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One Pot Creamy Pesto Gnocchi Recipe

One-pot Creamy Pesto Gnocchi

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5 from 2 reviews

  • Total Time: 17 mins
  • Yield: 2–3 1x

Ingredients

Scale
  • 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
  • 2 cups (300 g) freezer vegetables (I used broccoli and peas)
  • 500 g (17 oz) fresh potato gnocchi (see note 1)
  • 2 cups (90 g) fresh baby spinach leaves (optional)
  • 1 cup (100 g) freshly grated parmesan
  • 1 tsp chilli flakes (optional)

Instructions

  1. Heat the olive oil in a large frying pan over medium–high heat.
  2. Add the bacon and cook for 2 minutes.
  3. Add the garlic and cook, stirring, for 30 seconds, until fragrant.
  4. Add the pesto, thickened cream and freezer vegetables. Cook for 3–4 minutes until the vegetables are tender and the sauce has thickened slightly.
  5. Add the potato gnocchi and spinach leaves and cook for 2 minutes.
  6. Turn off the heat and stir through the parmesan.
  7. Top with chilli flakes, if using, and serve.

Notes

Note 1 – Fresh gnocchi is required in this recipe. You will find it in the refrigerator section in the supermarket.

MAKE AHEAD

One-pot Creamy Pesto Gnocchi can be stored in the fridge for up to 3 days. Reheat in the microwave. Not suitable to freeze.

LEFTOVERS

One-pot Creamy Pesto Gnocchi can be stored in the fridge for up to 3 days. Reheat in the microwave. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Category: pasta, gnocchi, pesto gnocchi
  • Method: pan
  • Cuisine: Italian

Find it online: https://simplehomeedit.com/recipe/one-pot-creamy-pesto-gnocchi/