Pesto Gnocchi Variations:
What’s fantastic about this recipe is that it takes just about 10 minutes, and you can find all the ingredients easily in any supermarket. It’s a versatile recipe too. Incase you’re missing an ingredient or want to switch things up, it’s a breeze to accommodate. Whether you’re a beginner or a student searching for an easy recipe, I can confidently say this is one of the easiest. This recipe uses homemade sun dried tomatoes in oil, so there’s no need for a separate addition of olive oil. Plus, it adds a ton of flavour to the pesto gnocchi. You can easily make this potato pesto gnocchi ahead and reheat just before serving. I find it as a convenient option for festive occasions. Gnocchi: Potato Gnocchi is made with mashed potato and flour combined to make a dumpling. I prefer using the potato gnocchi (find it in the fridge section). It is the star ingredient and brings a hearty texture to the dish. You can also sub with shelf-stable gnocchi (find it in the pasta aisle). Garlic: Don’t hold back on garlic! One or two cloves add a bold, flavourful kick to the pesto gnocchi. Basil Pesto: For the pesto base, I either use a homemade batch of basil pesto or opt for a convenient store-bought option. I use Sacla brand of Organic vegetarian basil pesto or vegan pesto. Flexibility is key! Cream: To achieve creamy perfection, I choose double cream with a 48% fat content. You can substitute it with heavy cream (36-38% fat) and add some cheese for richness. Salt & Pepper: Season with salt and pepper to taste—simple but crucial for balancing the flavors. Toppings (Optional): I love finishing it off with cheddar cheese and a sprinkle of chilli flakes for an extra layer of goodness. But feel free to customise based on your preferences! Start by chopping the sundried tomatoes in oil and adding them to a pan along with garlic. Sauté briefly to infuse flavours. Next, add pesto and cream, stir to combine. Finally, add gnocchi, season with salt and pepper, mix well, and enjoy. I also like to add a bit of grated cheddar and chilli flakes, but that’s completely optional. If you find the Gnocchi sauce thickening up as it cools, add a splash of water to combine while reheating. Pasta: Instead of gnocchi, try cheese tortellini, ravioli, or any other pasta. The recipe is delicious. Pesto: For a change, use coriander pesto instead of basil. Protein: Try adding chopped vegan sausages or tofu for protein. Greens: Add finely chopped greens like spinach along with the gnocchi. Oil: Add a drizzle of basil oil or chilli oil for extra basil goodness.
Recipe Tips:
If you find the sauce is too thick or creamy to your liking, add a splash of water or vegetable stock to thin it out. To make One pan creamy gnocchi use shelf gnocchi that can be cooked along with the sauce. These gnocchis are available in the pasta section.
Storing leftovers:
To store any leftovers, place the cooled gnocchi in an airtight container in the fridge for up to 3 days. For reheating, microwave for 2-3 minutes, until thoroughly heated, stirring halfway through. If the basil cream sauce is thick, add a splash of water or vegetable stock during reheating. I do not recommend freezing the leftover pesto gnocchi.
More easy Vegetarian school lunch box recipes ( to carry in a thermos)
Mexican Quinoa Vegetable Noodles Vegetable Pilau rice Mushroom rice
10 minutes Pesto Gnocchi recipe below
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