This creamy Pesto Gnocchi is one of the staples of Italian cuisine. Imagine pillowy potato gnocchi coated with bright, flavorful basil pesto sauce (Pesto Genovese), all topped with freshly grated Parmesan cheese - simply divine! This 4-ingredient creamy pesto gnocchi dinner is a family-friendly vegetarian meal that you can whip up in just 15 minutes! Pillowy and tender gnocchi smothered in a creamy basil and dried tomato sauce. An easy comforting dinner that you'll keep making over and over again! Pin This Recipe For Later!
Gnocchi met pesto, spinazie en pijnboompitten Feelgoodbyfood
Sep 18, 2020, Updated Dec 13, 2023 4.93 108 Jump to Recipe This post may contain affiliate links. Please read our disclosure policy. This creamy pesto gnocchi recipe makes a fantastic side dish or meatless main course. It's super easy (made in one pan) and takes only 20 minutes from start to finish! In a deep skillet, bring the milk, pesto, and salt to a gentle simmer. Add the gnocchi, breaking it apart with your fingers if any are stuck together. Cook for about 5 minutes, stirring occasionally until the gnocchi are tender and the sauce becomes creamy. Stir in the Parmesan cheese until it melts. Taste the sauce and add salt (we usually add. Main ingredients Gnocchi. I used store-bought potato gnocchi, Delallo brand, made with 85% potatoes. Basil pesto. This is a perfect recipe for store-bought basil pesto. My favorite store-bought brands are the refrigerated kinds, such as Buitoni or Whole Foods. You can also make basil pesto from scratch. Cherry tomatoes. Add the reserved cooking water and lemon juice. Give it 2-3 minutes start bubbling and to thicken slightly. Stir the gnocchi into the sauce. Fold in the sun-dried tomatoes and spinach. Continue cooking until the spinach wilts, about 1-2 minutes. Stir in the pine nuts, Parmesan, red pepper flakes, salt and pepper.
Gnocchi met tomatensaus, chorizo & pesto Knoeien met Inge
1. Ingredient Notes 2. How To Make Potato Gnocchi At Home 3. Expert Tips 4. Other Ways To Use Pesto 5. More Italian recipes to try! 6. 25-Minute Pesto Gnocchi (with any pesto!) This recipe is: Truly one pan. The gnocchi cook right in the sauce, no boiling or draining needed. Minimal prep. Mince garlic, grate Parmesan, juice a lemon. No other chopping. Quick-cooking. Even in a simmering sauce, gnocchi cook in well under 10 minutes. Irresistible. Instructions. Cook and drain gnocchi according to package directions. While the gnocchi is cooking, add olive oil to a large skillet over medium heat. Saute diced zucchini and peppers until tender. Gently stir in pesto and gnocchi. Add tomatoes and carefully stir to coat. Set aside. Preheat a large deep skillet over medium heat. While the gnocchi is draining, add the olive oil and butter to the skillet. 1 tbsp salted butter, 1 tbsp olive oil. Add the gnocchi to the skillet, and stir gently for 1 minute to coat the gnocchi in the oil/butter mixture.
Gebakken gnocchi met pesto en spinazie Mind Your Feed
1 ounce pecorino Sardo cheese (without rind), chopped into rough 1-inch pieces (see headnote) Directions 01 In a food processor, process both cheeses until broken into rough marble-sized pieces, about 10 seconds, then pulse until they have the texture of coarse sand, 5 to 10 pulses, scraping the bowl as needed. Transfer to a small bowl. 6388 Pesto Gnocchi is one of the most comforting meals that you can whip up in just 10 minutes flat. Made with homemade basil pesto and soft pillowy gnocchi, it truly couldn't be easier or more delicious! Basil pesto has got to be one of the most delicious sauces ever created, right?
👩‍🍳 How To Make Pesto Gnocchi. STEP 1—Add the chicken stock and gnocchi to a 12-inch (30-cm) skillet over medium heat.. STEP 2—Cook the gnocchi for 2 to 3 minutes.. STEP 3—Add the cream to the pan.. STEP 4—Reduce the heat to medium-low and simmer the gnocchi for 3 to 4 minutes.. STEP 5—When the sauce is thick enough to leave a track when stirred, reduce the heat to low. Bring a large pot of well-salted water to a boil. While the water is heating, prepare the pesto. Season generously, because most of the flavor in this recipe comes from the sauce. Tip: if you're a slower cook, feel free to make the sauce first. When the water boils, add the gnocchi and cook it just until it floats.
Gnocchi met pesto en groentjes
Cover and cook for 5 minutes. 3. Uncover the pan and give a good stir to the gnocchi. Continue to cook it for a couple more minutes, stirring often (the sauce will thicken quickly as the gnocchi releases more starch). 4. Once the creamy sauce is thickened to your liking, stir in the parmesan cheese. Season with salt and pepper to taste. Sauté asparagus. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the asparagus and cook for 2-3 minutes, or just until crisp tender. Cook the gnocchi. While the asparagus sautés, cook the gnocchi for 2 minutes less than the time on the package.
