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To make One Pot Creamy Pesto Gnocchi, gather these items: - 1 pound potato gnocchi - 1 cup heavy cream - 1/2 cup basil pesto - 1 cup cherry tomatoes, halved - 1 cup spinach, roughly chopped - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves for garnish If you don’t have some of the key ingredients, here are some easy swaps: - Potato gnocchi: You can use cauliflower gnocchi for a lighter option. - Heavy cream: Substitute with half-and-half for a lighter sauce. - Basil pesto: Use sun-dried tomato pesto or make a homemade version. - Parmesan cheese: Grated Pecorino Romano works well too. Choosing the right produce makes your dish shine. Here are some tips: - Cherry tomatoes: Look for bright colors and a firm texture. Avoid any with wrinkles. - Spinach: Choose fresh, vibrant leaves. Avoid any that look wilted. - Basil leaves: Pick leaves that smell fresh and look bright green. This enhances the flavor of your dish. By picking fresh ingredients, you ensure that your One Pot Creamy Pesto Gnocchi tastes great! This dish is simple and quick. You will cook everything in one pot. This saves time and makes cleanup easy. You only need to chop a few ingredients. Gather your things before you start. You will need potato gnocchi, heavy cream, basil pesto, cherry tomatoes, spinach, Parmesan cheese, olive oil, garlic, salt, and pepper. 1. Heat Oil: Start by heating the olive oil in a large pot over medium heat. 2. Sauté Garlic: Add the minced garlic and cook for about 1 minute. It should smell great but not burn. 3. Cook Tomatoes: Toss in the halved cherry tomatoes. Cook for 2 to 3 minutes until they soften a little. 4. Add Cream: Pour in the heavy cream. Bring it to a gentle simmer and stir it occasionally. 5. Add Gnocchi: Now, add the potato gnocchi. Stir gently to coat them in the cream. Cook for 3 to 5 minutes until they float. This means they are done. 6. Mix in Pesto and Spinach: Stir in the basil pesto and chopped spinach. Mix until the spinach wilts. 7. Add Cheese and Season: Remove the pot from heat. Stir in the grated Parmesan cheese. Add salt and pepper to taste. 8. Adjust Consistency: If it’s too thick, add a splash of water or more cream until it looks good. 9. Serve: Serve right away, topped with fresh basil leaves and extra Parmesan cheese if you like. To check if the gnocchi is ready, look for them to float. When they float, they are usually cooked. You can also taste one to see if it is soft and tender. If it's not ready, give it another minute in the pot. Always stir gently to avoid breaking them apart. To make your One Pot Creamy Pesto Gnocchi super creamy, start with heavy cream. This rich base gives a nice mouthfeel. When you simmer the cream, keep the heat low. If it gets too hot, it may curdle. Stir often to keep it smooth. As you mix in the pesto, it adds both flavor and creaminess. If the sauce is thick, add a splash of water or more cream. This helps reach your perfect texture. Taste your dish as you cook. The balance of salt and pepper is key. Start with a pinch of salt and a few cracks of black pepper. Remember, the Parmesan cheese adds salt, too. After adding the pesto, taste again. You may want more salt or a touch of lemon juice for brightness. Trust your taste buds; adjust as you go for the best flavor. Cooking in one pot is fun and easy! Keep your pot deep to prevent spills. Use a wooden spoon to gently stir. This helps avoid breaking the gnocchi. Always sauté your garlic first for great aroma. When adding ingredients, layer them wisely. Start with garlic, then tomatoes, followed by the cream. This helps build flavor. Last, add the gnocchi and spinach. This ensures even cooking and delicious results. {{image_2}} This dish is already a hit for vegetarians. The creamy pesto sauce and gnocchi make a great pair. You can add more veggies to boost nutrition. Try bell peppers, zucchini, or mushrooms. These add flavor and color. You can also swap the Parmesan for a plant-based cheese. This keeps it creamy while making it vegan-friendly. Want to make this dish more filling? Add protein! Grilled chicken or shrimp works well. Simply cook them in the same pot before adding the garlic. If you want a meat-free option, use chickpeas or white beans. They add protein and are great for texture. Toss them in when you add the gnocchi for a balanced meal. You can easily switch up the flavors in this recipe. Consider adding lemon juice or zest for a fresh kick. A sprinkle of red pepper flakes gives it a nice heat. If you love herbs, try adding fresh thyme or oregano. For a richer taste, mix in sun-dried tomatoes or olives. These small changes can make your meal unique and exciting. After enjoying your One Pot Creamy Pesto Gnocchi, store any leftovers in an airtight container. Let the dish cool down to room temperature first. This helps keep the creamy texture intact. Place the container in the fridge, where it will stay fresh for up to three days. Always check for any signs of spoilage before eating. Reheating this dish can be simple. Use a microwave-safe bowl to warm it in the microwave. Heat in short bursts of 30 seconds. Stir the gnocchi in between to ensure even heating. If the dish seems too thick, add a splash of cream or water. This keeps it creamy and delicious. You can also reheat it on the stove. Just add a bit of olive oil to a skillet. Warm it over low heat, stirring often, until hot. Freezing One Pot Creamy Pesto Gnocchi is a great option for meal prep. First, let the dish cool completely. Then, place it in a freezer-safe container. You can also use freezer bags, removing as much air as possible. This will help prevent freezer burn. It can last up to three months in the freezer. To reheat, thaw it overnight in the fridge. Then, follow the reheating tips above for the best results. Yes, you can use store-bought pesto. It saves time and still tastes great. Look for a brand with fresh ingredients. Check the label to avoid added preservatives. Homemade pesto is also a fantastic option if you have time. Just blend fresh basil, garlic, nuts, and olive oil. One Pot Creamy Pesto Gnocchi lasts about 3 days in the fridge. Make sure to store it in an airtight container. The cream and pesto may separate slightly, but a quick stir will fix that. Reheat it gently on the stove for the best texture. You can serve it with a fresh salad or grilled vegetables. A side of crusty bread is perfect for soaking up the sauce. If you want more protein, try adding grilled chicken or shrimp on top. Enjoying it with a glass of white wine can elevate your meal too! In this post, we explored how to make One Pot Creamy Pesto Gnocchi. We covered key ingredients, cooking steps, and essential tips for a creamy texture. We also looked at variations, including vegetarian options and protein add-ins. Finally, I shared storage methods to keep your dish fresh. With these steps and tips, you can create a tasty meal that satisfies your cravings. Enjoy your cooking and let your creativity shine!

