pesto gnocchi

This pesto gnocchi will become your go-to summer meal. This dish is filled with potato gnocchi, peppers, zucchini, pesto, pine nuts and cheese. It's bold, full of flavor, and so delicious!

Pesto Gnocchi Recipe

potato gnocchi

olive oil

zucchini (diced)

yellow pepper (chopped)

pesto sauce

tomatoes (chopped)

pine nuts (toasted)

Parmesan Cheese (shredded)

Cook and drain gnocchi according to package directions.

While gnocci is cooking, add olive oil to a large skillet over medium heat. Saute diced zucchini and peppers until tender.

Gently stir in pesto and gnocchi. Add tomatoes and carefully stir to coat. Top with pine nuts and Parmesan cheese (optional). Yield: 4 servings.

Pesto Gnocchi

(16 potato gnocchi

butter

basil pesto (homemade

Kosher salt

Parmesan cheese, for topping

black pepper

Bring a large pot of salted water to a boil.  Cook gnocchi according to package instructions.  Drain, but reserve 1 cup of cooking liquid.

Meanwhile, warm butter in a large skillet over medium heat.  Once melted, toss in cooked gnocchi.  Let cook for 1 minute, then take off the heat.  Stir in pesto, tossing to coat.  Season to taste with salt.

To serve, spoon some gnocchi in a shallow bowl and top with freshly grated Parmesan and black pepper. If you’d like to level up the dish, top with some baby arugula leaves, toasted walnuts and a squeeze of lemon juice.

This 4-ingredient creamy pesto gnocchi dinner is a family-friendly vegetarian meal that you can whip up in just 15 minutes! Pillowy and tender gnocchi smothered in a creamy basil and dried tomato sauce. An easy comforting dinner that you&#039;ll keep making over and over again!

Creamy Pesto Gnocchi

16- ounce package (450 grams) gnocchi

tomatoes

¾ cup (80 milliliters) heavy cream

pesto

salt

In a pot, bring lightly salted water to a boil and cook the gnocchi according to the package instructions.

In a pan over medium heat, heat sundried tomato oil and sear the sundried tomatoes for a minute just to release the flavor. Add the cream, simmer for a minute (don&#039;t boil), remove from heat and mix in the pesto. Season with salt.

Add the cooked and drained gnocchi to the sauce, and toss until the gnocchi is covered in sauce.

Serve warm. If desired, top with grated parmesan or vegetarian hard cheese.

One pot Creamy Pesto Gnocchi is luscious, smooth, and comforting. Cooked in an easy creamy pesto sauce, the gnocchi is tender and has layers of flavor. Ready in 20 minutes and dairy free!

pine nuts (or cashews)

basil

garlic

lemon juice

yeast

gnocchi

can full fat coconut milk

dry white wine (I used sauvignon blanc)

salt + black pepper,

baby spinach

Vegan Parmesan (optional)

Place all ingredients except the olive oil in a food processor and process until finely chopped.

With the food processor running, slowly drizzle in the olive oil. Process until smooth (there will still be a little texture, but mostly smooth), adding a little more olive oil or water if needed to help it blend.

Set aside while you prepare the gnocchi.

Make the pesto

In a large deep skillet or pot, add 1/2 cup pesto (use the leftovers elsewhere), coconut milk and wine. Stir and warm over medium heat.

When the sauce starts to simmer, add the gnocchi and give it a good stir.

Bring to a boil, then lower heat to a simmer and cook, uncovered for 5 minutes, stirring occasionally.

The sauce will thicken as the gnocchi cooks, so add a little water if needed. Add salt + pepper, to taste and stir in the spinach. Cook for another 1-2 minutes until the spinach has wilted.

Test the gnocchi- at this point, it should be softened but not mushy. Cook an additional minute or two if needed.

Serve immediately with a sprinkle vegan parmesan cheese and enjoy!

An easy, minimal fuss, minimal clean-up dish that the whole family will love! The perfect weeknight dinner after a busy day. You can make it a 15 min-din by using pre-cooked chicken pieces, too.

Air Fryer Pollo Pesto Gnocchi

Chicken Breast

Mixed Herbs

Cherry Tomatoes

Red Onion

Gnocchi

Cheddar & Mozzarella Mix

Pine Nuts

Salt

Black Pepper

Skimmed Milk

Light Soft Cheese

Reduced-Fat Red Pesto

Parmesan

Dice the chicken breast, then season it with salt, pepper and the mixed herbs. Wrap it in foil and air fry at 180°C for 15 mins, then set aside.⁣

Meanwhile, halve the cherry tomatoes and dice the red onion. Combine all the sauce ingredients in a bowl and set aside.

Tip the cooked chicken into the sauce bowl and set aside. Put the gnocchi into the air fryer, spray with the olive oil, then cook for around 12 mins at 190°C until crispy. 

Once the gnocchi is crispy, add the onion, tomatoes, chicken and sauce to the air fryer with the gnocchi. Roughly mix together, then top with the cheese and pine nuts and return to the air fryer for another 5 mins until bubbly.⁣

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Pesto Gnocchi

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Creamy Pesto Gnocchi

Air Fryer Pollo Pesto Gnocchi

Top 5 pesto gnocchi recipes from across the web

The most viewed pesto gnocchi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pesto Gnocchi Recipe

Pesto Gnocchi

Creamy Pesto Gnocchi

Creamy Pesto Gnocchi

Air Fryer Pollo Pesto Gnocchi

The most viewed pesto gnocchi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine