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One-Pan Creamy Pesto Gnocchi with Sun-Dried Tomatoes and Spinach

Creamy Pesto Gnocchi - Tasty
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Make this satisfying, creamy pesto gnocchi in one pan for a quick weeknight dinner.

Ingredients

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  • 1 pound potato gnocchi
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup prepared basil pesto
  • 2 cups fresh spinach
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the minced shallot and cook until softened, about 3 minutes.
  2. Add the minced garlic and chopped sun-dried tomatoes to the skillet. Cook for 1 minute until fragrant.
  3. Add the gnocchi and vegetable broth to the skillet. Bring the mixture to a simmer, stirring occasionally. Cook for 5 to 7 minutes, or until the gnocchi is cooked through and most of the liquid has been absorbed.
  4. Reduce the heat to low. Stir in the heavy cream and basil pesto until the sauce is smooth and coats the gnocchi.
  5. Add the fresh spinach and cook until it wilts, about 2 minutes.
  6. Remove the skillet from the heat. Stir in the grated Parmesan cheese. Season with salt and pepper to your preference.
  7. Serve immediately.

Notes

  • Use store-bought or homemade pesto for the best flavor.
  • If you prefer a thinner sauce, add a splash more broth or cream at the end.
  • For added protein, stir in cooked chicken or white beans with the spinach.

Nutrition

Find it online: https://cookerycourier.com/creamy-pesto-gnocchi-recipe/