Creamy Pesto Gnocchi
A family-friendly, vegetarian dinner that's easy to prepare in 20 minutes. Tender and pillowy gnocchi covered in a creamy sauce of basil and dried tomatoes. This is a comforting meal that you will make again and again.It's versatile and great for quick meals. I also love the potato gnocchi. I always make sure to have dried gnocchi on hand for busy weeknights.
Ingredients
- 1 pound potato gnocchi (uncooked)
- 1 cup heavy/whipping Cream
- 1/4 cup chicken broth or dry white wine
- 1/4 cup pesto
- 2 cloves minced garlic
- Salt & pepper to taste
- 1/2 cup parmesan cheese (freshly grated)
Instructions
- Add the cream, pesto, wine and garlic to a large skillet on medium heat.
- Stir in the gnocchi once the sauce begins to bubble. Cover the pan for 5 minutes.
- Remove the lid and give it a good shake. Continue cooking it for two more minutes while stirring frequently (the sauce will quickly thicken as the gnocchi release more starch).
- When the sauce has reached the desired thickness, add the parmesan. Add more wine or cream if the sauce becomes too thick. Serve immediately and season with salt and pepper.
Notes
- Serves up to 4-6 people as a side.
- The gnocchi is cooked in the sauce. It is not necessary to boil it first. The starch that is released will help thicken up the sauce quickly.