CREAMY PESTO GNOCCHI
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!
Provided by Diana
Categories Dinner
Time 10m
Number Of Ingredients 5
Steps:
- In a pot, bring lightly salted water to a boil and cook the gnocchi according to the package instructions.
- In a pan over medium heat, heat sundried tomato oil and sear the sundried tomatoes for a minute just to release the flavor. Add the cream, simmer for a minute (don't boil), remove from heat and mix in the pesto. Season with salt.
- Add the cooked and drained gnocchi to the sauce, and toss until the gnocchi is covered in sauce.
- Serve warm. If desired, top with grated parmesan or vegetarian hard cheese.
Nutrition Facts : Calories 424 kcal, Carbohydrate 46 g, Protein 7 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 62 mg, Sodium 866 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
CREAMY SICILIAN PESTO GNOCCHI
Provided by Allie
Number Of Ingredients 11
Steps:
- Toast almonds in 400º F oven until just browned. Cook the pasta or gnocchi according to package directions.
- In a food processor, add the toasted almonds, garlic and pepper flakes. Pulse until coarsely ground. Add the tomatoes, basil and 3/4 teaspoon salt. Pulse until chunky.
- In a small sauce pan, melt the butter over medium heat. Add the flour and stir together. Cook for 1 minute to release the flour taste, then slowly add in the milk. Let cook for 5 minutes over medium heat and slightly bubbling to thicken a bit. Add in the Parmesan and stir to combine. Let simmer for 10-15 minutes until well thickened.
- Pour in the contents of the food processor and cook for 5 minutes. Add in cooked pasta or gnocchi. Serve with extra Parmesan, if desired.
PESTO GNOCCHI WITH CHARRED CHERRY TOMATOES
Tender gnocchi pair perfectly with basil pesto and oven-charred cherry tomatoes for an amazing meal ready to eat in 25 minutes!
Provided by Monica | Nourish + Fete
Categories Main
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F. Spread cherry tomatoes on a rimmed baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle lightly with salt and pepper. Toss briefly to coat, then roast for 10-12 minutes, just until tomatoes are slightly charred and a few have burst. Remove from the oven and set aside.
- Meanwhile, boil a large pot of well-salted water and cook gnocchi for 2-3 minutes, just until they float to the surface. Drain and set aside.
- Warm remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add mushrooms and season lightly with salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are browned and softened. Stir in pesto; remove from heat.
- Add gnocchi and tomatoes to the skillet and stir gently. Serve immediately, garnishing with fresh basil and grated Parmesan, as desired.
Nutrition Facts : Calories 480 kcal, Carbohydrate 50 g, Protein 10 g, Fat 28 g, SaturatedFat 5 g, Cholesterol 5 mg, Sodium 975 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
GNOCCHI WITH PESTO AND CHERRY TOMATOES
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- DirectionsBring a large pot of water to a boil and cook gnocchi according to package directions, drain and set aside. In a large pan add the olive oil and garlic, cook for 2 minutes on medium heat. Add the cherry tomatoes for cook for 1 additional minute until tomatoes are soft. Add the gnocchi and basil pesto stir well to coat- cook for an additional 2 minutes, season with salt and black pepper. Divide among serving plates and sprinkle with basil and parmesan cheese.
CAULIFLOWER GNOCCHI WITH PESTO AND SUN DRIED TOMATOES
Pull from your freezer, pantry, and refrigerator to make this quick-cooking, deeply satisfying cauliflower gnocchi dish.
Provided by Green Giant
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and season with kosher salt. Add cauliflower gnocchi and cook for 2 minutes. Reserve 1/4 cup cooking liquid. Drain gnocchi well.
- Heat olive oil in a 12-inch nonstick skillet over medium heat. Add gnocchi in a single layer and cook for 3 minutes. Stir gently to turn the gnocchi onto their other side. Cook 2 more minutes. Reduce heat to low. Add the reserved cooking liquid, then pesto, sun dried tomatoes, and lemon juice. Stir very gently to combine and coat the gnocchi. Remove from heat.
- Serve immediately topped with almonds and Parmesan cheese.
Nutrition Facts : Calories 556.5 calories, Carbohydrate 68.7 g, Cholesterol 11.1 mg, Fat 24.6 g, Fiber 9.1 g, Protein 18.1 g, SaturatedFat 4.6 g, Sodium 1467.3 mg, Sugar 19.4 g
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