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To make creamy pesto gnocchi, gather these simple ingredients: - 1 lb (450g) fresh potato gnocchi - 1 cup fresh basil leaves, tightly packed - 1/2 cup finely grated Parmesan cheese, plus extra for serving - 1/3 cup pine nuts, lightly toasted - 2 cloves garlic, peeled and minced - 1/2 cup heavy cream - Salt and freshly ground black pepper to taste - 2 tablespoons extra-virgin olive oil - 1 cup cherry tomatoes, halved (for garnish) You can swap ingredients for your taste or diet. Use gluten-free gnocchi for a gluten-free dish. If you don’t have pine nuts, try walnuts or sunflower seeds. For a lighter version, use half-and-half instead of heavy cream. Nutritional yeast can replace Parmesan for a vegan option. Fresh spinach or arugula can stand in for basil if needed. To keep your creamy pesto gnocchi fresh, store it in an airtight container. Place any leftovers in the fridge for up to three days. For long-term storage, freeze the pesto and gnocchi separately. This way, you can enjoy them later. When ready to eat, gently reheat the dish on the stove or in the microwave. To start, grab your food processor. Add the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and minced garlic. Pulse the mix until everything is finely chopped. This step brings out the flavor. Next, with the processor running, slowly drizzle in the extra-virgin olive oil. Keep blending until it turns smooth and creamy. Taste the pesto and add salt and black pepper to your liking. Set it aside for later. Now, fill a large pot with water. Add a generous pinch of salt and bring it to a rolling boil. Carefully add the gnocchi to the boiling water. Cook them based on the package instructions. Usually, they float to the top in about 2-3 minutes. This means they're done! Drain the gnocchi and set them aside. In a large skillet, pour in the heavy cream. Heat it over medium heat, stirring often to avoid sticking. Bring the cream to a gentle simmer. This is when you'll see small bubbles forming around the edge. Once the cream is simmering, stir in the pesto. Mix it well until it’s heated through. Gently fold in the drained gnocchi, making sure they are coated in the creamy pesto sauce. To serve, transfer the creamy gnocchi to plates. For a nice touch, garnish with halved cherry tomatoes and extra grated Parmesan cheese. Enjoy! To make great pesto, use fresh basil. Choose bright green leaves without any brown spots. Toast the pine nuts gently to enhance their flavor. Pulse the basil, nuts, cheese, and garlic in a food processor until finely chopped. Then, drizzle in olive oil slowly. This helps create a smooth texture. Always taste your pesto. Adjust the salt and pepper to fit your taste. Cooking gnocchi is easy if you follow a few steps. First, use a large pot of salted water. Bring it to a rolling boil. Add the gnocchi gently. Watch them closely. They are done when they float to the top, usually in 2-3 minutes. Be careful not to overcook; otherwise, they will become mushy. Once cooked, drain them right away. Presentation matters! Serve your creamy pesto gnocchi in a shallow bowl. This allows the sauce to shine. Top with halved cherry tomatoes for a pop of color. Sprinkle extra Parmesan cheese on top for added flavor. For a fresh touch, add a few basil leaves and a drizzle of olive oil. Serve it hot for the best taste and texture. {{image_4}} To make a vegan version, swap the heavy cream for coconut cream or cashew cream. Use nutritional yeast instead of Parmesan for a cheesy flavor. You can add a splash of lemon juice for brightness. This will keep your dish creamy and delicious without dairy. You can easily add protein to your creamy pesto gnocchi. For chicken, cook it in the skillet before adding the cream. If you prefer shrimp, sauté them until pink and toss them in with the gnocchi. For a plant-based option, stir in cubed tofu. Cook it until golden brown for added flavor. If you want to switch up the cheese, try goat cheese or feta. These will give your dish a tangy twist. For a more robust taste, consider using smoked Gouda or aged cheddar. Each cheese brings a unique flavor, making every version special. To store your creamy pesto gnocchi, wait for it to cool. Place it in an airtight container. Make sure to keep it in the fridge. It will stay fresh for about 2-3 days. When you are ready to eat, take the gnocchi out of the fridge. You can reheat it on the stove or in the microwave. If using the stove, add a splash of cream or water to keep it moist. Heat over low heat, stirring gently. In the microwave, heat it in short bursts, stirring in between. This keeps everything creamy and delicious. You can freeze both the gnocchi and the sauce. For the gnocchi, lay them in a single layer on a baking sheet. Freeze them for about 1-2 hours. Once frozen, transfer them to a freezer bag. For the sauce, let it cool, then place it in a freezer-safe container. It can last up to 3 months in the freezer. When you're ready to use them, thaw in the fridge overnight and reheat as mentioned above. The best way to cook gnocchi is in boiling water. Fill a large pot with water and add salt. Bring it to a boil. Then, gently add the gnocchi. Cook until they float, which takes about 2-3 minutes. This shows they are done. Drain them carefully and set aside. Yes, you can make pesto without nuts. Simply skip the pine nuts in the recipe. Use more basil or add ingredients like spinach or avocado for creaminess. You can still make a tasty pesto that way. You know gnocchi is cooked when they float to the top of the boiling water. This means they are light and fluffy. If you see them sink, give them a bit more time. Creamy pesto gnocchi pairs well with a fresh salad or roasted vegetables. You can also serve it with grilled chicken or shrimp for protein. Garlic bread is a great side too! Yes, you can prepare some parts ahead of time. Make the pesto and cook the gnocchi. Store them separately in the fridge. When ready to eat, combine and heat them together. This saves time when serving. Creamy pesto gnocchi is simple and delicious. We covered the key steps, from ingredients to cooking. You learned variations, tips, and proper storage methods. Enjoying this dish fresh is best, but leftovers can still be delightful. Each tip helps make your gnocchi better. Now, you have the tools to impress anyone. Dive in and start cooking. Enjoy every tasty bite!

