One-Pan Creamy Pesto Gnocchi (Print View)
Soft gnocchi tossed with pesto, creamy sauce, spinach, and sun-dried tomatoes—all from a single pan.
# Components:
→ Main Dish
01 - 1 pound potato gnocchi, fresh or shelf-stable
02 - 2 tablespoons olive oil or oil from sun-dried tomatoes
03 - 3 garlic cloves, minced
04 - 3.5 ounces sun-dried tomatoes, sliced
05 - 5 ounces baby spinach
06 - 3/4 cup heavy cream
07 - 3 tablespoons basil pesto
08 - Salt, to taste
09 - Black pepper, to taste
→ Finishing Touch
10 - Grated parmesan cheese, for serving
11 - Fresh basil leaves, for garnish
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sliced sun-dried tomatoes, then cook for 1 to 2 minutes until aromatic.
02 - Place the fresh or shelf-stable gnocchi directly into the skillet without boiling. Stir and cook for 2 to 3 minutes until the gnocchi are lightly golden.
03 - Pour in heavy cream and add basil pesto. Stir to combine, then simmer for 2 to 3 minutes so the sauce thickens.
04 - Add the baby spinach and stir until fully wilted. Season with salt and black pepper to taste. Serve immediately, topped with grated parmesan and fresh basil leaves.
# Expert Advice:
01 -
- Quick preparation with almost no prep required
- Uses just one pan so clean-up is fast and effortless
- Rich and creamy sauce balances tangy tomatoes and fresh greens
- Customizable for vegetarian or protein-boosted versions
02 -
- Packed with greens and antioxidants thanks to spinach and tomatoes
- One-pan makes it perfect for small kitchens or busy nights
- Gnocchi’s mild flavor is a blank canvas for any extra seasonal veggies
03 -
- Toast the gnocchi just a bit in the pan for a chewy edge and more flavor
- Save some pasta water when possible or use a splash of plain water to thin the sauce if it gets too thick Freshly grated parmesan right before serving melts best and creates the creamiest texture