Creamy Pesto Gnocchi
Soft pillowy dumplings smothered in creamy basil pesto with cherry tomatoes, baby spinach, and parmesan cheese, Enjoy!
Servings: 4
Ingredients
- 1 lb. gnocchi
- 1 T. olive oil
- 1/2 c. diced yellow onion
- 1/4 c. basil pesto
- 1/2 c. half-and-half
- Salt and pepper to taste
- 3/4 c. fresh baby spinach
- 3/4 c. sliced grape or cherry tomatoes
- 1/4 c. shredded parmesan cheese
Instructions
- Cook gnocchi according to package directions. Once fully cooked, drain and set aside.
- Meanwhile, add olive oil to a medium skillet over medium-high heat. Add onions, sauté until the onions are tender and translucent. Reduce the heat to low. Add pesto and half-and-half to the skillet, stirring to combine. Season with salt and pepper to taste.
- Turn off the heat and add the cooked gnocchi to the skillet. Fold in spinach until it begins to wilt.
- Top with cherry tomatoes and shredded parmesan cheese. Serve and enjoy!
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