Pesto Gnocchi Recipe
Pesto gnocchi made creamy with Greek yogurt and Parmesan, ready in about 15 minutes with store-bought pesto and gnocchi. An easy one-skillet weeknight dinner.
Servings: 4 servings
Equipment
Ingredients
- 1 (16-ounce) bag gnocchi
- ¾ cup low sodium chicken broth
- ½ cup pesto
- ¼ cup Greek yogurt
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese plus more for serving
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until al dente according to package directions.
- In a small bowl, whisk together broth, pesto, Greek yogurt, onion powder, salt, and pepper. Set aside.
- Heat a medium skillet over medium heat. Add the sauce, Parmesan, and cooked gnocchi. Heat until warmed through and cheese is melty, about 3 minutes.
- Sprinkle with extra freshly grated Parmesan cheese on top and serve immediately.
Notes
My Top Tip: Cook the gnocchi just until tender before adding it to the sauce. It finishes warming in the skillet, so this helps it stay soft without becoming mushy.
Storage: Store leftover gnocchi in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through, adding a little water as necessary to loosen the sauce.
Nutrition
Serving: 4ounces | Calories: 195kcal | Carbohydrates: 7g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 831mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 734IU | Vitamin C: 0.1mg | Calcium: 179mg | Iron: 1mg
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