Creamy Pesto Gnocchi
This creamy pesto gnocchi recipe makes a fantastic side or meatless main course. It takes 20 minutes and is ultra-simple - made in one pan!
Ingredients
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 3/4 cup heavy cream
- 1/3 cup chicken broth, veggie broth, or dry white wine
- 1/3 cup basil pesto
- 1 pound potato gnocchi uncooked
- 1/2 cup freshly-grated Parmesan cheese
- 1 teaspoon lemon juice
- kosher salt and black pepper
- fresh basil optional garnish
Instructions
- Warm olive oil in a large skillet over medium heat. (Use a skillet with a lid.) Add garlic and cook for 30-60 seconds, just until fragrant, then stir in the cream, broth, and pesto.
- Bring the mixture to a gentle simmer, then stir in the gnocchi. Cover the skillet and cook for 4 minutes, untouched.
- Uncover the pan, stir well, and test a gnocchi. Continue to cook, uncovered, stirring frequently, until the gnocchi is tender and the sauce slightly thickened.
- When the gnocchi is tender, stir in the Parmesan and lemon juice. Season with salt, pepper, and more lemon juice to taste. (I usually start with 1/4 teaspoon salt and 8-10 cranks of black pepper, but this can vary to taste and depending on how salty your pesto is.)
- Garnish with fresh basil, more Parmesan, and lemon zest, if desired, and serve.
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Nutrition Estimate
Calories: 479 kcal, Carbohydrates: 44 g, Protein: 12 g, Fat: 29 g, Saturated Fat: 14 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 6 g, Cholesterol: 61 mg, Sodium: 796 mg, Potassium: 78 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 1170 IU, Vitamin C: 1 mg, Calcium: 237 mg, Iron: 4 mg