One Pan Creamy Pesto Gnocchi Recipe
This quick and easy one-pan meal is sure to become a family favorite! Coming together in under 20 minutes, this one pan creamy pesto gnocchi is bursting with flavor and packs well for lunch the next day.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Main
Cuisine: Anytime
Keyword: creamy pesto gnocchi, one pan gnocchi, pesto gnocchi
Servings: 4 serves
Calories: 505kcal
- 1 teaspoon olive oil
- ⅓ cup sundried tomatoes roughly chopped (see notes)
- 4 garlic cloves finely chopped
- 1 lb (500g) potato gnocchi see notes
- ¾ cup heavy cream
- ½ cup chicken broth
- ⅓ cup basil pesto
- 1 cup lightly packed baby spinach leaves
- ½ cup freshly grated parmesan cheese
Heat the olive oil in a saucepan over medium heat. Once hot, add in the garlic and stir until fragrant, about 60 seconds. Add in the sundried tomatoes and stir again. Cook for about 1 minute.
1 teaspoon olive oil, 4 garlic cloves, ⅓ cup sundried tomatoes
Add the cream, chicken broth, and basil pesto, and stir well to combine. Add the gnocchi and bring the whole thing to a simmer. Reduce heat slightly and cook for about 3 minutes, or until the gnocchi is cooked through.
¾ cup heavy cream, ½ cup chicken broth, ⅓ cup basil pesto, 1 lb (500g) potato gnocchi
Remove the pan from the heat and add the spinach leaves and half of the parmesan. Stir to combine until the spinach wilts and the cheese melts.
1 cup lightly packed baby spinach leaves, ½ cup freshly grated parmesan cheese
Divide the gnocchi between bowls, sprinkle with the remaining parmesan and serve.
Sundried tomatoes
Look for sundried tomatoes stored in oil, not dry sundried tomatoes. Remove them from the oil before using them and roughly chop them.
For extra flavor, use the oil from the jar of sundried tomatoes instead of olive oil to sauté the garlic.
Gnocchi
Use shelf-stable gnocchi and not fresh gnocchi. Fresh gnocchi will likely fall apart whilst cooking in this recipe and is not recommended.
Storing leftovers
Store leftovers in an airtight container in the fridge for about 3 days.
This recipe is not suitable for freezing.
Calories: 505kcal | Carbohydrates: 50g | Protein: 13g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 61mg | Sodium: 915mg | Potassium: 427mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1955IU | Vitamin C: 7mg | Calcium: 258mg | Iron: 5mg