Creamy Pesto Gnocchi
Creamy Pesto Gnocchi features pillowy potato gnocchi in a luscious, creamy pesto sauce with garlic and Parmesan cheese, perfect for quick dinners or impressing guests.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 0.25 cup pesto (store-bought or homemade)
- 1 cup heavy cream (whipping cream)
- 0.25 cup dry white wine (or chicken broth for a non-alcoholic option)
- 2 cloves garlic, minced
- 1 pound uncooked potato gnocchi (shelf-stable or refrigerated)
- 0.5 cup freshly grated Parmesan cheese
Instructions
- In a deep skillet, combine the pesto, heavy cream, white wine, and minced garlic over medium heat. Stir until well blended.
- Once the sauce begins to gently bubble, add the uncooked gnocchi, giving it a good stir. Cover the pan and let it cook for about 5 minutes.
- After 5 minutes, uncover, and stir the gnocchi again. Cook for a couple more minutes, stirring often to ensure the sauce thickens nicely.
- Once you achieve your desired sauce thickness, mix in the freshly grated Parmesan cheese. If, at any point, the sauce gets a bit too thick, don’t hesitate to add a splash of either wine or cream to loosen it up.
- Season with salt and pepper to taste, and serve immediately for the best flavor!
Notes
For best results, use freshly grated Parmesan and season well. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Find it online: https://www.mealbreeze.com/creamy-pesto-gnocchi/