Easy Weeknight Spinach Pesto Gnocchi Recipes

3 INGREDIENT PESTO GNOCCHI

Steps:

• In a large skillet, heat the olive oil.
• Cook the gnocchi in the oil until lightly brown. Add in the pesto until the gnocchi is fully coated. Mix in the spinach until wilted.
• Serve in bowls and top with Parmesan cheese, if desired.

SKILLET BAKED CREAMY PESTO SPINACH AND ARTICHOKE GNOCCHI.

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.

EASY WEEKNIGHT SPINACH PESTO GNOCCHI

Steps:

• Following instructions on gnocchi package, bring water to boil. Once boiling add salt and gnocchi until gnocchi floats, about 2-3 mins.
• Meanwhile heat a medium sized skillet pan on medium/high heat. Add oil and sauté onions until translucent and slightly caramelized, about 10-12 mins.Add garlic to onions and sauté for 1 min.Working in batches, add spinach, stirring frequently until wilted.Once spinach is cooked, turn off heat and immediately add pesto. Stir well.
• Once gnocchi is cooked, drain and add to pesto mixture. Stir well and garnish with parmesan cheese. Cover with a lid for 3-4 mins to help cheese melt and then serve immediately.