27 Gnocchi Recipes With Pesto Sauce

Februari 24, 2021

Place 1/2 of cooked gnocchi in saute pan with prepared pesto cream sauce. Stir together and cook until warm, about 2 minutes. Serve. Place remaining gnocchi in a storage container and mix with 2 tablespoons of olive oil to store for future use. Note: if you want to serve all the gnocchi, make double the amount of pesto cream sauce. Cook the gnocchi according to packet instructions or until they float to the top of the water (reserve a little cooking water). Drain the gnocchi once cooked and add back to the pot. Add the pesto sauce and stir until thoroughly coated. Serve with extra parmesan cheese (photos 5 & 6).

Add the cream, simmer for a minute (don't boil), remove from heat, and mix in the basil pesto. Season with salt. Add the cooked and drained gnocchi to the sauce, and stir until the gnocchi is covered in the creamy sauce. Serve warm and if desired, top with parmesan (not vegetarian), or with vegetarian hard cheese.

Add the pesto, cream, wine, and garlic to a deep skillet over medium heat. Once the sauce starts to gently bubble, stir in the gnocchi. Cover the pan and cook for 5 minutes. Uncover the pan and give it a good stir. Once frozen, store in an airtight bag or container. Anytime you want gnocchi, just take them out of the freezer and drop them in boiling water – no defrosting needed. Hand-stir the cheeses into the Pesto Sauce. Most recipes have you add the cheese to the basil and blend in the food processor, but I like adding the cheese by hand. Cook gnocchi according to package directions; drain. Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender. Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pine nuts.

Gnocchi recipes with pesto sauce. Add the pesto, cream, wine, and garlic to a deep skillet over medium heat. Once the sauce starts to gently bubble, stir in the gnocchi. Cover the pan and cook for 5 minutes. Uncover the pan and give it a good stir. Gnocchi are boiled in salted water then added to the traditional Italian pesto sauce. Like any traditional Italian recipe, there are numerous variations of the dish depending on the region. Although it comes from the same country, northern and southern Italy have their own cultural and culinary imprints on the recipes. Once frozen, store in an airtight bag or container. Anytime you want gnocchi, just take them out of the freezer and drop them in boiling water – no defrosting needed. Hand-stir the cheeses into the Pesto Sauce. Most recipes have you add the cheese to the basil and blend in the food processor, but I like adding the cheese by hand. Cook gnocchi according to package directions; drain. Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender. Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pine nuts.

Gnocchi with pesto cream