I stumbled upon this creamy pesto gnocchi recipe on a chilly evening, and let me tell you, it was like finding a secret treasure in my kitchen. The rich, velvety sauce clings to the pillowy gnocchi in a way that feels almost like a warm hug on a cold day. It’s the kind of dish that makes you forget about everything else—maybe even the fact that you forgot to buy milk again.
Steps
- Begin by placing pesto, cream, wine or broth, and minced garlic into a deep skillet over medium heat. Allow the mixture to gently bubble before proceeding to the next step.
- Add the uncooked gnocchi to the skillet and cover the pan. Let it cook for about 5 minutes, allowing the gnocchi to cook directly in the sauce.
- Remove the lid and stir the mixture well. Continue cooking for a few more minutes, stirring frequently, until the sauce thickens to your preference due to the starch released from the gnocchi.
- Incorporate freshly grated parmesan cheese into the skillet, stirring it in until well combined. If the sauce becomes too thick, add a bit more wine or cream to adjust the consistency.
- Season the dish with salt and pepper according to your taste. Serve immediately to enjoy the creamy, flavorful pesto gnocchi.
Ingredients
- 1/4 cup pesto
- 1 cup heavy or whipping cream
- 1/4 cup dry white wine or chicken broth
- 2 cloves of garlic, minced
- 1 pound uncooked potato gnocchi
- 1/2 cup freshly grated parmesan cheese
- Salt and pepper to taste
Nutritional Values
Calories: 2068kcal | Carbohydrates: 180g | Protein: 44g | Fat: 128g | Saturated Fat: 68g | Cholesterol: 376mg | Sodium: 2976mg | Potassium: 284mg | Fiber: 12g | Sugar: 4g | Vitamin A: 5180IU | Vitamin C: 4mg | Calcium: 912mg | Iron: 16mg
FAQ
- Can I use homemade gnocchi for this recipe?
- It’s not recommended to use homemade gnocchi with the one-pan cooking method as it may fall apart. If you prefer homemade gnocchi, consider making the sauce separately.
- What type of pesto should I use?
- Choose a high-quality store-bought pesto that you enjoy, as it is the main flavor of the dish. The recommended brand is DeLallo.
- Can I add protein to this dish?
- Yes, you can add leftover or rotisserie chicken towards the end of the cooking process. Alternatively, try making a similar dish like Creamy Pesto Shrimp Gnocchi.
- How should I store leftovers?
- Store any leftover gnocchi in an airtight container in the fridge for 3-4 days. When reheating, add a splash of cream or broth to refresh the sauce. Freezing is not recommended as it may alter the texture.
- What can I use instead of white wine?
- If you prefer not to use white wine, chicken broth is a suitable alternative to add flavor to the sauce.
Tips
- Opt for high-quality pesto as it’s the main flavor driver of the dish; a good brand can significantly enhance the taste.
- Use shelf-stable gnocchi for this recipe since it holds up better in the one-pan method than homemade gnocchi.
- Grate your own parmesan cheese for a superior melt and flavor compared to pre-grated options.
- If the sauce becomes too thick, simply add a splash of wine or cream to adjust the consistency.
Equipment
- Microplane Zester – For grating parmesan cheese.
- Garlic Press – To quickly mince garlic.
- Garlic Saver – For storing leftover garlic cloves.
- Angled Measuring Cups – For measuring liquids like cream or wine.