Description
A quick, one-pan creamy pesto gnocchi dish made in just 20 minutes with pillowy potato gnocchi simmered in a rich parmesan-pesto sauce. Perfect as a cozy meatless main or a flavorful side.
Ingredients
1/2 cup pesto
1 cup heavy cream
1/4 cup dry white wine or chicken broth
2 cloves garlic, minced
1 lb (16 oz) shelf-stable potato gnocchi
1/2 cup freshly grated parmesan cheese
Salt and pepper, to taste
Instructions
- In a deep skillet over medium heat, combine pesto, heavy cream, wine or broth, and minced garlic.
- Once the sauce begins to bubble gently, stir in the uncooked gnocchi, cover the pan, and cook for 5 minutes.
- Uncover, stir well, and cook for an additional 3–5 minutes, stirring often, until the sauce thickens as the gnocchi releases starch.
- Stir in parmesan cheese, season with salt and pepper, and adjust consistency with extra cream or wine if needed.
- Serve immediately as a main or side dish.
Notes
- Add cooked chicken, shrimp, or crispy pancetta for extra protein.
- Sauté mushrooms or spinach for added vegetables.
- Try sun-dried tomato pesto or arugula pesto for a flavor twist.
- Use homemade pesto for a fresher taste.
- Store leftovers in the fridge for up to 4 days; reheat gently with extra cream or broth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 2g
- Sodium: 640mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 65mg
