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When choosing gnocchi, you have two great options: fresh or frozen. Fresh gnocchi cooks fast, taking only about 2-3 minutes in boiling water. It has a soft texture and rich flavor. I love using fresh gnocchi when I can find it. Frozen gnocchi is convenient and lasts longer. It takes a bit more time to cook, about 3-5 minutes. It also works well in this dish. So, choose what fits your needs best! This dish shines with just a few key ingredients: - 1 package (16 oz) gnocchi, fresh or frozen - 1 cup basil pesto (store-bought or homemade) - 1/2 cup grated Parmesan cheese - 1/4 cup toasted pine nuts - 2 tablespoons olive oil - 1 cup cherry tomatoes, halved - Salt and pepper to taste The basil pesto brings a fresh herb taste. Grated Parmesan adds a nice salty kick. Olive oil keeps the gnocchi from sticking and adds richness. Cherry tomatoes give the dish a sweet burst. To make your dish look and taste even better, consider adding these garnishes: - Fresh basil leaves for a pop of color and flavor - Extra grated Parmesan for richness - A sprinkle of red pepper flakes for some heat These toppings can elevate your meal. They are simple but make a big difference! To start, you need a big pot of water. Add salt to it and bring it to a boil. If you have fresh gnocchi, cook it for 2 to 3 minutes. Frozen gnocchi takes a bit longer, about 3 to 5 minutes. You know it's ready when the gnocchi floats to the top. This means they are done. Once cooked, drain the gnocchi in a colander. Return them to the pot right away. Now, add 2 tablespoons of olive oil to the hot gnocchi. This helps keep them from sticking. Next, stir in 1 cup of basil pesto. Mix gently to coat every piece of gnocchi well. After that, sprinkle in 1/2 cup of grated Parmesan cheese and 1/4 cup of toasted pine nuts. Toss everything again to combine. Finally, add 1 cup of halved cherry tomatoes. These add a fresh pop of flavor. Season your dish with salt and pepper to taste. To serve, scoop the gnocchi into bowls or a nice platter. For a pretty touch, add more grated Parmesan on top. Don’t forget to sprinkle some fresh basil leaves for color and taste. This makes your dish look stunning and appetizing. Enjoy your meal! To keep your gnocchi from sticking, focus on two key steps. First, make sure to use plenty of salted water when boiling. The salt helps flavor the gnocchi while cooking. Second, once you drain them, add olive oil right away. This oil creates a barrier that prevents sticking. Toss them gently in the pot to coat evenly. You can boost the flavor of your gnocchi easily. Here are some ideas: - Use fresh basil for a pop of taste. - Add garlic while cooking the gnocchi for depth. - Mix in some red pepper flakes for heat. - Try different nuts, like walnuts or pecans, for a unique twist. - Experiment with various cheeses, such as Pecorino or Asiago. You can prep this meal ahead to save time. Cook the gnocchi and toss them in olive oil. Store them in an airtight container in the fridge for up to two days. When ready to eat, just reheat them in a pan. Add the pesto, cheese, and tomatoes before serving. This method keeps your meal quick and tasty. {{image_2}} If you want to mix it up, try different pestos. You can use sun-dried tomato pesto for a rich flavor. Another option is arugula pesto, which gives a peppery twist. You might even enjoy a spinach pesto for a lighter taste. Each type adds a unique spin to your Minute Pesto Parmesan Gnocchi. Experiment and find your favorite! Adding protein makes this dish even heartier. Cooked chicken works well and adds great flavor. Shrimp is another tasty option; it cooks quickly and pairs perfectly. For a meatless meal, try chickpeas or white beans. They add protein and a nice texture. Just toss them in after the pesto for a filling meal! How you serve this dish can make it special. Try serving it in a large bowl with extra grated Parmesan on top. You can also add a drizzle of olive oil for shine. Consider garnishing with fresh basil leaves for color and flavor. For a fun twist, serve it in a roasted pepper or zucchini boat. The options are endless, so get creative! After enjoying your Minute Pesto Parmesan Gnocchi, you might have some left. To store it, place the gnocchi in an airtight container. This helps keep flavors fresh and prevents drying out. You can keep it in the fridge for up to three days. Make sure to let it cool down first before sealing the container. When it's time to enjoy your leftovers, you want them to taste just as good. You can reheat gnocchi in a few ways. The best method is to heat them in a skillet. Add a splash of olive oil over medium heat. Stir gently until they warm up. This keeps them soft and tasty. You can also use the microwave. Just place them in a microwave-safe bowl, cover it, and heat for about one minute. Check if they are warm enough and add more time if needed. If you want to store gnocchi for a longer time, freezing is a great option. First, cook the gnocchi according to package directions. After cooking, let them cool completely. Spread them in a single layer on a baking sheet. Freeze for about one hour. Once they are firm, transfer them to a freezer-safe bag or container. Label it with the date. They can stay frozen for up to three months. When you're ready to eat, cook them straight from frozen in boiling water. This way, they stay tasty and fresh! I recommend using fresh gnocchi when possible. Fresh gnocchi cooks quickly and has a soft texture. If fresh is not available, frozen gnocchi works well too. Just remember to cook it longer, about 3 to 5 minutes. Both types absorb flavors nicely, making them great for this dish. Yes, you can make this dish vegan! To do this, skip the Parmesan cheese or use a vegan cheese alternative. You can also replace the pesto with a vegan option made from nuts, herbs, and olive oil. This keeps the dish tasty and plant-based, perfect for everyone. Cooked gnocchi lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. When you’re ready to eat, just reheat it in a pan or microwave. This way, you enjoy your delicious meal again without much fuss. In this post, we explored how to make delicious gnocchi from selection to storage. You learned about fresh and frozen gnocchi, essential ingredients, and how to balance flavors. I shared tips to avoid stickiness and ways to store leftovers. Try adding your favorite proteins and sauces for a twist! With these steps, you can enjoy great gnocchi any day. Enjoy cooking and experimenting to find your perfect dish!

Minute Pesto Parmesan Gnocchi

Get ready to savor a delicious and quick meal with this Minute Pesto Parmesan Gnocchi recipe! In just 15 minutes, you can whip up this flavorful dish using gnocchi, fresh basil pesto, and rich Parmesan cheese. Perfect for busy weeknights or a cozy dinner, this recipe is both simple and satisfying. Click through to explore the step-by-step instructions and elevate your dinner game with this mouthwatering dish!
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Ingredients
  

1 package (16 oz) gnocchi, fresh or frozen

1 cup basil pesto (store-bought or homemade)

1/2 cup grated Parmesan cheese

1/4 cup toasted pine nuts

2 tablespoons olive oil

1 cup cherry tomatoes, halved

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Gnocchi: In a large pot of boiling salted water, cook the gnocchi according to package instructions (about 2-3 minutes for fresh, 3-5 minutes for frozen) until they float to the surface.

    Drain and Toss: Once cooked, drain the gnocchi and return them to the pot. Immediately add the olive oil to prevent sticking.

      Add Pesto: Stir in the basil pesto, mixing gently so that the gnocchi are evenly coated.

        Incorporate Parmesan: Sprinkle in the grated Parmesan cheese and pine nuts. Toss gently again until everything is combined.

          Add Tomatoes: Fold in the halved cherry tomatoes for a burst of freshness and flavor. Season with salt and pepper to taste.

            Serve: Plate the gnocchi in bowls or on a serving platter, garnishing with additional grated Parmesan and fresh basil leaves.

              Prep Time: 5 mins | Total Time: 15 mins | Servings: 4