One-pot Creamy Pesto Gnocchi
Servings: 2 –3
This 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
- 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
- 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.
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.Scan for full recipe:
