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!