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- 16 ounces potato gnocchi - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup freshly prepared basil pesto - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1/2 cup grated Parmesan cheese - Salt and black pepper to taste - Fresh basil leaves for garnish To make my creamy pesto gnocchi skillet, I focus on fresh ingredients. The potato gnocchi forms the base of this dish. I love using high-quality gnocchi for that soft, pillowy texture. Next, I add olive oil. It gives a rich flavor and helps cook the garlic. Garlic is key to this recipe. I use four cloves, minced, for a strong aroma and taste. Heavy cream follows, making the sauce rich and smooth. Fresh basil pesto is a must. I always opt for homemade pesto when I can. It brings a bright, fresh flavor. Cherry tomatoes add a burst of sweetness. Halving them helps release their juices. Baby spinach is a great way to sneak in some greens. It wilts quickly, adding color and nutrients. For a cheesy finish, I use grated Parmesan. It melts beautifully into the sauce. Lastly, I season with salt and black pepper. Fresh basil leaves make a lovely garnish. They provide a pop of color and extra flavor. With these ingredients, you will create a delicious and easy weeknight meal. Each bite is creamy, flavorful, and satisfying. To cook the gnocchi, start with a big pot of water. Add salt to the water. Bring it to a boil. Once boiling, add the potato gnocchi. Cook them until they float to the top, which takes about 2-3 minutes. This means they are done. Drain the gnocchi and set them aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add 4 cloves of minced garlic. Sauté the garlic for about 1 minute until it smells great. Be careful not to burn it. Next, pour in 1 cup of heavy cream. Bring this mixture to a gentle simmer. Stir in 1 cup of freshly prepared basil pesto. Keep stirring for 2-3 minutes, making sure it does not stick to the pan. Now it’s time to add some color and nutrients. Toss in 1 cup of halved cherry tomatoes and 1 cup of baby spinach. Cook until the spinach wilts, which takes about 2 minutes. Gently mix in the drained gnocchi. Stir until the gnocchi are well coated in the creamy sauce. Finally, add 1/2 cup of grated Parmesan cheese and season with salt and black pepper to taste. To make a great creamy pesto sauce, keep these tips in mind: - Use fresh basil pesto. It packs more flavor than jarred options. - Add the heavy cream slowly. This helps you control the sauce's thickness. - Stir constantly while cooking. This prevents the sauce from sticking and burning. You can enhance flavors by adding a pinch of red pepper flakes. This brings a subtle heat to the dish. A squeeze of lemon juice also brightens the sauce, making it taste fresh and vibrant. Garnishing your dish can elevate its look. Here are some ideas: - Top with extra grated Parmesan cheese. It adds richness and flavor. - Add fresh basil leaves for a pop of color and freshness. - Drizzle with high-quality olive oil before serving. This adds a nice shine. For sides, serve with a simple green salad. A crusty bread also pairs well, perfect for soaking up extra sauce. Watch out for these pitfalls while cooking: - Don’t overcook the gnocchi. They should float and be tender, not mushy. - Avoid high heat when cooking garlic. It can burn quickly and taste bitter. - Don’t skip seasoning. A little salt and pepper make a big difference in flavor. {{image_4}} You can make this dish lighter by using low-fat cream. Also, try substituting the gnocchi with zucchini noodles for a veggie twist. If you're gluten-free, look for gluten-free gnocchi. For dairy-free options, coconut cream works great instead of heavy cream. Nutritional yeast can replace cheese for a vegan choice. Adding protein can boost flavor and make this meal heartier. Grilled chicken or shrimp are great choices. Cook them in the pan before adding garlic. You can also toss in cooked sausage for more richness. For a veggie boost, add mushrooms, bell peppers, or broccoli. These options add texture and color, making your dish more appealing. You can serve this dish in many ways. For a fun twist, bake it in a casserole dish topped with breadcrumbs. This gives a crispy texture. You can also keep it vegetarian by ensuring any added proteins are meat-free. For a vegan meal, skip the cheese or use a dairy-free alternative. Serve it with a side salad for a complete meal. Store your creamy pesto gnocchi in an airtight container. Keep it in the fridge for up to three days. Make sure it cools down before you seal it. This helps prevent extra moisture buildup. If you have a lot left, divide it into smaller portions. This way, you can enjoy it later without thawing the whole dish. To reheat, use a skillet on low heat. Add a splash of cream or broth to keep it moist. Stir gently until it warms up. Avoid high heat, as this can break the sauce. You can also microwave it. Place it in a microwave-safe dish with a lid. Heat for one minute, then stir. Check and heat more if needed. You can freeze creamy pesto gnocchi for up to three months. Use a freezer-safe container or freezer bag. Make sure to remove as much air as possible. When ready to eat, thaw it overnight in the fridge. Reheat it gently, as mentioned above. Note that the texture may change slightly after freezing, but it will still taste great! Making this dish takes about 25 minutes. You’ll spend around 10 minutes prepping. Cooking takes about 15 minutes. It’s quick and perfect for a busy weeknight. Yes, you can use store-bought pesto. It saves time and can still taste great. However, homemade pesto can offer a fresher flavor. If you have time, I recommend trying your own. You can blend basil, garlic, nuts, and cheese for a tasty mix. This dish pairs well with many sides. Try a simple green salad with lemon dressing. Garlic bread is also a great choice. For drinks, serve with a light white wine or sparkling water. These options enhance the meal and make it even better. Creamy pesto gnocchi skillet brings comfort and flavor to your table. We covered the main ingredients, like gnocchi, garlic, and fresh basil. I shared step-by-step cooking instructions and helpful tips to ensure a perfect dish. You learned about variations to suit your taste and dietary needs. Storing leftovers properly can keep your meal fresh. Now, it’s your turn to explore this delicious dish. Enjoy the cooking process and savor each bite!

