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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Recipe Information
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
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. While waiting for the water to boil, prepare the other ingredients.
Trim the woody ends off the asparagus and cut the stalks into bite-sized pieces (about 1.5 inches).
Slice the pitted Kalamata olives in half and set aside.
Mince the garlic cloves finely.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
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.
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.
Reduce the skillet heat to low and stir in the pesto sauce and heavy cream. Mix well to create a smooth, creamy sauce.
Add the cooked gnocchi to the skillet, gently tossing to coat them evenly in the sauce.
Stir in the sliced Kalamata olives and cook for an additional 1-2 minutes to heat through.
Season the dish with salt and black pepper to taste.
Remove from heat and sprinkle the grated Parmesan cheese over the top.
Serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.4 g | 259% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 16.2 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 6844 mg | 298% | |
| Total Carbohydrate | 112.1 g | 41% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 9.6 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 850 mg | 65% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1458 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
