Creamy Pesto Gnocchi
This creamy pesto gnocchi makes a tasty meatless meal and comes together in just 15 minutes. It's simple, ultra comforting, and made all in one pan. No need to sacrifice flavor even when you're in a pinch!
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 small shallot chopped
- 2 tbsp dry white wine
- 2 lbs (1 kg) uncooked potato gnocchi
- ⅓ cup (30 g) grated parmesan
- ⅔ cup (160 ml) heavy cream
- 1 cup (250 ml) low-sodium chicken broth
- ⅔ cup (160 g) homemade pesto
Instructions
- In a large skillet over medium heat, heat the olive oil.
- Add the chopped shallots and cook until translucent, tossing occasionally.
- Add the wine and gnocchi and gently toss to coat. Cook for 2 minutes.
- Increase the heat just below medium-high and add the parmesan, heavy cream, and chicken broth, cooking until bubbly (about 3-5 minutes).
- Reduce the heat back to medium and gently toss the gnocchi to keep the mixture from sticking to the bottom of the pan.
- Add the pesto and thoroughly mix to evenly coat the gnocchi for about 2 minutes or until the gnocchi is al dente.
Notes
- Homemade pesto is best and you can make it up to 3 days ahead of time for this recipe.
- Don't overcook your gnocchi. They should be tender but not mushy.
- We did not add any salt to the dish since there's plenty from the pesto, chicken broth, and parmesan. If you feel like it needs some, feel free to add a bit to the sauce.
- Serves 6-8 depending on how hungry you are.
Nutrition
Serving: 1 serving | Calories: 502kcal | Carbohydrates: 58g | Protein: 11g | Fat: 27g | Sodium: 652mg | Fiber: 4g | Sugar: 2g
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