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- 1 package (16 oz) gnocchi (fresh or frozen) - 1 cup fresh basil pesto - 1 cup heavy cream The heart of this creamy pesto gnocchi skillet lies in its main ingredients. Gnocchi brings a soft, pillowy texture that pairs perfectly with the creamy sauce. You can choose fresh or frozen gnocchi based on what you have. Basil pesto adds a bright, herby flavor that shines through in every bite. Heavy cream gives the dish its luscious, rich texture that elevates the meal. - 1 cup cherry tomatoes, halved - 1 cup spinach, fresh - 1/2 cup grated Parmesan cheese Cherry tomatoes add a burst of sweetness and color to your skillet. Their juicy nature balances the creaminess nicely. Fresh spinach brings a vibrant pop of green and nutrients. Grated Parmesan cheese melts into the dish, enhancing the flavor with a salty richness. - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper, to taste You’ll need some pantry staples to complete this recipe. Olive oil adds a rich base for sautéing. Garlic gives off a strong, inviting aroma as it cooks. Season with salt and pepper to boost all the flavors. These simple ingredients make a big impact in your creamy pesto gnocchi skillet. - Cooking the gnocchi: Start by boiling water in a large pot. Add a pinch of salt. Once boiling, add the gnocchi. Cook until they float, which takes about 2-3 minutes. Drain and set aside. This step ensures the gnocchi is soft and ready to soak in the sauce. - Sautéing the garlic: In a large skillet, heat two tablespoons of olive oil over medium heat. Add two minced garlic cloves. Sauté for about one minute. You want it fragrant, not browned. This adds a lovely flavor to the dish. - Cooking the cherry tomatoes: Next, add one cup of halved cherry tomatoes to the skillet. Cook for about 3-4 minutes. They should start to soften and release their juices. This makes the sauce bright and fresh. - Adding spinach and cream: Once the tomatoes are soft, toss in one cup of fresh spinach. Sauté until it wilts, around 2-3 minutes. Then pour in one cup of heavy cream and bring it to a simmer. Stir continuously. This creates the creamy base for your gnocchi. - Mixing in pesto and cheese: After the cream is simmering, stir in one cup of basil pesto. Mix until everything is well combined and heated through. Then add the cooked gnocchi. Toss gently to coat them in the creamy pesto sauce. - Final seasoning and garnishing: Finally, mix in half a cup of grated Parmesan cheese. Season with salt and pepper to taste. Cook for another 1-2 minutes until everything is nice and hot. Garnish with fresh basil leaves before serving. Enjoy your delicious creamy pesto gnocchi skillet! - How to perfectly cook gnocchi To cook gnocchi just right, bring a pot of salted water to a boil. Add the gnocchi and wait until they float, which takes about 2-3 minutes. This means they are done! Drain them and set aside. Perfect gnocchi should be soft and slightly chewy. - Sautéing garlic without burning When sautéing garlic, use medium heat. Add minced garlic to the olive oil and stir often. It should cook for about one minute. If it turns brown, it may taste bitter. Keep an eye on it to get that sweet, fragrant flavor. - Adding spices or herbs You can boost flavor by adding a pinch of red pepper flakes for heat or a sprinkle of Italian seasoning. Fresh herbs, like thyme or oregano, can also add great taste. Feel free to experiment! - Recommended serving suggestions Serve your creamy pesto gnocchi with a simple green salad or some crusty bread. A glass of white wine pairs nicely too. Fresh basil leaves on top add a nice touch! - Overcooking vegetables Don’t let your cherry tomatoes or spinach cook too long. You want them soft but still bright and fresh. Overcooked veggies lose their flavor and nutrients. - Using the wrong type of cheese Always choose fresh grated Parmesan cheese. Pre-grated cheese often has additives that affect taste and texture. Fresh cheese melts better and gives a richer flavor to your dish. {{image_2}} You can swap out some ingredients for fun twists. Instead of spinach, try kale or arugula. These greens add a nice crunch and flavor. You can also use zucchini or bell peppers for more color. If you want a dairy-free meal, use coconut cream or cashew cream instead of heavy cream. This keeps it rich while being dairy-free. Want to add protein? Chicken and shrimp work great. Cook them in the skillet before adding the other ingredients. For a vegetarian option, use chickpeas or lentils. They add protein and fiber, making your meal hearty and filling. Homemade pesto tastes amazing in this dish. You can make it with fresh herbs, nuts, and olive oil. If you prefer a lighter sauce, try using yogurt instead of cream. It gives a nice tangy flavor while keeping the dish creamy. After enjoying your creamy pesto gnocchi skillet, let it cool down. Store leftovers in an airtight container. This keeps the dish fresh and tasty. In the fridge, it lasts for about three days. If you notice any off smells or changes in texture, it’s best to toss it. You can freeze the gnocchi skillet for later meals. First, let it cool completely. Then, transfer it to a freezer-safe container. Make sure to leave some space for expansion. It will stay good for about two months. To reheat, let it thaw overnight in the fridge. Then, warm it up on the stove over low heat. Add a splash of cream to bring back the creaminess. Reheat your creamy pesto gnocchi skillet on the stove for the best results. You can add a bit of water or cream while warming. This keeps it moist and delicious. Serve it with a fresh salad or warm bread. Pairing with a light, crisp salad enhances the meal. A slice of garlic bread also makes a great companion. Gnocchi is a type of pasta made from potatoes. It has a soft, chewy texture. You can find gnocchi fresh or frozen at the store. Each piece is small and round, making it fun to eat. Gnocchi pairs well with many sauces. In this recipe, it absorbs the rich creamy pesto sauce perfectly. Yes, you can make this dish vegan! Use plant-based cream instead of heavy cream. There are great options like coconut cream or cashew cream. For cheese, try nutritional yeast for a cheesy flavor. Swap out the Parmesan with a vegan cheese brand. This keeps the dish creamy and delicious without dairy. To add spice, try red pepper flakes. A pinch adds nice heat. You can also add sriracha or hot sauce for a kick. If you like jalapeños, chop them finely and mix them in. These options will bring a fun twist to the creamy pesto gnocchi. This dish combines fresh gnocchi, creamy pesto, and colorful veggies for a tasty meal. You learned how to prepare the ingredients, build the dish, and avoid common mistakes. Remember to adjust flavors, use alternative ingredients, and practice good storage habits. Cooking can be fun and easy with the right tips. Try different variations to keep it exciting. You’ll impress your family and friends with this delightful meal. Enjoy your cooking journey!