Creamy Pesto Gnocchi

Indulge in a mouthwatering Creamy Pesto Gnocchi Delight that’s quick and easy to make! This recipe features fresh potato gnocchi tossed in a luscious basil pesto sauce enriched with cream, garlic, and topped with juicy cherry tomatoes. Perfect for a weeknight dinner or a special occasion, every bite promises to impress. Click through to explore the full recipe and indulge your taste buds in this creamy delight!
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Ingredients
  

1 lb (450g) fresh potato gnocchi

1 cup fresh basil leaves, tightly packed

1/2 cup finely grated Parmesan cheese, plus extra for serving

1/3 cup pine nuts, lightly toasted

2 cloves garlic, peeled and minced

1/2 cup heavy cream

Salt and freshly ground black pepper to taste

2 tablespoons extra-virgin olive oil

1 cup cherry tomatoes, halved (for garnish)

Instructions
 

Prepare the Pesto: In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and minced garlic cloves. Pulse the mixture until everything is finely chopped and well mixed.

    Incorporate Olive Oil: With the food processor running, slowly drizzle in the extra-virgin olive oil. Continue processing until you achieve a smooth and creamy pesto consistency. Taste and season with salt and freshly ground black pepper as needed. Set the pesto aside for later.

      Cook the Gnocchi: Fill a large pot with water and add a generous pinch of salt. Bring it to a rolling boil over high heat. Carefully add the gnocchi to the boiling water and cook according to the package instructions, usually until they float to the surface (approximately 2-3 minutes). Once cooked, drain the gnocchi and set them aside.

        Create the Creamy Sauce: In a large, deep skillet, pour in the heavy cream and heat over medium heat. Bring the cream to a gentle simmer, stirring occasionally to prevent sticking.

          Combine Ingredients: Once the cream is simmering, stir in the prepared pesto until it is thoroughly incorporated and heated through. Gently fold in the drained gnocchi, ensuring they are well-coated in the creamy pesto sauce.

            Presentation and Serving: Transfer the creamy gnocchi to serving plates. For an eye-catching finish, garnish with halved cherry tomatoes and a generous sprinkle of extra grated Parmesan cheese.

              Prep Time: 10 min | Total Time: 25 min | Servings: 4

                - Presentation Tips: Consider garnishing with a few fresh basil leaves and a drizzle of olive oil for an elegant touch. Serve immediately for the best flavor and texture!