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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 (8 oz) bacon (approximately 3 bacon rashers), cut into small strips
  • 2 cloves garlic, minced
  • 2 tbsp basil pesto
  • 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 (60 g) fresh spinach leaves (optional)
  • 1 cup (100 g) freshly grated Parmesan
  • 1 tsp chilli flakes (optional)

Instructions

  1. Heat olive oil on medium-high heat in a large skillet.
  2. Add bacon and cook for 2 minutes.
  3. Add garlic and cook, stirring for 30 seconds, until fragrant.
  4. Add 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. Cook for 2 minutes.
  6. Turn off the heat and stir through the Parmesan cheese.
  7. Top with chilli flakes, if using.

Notes

Note 1 – Fresh gnocchi is called for in this recipe. You will find it in the refrigerated 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/