream with coconut cream. You can also use nutritional yeast for a cheesy flavor without dairy. Fresh basil pesto can be made vegan by replacing cheese with cashews or almond butter. Want to take your creamy pesto gnocchi to the next level? Try adding fresh lemon juice for brightness. A sprinkle of lemon zest can also add a fresh aroma. Another great idea is to fold in some spinach or kale for extra greens. You can also mix in roasted garlic for a deep flavor. These small tweaks can create a more vibrant and delicious meal. For the full recipe, check out the Creamy Pesto Gnocchi Delight 🥔! To store your creamy pesto gnocchi, let it cool first. Place it in an airtight container. Keep it in the fridge for up to three days. The sauce may thicken, but it will still taste great. Always label the container with the date. When you’re ready to eat, reheat the gnocchi gently. You can use a skillet over low heat. Add a splash of cream or water to loosen the sauce. Stir often until it's hot. You can also microwave it for about 1-2 minutes. Cover it to keep moisture in. If you want to freeze your gnocchi, do it before cooking. Place the raw gnocchi on a baking sheet. Freeze them until solid, then transfer to a freezer bag. This way, they last for up to two months. When ready to use, cook directly from frozen. Just add a couple of extra minutes to the cooking time. The best type of gnocchi to use is potato gnocchi. It has a soft, fluffy texture that pairs well with creamy sauces. You can find it in most grocery stores. Look for fresh or frozen options. Fresh gnocchi cooks quickly and tastes great. Frozen gnocchi is handy for meal prep and lasts longer. Either way, gnocchi adds a wonderful base to your creamy pesto dish. Yes, you can make homemade pesto for this recipe. Fresh pesto boosts flavor and freshness. To make it, blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Use a food processor for the best results. Adjust the ingredients to match your taste. Homemade pesto can also be stored in the fridge for a week. It’s a fun way to personalize your creamy pesto gnocchi. Creamy pesto gnocchi lasts about 3 days in the fridge. Store it in an airtight container to keep it fresh. If you need to save it longer, consider freezing it. Reheat gently on the stove or microwave before serving. Be careful not to overcook it again. This way, you can enjoy your flavorful dish anytime! For a full recipe, check out the detailed instructions above. In this post, you learned how to make creamy pesto gnocchi. We covered the key ingredients and helpful steps for cooking. I shared tips for perfect gnocchi and serving ideas. You also saw how to store leftovers and variations you can try. Remember, this dish is easy to make and full of flavor. Enjoy your cooking adventure!

Creamy Pesto Gnocchi

Indulge in a delightful bowl of creamy pesto gnocchi that’s sure to impress! This simple recipe combines tender potato gnocchi with fresh basil pesto, rich heavy cream, and juicy cherry tomatoes for a flavorful meal. Ready in just 20 minutes, it’s perfect for busy weeknights or cozy dinners. Click through to explore this mouth-watering dish and elevate your dining experience with this creamy pesto gnocchi delight!
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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, plus extra for serving

2 cloves garlic, finely minced

2 tablespoons extra virgin olive oil

Sea salt and freshly cracked black pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Begin by bringing a large pot of salted water to a boil. Once boiling, add the potato gnocchi and cook according to the package instructions. The gnocchi will be ready when they float to the surface, which typically takes about 2-3 minutes. Once cooked, drain them and set aside.

    In a large skillet, heat the olive oil over medium heat until shimmering. Add the minced garlic and sauté for approximately 1 minute, ensuring it becomes fragrant without browning.

      Introduce the halved cherry tomatoes into the skillet. Sauté for an additional 2-3 minutes until the tomatoes start to soften and release their juices.

        Reduce the heat to low and pour in the heavy cream. Stir to combine, allowing the mixture to simmer gently for about 2 minutes.

          Add the fresh basil pesto and the grated Parmesan cheese to the skillet, stirring until the sauce is smooth and creamy. Adjust the seasoning with sea salt and freshly cracked black pepper to your liking.

            Carefully fold the cooked gnocchi into the creamy pesto sauce, ensuring each piece is well coated. Stir gently to integrate all elements.

              Allow the gnocchi to heat through for another 2-3 minutes, stirring occasionally to ensure even heating.

                Once heated, remove the skillet from the heat. Serve the gnocchi hot, garnished with fresh basil leaves and additional grated Parmesan cheese if desired.

                  - Presentation Tips: Serve the creamy pesto gnocchi in wide, shallow bowls to showcase the colorful cherry tomatoes and basil. Drizzle a little olive oil on top for an extra touch of flavor and elegance.

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