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One-Pan Creamy Sun-Dried Tomato Pesto Gnocchi with Spinach

A white bowl filled with tender gnocchi coated in a rich, green creamy pesto sauce with spinach, topped with red chili flakes.
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Make a rich and satisfying creamy pesto gnocchi dinner quickly using one pan. This recipe uses heavy cream and starchy water to create a smooth sauce that coats the soft gnocchi, spinach, and sun-dried tomatoes.

Ingredients

Scale
  • 1 pound potato gnocchi
  • 1 tablespoon olive oil
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup vegetable broth
  • 1/2 cup prepared basil pesto
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 2 cups fresh spinach
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped sun-dried tomatoes and cook for 2 minutes until fragrant.
  2. Add the minced garlic to the skillet and cook for 30 seconds until aromatic. Do not let the garlic burn.
  3. Add the uncooked gnocchi, heavy cream, and vegetable broth to the skillet. Bring the mixture to a gentle simmer.
  4. Cook, stirring occasionally, for 5 to 7 minutes, or until the gnocchi are tender and have absorbed some liquid. The liquid will thicken slightly.
  5. Reduce the heat to low. Stir in the basil pesto and Parmesan cheese until the sauce is smooth and creamy.
  6. Add the fresh spinach to the skillet. Stir gently until the spinach wilts, about 1 to 2 minutes.
  7. Season with salt and pepper to your preference. Serve immediately with extra Parmesan cheese on top.

Notes

  • Reserve about 1/4 cup of the starchy water from cooking the gnocchi if you need extra liquid to thin the sauce later.
  • To prevent the pesto from separating, add it off the highest heat and stir it in last, just before the spinach.
  • You can substitute heavy cream with half-and-half, but the sauce will be less rich.

Nutrition

Find it online: https://spoonfulsnap.com/creamy-pesto-gnocchi-recipe/