Creamy Pesto Gnocchi (One-Pan, 30-Minute Meal)

Creamy Pesto Gnocchi with Red and Yellow Cherry Tomatoes and Asparagus - in a cast iron skillet.

Creamy Pesto Gnocchi (One-Pan, 30-Minute Meal)

Creamy pesto gnocchi is a simple 30-minute, one-pan meatless dinner recipe that tastes like a dish from a fine dining restaurant! The recipe features basil pesto that you can buy in the store or make it from scratch. It's so easy and tasty, this delicious restaurant-quality meal might become a new family favorite!

Course Main Course

Cuisine Italian, Mediterranean

Keyword pesto gnocchi

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 517kcal

Author Julia

Ingredients

½ cup sun-dried tomatoes drained of oil, chopped
1 lb asparagus ends trimmed, cut in 1.5 inch pieces
16 oz potato gnocchi
½ cup chicken broth
1 cup heavy cream
4 cloves garlic minced
½ teaspoon Italian seasoning or Herbs from Provence
¼ cup basil pesto
5 oz cherry tomatoes (yellow and red), sliced in half
salt and coarsely ground black pepper to taste
red pepper flakes to taste

US Customary - Metric

Instructions

Heat a large, high-sided skillet over medium heat. Add asparagus (ends trimmed), seasoned generously with salt, and chopped sun-dried tomatoes. (Since you're using sun-dried tomatoes in oil, there should be enough oil from sun-dried tomatoes to cook the veggies).
Cook on medium heat for 5-10 minutes, stirring once or twice, until the asparagus is cooked through. Remove the asparagus and sun-dried tomatoes to a plate.
To the same skillet, add uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, and Italian seasoning. Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
Once the gnocchi is cooked through, add basil pesto and stir it in.
Add sliced cherry tomatoes. Add back cooked asparagus and sun-dried tomatoes. Cook on low heat, stirring frequently for 3 minutes to blend the flavors. Cook longer if you would like a thicker sauce. Add more basil pesto, if you like.
Mix everything well. Remove from heat.
Season with salt, freshly ground coarse black pepper, and red pepper flakes, if you like.

Notes

My favorite store-bought basil pesto is always the refrigerated kind. I especially like the Buitoni brand and Whole Foods. Or, make basil pesto from scratch.

Nutrition