Creamy Spinach Pesto Gnocchi Recipes

CREAMY SPINACH-PESTO GNOCCHI

Creamy Spinach-Pesto Gnocchi image

Treat the family to something different with Creamy Spinach-Pesto Gnocchi. You'll love the deliciously creamy sauce in this spinach-pesto gnocchi that features onions, cream cheese and cherry tomatoes!

Provided by My Food and Family

Categories Pasta

Time 25m

Yield 6 servings, 1 cup each

Number Of Ingredients 9

Ingredients

2 pkg. (12 oz. each) frozen gnocchi, uncooked
1 Tbsp. olive oil
1/2 cup finely chopped onions
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
3 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
1/2 cup milk
1 cup tightly packed baby spinach leaves
1/4 cup KRAFT Finely Shredded Parmesan Cheese
1/2 cup quartered cherry tomatoes

Steps:

Cook gnocchi as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium heat. Add onions; cook 3 min. or until crisp-tender, stirring frequently. Remove from heat. Blend cream cheese and pesto sauce in blender until smooth. With blender running, gradually add milk through feed tube at top of blender, mixing well after each addition. Add spinach; blend until smooth. Blend in onions. Pour into skillet.
Drain gnocchi. Add to cream cheese mixture; stir until gnocchi is evenly coated with sauce. Cook 2 to 3 min. or until heated through, stirring constantly. Remove from heat. Top with Parmesan and tomatoes.

Nutrition Facts : Calories 530, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1040 mg, Carbohydrate 78 g, Fiber 6 g, Sugar 4 g, Protein 16 g

SKILLET BAKED CREAMY PESTO SPINACH AND ARTICHOKE GNOCCHI.

Skillet Baked Creamy Pesto Spinach and Artichoke Gnocchi. image

Spinach and artichoke dip, mixed with pillowy potato gnocchi, herbs, spices, and a rich creamy sauce!

Provided by Tieghan Gerard

Time 30m

Number Of Ingredients 16

Ingredients

2 tablespoons extra virgin olive oil
1 medium sweet onion, chopped
2 cloves garlic, minced or grated
1 teaspoon dried oregano
1 teaspoon fennel seed
1/4-1/2 teaspoon crushed red pepper flakes
kosher salt and black pepper
1 pound uncooked potato gnocchi
3 cups fresh baby spinach or roughly torn kale
1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
3/4 cup canned full fat coconut milk, heavy cream, or whole milk
1/3 cup basil pesto (homemade or store-bought)
1 jar (12 ounce) marinated, quartered artichokes, drained
1/2 cup shredded provolone or fontina cheese
zest and juice of 1 lemon
fresh basil, for serving

Steps:

1. Preheat the oven to 400 degrees F.2. Heat olive oil in a large oven-safe skillet set over medium-high heat. When the oil is shimmering, add the onion, cooking until fragrant, about 5 minutes. Add the garlic, oregano, fennel seed, and crushed red pepper flakes, cooking until lightly golden, 2-3 minutes. Stir in the gnocchi, spinach or kale, wine, and 1 cup water. Season with salt and pepper. Bring to a boil, cook 3-5 minutes, until the gnocchi is soft. Add the cream, pesto, and artichokes, cooking another 5 minutes. Remove from the heat. Top with cheese. 3. Transfer to the oven and cook, uncovered for 10 minutes, until the cheese is melted and the sauce is bubbling. Serve topped with lemon zest and juice, and basil, if desired.

Nutrition Facts : Calories 350 kcal, ServingSize 1 serving

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