If you’re in need of a new easy weeknight dinner recipe to make, you must try this Creamy Pesto Gnocchi! It’s packed full of flavour, simple to make and ready in under 25 minutes.
This creamy pesto gnocchi is made with homemade basil pesto and it adds the perfect fresh and vibrant flavours to this dish! However, if you are wanting to make this meal even quicker, you can always use store bought pesto instead.
Ingredients needed:
- olive oil
- zucchinis chopped
- baby spinach
- garlic
- cooking cream
- gnocchi
BASIL PESTO
- pine nuts toasted
- fresh basil
- garlic
- parmesan cheese
- olive oil
- salt
- pepper
How to make Creamy Pesto Gnocchi:
- Preheat oven to 180°c (fan forced) and line a baking tray. Add your pine nuts and roast for 5 minutes then allow to cool slightly. In a blender or food processor add the basil, pine nuts, minced garlic, salt, pepper, parmesan cheese, olive oil and blend until smooth.
- Cook gnocchi as per directions
- Add olive oil to a pan, add the zucchini and cook. Once it’s almost soft add a handful of baby spinach and cook until wilted. Remove from the pan.
- Add the cream and pesto to the pan and mix. Add in the veggies and cooked gnocchi. Mix until all combined.
- Serve with Parmesan cheese and basil. Enjoy!
As this meal doesn’t have much protein I definitely recommend serving it with a protein source of your choice as well, I usually do chicken!
Other recipes to try:
- Pesto pasta salad
- Pumpkin and lentil soup
- Avocado and corn side salad
Creamy Pesto Gnocchi
This simple yet comforting meal is the perfect easy weeknight dinner!
Ingredients
- 1 tbsp olive oil
- 2 zucchinis chopped
- 1 large handful baby spinach
- 1 tbsp minced garlic
- 200ml cooking cream
- 500g gnocchi
Basil pesto
- 1/4 cup pine nuts toasted
- 2 cups fresh basil
- 1 tbsp minced garlic
- 1/2 cup parmesan cheese
- 1/3 cup olive oil
- salt/pepper
Instructions
- Preheat oven to 180°c (fan forced) and line a baking tray. Add your pine nuts and roast for 5 minutes then allow to cool slightly. In a blender or food processor add the basil, pine nuts, minced garlic, salt, pepper, parmesan cheese, olive oil and blend until smooth.
- Cook gnocchi as per directions
- Add olive oil to a pan, add the zucchini and cook. Once it’s almost soft add a handful of baby spinach and cook until wilted. Remove from the pan.
- Add the cream and pesto to the pan and mix. Add in the veggies and cooked gnocchi. Mix until all combined.
- Serve with Parmesan cheese and basil. Enjoy!
Notes
To make this meal even simpler you can use store bought pesto
As this meal doesn’t have much protein I definitely recommend serving it with a protein source of your choice as well!
