This super creamy pesto dinner is ready in less than 30 minutes and is simple to pull together, which makes it perfect for weeknight dinners or try it for meatless Mondays
Creamy Basil Pesto and tender gnocchi are an ideal pair!
Ingredients needed
- Dry white wine – any variety such as Sauvignon Blanc or Chardonnay
- Fresh Garlic – 2 cloves finely minced
- Heavy Cream – this is a creamy sauce!
- Gnocchi – 16 oz. ready-made, shelf-stable, refrigerated, or fresh homemade gnocchi
- Basil Pesto – we like to make our own but you can use premade pesto, as well
- Parmesan Cheese – buy a wedge and grate your own – it makes a huge difference!
- Pine Nuts – toasted, an optional (but highly recommended) garnish
- Salt and White Pepper – you can also use black pepper
- One-pan gnocchi recipes are super quick when you use shelf-stable gnocchi (look for packages in the dried pasta area of your market). Shelf-stable gnocchi is handy since you don’t need to pre-boil it. As it cooks the gnocchi releases starch which works to thicken the sauce. This makes it a truly one-pan meal.
- You can also use the fresh refrigerated version of gnocchi with the same results.
- If you have time, make your own gnocchi, and cook it ahead of time. It’s actually easier than you think! (See additional directions below for using homemade gnocchi).
How to Make Creamy Pesto with Gnocchi
- Prepare the pesto sauce ahead of time, or use premade pesto
- Toast pine nuts lightly in a dry skillet and set aside
- Mince the garlic
- If making homemade gnocchi prepare, cook, drain, and hold until the sauce is ready
- Heat a large heavy-bottomed saucepan over medium heat
- Add wine and minced garlic. Cook for about 1 minute continually stirring to make sure the garlic doesn’t burn
- Reduce heat to medium-low, whisk in the heavy cream, and cook for about one minute to thicken the sauce
- Turn the heat to low and whisk in the pesto. Stir or whisk to combine
- Add the gnocchi and gently stir to coat. Cover and cook for about 3 minutes
- Sprinkle in Parmesan, salt, and pepper
- Cover the pan for 1 minute and allow the cheese to melt and the gnocchi to finish warming up
- If the sauce is too thick add water one Tablespoon at a time to loosen it up a bit
- Serve with toasted pine nuts. If you love Parmesan add a sprinkle more of that too!
What is Gnocchi?
Often thought of as a type of pasta (it’s not!), gnocchi is a small Italian dumpling made of potatoes and flour, and sometimes additional seasonings and cheese. It is similar in texture to pasta and is often served with the same types of sauces.
Pro Tips for the Best Pesto Gnocchi
Gnocchi is versatile and can be served boiled, baked, steamed, or pan-seared, as an entree or a hearty side dish.
- If using refrigerated gnocchi you may need to cook one additional minute
- If using homemade gnocchi – cook the sauce completely and then toss in your cooked gnocchi
- Gnocchi cooks quickly (unlike pasta) so take care not to overcook it!
- In a time crunch? Purchase premade fresh pesto
- Ready to make your own pesto? It’s easy! We love it on our Pesto Pasta Salad too!
- Store-bought pesto can vary so be sure to taste the sauce before serving. If it’s a little bland add another dash of salt and pepper
What to Serve with Creamy Pesto Gnocchi
Add a protein:
- This creamy dish becomes a complete meal if you add a pre-cooked protein like salmon, shrimp, or chicken.
- It’s a great way to use up any leftovers! Keep in mind that since the dish doesn’t cook for long you’ll need to precook the protein and then add it at the end of cooking just to warm up
Want to keep it vegetarian?
- Add any variety of vegetables! Cooked broccoli, red bell peppers, zucchini, mushrooms, or asparagus are great matches.
- Add fresh spinach or arugula to the pan for one minute just before finishing and it will wilt right in the pan.
