Creamy Pesto Gnocchi Bowl (Printable Version)
# What You’ll Need:
01 -
1 pound potato gnocchi
02 -
1 cup fresh basil pesto
03 -
1 cup heavy cream or coconut cream for a dairy-free option
04 -
1/2 cup grated Parmesan cheese or nutritional yeast for a vegan option
05 -
2 tablespoons olive oil
06 -
2 cloves garlic, minced
07 -
Salt and pepper, to taste
08 -
Cherry tomatoes, halved, for garnish
09 -
Fresh basil leaves, for garnish
# Steps to Follow:
01 -
Boil a large pot of salted water. Once boiling, add the potato gnocchi and cook according to package instructions until they float to the surface, about 2-3 minutes. Drain and set aside.
02 -
In a large skillet over medium heat, add the olive oil and minced garlic. Sauté for about 1 minute until the garlic becomes fragrant but not browned.
03 -
Lower the heat and add the heavy cream to the skillet, stirring constantly. Allow the cream to heat through for about 2 minutes.
04 -
Stir in the basil pesto and grated Parmesan cheese. Mix well until the cheese has melted and the sauce becomes thick and creamy. Adjust seasoning with salt and pepper to taste.
05 -
Add the cooked gnocchi to the skillet and gently toss to coat them evenly in the creamy pesto sauce. Let it heat through for another 2-3 minutes.
06 -
Remove from heat and serve hot, garnished with halved cherry tomatoes and fresh basil leaves for a burst of color and flavor.