Go Back
- 1 pound potato gnocchi - 2 cups fresh spinach leaves - 1 cup cherry tomatoes, halved - 1 cup heavy cream - 1/2 cup basil pesto - 1 cup vegetable broth - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh basil leaves for garnish For this creamy one-pot pesto gnocchi, let’s focus on the key ingredients. Potato gnocchi serves as the base. This fluffy pasta cooks quickly and absorbs flavors well. Fresh spinach adds color and nutrients. It wilts nicely for a tender bite. Cherry tomatoes provide sweetness and a juicy burst. Halving them helps them cook faster. Heavy cream creates a rich sauce. It makes the dish creamy and comforting. Basil pesto brings a fresh, herbaceous flavor. It's the star of this dish. Next, we have our pantry staples. Vegetable broth adds depth. It enhances the overall taste of the dish. Grated Parmesan cheese offers a salty kick. Mixing it in makes the sauce even richer. Olive oil is essential for sautéing. It adds healthy fats and a nice flavor. Garlic powder gives a subtle garlic taste. It’s a quick way to boost flavor. Finally, don’t forget salt and pepper. They enhance everything. For garnish, fresh basil leaves add a pop of color and extra flavor. Gather these ingredients. You’re ready to make a delicious meal! - Sautéing spinach Start by heating olive oil in a large pot over medium heat. Add fresh spinach leaves. Sauté them for about two minutes until they wilt. This step adds a nice flavor and bright color to your dish. - Cooking cherry tomatoes Next, add halved cherry tomatoes to the pot. Cook for another two minutes. This will soften them and release their juices, making the dish taste even better. - Adding liquids for simmering Pour in one cup of vegetable broth and one cup of heavy cream. Add one teaspoon of garlic powder for extra flavor. Stir everything together and bring it to a gentle simmer. This mixture creates a creamy base for your gnocchi. - Incorporating gnocchi Gently add one pound of potato gnocchi to the simmering mix. Cook for about three to five minutes. Stir occasionally until the gnocchi float to the surface. This means they are ready and tender. - Stirring in pesto and Parmesan Now, stir in half a cup of basil pesto and half a cup of grated Parmesan cheese. Mix well until the sauce is creamy and coats the gnocchi. The pesto adds a fresh flavor that brightens the dish. - Seasoning and serving Finally, season with salt and pepper to taste. Remove from heat. Plate your creamy gnocchi and garnish it with fresh basil leaves. This adds a lovely touch and a burst of freshness to your meal. - Choosing the best pesto: Use a fresh basil pesto for bright flavor. You can buy it or make your own. If you prefer, try sun-dried tomato pesto for a twist. - Additional spices and herbs: Add a pinch of red pepper flakes for heat. Oregano and thyme work well too. Fresh herbs like parsley can also add a nice touch. - One-pot cooking benefits: One-pot meals save time and clean-up. You get all the flavors to blend nicely. This method keeps the gnocchi soft and tender. - Avoiding overcooked gnocchi: Cook gnocchi until they float, but don’t leave them too long. This way, they stay firm and chewy. Stir gently to prevent sticking. - Plating techniques: Use a large spoon to lift the gnocchi onto plates. Make a small well in the center for a nice look. - Best garnishes to use: Finish with fresh basil leaves on top. A sprinkle of grated Parmesan adds a lovely touch too. You can also use a drizzle of olive oil for shine. {{image_2}} You can make this dish even better with added veggies. Try using kale or arugula instead of spinach. Both add a nice crunch and flavor. Seasonal swaps are also fun. In summer, add zucchini or bell peppers. In fall, use butternut squash or mushrooms. These changes keep the meal fresh and exciting. Want to make it heartier? Adding protein is easy. You can toss in cooked chicken or shrimp. These pair well with the creamy sauce. If you prefer vegetarian options, think about chickpeas or lentils. They add protein and texture without meat. If you need gluten-free options, look for gluten-free gnocchi. Many brands make delicious choices. Check the ingredients to ensure they fit your needs. You may also need to adjust other ingredients. Some pesto brands have gluten, so read labels carefully. This helps keep your meal safe and tasty. You can store leftovers in the fridge. Place any unused creamy pesto gnocchi in an airtight container. This helps keep it fresh. Use a glass or plastic container with a tight lid. It stops air from getting in and keeps the flavors strong. Can you freeze creamy pesto gnocchi? Yes, you can! Just let it cool first. Then, put it in freezer-safe bags or containers. Remove as much air as you can before sealing. To reheat frozen servings, let it thaw in the fridge overnight. Then, warm it on the stove over low heat. Add a splash of broth or cream to keep it creamy. Signs of spoilage include off smells or mold. If it smells sour, it’s best to throw it away. Enjoy your creamy pesto gnocchi within 3 to 5 days if stored in the fridge. For frozen servings, use them within 2 to 3 months for the best taste. One-pot pasta is a cooking method where you prepare the entire dish in one pot. This method saves time on cleanup and cooking. You add all ingredients together, which allows the flavors to blend well. It’s perfect for busy days or quick meals. You get a tasty dish without many dishes to wash. Yes, you can make creamy one-pot pesto gnocchi vegan. Here are some easy swaps: - Use plant-based gnocchi instead of regular gnocchi. - Replace heavy cream with coconut cream or cashew cream. - Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. - Use vegetable broth for added depth without animal products. To add heat, try these options: - Mix in red pepper flakes while cooking. - Add chopped fresh jalapeños or serranos to the pot. - Use spicy pesto instead of regular pesto. - Try a dash of hot sauce when serving to control the heat. These simple tips will bring a kick to your creamy gnocchi dish without losing its tasty flavor. This blog laid out a simple, tasty recipe for creamy pesto gnocchi. We covered the main ingredients, pantry staples, and even some fun variations. You can make this dish your own with different veggies or proteins. Remember to store it right for the best taste later. If you want to impress your friends or family, use the tips for flavor and presentation. Cooking can be fun and rewarding, so dive in and enjoy every bite!

Creamy One-Pot Pesto Gnocchi

Indulge in this deliciously creamy one-pot pesto gnocchi that’s perfect for a quick weeknight dinner! With fresh spinach, cherry tomatoes, and a rich basil pesto sauce, this dish is bursting with flavor and takes just 20 minutes to prepare. Whether you’re a busy parent or a pasta lover, this is sure to become a favorite. Click through to discover the full recipe and bring a taste of Italy to your kitchen tonight!
Print Recipe Pin Recipe

Ingredients
  

1 pound potato gnocchi

2 cups spinach leaves, fresh

1 cup cherry tomatoes, halved

1 cup heavy cream

1/2 cup basil pesto

1 cup vegetable broth

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat and add the spinach. Sauté until it wilts, about 2 minutes.

    Add the halved cherry tomatoes and cook for another 2 minutes, allowing them to soften slightly.

      Pour in the vegetable broth, heavy cream, and garlic powder. Stir to combine and bring to a simmer.

        Gently add the potato gnocchi to the simmering mixture. Cook for 3-5 minutes, stirring occasionally, until the gnocchi are tender and float to the surface.

          Stir in the basil pesto and grated Parmesan cheese, mixing well until the sauce is creamy and well-coated.

            Season with salt and pepper to taste. Remove from heat.

              Plate the creamy gnocchi, garnishing with fresh basil leaves for an added burst of freshness.

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