Creamy Pesto Gnocchi Skillet

Indulge in a deliciously creamy pesto gnocchi skillet that comes together in just 30 minutes! This easy recipe features tender gnocchi mixed with fresh basil pesto, heavy cream, cherry tomatoes, and spinach for a delightful dinner. Perfect for busy weeknights, it serves four and is bursting with flavor. Ready to make your mealtime special? Click through to explore this irresistible recipe and elevate your dinner game!
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Ingredients
  

1 package (16 oz) gnocchi (fresh or frozen)

1 cup fresh basil pesto

1 cup heavy cream

1 cup cherry tomatoes, halved

1 cup spinach, fresh

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
 

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.

    Cook the gnocchi according to package instructions until they float, then drain and set aside.

      In the same skillet, add the halved cherry tomatoes and cook for 3-4 minutes until they start to soften.

        Add the fresh spinach and sauté until wilted, about 2-3 minutes.

          Pour in the heavy cream and bring to a simmer, stirring continuously.

            Stir in the basil pesto, and mix until well combined and heated through.

              Add the cooked gnocchi to the skillet and toss to coat in the creamy pesto sauce.

                Mix in the grated Parmesan cheese, and season with salt and pepper to taste.

                  Cook for an additional 1-2 minutes until everything is heated through.

                    Serve hot, garnished with fresh basil leaves.

                      Prep Time: 10 min | Total Time: 30 min | Servings: 4