Can I use store-bought pesto?

Sure, in a pinch! But homemade makes all the difference - jarred pesto often tastes flat. If you must use store-bought, grab the refrigerated kind and stir in fresh lemon zest to brighten it up.

How do I make this gluten-free?

Easy, Just look for potato-based gnocchi (many brands are naturally GF). Double check labels though - some wheat flour sneaks in where you least expect it.

My pesto turned brown - what happened?

Over-blending or too much heat, Pulse just until combined, and keep your skillet at medium. A splash of lemon juice helps preserve that vibrant green color too. Did you know that the color of basil is related to its chlorophyll content? You can read more about the science of fresh herbs here.

Can I add protein to this gnocchi skillet?

Absolutely, Toss in cooked chicken, shrimp, or even chickpeas during the last minute of cooking. Just don't overcrowd the pan or everything steams instead of sears.

15-Min Easy Pesto Gnocchi Skillet That Will Blow Your Mind -

Name: 15-Min Easy Pesto Gnocchi Skillet That Will Blow Your Mind
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 500g gnocchi; 2 cups fresh basil leaves; 1/4 cup pine nuts; 1/2 cup grated parmesan; 2 garlic cloves; 1/2 cup olive oil; Salt and pepper to taste

15-Min Easy Pesto Gnocchi Skillet That Will Blow Your Mind

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A quick and easy one-pan dish featuring gnocchi and homemade pesto. Perfect for busy weeknights.

Author: RecipeZest
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Main Course
Method: Skillet
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

500g gnocchi
2 cups fresh basil leaves
1/4 cup pine nuts
1/2 cup grated parmesan
2 garlic cloves
1/2 cup olive oil
Salt and pepper to taste

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Instructions

Cook gnocchi according to package instructions. Drain and set aside.
In a food processor, blend basil, pine nuts, parmesan, and garlic until smooth.
Slowly add olive oil while blending until pesto forms.
Heat a skillet over medium heat. Add cooked gnocchi and pesto. Stir to coat.
Cook for 2-3 minutes until heated through. Serve immediately.

Notes

Store leftover pesto in an airtight container for up to 5 days.
Substitute pine nuts with walnuts if needed.
Add cherry tomatoes for extra flavor.

Find it online: https://recipeszest.com/easy-pesto-gnocchi-skillet-recipe/