Go Back
- 1 pound potato gnocchi - 1 cup heavy cream - 1/2 cup basil pesto - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup spinach leaves - 2 tablespoons olive oil - 1/2 cup grated Parmesan cheese - Fresh basil leaves for garnish Using these ingredients makes a quick and easy meal. The potato gnocchi adds a soft, pillowy texture. Heavy cream gives the dish a rich, warm taste. Basil pesto brings a fresh and herby flavor that ties it all together. For aromatics, garlic is key. It adds depth and fragrance. Cherry tomatoes bring sweetness and a pop of color. Spinach leaves not only add nutrition but also a nice green touch. In seasoning, olive oil helps sauté the garlic and vegetables. Grated Parmesan cheese gives a salty kick and creamy texture. Finally, fresh basil leaves make a lovely garnish, enhancing the dish’s look and taste. Gather these ingredients, and you’re ready to create your creamy pesto gnocchi skillet. This dish is perfect for a busy weeknight. Boil a large pot of salted water. Add 1 pound of potato gnocchi to the pot. Cook them until they float, which takes about 2-3 minutes. This means they are done! Drain the gnocchi and set them aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add 3 cloves of minced garlic. Sauté the garlic for about 1 minute. You want it to smell great but not brown. Next, add 1 cup of halved cherry tomatoes to the skillet. Cook them for 3-4 minutes until they soften and start to blister. Then, toss in 1 cup of spinach leaves. Cook them until they are wilted, about 2 minutes. Pour in 1 cup of heavy cream and bring it to a gentle simmer. Stir in 1/2 cup of basil pesto and 1/2 cup of grated Parmesan cheese. Mix until smooth. Gently fold in the cooked gnocchi, ensuring they are well-coated. Cook for another 2-3 minutes to meld the flavors. Season with salt and pepper to taste. To cook gnocchi perfectly, watch for when they float. This shows they are done. It takes about 2-3 minutes in boiling salted water. If you overcook them, they become mushy. Using fresh herbs makes a big difference. Fresh basil gives a bright taste. Dried herbs are handy but lack the same punch. I recommend using fresh basil for the best outcome. You can mix dried herbs with fresh for added layers. To make your dish look great, serve it in a shallow bowl. Add a sprinkle of extra Parmesan on top. Drizzle a bit of olive oil for shine. Finish with fresh basil leaves for a pop of color. This simple touch makes the meal feel special and inviting. {{image_2}} You can easily swap out the cream and cheese in this dish. For a dairy-free option, try using coconut cream instead of heavy cream. It gives a rich flavor without dairy. For cheese, consider using nutritional yeast or a dairy-free cheese blend. These options still provide a creamy texture and taste. Feel free to change up the veggies based on what you have. Seasonal vegetables work great here. Try using zucchini, bell peppers, or asparagus for fresh flavors. You can also add frozen peas or broccoli for a quick option. Mixing in different greens adds color and nutrition to your dish. Want to add more to your meal? Toss in proteins like chicken or shrimp. Cook the proteins first in the skillet, then remove them before adding the sauce. Combine them back in when you add the gnocchi. This makes the dish heartier and gives it a nice boost in flavor. You can also sprinkle some red pepper flakes for a little heat. To keep your creamy pesto gnocchi fresh, use an airtight container. Make sure to cool the dish to room temperature before sealing it. This step helps prevent condensation, which can make the gnocchi soggy. Store in the fridge for up to three days. When you’re ready to enjoy it again, check for any signs of spoilage. When reheating, use a skillet over low heat. Add a splash of water or milk to keep the sauce creamy. Stir gently to coat the gnocchi evenly. This method helps the gnocchi warm without drying out. You want to avoid the microwave here; it can make the dish rubbery. If you want to save leftovers for later, freezing is a great option. Place the cooled gnocchi in a freezer-safe container. Leave some space for the sauce to expand. For best results, consume within two months. To reheat, thaw overnight in the fridge. Then, warm it in a skillet as mentioned above. Yes, you can use homemade pesto. In fact, it adds a fresh taste. Homemade pesto lets you control the flavor and ingredients. You can adjust the garlic, nuts, and cheese to your liking. Store-bought pesto is quick and easy, but it may not have the same bright flavor. If you have time, I always recommend making your own. Cooked gnocchi lasts about three to five days in the fridge. Store it in an airtight container. Make sure it cools down before sealing. If it smells off or changes texture, it's best to toss it. Always check for signs before eating leftovers. Yes, you can make this dish gluten-free! Look for gluten-free potato gnocchi. Many stores sell it now. You can also make gnocchi from scratch using just potatoes and gluten-free flour. This way, you can enjoy the creamy pesto gnocchi without worry. Just be mindful of cross-contamination if you have severe allergies. This blog post explored making a delicious gnocchi dish. We covered the main ingredients like potato gnocchi, heavy cream, and basil pesto. I shared steps for cooking and sautéing to build a creamy sauce. You learned tips for perfecting gnocchi, plus variations for your taste. Finally, I explained how to store leftovers and answered common questions. Now you're ready to create a tasty meal that impresses. Enjoy the cooking and the eating!

Creamy Pesto Gnocchi Skillet

Indulge in a deliciously creamy pesto gnocchi skillet that's easy to make and bursting with flavor! This comforting dish features tender potato gnocchi, vibrant cherry tomatoes, fresh spinach, and a rich basil pesto cream sauce. Perfect for a cozy dinner or quick weeknight meal, it's sure to impress. Click through to explore this simple recipe and elevate your dinner game with just a few ingredients!
Print Recipe Pin Recipe

Ingredients
  

1 pound potato gnocchi

2 tablespoons olive oil

3 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup spinach leaves

1 cup heavy cream

1/2 cup basil pesto

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Gnocchi: In a large pot of boiling salted water, add the potato gnocchi. Cook until they float to the surface, about 2-3 minutes. Drain and set aside.

    Sauté the Aromatics: In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for about 1 minute until fragrant.

      Add Cherry Tomatoes: Stir in the halved cherry tomatoes and cook for about 3-4 minutes, until they soften and start to blister.

        Incorporate Spinach: Add the spinach leaves to the skillet and cook until wilted, about 2 minutes.

          Create Creamy Base: Pour in the heavy cream and bring to a gentle simmer. Stir in the basil pesto and Parmesan cheese until smooth and combined.

            Combine Gnocchi: Gently fold in the cooked gnocchi, making sure they are well-coated with the creamy pesto sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld.

              Season to Taste: Add salt and pepper as needed for seasoning.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Serve the creamy pesto gnocchi warm in a shallow bowl, topped with extra Parmesan, a drizzle of olive oil, and garnished with fresh basil leaves for a vibrant finish.