My One-pot Creamy Pesto Gnocchi is just the recipe you need when you’re craving a comforting, home-cooked meal at the end of a long day. This recipe combines simple freezer vegetables with perfectly cooked potato gnocchi in a creamy pesto sauce with bacon, spinach, parmesan and garlic to create something extraordinary.
This dish requires minimal preparation and will be on your dinner table in less than 20 minutes. And the best part? You only need one pot, which means less clean-up and more time to enjoy every bite!
One-pot Creamy Pesto Gnocchi
“This is a staple in our meal plan rotation! Quick and easy and tastes great.” Share PrintThis One-pot Creamy Pesto Gnocchi recipe has got it all – tender gnocchi is cooked in a sauce featuring crispy bacon, veggies, pesto, garlic, parmesan and cream. Even better, it takes just 17 minutes to make and you only need one pan as the pasta cooks directly in the sauce.
Ingredients
- 1 tbsp olive oil
- 250 g (9 oz) bacon (approximately 3 bacon slices), cut into small strips
- 2 garlic cloves, minced
- 2 tbsp basil pesto, store-bought or homemade
- 300 ml (10 fl oz) thickened (heavy) cream
- 300 g (2 cups) freezer vegetables (I used broccoli and peas)
- 500 g (17 oz) fresh potato gnocchi (see note 1)
- 90 g (2 cups) fresh baby spinach leaves (optional)
- 100 g (1 cup) freshly grated parmesan
- 1 tsp chilli (red pepper) flakes (optional)
Instructions
- Heat the olive oil in a large frying pan over medium–high heat.
- Add the bacon and cook for 2 minutes.
- Add the garlic and cook, stirring, for 30 seconds, until fragrant.
- Add the pesto, thickened cream and freezer vegetables. Cook for 3–4 minutes until the vegetables are tender and the sauce has thickened slightly.
- Add the potato gnocchi and spinach leaves and cook for 2 minutes.
- Turn off the heat and stir through the parmesan.
- Top with chilli flakes, if using, and serve.
Nutrition information
Nutrition Facts
One-pot Creamy Pesto Gnocchi
Amount per Serving
Calories
776
% Daily Value*
Fat
47
g
72
%
Saturated Fat
24
g
150
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Cholesterol
108
mg
36
%
Sodium
2288
mg
99
%
Potassium
418
mg
12
%
Carbohydrates
62
g
21
%
Fiber
7
g
29
%
Sugar
3
g
3
%
Protein
31
g
62
%
Vitamin A
7599
IU
152
%
Vitamin C
15
mg
18
%
Calcium
358
mg
36
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer re gluten-free and dairy-free recipes
Recipe notes
Note 1 – Fresh gnocchi is required in this recipe. You will find it in the refrigerator section in the supermarket.
Kirstie says:
This is absolutely delicious! I cooked the gnocchi a bit longer (6-7 mins) as per the packet instructions. Hubby and 14 year old daughter have requested this for dinner again tonight (after having it last night!) It’s a winner.
Nicole says:
Hi Kirstie, that’s fantastic to hear. A request for it to be made two nights in a row is the best compliment ever! Nic x
Lorraine says:
Another winner! So happy I was able to adjust this one quite easily for my daughter who has a low FODMAP diet. This one is already on our rotation list.
emmahunter says:
This is a staple in our meal plan rotation! Quick and easy and tastes great. We sometimes throw in other veggies too, depending what we have in the fridge that week.
Nicole says:
My favourite recipes are the ones where I can use up veggies in the fridge! This is amazing. Thank you so much for trying the recipe and taking the time to leave a comment! x