One Pot Creamy Pesto Gnocchi

Indulge in a delicious One Pot Creamy Pesto Gnocchi that’s quick, easy, and bursting with flavor! This recipe features tender potato gnocchi tossed in rich cream, savory basil pesto, and fresh veggies, all cooked in one pot for a fuss-free meal. Perfect for busy weeknights, it only takes 20 minutes! Click through to discover this mouthwatering recipe and elevate your dinner game! #OnePotMeal #CreamyPesto #GnocchiRecipe #EasyDinnerIdea
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Ingredients
  

1 pound potato gnocchi

1 cup heavy cream

1/2 cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

1 cup spinach, roughly chopped

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 pot or deep skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant, being careful not to burn it.

    Add the cherry tomatoes to the pot and cook for another 2-3 minutes until they start to soften.

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

        Add the gnocchi to the pot and stir gently to coat them with the cream mixture. Cook for about 3-5 minutes, or until the gnocchi float to the surface and are tender.

          Stir in the basil pesto and chopped spinach. Mix well until the spinach wilts and the gnocchi are evenly coated.

            Remove the pot from the heat and stir in the grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.

              If the mixture is too thick, you can add a splash of water or more cream to achieve your desired consistency.

                Serve immediately, garnished with fresh basil leaves and an extra sprinkle of Parmesan if desired.

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