Menu MakerOne-Pot Creamy Pesto Gnocchi With Peas
shared by Menu Maker Kitchen
main · 4 servings · 17 min · easy
Shelf gnocchi, pesto and cream turn into a rich green sauce in about twelve minutes. The fastest dump dinner in the collection.
Ingredients
- 500 gram shelf-stable potato gnocchi
- 1/2 cup basil pesto
- 1 cup frozen peas
- 200 millilitre thickened cream
- 250 millilitre water
- 80 gram baby spinach
- 1/3 cup grated parmesan
Instructions
- 1Tip the gnocchi, pesto, frozen peas, cream and water into a large frying pan or saucepan.
- 2Put it on medium heat and stir gently for 10 minutes, until the gnocchi are soft and the sauce is thick.
- 3Turn off the heat, stir in the spinach and parmesan, and serve straight from the pan.
- 4Best fresh. Leftovers keep 2 days in the fridge and reheat in the microwave for 2 minutes with a splash of milk; this one does not freeze well.
Nutrition
Per serving · AI estimate
- Calories
- 490 kcal
- Protein
- 13 g
- Carbs
- 58 g
- Fat
- 22 g
ai-generatedcontains-nutsdump-mealno-chopone-potvegetarianzero-prep
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