- Fresh cherry tomatoes are a gorgeous addition, as are our Italian style Oven Dried Tomatoes
Other Variations:
- Substitute chopped, toasted walnuts in place of the pine nuts
- Skip the wine and use chicken stock instead
- No heavy cream on hand? You can use half & half in a pinch but you will need to cook it a bit longer to thicken it
- This amazing creamy pesto sauce will work with pasta too! Try it with cooked spaghetti, like the photo below, or shell pasta
Storing the leftovers
- REFRIGERATOR: You can store any leftovers for up to 3 days in an airtight container. Reheat gently over low heat before serving
- Freezing is not recommended
Main Dishes to serve with gnocchi
This dish makes a gorgeous, easy side dish and pairs perfectly with:
- Tomahawk Steaks
- Oven Roasted Turkey Breast
- Oven Baked Ribs that fall off the bone
- Perfect Pan Seared Scallops
Creamy Pesto Gnocchi
Ingredients
- 2 Tablespoons dry white wine (i.e. Chardonnay, Chablis or Sauvignon Blanc)
- 1 Tablespoon garlic finely minced
- ½ cup heavy cream
- 16 ounces cooked gnocchi Shelf-stable, refrigerated, (or homemade)
- ½ cup basil pesto (Here's our recipe)
- ¼ cup Parmesan cheese freshly grated (optional)
- salt and white pepper to taste
- 1 Tablespoon pine nuts, toasted (optional)
Instructions
- Prepare pesto ahead of time and reserve.**If making homemade gnocchi prep, boil and drain ahead of time. Hold in pan while making sauce
- Heat a large heavy bottom pan over medium heat. Add white wine and minced garlic. Cook for one minute. Reduce heat to medium-low and whisk in 1/2 cup of the heavy cream and stir to fully combine. Cook for one minute to thicken, stirring constantly.
- Reduce heat to low. Whisk in the pesto. Stir to combine. Add in the gnocchi. Gently stir to combine. Cover the pan and let the gnocchi cook for about 3 minutes.
- Add in Parmesan, salt and pepper and mix to combine.
- Cover for about 1 minute to let the cheese melt.
- Add more Parmesan and a sprinkle of pine nuts, if desired, and serve.
Notes
- Want to make Homemade Gnocchi? We’ve got a step-by-step recipe
- Homemade Pesto Sauce is easy to make and takes just 5-minutes
Nutrition
It takes just a few simple ingredients to make this amazingly flavorful Teriyaki Sauce recipe
We love to make this homemade sauce because it’s not only delicious and packed with flavor, but it’s also preservative and additive-free!
This quick, sweet, and easy sauce is ready in just 15-minutes. A versatile sauce, teriyaki is great on beef, chicken, salmon, pork, and tofu.
It’s also perfect added to any stir fry or rice bowl. You’ll find the possibilities unlimited so make a double batch and keep it on hand for a quick last minute dinner.
Ready to get started? Just click on our “Jump To Recipe” button below to go straight to the recipe card. For tips, processes, and substitutions keep reading. This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products we love and use.
Jump to RecipeWhat is Teriyaki Sauce?
Teriyaki, a term used in Japanese cooking, is the process of marinating or adding a glaze to beef, chicken, fish or tofu. The word “Teriyaki” is derived from the Japanese words teri, to shine, and yaki, to broil or grill.
The flavor of this popular sauce is bold but has a blend of sweet, savory and salty ingredients, which make it super versatile.
Teriyaki can be both a sauce and a marinade. Below we will detail how to make each and the differences between them.
Ingredients for Homemade Teriyaki Sauce
- Brown Sugar – we use light brown but if you prefer a deeper flavor substitute in dark brown sugar
- Soy Sauce – if you are salt sensitive use low sodium soy sauce
- Honey – this gives the sauce a touch of sweetness
- Ginger and Garlic – both bring big flavor to the sauce so don’t skip them!
- Rice Wine Vinegar – the tartness helps to balance the sweetness (in a pinch you can use white vinegar)
- Sesame Oil – we like toasted sesame oil but untoasted will work too
- Toasted Sesame Seeds – just a sprinkling since a little goes a long way
- Water with cornstarch – teriyaki marinade uses water only and teriyaki sauce uses added cornstarch as the thickener
How to make Teriyaki Sauce and Teriyaki Marinade:
Our teriyaki sauce recipe is so simple to make you will never want to buy store bought teriyaki sauce again. Leaving out the cornstarch will make a perfect marinade.
Marinade:
The photograph below is a marinade, not a super thick sauce, so it’s perfect for marinating chicken, pork or tofu for longer periods of time, or fish for a quick marinade. We use it as a marinade on our scrumptious Chicken Skewers.
