One Pot Creamy Pesto Gnocchi

creamy pesto chicken
Perfectly cooked potato gnocchi in a creamy, pesto sauce laced with bacon, spinach leaves, parmesan and garlic. This recipe transforms simple freezer vegetables into something really special. This One Pot Creamy Pesto Gnocchi requires minimal preparation and will be on your dinner table in less than 10 minutes.
  • 1 tbsp olive oil
  • 250g bacon (approximately 3 bacon rashers), cut into small strips
  • 2 cloves garlic, minced
  • 2 tbsp basil pesto
  • 300ml pure cream (or thickened cream)
  • 2 cups freezer vegetables (I used broccoli and peas)
  • 500g fresh potato gnocchi (see note 1)
  • 2 cups fresh spinach leaves (optional)
  • 1 cup freshly grated parmesan
  • 1 tsp chilli flakes (optional)
  1. Heat olive oil on medium-high heat in a large skillet.
  2. Add bacon, cook 2 minutes.
  3. Add garlic, cook stirring for 30 seconds until fragrant.
  4. Add pesto, pure cream (or thickened cream if using) and freezer vegetables. Cook 3-4 minutes until the vegetables are tender and the sauce has thickened slightly.
  5. Add the potato gnocchi and spinach leaves.  Cook 2 minutes.
  6. Turn off the heat and stir through the parmesan cheese.
  7. Top with chilli flakes if using.

Note 1 – Fresh gnocchi are called for in this recipe. You will find these in the refrigerated section in the super market. I have linked my favourite brand, Grand Italian Potato Gnocchi which are made free of artificial ingredients. They are by far the best I’ve tried in terms of texture and taste – Very similar to what my Mum makes.

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Nicole Simple Home Edit Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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