CREAMY PESTO GNOCCHI
This creamy pesto gnocchi recipe makes a fantastic side dish or meatless main course. It's super easy (made in one pan) and takes only 20 minutes from start to finish!
Provided by Natasha Bull
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Add the pesto, cream, wine, and garlic to a deep skillet over medium heat.
- Once the sauce starts to gently bubble, stir in the gnocchi. Cover the pan and cook for 5 minutes.
- Uncover the pan and give it a good stir. Continue to cook it for a couple more minutes, stirring often (the sauce will thicken quickly as the gnocchi releases more starch).
- Once the sauce is thickened to your liking, stir in the parmesan cheese. If the sauce gets too thick at any point, add in another splash of wine or cream. Season with extra salt & pepper as needed and serve immediately.
Nutrition Facts : Calories 517 kcal, Carbohydrate 45 g, Protein 11 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 94 mg, Sodium 744 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
CREAMY PESTO GNOCCHI
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'll keep making over and over again!
Provided by Diana
Categories Dinner
Time 10m
Number Of Ingredients 5
Steps:
- 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'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.
Nutrition Facts : Calories 424 kcal, Carbohydrate 46 g, Protein 7 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 62 mg, Sodium 866 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
CREAMY PESTO GNOCCHI WITH ITALIAN SAUSAGE
Provided by Food Network
Time 30m
Number Of Ingredients 8
Steps:
- In a large pot, cook the gnocchi according to the package directions. Drain, rinse and return them to the pot.
- In a 12" skillet, heat oil over medium heat and saute the snap peas and red peppers until tender, about 4 minutes. Toss into the pot with the reserved cooked gnocchi. In the same skillet, cook and crumble Italian sausage until cooked through about 8-10 minutes. Transfer sausage to the pot with the vegetables and pasta.
- Over med-low heat, stir to combine the pasta, vegetables and sausage mixture. Add the pesto and light cream; toss gently to coat all the ingredients. Heat through and serve with freshly grated parmesan cheese.
- Serves 6
- * Substitution, if you can't find gnocchi, try this easy pesto and cream sauce on any type of pasta. You can also use 3/4 cup of frozen peas in place of the snap peas.
GNOCCHI WITH PESTO SAUCE
Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts for the topping, skip or substitute any nut you like. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook gnocchi according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender., Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pine nuts.
Nutrition Facts : Calories 327 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 682mg sodium, Carbohydrate 52g carbohydrate (10g sugars, Fiber 4g fiber), Protein 9g protein.
GNOCCHI W/ CREAMY PESTO SAUCE
Make and share this Gnocchi W/ Creamy Pesto Sauce recipe from Food.com.
Provided by David M.
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook gnocchi in boiling salted water 2-4 mins, or until floating.
- Transfer to saucepan on low heat and add tomatoes, pesto, heavy cream, stirring well until sauce is heated through.
- Add parmesan, salt and pepper to taste, and serve immediately.
Nutrition Facts : Calories 146.4, Fat 12.4, SaturatedFat 7.6, Cholesterol 43.1, Sodium 373.3, Carbohydrate 2.9, Fiber 0.8, Sugar 0.9, Protein 6.4
RICOTTA GNOCCHI WITH PESTO CREAM SAUCE
Provided by Food Network
Time 2h55m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Combine all of the ingredients in a large bowl and refrigerate until the 'dough' holds the shape of a ball when rolled between your hands, at least 1 hour.
- On a lightly floured surface roll the dough into long strips and pinch off 1-inch pieces (the same size as regular gnocchi). Work fast or your dough will start to become super tough to work with! Put the gnocchi on a plate and put back into the refrigerator for at least 1 hour.
- While the gnocchi is resting, make the pesto sauce by combining all of the ingredients in a blender and pulsing until combined. Set aside.
- Bring a large pot of water to a rolling boil over medium heat on the stovetop. Drop in the gnocchi, a few at a time, and watch for them to rise to the surface of the pot. After 1 minute at the top of the pot, about 3 minutes total, remove them with a slotted spoon to a serving bowl. Top with the pesto cream sauce and a dash of cracked pepper and serve.
POTATO GNOCCHI IN PESTO CREAM SAUCE
This is a delicious, warm and comforting food! Very filling...quick and easy. If you are wanting to try something new, please give this a try! Of course you can make your own gnocchi and pesto, but in a time pinch... the pre-made stuff works just fine. Pesto from the refridgerated section of the market works much better than a jarred pesto sauce. Fresher is also better. I like to serve this with baked acorn squash. This dish actually reheats pretty well the next day, too!
Provided by Jennibear
Categories One Dish Meal
Time 11m
Yield 3 , 3 serving(s)
Number Of Ingredients 6
Steps:
- Fill a saucepan with water and bring to a boil. Add lots of salt to the boiling water to help flavor the gnocchi. While the water is heating, get a sauce pan and whisk together the pesto, cream, salt and pepper over medium heat. Bring the sauce to a low boil and be sure to stir frequently. Turn down the heat to a low simmer. Once your water pot is at a full boil, gently add in the gnocchi to the boiling water and cook for 3-4 minutes. The gnocchi will float to the top when they are done. Drain. Add the gnocchi to the pesto cream sauce. Stir to combine. Top with parmesan cheese. Enjoy!
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