Pesto Gnocchi
In just 15 minutes, this one-pan pesto gnocchi recipe transforms into a delicious vegetarian main course or delightful side dish.
Servings 4
Calories 505kcal
Ingredients
- 1 lb potato gnocchi
- ½ cup pesto
- ½ cup heavy cream
- ¼ cup dry white wine
- 4 garlic cloves, minced
- ½ cup freshly grated Parmesan cheese
- 4 fresh basil leaves, julienned
Instructions
- Add the pesto, cream, wine and garlic to a large skillet over medium heat. Once it starts to boil, add the gnocchi. Reduce to simmer, cover and cook for 2 minutes.
- Uncover the skillet, stirring to make sure the gnocchi is tossed in the sauce. Cook for another 2 minutes or until the sauce is thickened to your liking.
- Stir in the Parmesan cheese. Taste and adjust for seasoning. Top with some basil and serve.
Notes
- If you want to take the extra couple minutes, just make your own pesto. It isn't hard and you know what goes in it.
- Be careful to not overcook the gnocchi. I like to just cook it in the sauce for a couple of minutes but you can boil in water separately.
- If you want the gnocchi to have a little texture, cook separately in some oil in a non-stick skillet for about 5 minutes.
- Use freshly grated Parmesan. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
Nutrition
Serving: 1serving | Calories: 505kcal | Carbohydrates: 42g | Protein: 14g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 57mg | Sodium: 437mg | Potassium: 128mg | Fiber: 0g | Sugar: 1g