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To make this tasty dish, you will need these key ingredients: - 1 pound (450g) potato gnocchi - 1 cup heavy cream - 1/2 cup pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, roughly chopped - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients come together to create a rich and creamy sauce. The gnocchi adds a soft texture, while the tomatoes and spinach bring bright colors and flavors. You can add your own twist to the dish with these optional ingredients: - Grilled chicken or shrimp for protein - Sun-dried tomatoes for a tangy flavor - Pine nuts or walnuts for crunch - Other veggies like bell peppers or zucchini - A splash of lemon juice for brightness Feel free to mix and match based on what you like or have on hand. Cooking is all about having fun and being creative. To prepare your One-Pot Creamy Pesto Gnocchi, gather these tools: - A large pot or skillet for cooking - A wooden spoon or spatula for stirring - A measuring cup and spoons for accuracy - A knife and cutting board for chopping Having the right tools makes cooking easier and more enjoyable. Plus, it helps you keep everything organized while you cook. Start by gathering all the ingredients. You need: - 1 pound (450g) potato gnocchi - 1 cup heavy cream - 1/2 cup pesto - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, roughly chopped - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves for garnish This step helps you cook smoothly. Prepping makes the process quick and fun. Heat olive oil in a large pot over medium heat. Add minced garlic and cook for 1 minute. It should smell great! Next, toss in the halved cherry tomatoes. Cook them for 3-4 minutes until they soften. Now, pour in the heavy cream. Stir well and bring it to a light simmer. This is where the magic starts. Add the pesto and season with salt and pepper. Taste it to make sure it is just right! Now, gently add the potato gnocchi to the pot. Stir to coat them in the creamy sauce. Cover the pot and cook for 5-7 minutes. The gnocchi will float when they are done. Stir occasionally to keep them from sticking. Once the gnocchi are ready, fold in the fresh spinach and grated Parmesan cheese. The spinach wilts nicely, adding color and flavor. Remove the pot from heat. Serve the dish hot in bowls. Top each serving with fresh basil leaves. This adds a bright touch and a lovely aroma. You can enjoy this meal on its own. For a heartier dish, pair it with garlic bread or a fresh salad. Each bite is creamy and full of flavor! To get the best creamy sauce, use heavy cream. It adds richness and helps the sauce cling to the gnocchi. Start by sautéing garlic in olive oil. This step builds flavor. Then, add cherry tomatoes and let them soften. Pour in the cream and stir well. Mixing in pesto at this stage gives a burst of flavor. Adjust salt and pepper to your taste. One common mistake is cooking the gnocchi too long. They should float and be tender. If overcooked, they can become mushy. Another mistake is not using enough salt. A pinch brightens the flavors. Be careful not to rush the cooking steps. Each part matters for the final dish. Serve your creamy pesto gnocchi with a side salad. A fresh green salad pairs well. You can also add garlic bread for a crunchy touch. For protein, grilled chicken or shrimp works well. Top your dish with fresh basil leaves for a pop of color. Enjoy your meal with a glass of white wine for a special treat. {{image_2}} You can play with the type of gnocchi you use. Traditional potato gnocchi is great, but you can try other options. For a gluten-free meal, use gnocchi made from rice or corn. These options provide a nice texture and flavor. If you have dietary needs, you can easily adjust this recipe. Swap heavy cream for coconut milk for a dairy-free option. For a vegan twist, use a plant-based pesto. Ensure it contains no cheese. You can also use nutritional yeast instead of Parmesan cheese. This offers great flavor without dairy. You can boost this dish with fun add-ins. Consider adding some cooked chicken or shrimp for protein. For more veggies, toss in bell peppers or zucchini. They add color and crunch. A squeeze of lemon juice can brighten the flavors, too. If you like spice, add red pepper flakes for a kick. These little changes can make your meal even more exciting! To keep your One-Pot Creamy Pesto Gnocchi fresh, let it cool first. Transfer the dish into an airtight container. This helps keep moisture in and odors out. Store the container in the fridge. It will last for about 3 to 4 days. Label the container to avoid confusion with other dishes. When you're ready to enjoy your leftovers, reheat them gently. You can use a pot on the stove or a microwave. For the stove, add a splash of water or cream to prevent sticking. Heat over low to medium heat. Stir often until warm. If using a microwave, cover the bowl. Heat in 30-second intervals, stirring in between. This keeps the gnocchi creamy and delicious. Freezing is a great option if you want to save some for later. First, let the dish cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label with the date. It can stay frozen for up to 2 months. When you're ready to eat, thaw it overnight in the fridge. Reheat as mentioned above for the best results. You can use milk and butter. Mix 3/4 cup of milk with 1/4 cup of melted butter. This mix gives a creamy feel. You can also try coconut cream for a dairy-free option. It adds a unique flavor while keeping the dish rich. This dish takes about 20 minutes to make. It only needs 10 minutes to prep. Cooking the gnocchi and sauce takes about 10 minutes more. You can enjoy a tasty meal in no time! Yes, you can make your own pesto! Just blend fresh basil, garlic, pine nuts, and Parmesan cheese. Add olive oil until smooth. This adds a fresh taste to your dish and lets you control the flavors. Now you have all the tools to create one-pot creamy pesto gnocchi. We covered key ingredients, helpful tips, and variations. You can make this dish your own with simple changes or leaps of creativity. Remember to store leftovers right to keep them fresh. Cooking can be fun and easy. Enjoy your meal and surprise yourself with your cooking skills! Don’t be afraid to experiment; it’s all part of the process. Happy cooking!

One-Pot Creamy Pesto Gnocchi

Indulge in the flavors of this One-Pot Creamy Pesto Gnocchi that’s both delicious and easy to make! Perfect for a quick weeknight dinner, this recipe combines tender gnocchi, rich heavy cream, and vibrant veggies for a hearty meal. With just one pot needed, cleanup is a breeze! Ready in just 20 minutes, you’ll love how satisfying and quick these meals can be. Click through for the full recipe and elevate your dinner tonight!
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Ingredients
  

1 pound (450g) potato gnocchi

1 cup heavy cream

1/2 cup pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

1 cup fresh spinach, roughly chopped

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot or skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.

    Add the halved cherry tomatoes to the pot and cook for another 3-4 minutes until they start to soften.

      Pour the heavy cream into the pot and bring it to a light simmer, stirring well to combine with the tomatoes and garlic.

        Stir in the pesto and season with salt and pepper to taste.

          Add the potato gnocchi to the pot, stirring to coat them in the creamy pesto sauce.

            Cover the pot and cook for about 5-7 minutes until the gnocchi float to the surface and are cooked through, stirring occasionally.

              Once the gnocchi are ready, fold in the fresh spinach and grated Parmesan cheese, allowing the spinach to wilt slightly.

                Remove from heat and serve hot, garnished with fresh basil leaves.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4