Creamy Pesto Gnocchi Spinach

$- 1 pound potato gnocchi - 2 cups fresh spinach, chopped - 1 cup heavy cream - 1/2 cup basil pesto - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Optional: toasted pine nuts for garnish To create this creamy pesto gnocchi with spinach, gather these fresh ingredients. You want to use potato gnocchi for a soft texture. Fresh spinach adds a pop of color and nutrients. The heavy cream makes the sauce rich and smooth. Basil pesto gives it that herby kick. Parmesan cheese enhances the flavor with its salty goodness. Olive oil and minced garlic bring depth to every bite. Don't forget to season with salt and pepper to your liking. If you want a crunchy finish, toasted pine nuts are great on top. Having these ingredients ready makes cooking simple and fun. You can easily find them at your local grocery store. Each item plays a key role in making this dish truly delightful. So, let's get cooking! To start, fill a large pot with salted water. Bring it to a boil on high heat. Once it’s boiling, add the potato gnocchi. Cook them according to the package instructions. You will know they are done when they float to the top, usually in about 2-3 minutes. Carefully drain the gnocchi in a colander and set them aside. This prevents them from sticking together. Next, grab a large skillet and pour in the olive oil. Heat the skillet over medium heat. Once the oil is hot, add the minced garlic. Sauté the garlic for about one minute. It should smell great but be careful not to burn it. Stir it often to keep it from turning dark. Now it’s time to make the sauce. Pour in the heavy cream and bring it to a gentle simmer. Stir the cream as it heats. Add the basil pesto and grated Parmesan cheese. Mix everything well until the sauce is smooth and creamy. This is where the magic happens, and your kitchen will start to smell amazing! Once the sauce is ready, stir in the chopped spinach. Cook it for about two minutes until it wilts down. Next, gently fold in the drained gnocchi. Toss everything together carefully to coat the gnocchi and spinach with the creamy pesto sauce. This step makes sure each piece is flavorful. Finally, season your dish with salt and pepper to taste. Let it cook for another minute to warm everything through. Serve the gnocchi hot. You can garnish with toasted pine nuts and more grated Parmesan cheese if you like. Enjoy your creamy pesto gnocchi spinach! To make your sauce creamy, use heavy cream. This cream adds richness that brightens the dish. Stir in the basil pesto slowly. This way, you ensure it blends well with the cream. The Parmesan cheese also helps thicken the sauce. If it seems too thick, add a splash of pasta water to loosen it. You can boost the flavor with a pinch of red pepper flakes. This adds a nice kick. Fresh lemon juice can also brighten the dish. Try adding sun-dried tomatoes for a tangy taste. For a nutty flavor, sprinkle in some toasted pine nuts. They add crunch and depth. When cooking gnocchi, make sure your water is boiling. This helps them cook evenly. Stir the gnocchi as they cook. This prevents them from sticking to the bottom of the pot. Once they float, they are done. Drain them right away to keep them light and fluffy. {{image_2}} If you need gluten-free gnocchi, look for brands made from rice or corn. You can also use zucchini noodles for a lighter option. For a dairy-free alternative, swap the heavy cream with coconut milk. Nutritional yeast can replace Parmesan cheese for a cheesy taste without dairy. To make this dish heartier, you can add protein. Cooked chicken, shrimp, or sausage work well. For a plant-based option, use chickpeas or lentils. Simply mix in the protein after cooking the garlic. This way, everything warms up together. You can easily add more veggies to this dish. Cherry tomatoes add sweetness and color. Bell peppers bring crunch and flavor. Try adding peas or broccoli for extra nutrition. Just toss them in with the spinach to cook through. These add-ins make the dish even more vibrant and tasty. To keep your creamy pesto gnocchi fresh, follow these steps: - Let the dish cool down at room temperature. - Transfer it to an airtight container. - Store it in the fridge for up to three days. This method helps maintain the flavor and texture of the dish. When reheating gnocchi, avoid overcooking. Here’s how: - Place the gnocchi in a skillet over low heat. - Add a splash of cream or water to keep it moist. - Stir gently until heated through, about 5 to 7 minutes. This way, you keep the gnocchi soft and creamy. If you want to freeze creamy pesto gnocchi, do this: - Allow the dish to cool completely. - Portion it into freezer-safe bags or containers. - Label them with the date and freeze for up to three months. To defrost, move it to the fridge overnight. Then, reheat as described above. Yes, you can easily make your own pesto. Just blend fresh basil, garlic, pine nuts, and Parmesan cheese. Add olive oil until it reaches your desired consistency. You can adjust the flavors by adding more or less garlic or cheese. This homemade pesto will add a fresh taste to your creamy pesto gnocchi spinach. To change the creaminess, you can add more or less cream. If you want a lighter dish, use less heavy cream. For a richer sauce, add more cream. You can also mix in extra cheese for added richness. Start with half a cup of cream and adjust as you cook. You can add many tasty ingredients to this dish. Consider cooked chicken or shrimp for protein. You can also mix in cherry tomatoes or bell peppers for added color and flavor. If you like nuts, toasted pine nuts make a great garnish. Experiment with your favorite veggies to make it your own! You now have a complete guide to making creamy pesto gnocchi. You learned about the key ingredients, step-by-step cooking methods, and tips to enhance the dish. I shared ways to adapt the recipe for different diets, like gluten-free or dairy-free. You also got storage tips to keep leftovers fresh. Enjoy this tasty meal with friends or family. It's simple to prepare and full of flavor. Dive in, explore variations, and make it your own!$

Treat yourself to a delightful dish with this creamy pesto gnocchi with spinach! In just 20 minutes, you can whip up a rich and satisfying meal that combines tender gnocchi, fresh spinach, and a luscious basil pesto sauce. Perfect for busy weeknights or a cozy dinner, this recipe is sure to impress. Click through now to explore the full recipe and bring a burst of flavor to your table!

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Ingredients

1 pound potato gnocchi

2 cups fresh spinach, chopped

1 cup heavy cream

1/2 cup basil pesto (store-bought or homemade)

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

Optional: toasted pine nuts for garnish

Instructions

Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, usually about 2-3 minutes. Drain and set aside.

Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Make the Creamy Base: Pour in the heavy cream and bring it to a gentle simmer. Stir in the basil pesto and grated Parmesan cheese. Mix well until the sauce is creamy and combined.

Add Spinach and Gnocchi: Stir in the chopped spinach and cook for about 2 minutes until wilted. Then, gently fold in the drained gnocchi. Toss everything together to coat the gnocchi and spinach in the creamy pesto sauce.

Season: Season with salt and pepper to taste. Allow the dish to cook for another minute to warm everything through.

Serve: Serve hot, garnished with toasted pine nuts if desired, and additional grated Parmesan cheese on top.

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