Description
A delightful dish of tender gnocchi tossed in a creamy pesto sauce, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 pound potato gnocchi
- 1 cup basil pesto
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the gnocchi according to package instructions until they float to the surface. Drain and set aside.
- In a large skillet over medium heat, combine the basil pesto and heavy cream. Stir until well combined and heated through.
- Add the cooked gnocchi to the skillet and gently toss to coat in the creamy pesto sauce.
- Stir in 1/2 cup of grated Parmesan cheese and season with salt and pepper to taste.
- Serve immediately, garnished with additional Parmesan cheese and fresh basil leaves.
Notes
- For a lighter version, you can substitute half-and-half for the heavy cream.
- Feel free to add vegetables such as cherry tomatoes or spinach for extra flavor and nutrition.
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 480
- Sugar: 2
- Sodium: 600
- Fat: 30
- Carbohydrates: 45
- Fiber: 2
- Protein: 12
- Cholesterol: 80
Keywords: creamy pesto gnocchi, gnocchi recipe, easy pasta dish, vegetarian gnocchi, pesto sauce recipe