Creamy Pesto Gnocchi (One-Pan, 30-Minute Meal)

Uncooked gnocchi simmering in bubbling heavy cream and chicken broth.

Creamy Pesto Gnocchi (One-Pan, 30-Minute Meal)

A luxurious one-pan dinner featuring pillowy gnocchi cooked directly in a rich creamy garlic sauce, tossed with crisp asparagus, sun-dried tomatoes, and basil pesto.

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Course: Dinner, Main Course

Cuisine: Italian-inspired

Keyword: 30-minute meal, asparagus, Creamy Pesto, gnocchi, one-pan

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 600kcal

Author: Caoimhe Byrne

Equipment

1 Large, high-sided skillet with lid

Ingredients

Group: Veggies

½ cup sun-dried tomatoes drained of oil (reserve some oil for cooking), chopped
1 lb asparagus ends trimmed, cut in 1.5 inch pieces
5 oz cherry tomatoes yellow and red, sliced in half

Group: Gnocchi and Sauce

16 oz potato gnocchi uncooked
½ cup chicken broth
1 cup heavy cream
4 cloves garlic, minced
½ teaspoon Italian seasoning or Herbs de Provence
¼ cup basil pesto
salt and coarsely ground black pepper to taste
red pepper flakes to taste

Instructions

Heat a large, high-sided skillet over medium heat. Add asparagus (ends trimmed), seasoned generously with salt, and chopped sun-dried tomatoes. (Use the residual oil from the sun-dried tomatoes to cook the veggies). Cook on medium heat for **5-10 minutes**, stirring occasionally, until the asparagus is cooked through. Remove the asparagus and sun-dried tomatoes to a plate.
To the same skillet, add uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, and Italian seasoning. Bring to a boil on medium heat and stir everything well. Cover with a lid, and allow the gnocchi to cook for about **5 minutes** on medium heat while the sauce boils.
Once the gnocchi is cooked through, stir in the basil pesto. Add the sliced cherry tomatoes and add back the cooked asparagus and sun-dried tomatoes. Cook on low heat, stirring frequently for **3 minutes** to blend the flavors and thicken the sauce to your liking.
Remove from heat. Season with salt, freshly ground coarse black pepper, and red pepper flakes if desired.

Notes

Cooking the gnocchi directly in the cream and broth mixture not only saves a pot but also creates a thicker, starchier sauce that coats the dumplings perfectly. If the sauce gets too thick, splash in a little extra chicken broth.

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