Print

One-Pan Creamy Pesto Gnocchi with Sun-Dried Tomatoes and Spinach

Close-up of tender gnocchi coated in a rich, creamy pesto sauce with spinach and sun-dried tomatoes, featuring Creamy Pesto Gnocchi.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a quick and satisfying weeknight dinner with this one-pan creamy pesto gnocchi featuring sun-dried tomatoes and fresh spinach.

Ingredients

Scale
  • 1 (16 ounce) package potato gnocchi
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup prepared basil pesto
  • 2 cups fresh spinach
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the minced shallot and cook until softened, about 3 minutes.
  2. Add the minced garlic and chopped sun-dried tomatoes to the skillet. Cook for 1 minute until fragrant.
  3. Pour in the vegetable broth and bring the mixture to a simmer.
  4. Add the uncooked gnocchi to the skillet, stirring to coat them in the liquid. Cover the skillet and cook for 5 to 7 minutes, or until the gnocchi are tender. Stir occasionally to prevent sticking.
  5. Reduce the heat to low. Stir in the heavy cream and basil pesto until the sauce is smooth and creamy.
  6. Add the fresh spinach and cook until it wilts, about 1 to 2 minutes.
  7. Remove the skillet from the heat. Stir in the grated Parmesan cheese. Season with salt and pepper to your taste.
  8. Serve immediately.

Notes

  • If you prefer a thinner sauce, add a splash more vegetable broth or cream while stirring in the pesto.
  • Use store-bought pesto for speed, or substitute with homemade pesto if you have it ready.
  • For added protein, stir in 1 cup of cooked chicken breast during the last step.

Nutrition

Find it online: https://eatableempress.com/creamy-pesto-gnocchi-recipe/