Heat a large saute pan over medium heat. Add olive oil and garlic.
1 tablespoon olive oil, 2 teaspoons minced garlic
Stir in half and half and white wine heat for 1-2 minutes
¾ cup half and half cream, ½ cup white wine
Stir in pesto
½ cup basil pesto
Once sauce begins to bubble, add uncooked gnocchi. Stir to make certain the gnocchi don't stick to the bottom of the skilleet and aren't sticking to each other.
1 pound gnocchi
Reduce heat to low and place lid on pan. Cook for 5-6 minutes.
Remove lid and stir gnocchi. Allow mixture to continue to cook for another few minutes until the sauce has thickened.
Turn off heat and stir in parmesan cheese
½ cup parmesan cheese
Add salt and pepper to your liking
salt and pepper
Serve hot with a bit of fresh basil as garnish (optional)
Notes
Use your favorite store-bought or homemade gnocchi
When adding gnocchi, make certain they aren't stuck together
Stir to ensure the gnocchi aren't stuck to the bottom of the pan
If sauce becomes too thick, add a bit more white wine or half and half
Ingredient Notes:
Half and half - I prefer to use half and half instead of heavy cream in this recipe. Either works well. The heavy cream is a bit too rich for me, but if you prefer it, absolutely use it.
White wine - Adds flavor and extra liquid. Use a white wine that you enjoy drinking, but try to avoid using a very sweet wine. Unsalted chicken broth can be used if you prefer not to use wine.
Parmesan cheese - For this recipe, I've shredded the cheese myself rather than buying pre-shredded cheese. Freshly grated or shredded cheese melts right into the sauce making it extra creamier.