Creamy Pesto Gnocchi
Pan-seared store-bought gnocchi tossed in a quick creamy pesto sauce.
Servings: 4 servings
Ingredients
Ingredients
- 16 ouncesstore-bought gnocchi
- 1-2 Tablespoonsbutter
- 1/3 cuppesto
- 1/2 cupheavy cream
- Salt & Pepper to taste
Instructions
Instructions
- Bring a large pot of salted water to a boil. Add 16 ounces store-bought gnocchi and cook until they float, about 2 minutes. Reserve 1/4 cup of the cooking water, then drain the gnocchi.
- In a large skillet, melt 1–2 tablespoons butter over medium heat. Add the drained gnocchi and cook, stirring occasionally, until lightly golden, 3–5 minutes.
- Reduce heat to medium-low. Add 1/3 cup pesto and 1/2 cup heavy cream to the skillet and stir to combine. Bring to a gentle simmer.
- Let the sauce simmer, stirring, until it is slightly thickened, about 1 minute. If the sauce is too thick, add the reserved pasta water 1 tablespoon at a time (up to a couple tablespoons) until you reach the desired consistency.
- Season with salt and pepper to taste and stir to coat the gnocchi evenly.
- Serve the gnocchi immediately.
Equipment
- Large Pot
- Large Skillet
- Colander
- Measuring Cups
- Spatula or spoon
Notes
Notes
Veggies:
This dish is a great way to sneak in extra veggies. We love to add in 1/2 cup sundried or fresh tomatoes when we have them. Also, when in season you can saute some bell peppers, zucchini and onions to mix in when you add the parmesan.
Dairy free:
If you’d like to omit the heavy cream you can just add a little extra pesto (it won’t be as saucy, but still delicious).
Storage:
Store leftovers in a covered container in the refrigerator up to 4 days.
Veggies:
This dish is a great way to sneak in extra veggies. We love to add in 1/2 cup sundried or fresh tomatoes when we have them. Also, when in season you can saute some bell peppers, zucchini and onions to mix in when you add the parmesan.
Dairy free:
If you’d like to omit the heavy cream you can just add a little extra pesto (it won’t be as saucy, but still delicious).
Storage:
Store leftovers in a covered container in the refrigerator up to 4 days.