Ingredients
- 1 (16-ounce) bag gnocchi
- ¾ cup low sodium chicken broth
- ½ cup pesto
- ¼ cup Greek yogurt
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions until al dente. Drain and set aside.
- While gnocchi cooks, whisk together chicken broth, pesto, Greek yogurt, onion powder, salt, and pepper in a bowl.
- Heat a medium skillet over medium heat. Add the pesto sauce mixture and the cooked gnocchi.
- Stir in the Parmesan cheese and cook for about 3 minutes, or until sauce is warmed through and cheese is melted.
- Serve immediately, topped with extra Parmesan cheese if desired.
Notes
- Use basil or sun-dried tomato pesto depending on preference.
- Substitute Greek yogurt with sour cream for a richer taste.
- Add sautéed vegetables or cooked chicken for a more filling meal.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 195
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
