Description
This Pesto Gnocchi recipe is a quick and flavorful 15-minute meal perfect for busy weeknights. Featuring tender gnocchi tossed in a creamy pesto sauce made with low sodium chicken broth, Greek yogurt, and freshly grated Parmesan, it offers a comforting yet light Italian-inspired dish that’s both satisfying and easy to prepare.
Ingredients
Scale
Gnocchi
- 1 (16-ounce) bag gnocchi
Sauce
- 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
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions until they are al dente, typically about 2-3 minutes. Once cooked, drain and set aside.
- Prepare the Sauce: In a small bowl, whisk together the low sodium chicken broth, pesto, Greek yogurt, onion powder, salt, and black pepper until well combined. Set the sauce mixture aside.
- Combine and Heat: Heat a medium skillet over medium heat. Add the prepared sauce, freshly grated Parmesan cheese, and the cooked gnocchi to the skillet. Stir gently and cook for about 3 minutes until the gnocchi is warmed through and the cheese has melted, creating a creamy sauce.
- Serve: Sprinkle extra freshly grated Parmesan cheese over the top for added flavor and serve immediately while hot.
Notes
- This pesto gnocchi is a quick 15-minute meal ideal for weeknight dinners.
- Using ready-made gnocchi and pre-made pesto simplifies preparation.
- The Greek yogurt adds creaminess without overpowering the pesto flavor.
- Adjust salt and pepper to taste depending on the saltiness of the pesto used.
- For a vegetarian option, ensure the pesto and broth are vegetarian-friendly.
Nutrition
- Serving Size: 4 ounces
- Calories: 195 kcal
- Sugar: 1 g
- Sodium: 831 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 14 mg
