Gnocchi with Pesto Sauce
This creamy pesto gnocchi recipe is a quick and easy one-pan meal. Soft potato gnocchi pan-fried and coated in a rich basil pesto sauce with sun-dried tomatoes, garlic, and a splash of white wine. It's the perfect Italian comfort food!
Servings: 4 Servings
Calories: 657kcal
Ingredients
- 2 tablespoon Olive Oil
- 1 tablespoon Fresh Minced Garlic
- ¼ Cup Sundried Tomatoes
- ¼ Cup Dry White Wine
- 8 Oz Basil Pesto Classico
- 1 Cup Heavy Cream
- 12 Oz Skillet Gnocchi Giovanni Rana
Instructions
- Add olive oil and minced garlic to a saucepan over medium heat. Sauté for about 2-3 minutes or until fragrant, and then add the sun-dried tomatoes, sautéing for about another three minutes.
- Next, Pour in the dry white wine of your choice and simmer for 5-6 minutes.
- Add the basil pesto, stirring to combine thoroughly. Pour in the heavy cream, stir it, and ensure it’s thoroughly mixed.
- Cover the pot, reduce the heat to low, and simmer.
- Heat olive oil in a cast iron skillet over high heat and pan-fry the gnocchi for about 10 minutes or until browned on at least two sides.
- Once the skillet gnocchi has browned up. Pour the creamy basil sauce into the skillet, stir, reduce heat, and let it thicken until you’ve reached your desired consistency.
- Served topped with a sprinkle of freshly grated parmesan cheese.
Video
Notes
- Add grilled chicken, shrimp, or crispy pancetta.
- If you don't have any wine on hand, swap it for chicken broth or omit it.
- Stir in some freshly grated Parmesan for even more richness.
- Swap out the olive oil for butter for an even more decadent flavor.
Nutrition
Calories: 657kcal | Carbohydrates: 42g | Protein: 9g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 72mg | Sodium: 843mg | Potassium: 318mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2078IU | Vitamin C: 4mg | Calcium: 163mg | Iron: 4mg