I reach for gnocchi when I want comfort that lands fast. The little pillows turn light in the pot, then soak up a basil pesto sauce in the pan. Each bite feels warm and bright at the same time. Cream clings to every ridge. Parmesan melts. I breathe in garlic and feel the day slow down. We keep this simple on purpose. I cook one pan, then add the gnocchi and toss. The sauce stays creamy and smooth. It tastes like creamy pasta recipes that take all night, only this one fits a weeknight. I call it my shortcut to Italian dinner recipes. It is friendly, fast, and kind to a busy brain. I love how gnocchi with sauce carries pesto so well. The soft centers meet a rich coat with a little spinach for color. If you like easy gnocchi recipes, this will sit near the top of your list. It makes me think of long chats at the table. No stress. Just a calm plate that works for vegetarian Italian recipes and anyone who wants flavor without fuss.
Table of Contents
- 1 Key Takeaways
- 2 Easy Creamy Pesto Gnocchi Recipe
- 3 Ingredients for Creamy Pesto Gnocchi
- 4 How to Make Creamy Pesto Gnocchi
- 5 Tips for Making Creamy Pesto Gnocchi
- 6 Making Creamy Pesto Gnocchi Ahead of Time
- 7 Storing Leftover Creamy Pesto Gnocchi
- 8 Try these pasta dinners next
- 9 Creamy Pesto Gnocchi
- 10 Nutrition
1 Key Takeaways
- Fast one pan cook that fits a weeknight
- Creamy pesto coats tender dumplings with a bright finish
- Simple pantry list with room for swaps
- Plays well as a meatless main or a side
2 Easy Creamy Pesto Gnocchi Recipe
We love Gnocchi Recipes at our table and we reach for Gnocchi Recipes when the day runs long. Warm dumplings meet a basil glow and a soft cream hug. The pan stays friendly and the clean up stays short. I write this from my tiny stove where Nancy Cooks feels close and the link lives at https://www.nancycooks.com.
This easy plate leans on pesto gnocchi and a small list that lives in most kitchens. I heat a wide pan then let the sauce turn smooth. The result brings comfort and calm. Think quick weeknight gnocchi dinner that still tastes like care. These Italian gnocchi ideas make sense for busy cooks.
The method keeps the texture tender. We toss and taste and add just a splash of the cooking water. The coat clings to every ridge. Fans of creamy gnocchi smile here. If you crave vegetarian basil pesto gnocchi this fits your plan.
3 Ingredients for Creamy Pesto Gnocchi
Gnocchi Soft potato dumplings that turn light as they cook. They carry sauce well and make potato dumpling suppers a breeze.
Basil pesto A jar or a fresh batch works. The fresh herb notes lead the dish and keep the sauce bright.
Heavy cream A small pour gives the sauce body and a gentle gloss. The taste stays clean and rich.
Butter A little melt adds depth and helps garlic bloom in the pan.
Garlic Two small cloves bring aroma that lifts each bite without stealing the show.
Parmesan Freshly grated cheese melts into the sauce and adds a nutty finish.
Baby spinach Leaves wilt fast and fold into the sauce for color and a tender bite.
Kosher salt A pinch draws flavors forward. Taste and adjust with care.
Black pepper A few grinds add a mild bite that balances the cream.
Lemon zest A fine grate wakes up the pesto and keeps the finish lively.
4 How to Make Creamy Pesto Gnocchi
Step 1 Bring a large pot of salted water to a boil. Drop the gnocchi and watch for them to float. Scoop them out and keep a half cup of the hot water.
Step 2 Set a wide skillet over medium heat. Melt butter then add garlic. Stir until fragrant for a short moment.
Step 3 Pour in cream and let it simmer for a brief spell. The surface will show tiny bubbles and a light thickening.
Step 4 Stir in basil pesto until the sauce looks smooth. Taste and add a small pinch of salt and pepper.
Step 5 Tip in the hot gnocchi. Toss to coat. Add splashes of the reserved water to reach a silky flow.
Step 6 Fold in spinach to wilt. Sprinkle parmesan and stir until it melts. Grate lemon zest over the top.
Step 7 Plate and finish with more parmesan. Serve at once while the sauce holds its shine.
5 Tips for Making Creamy Pesto Gnocchi
Warm bowls help the sauce stay fluid and glossy. A cool plate can thicken the coat before you sit down. Heat plates in a low oven for a few minutes.
Salt the water like the sea. The dumplings take on flavor early and the whole dish tastes brighter. This small step lifts skillet gnocchi from good to great.
Keep the sauce loose. Pasta water starch links to the cream and pesto. Add small splashes and toss. This trick powers many Gnocchi Recipes and feeds quick gnocchi meals.
6 Making Creamy Pesto Gnocchi Ahead of Time
Cook the gnocchi and rinse under cool water to stop carryover cooking. Toss with a little olive oil so they do not stick. Chill in a covered container.
Blend the cream with pesto and store in a jar. Reheat the sauce over gentle heat and thin with a splash of water. Add the dumplings and warm through.
Grate parmesan and wash spinach in advance. With these parts ready, you can build plates fast. This plan fits meal prep and supports creamy pesto gnocchi with spinach.
7 Storing Leftover Creamy Pesto Gnocchi
Cool leftovers to room temp then move them to an airtight container. Chill for up to three days. The sauce will thicken as it sits.
To reheat place the gnocchi in a skillet with a small splash of water or milk. Warm over low heat and stir until creamy again.
Freeze in small portions if needed. Thaw in the fridge and warm gently. This keeps texture pleasant and flavor true to Gnocchi Recipes.
8 Try these pasta dinners next
9 Creamy Pesto Gnocchi
Gnocchi Recipes Creamy Pesto Gnocchi for an Easy Italian Dinner
Ingredients
- 1 pound shelf gnocchi
- 1 cup basil pesto
- 1 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic minced
- 1/2 cup grated parmesan plus more for serving
- 2 cups baby spinach
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper
- Finely grated lemon zest optional
Instructions
- Bring a large pot of salted water to a boil and cook the gnocchi until they float then scoop them out and reserve 1/2 cup cooking water
- Melt the butter in a wide skillet over medium heat then add the garlic and cook for thirty seconds until fragrant
- Pour in the cream and let it simmer for two minutes until slightly thick
- Stir in the basil pesto until the sauce looks smooth
- Add the hot gnocchi to the skillet and toss to coat
- Splash in enough reserved water to loosen the sauce to your liking
- Fold in the spinach and let it wilt
- Stir in the parmesan then season with salt pepper and lemon zest
- Serve right away with extra parmesan
10 Nutrition
Per serving calories about five hundred twenty. Carbs about fifty five grams. Protein about twelve grams. Fat about twenty eight grams. Sodium about seven hundred eighty milligrams. Values vary by brand and portion size.
Our plates lean meat free here. Pair with a crisp salad for a balanced spread. Readers who search Gnocchi Recipes often ask for light sides and this matches that habit.
Talk with your diet pro for personal needs. We share estimates that help you plan and shop with confidence.
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