Description
This Creamy Pesto Gnocchi is a quick and comforting vegetarian dish made with pillowy gnocchi, basil pesto, and a rich cream sauce. It’s perfect for busy weeknights, coming together in just 20 minutes.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 1 cup heavy/whipping cream
- 1/4 cup basil pesto
- 1 pound potato gnocchi
- Salt & pepper, to taste
- Freshly grated parmesan cheese, to taste (optional)
Instructions
- Add the butter and oil to a skillet over medium-high heat. Once hot, add the shallot and sauté for 2–3 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the broth, cream, and pesto. Stir until combined and bring to a gentle simmer.
- Stir in the gnocchi. Reduce the heat to medium and cook for 5 minutes, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
- Season with salt and pepper to taste. Serve with parmesan cheese if desired.
Notes
- This recipe uses shelf-stable gnocchi found in the pasta aisle.
- You can use homemade pesto if preferred.
- Add cooked chicken or shrimp for extra protein.
- Use vegetable broth for a vegetarian version.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 529
- Sugar: 2g
- Sodium: 635mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 19g
- Trans Fat: 0.5g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 87mg
