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Creamy Pesto Gnocchi with Vegetables

  • Author: Chloe

Ingredients

  • Gnocchi: 500g package of potato gnocchi. Provides the soft, pillowy base of the dish.
  • Pesto: 1 cup of prepared pesto (basil pesto recommended). Adds the vibrant, herbaceous, and garlicky flavor foundation.
  • Heavy Cream: 1 cup. Creates the luscious, creamy sauce that coats the gnocchi and vegetables.
  • Vegetable Broth: ½ cup. Thins the sauce to the perfect consistency and adds depth of flavor.
  • Olive Oil: 2 tablespoons. Used for sautéing the vegetables and adding richness.
  • Garlic: 2 cloves, minced. Enhances the savory notes and complements the pesto.
  • Onion: 1 medium, chopped. Adds a foundational savory flavor to the vegetable base.
  • Bell Pepper: 1 red or yellow, chopped. Provides sweetness, color, and a slightly crunchy texture.
  • Zucchini: 1 medium, chopped. Adds a mild, slightly sweet flavor and soft texture.
  • Cherry Tomatoes: 1 cup, halved. Adds bursts of juicy sweetness and acidity.
  • Spinach: 5 ounces, fresh. Adds a healthy dose of greens and wilts beautifully into the sauce.
  • Parmesan Cheese: ½ cup, grated, plus extra for serving. Adds salty, umami richness and a cheesy finish.
  • Salt: To taste. Enhances all the flavors in the dish.
  • Black Pepper: Freshly ground, to taste. Adds a touch of spice and complexity.
  • Pine Nuts (optional): 2 tablespoons, toasted, for garnish. Adds a nutty crunch and visual appeal.
  • Fresh Basil (optional): For garnish. Adds freshness and visual appeal.

Instructions

  1. Prepare the Vegetables: Begin by washing and chopping all your vegetables. Dice the onion, mince the garlic, chop the bell pepper and zucchini into bite-sized pieces, and halve the cherry tomatoes. Set aside.
  2. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions, usually about 2-3 minutes, or until they float to the surface. Once they float, cook for another minute. Immediately drain the gnocchi and set aside. Don’t overcook the gnocchi, as they will become mushy.
  3. Sauté Aromatics and Vegetables: While the gnocchi is cooking, heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  4. Add Heartier Vegetables: Add the chopped bell pepper and zucchini to the skillet. Sauté for about 5-7 minutes, or until they are tender-crisp. You want them to retain some texture, not become completely soft. Stir occasionally to ensure even cooking.
  5. Create the Creamy Pesto Sauce: Reduce the heat to low. Stir in the pesto and heavy cream into the skillet with the vegetables. Mix well to combine, ensuring the pesto and cream are fully incorporated and creating a smooth, creamy sauce.
  6. Add Vegetable Broth and Simmer: Pour in the vegetable broth to thin the sauce to your desired consistency. Simmer gently for 2-3 minutes, allowing the flavors to meld together. Be careful not to boil the sauce vigorously, as this could cause the cream to separate.
  7. Incorporate Gnocchi and Tomatoes: Gently fold in the cooked gnocchi and halved cherry tomatoes into the creamy pesto sauce. Stir to coat the gnocchi and vegetables evenly with the sauce.
  8. Wilt in Spinach: Add the fresh spinach to the skillet. Stir until the spinach wilts down and turns bright green, which should only take a minute or two. The heat from the sauce will quickly wilt the spinach.
  9. Stir in Parmesan Cheese: Remove the skillet from the heat. Stir in the grated Parmesan cheese until it is melted and the sauce becomes even creamier and slightly thickened.
  10. Season and Serve: Season the creamy pesto gnocchi with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed – you may need a little more salt depending on the pesto and broth you used.
  11. Garnish and Enjoy: Serve immediately, garnished with extra grated Parmesan cheese, toasted pine nuts (if using), and fresh basil leaves (if using). Enjoy your delicious Creamy Pesto Gnocchi with Vegetables!

Nutrition

  • Serving Size: one normal portion
  • Calories: 650
  • Fat: 45g

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