Ingredients
Scale
- ¼ cup pesto
- 1 cup heavy or whipping cream
- ¼ cup dry white wine or chicken broth
- 2 cloves garlic, minced
- 1 lb uncooked potato gnocchi
- ½ cup freshly grated Parmesan cheese
- Salt & pepper to taste
Instructions
- add pesto, cream, wine, and minced garlic to a large skillet over medium heat. Stir and let it bubble gently.
- Stir in the uncooked gnocchi, cover with a lid, and let it cook for 5 minutes.
- Uncover and stir well. Let it simmer 2–3 more minutes, stirring occasionally, until the sauce thickens.
- Stir in the Parmesan cheese. If sauce thickens too much, add a splash of cream or wine.
- Season with salt and pepper, serve hot, and enjoy!
Notes
-
Wine substitute: Use chicken broth if you prefer alcohol-free.
-
Too thick? Add a splash of cream or broth to thin it.
-
Add-ons: Grilled chicken, spinach, or sun-dried tomatoes are great optio
- Prep Time: 5min
- Cook Time: 10min
- Category: Week Night Recipes
- Cuisine: spanish
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Fat: 28g
- Carbohydrates: 42g
- Protein: 12g