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- 1 lb potato gnocchi - 1 cup heavy cream - ½ cup basil pesto - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves for garnish This recipe centers around a few key ingredients. First, we have potato gnocchi, which gives the dish its unique texture. The heavy cream creates a rich and smooth sauce. Basil pesto adds a burst of flavor. Cherry tomatoes and baby spinach bring freshness. Finally, Parmesan cheese ties it all together, adding a savory element. If you don’t have potato gnocchi, you can use regular pasta. For a lighter touch, swap heavy cream with half-and-half or a plant-based cream. If you want a different flavor, try sun-dried tomato pesto instead of basil pesto. You can also use kale or arugula instead of baby spinach for a twist. To start, gather all your ingredients. You will need: - 1 lb potato gnocchi - 1 cup heavy cream - ½ cup basil pesto - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves for garnish Next, chop your cherry tomatoes and mince the garlic. It makes cooking smoother. In a large pot or deep skillet, heat the olive oil over medium heat. Add the minced garlic and let it cook for about 1 minute. You want it fragrant but not brown. Now, pour in the heavy cream. Stir well and bring it to a gentle simmer. This helps the flavors blend. Add the potato gnocchi to the pot. Stir gently to coat the gnocchi with the cream. Cook for 3-4 minutes. When they float, they are cooked. Reduce the heat to low. Now, stir in the basil pesto. Mix until it's fully combined. Add the cherry tomatoes and baby spinach. Cook for another 2-3 minutes. You want the spinach to wilt and the tomatoes to soften. Gradually mix in the grated Parmesan cheese. Stir until it melts and the sauce is creamy. Season with salt and pepper to taste. If the sauce feels too thick, add a splash of water to thin it out. Serve the One-Pot Creamy Pesto Gnocchi hot. Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese. This gives your dish a delightful finish. Enjoy your meal! To get that rich, creamy feel, use heavy cream. It blends well with pesto and cheese. If you want a lighter option, try using half-and-half. Just remember, it won't be as thick. When you add cheese, do it slowly. This helps it melt evenly and keeps the sauce smooth. If the sauce gets too thick, add a splash of pasta water. This will loosen it up without losing flavor. Want to boost the taste? Add more ingredients like sun-dried tomatoes or artichokes. They give a nice burst of flavor. You can also toss in cooked chicken or shrimp for protein. Fresh herbs, like parsley or chives, can add a fresh kick. If you love spice, sprinkle in some red pepper flakes. These small changes can make your dish pop! If you're new to cooking, don't worry! Start by measuring all your ingredients first. This way, you won't miss anything while cooking. Keep the heat at medium when cooking garlic; it burns quickly. Stir often to keep things from sticking. If you’re unsure about the gnocchi, watch for them to float. This means they’re done! Lastly, don't rush. Enjoy the process and have fun in the kitchen! {{image_2}} One-Pot Creamy Pesto Gnocchi is already vegetarian-friendly. You can keep it simple and tasty with the basic recipe. To boost the flavors, try adding more veggies. Bell peppers, zucchini, or asparagus work great. They add color and nutrients. You can also swap the heavy cream for a plant-based cream to make it vegan. Want to make this dish heartier? Add protein like chicken or shrimp. For chicken, use bite-sized pieces. Sauté them in the olive oil before you add garlic. Cook until they are golden brown. For shrimp, add them after the gnocchi. They cook fast and add flavor. Both options make this meal filling and delicious. If you need a gluten-free version, use gluten-free gnocchi. Many brands offer good options made from rice or potatoes. Check the package for cooking times, as they may differ. The rest of the recipe stays the same. You still get that creamy, rich taste without the gluten. Enjoy your meal without worry! To keep your One-Pot Creamy Pesto Gnocchi fresh, store it in an airtight container. Let it cool first, then seal it. Place the container in the fridge. It should stay good for up to three days. When you're ready to eat again, heat the gnocchi gently. You can use a microwave or a pot. If using a pot, add a splash of water. This helps loosen the sauce. Stir it often to heat evenly. Heat until it's warm throughout. If you want to save it for later, freeze the gnocchi. Use a freezer-safe container or bag. Make sure to remove as much air as possible. It can last for up to two months. To thaw, place it in the fridge overnight. Reheat it as described above. Yes, you can use store-bought pesto. It saves time and still tastes great. Just choose a high-quality brand for the best flavor. If you want to make it even better, try adding a little extra garlic or fresh basil. You can tell the gnocchi are done when they float. After adding them to the pot, watch closely. Once they rise to the top, they usually need just a few more minutes. Give them a gentle stir to ensure even cooking. This dish pairs well with a simple side salad or some garlic bread. You can also serve it with roasted veggies for a colorful plate. If you like protein, grilled chicken or shrimp goes great with the gnocchi. Yes, this recipe is perfect for meal prep! You can cook it ahead and store it in the fridge. Just keep it in an airtight container for up to three days. Reheat it gently on the stovetop or in the microwave for a quick meal. In this article, we explored the key ingredients and how to make One-Pot Creamy Pesto Gnocchi. You learned about essential ingredients and their substitutes, along with step-by-step cooking instructions. We shared tips for a creamy texture and flavor boosts, plus variations for dietary needs. Lastly, we discussed storage and reheating methods. With these insights, you can make this dish your own. Enjoy cooking and sharing this comforting meal with others!

One-Pot Creamy Pesto Gnocchi

Indulge in a delicious One-Pot Creamy Pesto Gnocchi with this easy recipe! In just 20 minutes, you can whip up a comforting dish featuring tender potato gnocchi, rich heavy cream, and vibrant basil pesto. Packed with cherry tomatoes and baby spinach, this meal is both hearty and flavorful. Perfect for busy weeknights, click through to discover the step-by-step instructions and make your dinner unforgettable!
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Ingredients
  

1 lb potato gnocchi

1 cup heavy cream

½ cup basil pesto

1 cup cherry tomatoes, halved

1 cup baby spinach

1 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 deep skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

    Pour in the heavy cream and stir to combine with the garlic. Bring the mixture to a gentle simmer.

      Add the potato gnocchi to the pot, stirring to ensure they are well coated with the cream. Cook for 3-4 minutes, or until the gnocchi start to float, indicating they are cooked.

        Reduce the heat to low and stir in the basil pesto, mixing until fully incorporated.

          Add the cherry tomatoes and baby spinach, cooking for an additional 2-3 minutes until the spinach wilts and the tomatoes are slightly softened.

            Gradually mix in the grated Parmesan cheese, stirring until melted and the sauce is creamy.

              Season with salt and pepper to taste. If the sauce is too thick, add a splash of water to thin it out.

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

                  - Presentation Tips: Serve hot, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese on top for a delightful finish.