This Easy Creamy Pesto Gnocchi is a super tasty dish that combines soft, pillowy gnocchi with a rich and creamy pesto sauce. Ready in just 20 minutes, it’s perfect for busy days!
Honestly, this dish is like a warm hug on a plate. I love how quickly it comes together—just cook the gnocchi and stir in that delicious sauce. It’s a meal that feels fancy without any fuss!
Key Ingredients & Substitutions
Potato Gnocchi: This is the star of the dish! Potato gnocchi gives a soft texture that pairs well with creamy sauces. If you can’t find it, you can try using shelf-stable gnocchi or even pasta like fettuccine for a different texture.
Basil Pesto: Store-bought pesto saves time, but homemade pesto is often fresher and more flavorful. If you’re looking for a dairy-free option, try using nutritional yeast instead of Parmesan in your homemade pestos. You can also swap in other herbs like parsley or spinach.
Heavy Cream: For a lighter option, you can use half-and-half or even coconut milk for a dairy-free version. Keep in mind that it may alter the flavor slightly, but it’s delicious!
Parmesan Cheese: Instead of Parmesan, you can use Pecorino Romano for a sharper taste or nutritional yeast for a vegan alternative. Just add it according to your taste preference.
Cherry Tomatoes: These add a burst of flavor! If they’re not in season, you can substitute with sun-dried tomatoes for a different but tasty twist.
How Do I Cook Gnocchi So They Don’t Get Mushy?
Cooking gnocchi properly is essential to maintain their shape and texture. Here are some tips to ensure they turn out perfectly:
- Bring a large pot of salted water to a rolling boil. This helps cook the gnocchi evenly.
- Add the gnocchi gently to avoid clumping. Stir them lightly after adding to prevent sticking.
- Watch for them to float. Gnocchi are cooked when they rise to the surface, which usually takes about 2-3 minutes.
- Use a slotted spoon to remove them from the water as soon as they float. Overcooking can make them mushy.
Easy Creamy Pesto Gnocchi
Ingredients You’ll Need:
- 1 package (about 16 oz) potato gnocchi
- 1 cup basil pesto (store-bought or homemade)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- Red chili flakes (optional)
- Fresh basil leaves for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes in total. You’ll spend around 10 minutes preparing and cooking the ingredients, and another 10 minutes for assembly and seasoning. It’s a quick and easy meal that doesn’t skimp on flavor!
Step-by-Step Instructions:
1. Cook the Gnocchi:
Start by bringing a large pot of salted water to a rolling boil. Once it’s bubbling, add the gnocchi. Cook them for about 2-3 minutes or until they float to the surface of the water. This means they are done! Use a slotted spoon to carefully scoop them out and set them aside in a bowl.
2. Sauté the Cherry Tomatoes:
In a large skillet, heat the olive oil over medium heat. Once it’s hot, toss in the halved cherry tomatoes. Sauté for about 2-3 minutes until they begin to soften and blister. This adds a lovely flavor to the dish!
3. Make the Creamy Sauce:
Now, lower the heat to medium-low. Pour in the heavy cream and give it a stir to warm it through. This will create the base for a rich and creamy sauce.
4. Add the Pesto:
Stir in the basil pesto with the cream until everything is well combined and heated through. This is where the magic happens—your kitchen is going to smell amazing!
5. Combine the Gnocchi and Sauce:
Gently add the cooked gnocchi to the skillet with the creamy pesto sauce. Toss everything together carefully, so the gnocchi are well coated with the sauce.
6. Add Cheese and Season:
Now, sprinkle in the grated Parmesan cheese and stir it in until it’s melted and the sauce thickens slightly. Taste your dish and season with salt and freshly ground black pepper as needed. If you like a little spice, sprinkle in some red chili flakes!
7. Serve and Garnish:
Remove the skillet from the heat and transfer your creamy pesto gnocchi to serving bowls. Garnish with fresh basil leaves for that finishing touch. It’s ready to serve and enjoy!
8. Enjoy!
Dig into your warm, creamy pesto gnocchi! It’s a delightful dish that’s sure to become a quick favorite.
Frequently Asked Questions (FAQ)
Can I Use Frozen Gnocchi in This Recipe?
Yes, you can use frozen gnocchi! Just cook them according to the package instructions, usually adding a few extra minutes to account for the frozen state. Once they float to the surface, they’re ready to toss with the sauce.
Can I Substitute Heavy Cream with a Lighter Alternative?
Absolutely! You can use half-and-half or even whole milk for a lighter version. Just note that the sauce may not be as rich and creamy. For a dairy-free option, try coconut milk, which will give a unique flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or cream to help restore the creaminess as the sauce may thicken in the fridge.
Can I Make This Recipe Vegan?
Yes! To make it vegan, use gnocchi made from scratch with flour and potato (ensure no eggs are used). Substitute heavy cream with coconut milk or a dairy-free cream alternative, and replace Parmesan with nutritional yeast or a vegan cheese blend.
