Gnocchi with Asparagus Olives in a Creamy Pesto Sauce
Elevate your weeknight dinner with this vibrant and indulgent recipe for Gnocchi with Asparagus and Olives in a Creamy Pesto Sauce. Featuring tender potato gnocchi, crisp asparagus, and briny Kalamata olives, this dish is brought together by a luscious pesto-infused cream sauce that’s both rich and refreshing. The sautéed garlic and asparagus add aromatic depth, while a shower of Parmesan cheese provides the perfect finishing touch. Ready in just 35 minutes, this vegetarian delight is as easy as it is impressive. Serve it with a side of crusty bread or a fresh green salad for a complete, restaurant-quality meal right at home. Perfect for springtime dining, this recipe combines seasonal produce, bold Mediterranean flavors, and creamy comfort in every bite.
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Ingredients
- 500 grams potato gnocchi
- 200 grams asparagus
- 100 grams pitted Kalamata olives
- 120 grams pesto sauce
- 120 milliliters heavy cream
- 2 garlic cloves
- 2 tablespoons olive oil
- 40 grams Parmesan cheese
- 0 to taste salt
- 0 to taste black pepper
Directions
Step 1
Bring a large pot of salted water to a boil. While waiting for the water to boil, prepare the other ingredients.
Step 2
Trim the woody ends off the asparagus and cut the stalks into bite-sized pieces (about 1.5 inches).
Step 3
Slice the pitted Kalamata olives in half and set aside.
Step 4
Mince the garlic cloves finely.
Step 5
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Step 6
Add the asparagus pieces to the skillet and cook for 3-4 minutes, stirring occasionally, until they are bright green and slightly tender with a slight crunch.
Step 7
While the asparagus cooks, add the gnocchi to the boiling water. Cook according to package instructions (usually 2-3 minutes). Once the gnocchi float to the surface, they are ready. Drain and set aside.
Step 8
Reduce the skillet heat to low and stir in the pesto sauce and heavy cream. Mix well to create a smooth, creamy sauce.
Step 9
Add the cooked gnocchi to the skillet, gently tossing to coat them evenly in the sauce.
Step 10
Stir in the sliced Kalamata olives and cook for an additional 1-2 minutes to heat through.
Step 11
Season the dish with salt and black pepper to taste.
Step 12
Remove from heat and sprinkle the grated Parmesan cheese over the top.
Step 13
Serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
| Serving size | (1122.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2434.9 |
| Total Fat 202.4g | 0% |
| Saturated Fat 68.4g | 0% |
| Polyunsaturated Fat 16.2g | |
| Cholesterol 264.8mg | 0% |
| Sodium 6843.9mg | 0% |
| Total Carbohydrate 112.1g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 9.6g | |
| Protein 41.7g | 0% |
| Vitamin D 44.8IU | 0% |
| Calcium 850.5mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 1457.7mg | 0% |
Source of Calories