Creamy Pesto Gnocchi Recipe

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 pound uncooked potato gnocchi

1 tablespoon butter

3 cloves garlic (minced)

½ cup low-sodium chicken broth

⅓ cup pesto (homemade or store-bought)

1 cup heavy cream

½ teaspoon freshly ground black pepper

½ cup freshly grated parmesan cheese (plus more for serving (optional)

fresh basil (to garnish, optional)

crushed red pepper (to garnish, optionalBrin)

Directions

Bring a large pot of salted water to a boil. Note: Fresh/refrigerated gnocchi only requires 2-3 minutes to cook, so hold off on cooking until your creamy pesto sauce is nearly ready.

Melt the butter in a large skillet over medium heat. Add the minced garlic to the melted butter and cook until fragrant, about 30 seconds.

Add the chicken broth, pesto, heavy cream, and black pepper to the pan. Gently whisk to combine. Cook, stirring occasionally for 3-5 minutes, or until just starting to simmer. Reduce heat to low.

Cook the gnocchi for about 2 minutes. Before draining, reserve at least one cup of the boiling water that was used to cook the gnocchi. Drain and add the cooked gnocchi to the sauce.

Add the grated parmesan cheese and gently stir to combine. Allow everything to cook for an additional 2-3 minutes. If the sauce is too thick, thin using the reserved water or any leftover chicken broth.

Just before serving season with additional salt and pepper, to taste. Serve garnished with additional parmesan cheese, fresh basil, and red chili flakes, if desired.

Nutrition

• Calories: 552 kcal
• Total Fat: 37 g
• Saturated Fat: 19 g
• Trans Fat: 1 g
• Cholesterol: 99 mg
• Sodium: 835 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 3 g
• Total Sugars: 1 g
• Protein: 12 g