Creamy Pesto Gnocchi

Ingredients

• 500 grams Potato gnocchi
• 0.5 cup Basil pesto
• 0.5 cup Heavy cream
• 0.25 cup Parmesan cheese
• 2 cloves Garlic
• 1 tablespoon Olive oil
• 1 handful Fresh spinach(optional)
• to taste Salt and black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface (about 2-3 minutes). Drain, reserving 1/4 cup of pasta water.

2. 2

   While the gnocchi cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

3. 3

   Lower the heat and stir in the heavy cream and basil pesto. Simmer gently for 2 minutes until slightly thickened.

4. 4

   Add the cooked gnocchi and the reserved pasta water to the skillet. Toss gently to coat.

5. 5

   Stir in the parmesan cheese and spinach (if using) until the spinach wilts and the sauce is glossy.

6. 6

   Season with salt and pepper to taste and serve immediately.