Creamy Pesto Gnocchi Skillet

Indulge in a flavorful dinner with this creamy pesto gnocchi skillet that comes together in just 25 minutes! With tender potato gnocchi, fresh basil pesto, and vibrant cherry tomatoes, this dish is a perfect weeknight treat. Learn how to create a rich, creamy sauce that complements every bite. Ready to elevate your dinner routine?
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Ingredients
  

1 package (16 ounces) potato gnocchi

2 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

1 cup freshly prepared basil pesto

1 cup cherry tomatoes, halved

1 cup baby spinach

1/2 cup grated Parmesan cheese (plus extra for serving)

Salt and black pepper to taste

Fresh basil leaves for garnish

Instructions
 

Kochzeit für die Gnocchi: In einem großen Topf mit sprudelndem, gesalzenem Wasser, koche die Gnocchi gemäß den Anweisungen auf der Verpackung, bis sie an die Oberfläche steigen, das dauert in der Regel etwa 2-3 Minuten. Die Gnocchi abgießen und beiseite stellen.

    Knoblauch anbraten: In einer großen Pfanne bei mittlerer Hitze das Olivenöl hinzufügen. Wenn das Öl heiß ist, den gehackten Knoblauch einstreuen und etwa 1 Minute lang anbraten, bis es aromatisch ist, aber darauf achten, es nicht zu verbrennen.

      Sauce zubereiten: Die Schlagsahne hineingießen und zum sanften Köcheln bringen. Das frische Basilikumpesto unterrühren, bis alles gut vermischt ist. Für 2-3 Minuten köcheln lassen und gelegentlich umrühren, damit es nicht ansetzt.

        Zutaten hinzufügen: Die halbierten Cocktailtomaten und den Babyspinat in die Pfanne geben. Kochen, bis der Spinat zusammengefallen ist, etwa 2 Minuten.

          Gnocchi und Sauce kombinieren: Die vorgekochten Gnocchi in die Pfanne geben und sanft umrühren, bis sie gleichmäßig mit der cremigen Pestosauce überzogen sind. Den geriebenen Parmesan unterrühren und nach Geschmack mit Salz und schwarzem Pfeffer würzen.

            Servieren: Sobald alles gut erhitzt ist, von der Hitze nehmen. Heiß servieren, garniert mit zusätzlichem Parmesankäse und frischen Basilikumblättern.

              - Serviervorschläge: Den Gnocchi in tiefen Tellern anrichten und mit einem Spritzer frischem Olivenöl und einigen zusätzlichen Parmesanscheiben abrunden, um das Gericht noch ansprechender zu präsentieren.

                Vorbereitungszeit: 10 Minuten | Gesamtzeit: 25 Minuten | Portionen: 4