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- 1 lb potato gnocchi - 2 cups baby spinach - 1 cup basil pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - 2 cloves garlic, minced - 1 tablespoon olive oil - 1/2 cup vegetable broth - 1/4 cup grated Parmesan cheese (optional) - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients create a tasty dish. The potato gnocchi is soft and chewy. Baby spinach adds great color and nutrients. The basil pesto gives it a rich flavor. Cherry tomatoes burst with sweetness. Garlic adds a nice kick. Olive oil helps the flavors blend. Vegetable broth keeps everything moist. Parmesan cheese adds creaminess, but it’s optional. - Pine nuts or walnuts for crunch - Lemon zest for brightness - Red pepper flakes for heat Adding crunch with nuts makes it exciting. Lemon zest lifts the dish's flavor. If you like spice, red pepper flakes add great heat. - Cauliflower gnocchi for a low-carb option - Kale instead of spinach for a different green - Chicken broth instead of vegetable broth for more flavor - Nutritional yeast instead of cheese for a vegan option You can swap ingredients to fit your needs. Cauliflower gnocchi is a tasty choice. Kale gives you more texture. Chicken broth adds depth. Nutritional yeast is a great cheese substitute for vegans. This flexibility makes the dish fun and easy! First, grab a large pot or deep skillet. Heat one tablespoon of olive oil over medium heat. When the oil shimmers, add two minced garlic cloves. Sauté them for about one minute. You want the garlic to smell great, but don’t let it burn. After that, pour in half a cup of vegetable broth. Let it come to a gentle simmer. Next, add one pound of potato gnocchi to the pot. Cook them according to the package instructions. This usually takes about two to three minutes. You’ll know they are done when they start floating to the surface. That’s the sign they are ready! Now, it’s time to bring it all together. Stir in one cup of halved cherry tomatoes and two cups of baby spinach. Cook this mix for about one to two minutes, just until the spinach wilts. After that, take the pot off the heat. Add one cup of basil pesto and stir until everything is well-coated. If you like, sprinkle a quarter cup of grated Parmesan cheese on top. Finally, season with salt and pepper to taste. Don’t forget to garnish with fresh basil leaves before serving! Making pesto at home is fun and easy. You need fresh basil, garlic, nuts, cheese, and olive oil. Here’s how to do it: - 2 cups fresh basil leaves - 2 cloves garlic - 1/4 cup pine nuts (or walnuts) - 1/2 cup grated Parmesan cheese - 1/2 cup olive oil - Salt to taste 1. Blend the basil, garlic, and nuts until fine. 2. Add the cheese and pulse a few times. 3. Slowly drizzle in the olive oil while blending. 4. Season with salt to taste. Homemade pesto is bright and fresh. It adds a great flavor to your gnocchi. You can change the texture and flavor of your dish easily. If you want a creamier sauce, add more olive oil or a splash of cream. To make it lighter, use less pesto. If you love a strong garlic taste, add more minced garlic. - For a tangy flavor, squeeze some lemon juice into the mix. - If you prefer a chunky texture, blend less. Taste as you go! Adjust until it is just right for you. How you serve your One Pot Pesto Gnocchi can make it special. Here are a few ideas: - Serve it warm in bowls, topped with fresh basil leaves. - Sprinkle extra Parmesan cheese on top for a cheesy kick. - Add a side salad for a fresh crunch. This dish is perfect for family dinners or casual get-togethers. It’s easy to make and always a hit! {{image_2}} You can make this dish heartier by adding protein. Try cooked chicken, shrimp, or sausage. Each option adds a new flavor. Simply cook the protein in olive oil before adding garlic. Then follow the recipe as usual. This will enhance the meal and keep you full longer. Feel free to swap in different veggies based on your taste. Zucchini, bell peppers, or broccoli work great. Just chop them into bite-sized pieces. Add them when you add the spinach. They will cook just right and add color to your dish. Want to make it vegan? It’s easy! Use a vegan pesto instead of regular pesto. Swap the Parmesan for nutritional yeast or leave it out. This gives the dish a cheesy flavor without dairy. Follow the same steps, and enjoy a dairy-free meal! You can store leftover One Pot Pesto Gnocchi in the fridge. Place it in an airtight container. It stays fresh for up to three days. Make sure it cools down before sealing. This helps keep the flavors intact. When you are ready to eat, check for any signs of spoilage. Freezing this dish is a great option for longer storage. Allow it to cool completely first. Then, transfer the gnocchi to freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. It can last for about two months in the freezer. Remember to label the containers with a date for easy tracking. Reheat your One Pot Pesto Gnocchi gently to keep it tasty. For the best results, use a skillet. Add a splash of vegetable broth or water to help it heat evenly. Stir it on low heat until warm. If you prefer, you can also use the microwave. Just cover it loosely and heat in short bursts, stirring in between. This keeps the gnocchi from drying out. Enjoy your flavorful meal! Cooking gnocchi is quick and easy. It takes about 2-3 minutes. Once the gnocchi floats, it is ready. You can watch for this sign to know it's done. This fast cooking makes it a perfect dish for busy nights. Yes, you can! Feel free to use any pesto you enjoy. Sun-dried tomato pesto or arugula pesto work well too. Each type will change the dish's flavor a bit. Experimenting with different pestos can be fun and tasty! The gnocchi made from wheat is not gluten-free. However, you can find gluten-free gnocchi at many stores. Just swap it out for the regular kind. This way, you can still enjoy the dish while keeping it gluten-free. This blog post covered key ingredients for making gnocchi and pesto. You learned about substitutions and how to cook the dish step-by-step. We discussed tips for making pesto from scratch and variations to customize your meal. Storage tips help you keep leftovers fresh. In closing, embrace this tasty dish. Experiment with flavors and ingredients. Enjoy your cooking adventure!

One Pot Pesto Gnocchi with Spinach

Discover the deliciousness of One Pot Pesto Gnocchi with Spinach, a quick and easy meal ready in just 20 minutes! This comforting dish combines potato gnocchi, vibrant spinach, and flavorful basil pesto, all cooked in one pot for less mess. Perfect for busy weeknights, this recipe is both satisfying and packed with nutrients. Click through to bring this tasty, hassle-free recipe into your kitchen today!
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Ingredients
  

1 lb potato gnocchi

2 cups baby spinach

1 cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

2 cloves garlic, minced

1 tablespoon olive oil

1/2 cup vegetable broth

1/4 cup grated Parmesan cheese (optional)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot or deep skillet, heat the olive oil over medium heat.

    Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

      Pour in the vegetable broth and bring to a gentle simmer.

        Add the gnocchi to the pot and cook according to package instructions, usually about 2-3 minutes, or until they float to the surface.

          Stir in the halved cherry tomatoes and spinach, cooking until the spinach wilts, about 1-2 minutes.

            Remove the pot from heat and stir in the basil pesto until the gnocchi and vegetables are fully coated.

              If desired, sprinkle with grated Parmesan cheese and mix gently.

                Season with salt and pepper to taste.

                  Garnish with fresh basil leaves before serving.

                    Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4