Description
A quick and flavorful pesto gnocchi dish, perfect for busy weeknights or cozy gatherings.
Ingredients
Scale
- 1 package of gnocchi
- 1 cup of pesto sauce
- 1 cup of cherry tomatoes, halved
- 1 cup of fresh spinach
- 1/4 cup of grated Parmesan cheese
- Olive oil
- Salt and pepper to taste
Instructions
- In a large pot, bring water to a rolling boil and cook the gnocchi according to package instructions until they float to the top.
- While the gnocchi is cooking, heat olive oil in a separate pan over medium heat. Add the halved cherry tomatoes and fresh spinach, sautéing until the spinach wilts and the tomatoes soften.
- Drain the cooked gnocchi and carefully add them to the pan with the sautéed veggies. Pour in the pesto sauce and stir everything together until well coated.
- Finish by seasoning with salt and pepper based on your taste.
- Serve while hot, garnished with grated Parmesan cheese.
Notes
For a vegan version, substitute nutritional yeast for Parmesan and choose a plant-based pesto. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg
Keywords: pesto, gnocchi, vegetarian, easy recipe, weeknight dinner, Italian cuisine