Sauce:
Turning the marinade into a sauce is easy. Adding cornstarch and cooking the mixture a little longer will create a thicker consistency which makes it a sauce rather than a marinade. It’s just that simple!
Here are the step by steps:
- In a sauce pan, whisk together the soy sauce, brown sugar, honey, ginger, garlic, rice vinegar and sesame oil and blend together
- Bring to a vigorous boil
- If making a sauce instead of a marinade: In a small bowl, mix the water and the cornstarch together to make a paste. Whisk cornstarch mixture into soy sauce mixture and return to a boil
- Reduce heat and simmer gently for about 2 minutes
- The sauce will begin to thicken as it simmers
- Remove pan from the heat, let cool completely, and whisk in the sesame seeds
- If not using the sauce immediately store in a sealed glass jar in the refrigerator for up to one month
- Shake well before using
How to thicken the sauce?
Sauces can be thickened with either cornstarch or flour. When it comes to making the decision on which one to use there are a couple of things to consider.
- Cornstarch is a gluten-free product and the most common choice to thicken any Asian recipes. Rice flour is another great gluten-free option.
- Wheat flour contains fiber and protein.
- Standard all-purpose white flour also works well for thickening.
Adding either cornstarch or flour to your sauce will lighten the color of the finished product.
What’s the difference between Teriyaki Sauce and Teriyaki Marinade?
The main difference between Teriyaki Sauce and Teriyaki Marinade is how they are used.
- Marinades add flavor when they are slowly absorbed by meat (or tofu). The protein is covered with the marinade and acts as a sponge to absorb all the amazing flavors.
- Marinating meat for 2+ hours it will allow it to be infused with bigger flavor. In most meats the marinade will add tenderness.
- A marinade is typically thinner in texture. Often herbs, spices and chopped ingredients will be added to a marinade to enhance the flavor even further.
- Sauces act as more of an immediate gratification and boost of flavor. They are used for basting and quick cooking meat. Sauces can also be served as a condiment.
- A sauce is thicker than a marinade with a consistency that is more syrupy. You want it to be thick enough to coat but still thin enough to pour easily.
How to store Teriyaki Sauce:
- REFRIGERATE: Store in a sealed jar for up to one month
- LONG TERM: High acid foods can be safely Water Bath Canned. “Hot Water Canning” is an excellent way to preserve high acid fruits and vegetables. It is a straight forward easy process and we walk you through it step-by-step.
Love sauces and Dips? We’ve got plenty of delicious choices
- Cocktail Sauce – a classic and easily made in 5 minutes – perfect on seafood and with our Crab Cakes
- Sweet Chili Sauce – a great Asian-style spicy dipping sauce
- Pesto Sauce – perfect for pasta and meats
- Chimichurri Sauce – an herb lover’s dream sauce that is equally delicious on meats and fish
- Blue Cheese Dip – perfect for wings and vegetables
- White Bean Dip – a great variation on hummus
Teriyaki Sauce Recipe
Ingredients
- ½ cup Brown sugar
- ⅓ cup Soy sauce
- ½ cup Water
- 2 Tablespoon Honey
- 2 teaspoons Minced ginger
- 1 teaspoon Minced garlic
- 1 teaspoon Rice wine vinegar
- 1 teaspoon Sesame oil
- 1 Tablespoon Cornstarch + additional 2 Tablespoons water
- ½ teaspoon Toasted sesame seeds
Instructions
- Combine all marinade ingredients, except cornstarch and sesame seeds, in a small saucepan.
- Bring to a boil, reduce heat to medium, and simmer for 1 minute.
- If making a sauce (instead of marinade): Mix cornstarch with 2 tablespoons water and mix into a paste. Whisk into the sauce and simmer for about 2 more minutes.
- Remove from heat and let cool completely. Whisk in sesame seeds.
- If not using immediately store in a glass container in the refrigerator.
Notes
- For a thicker sauce use 1 additional teaspoon of cornstarch
- This recipe can be doubled
- For a deeper flavor use dark brown sugar
Nutrition
Homemade cocktail sauce is easy to make at home. There are just 5 ingredients needed to make this flavorful yet simple and delicious sauce
This seafood sauce can be made in just a few minutes and this version allows you to adjust the spice levels. It’s easy to make ahead of time too!
Our cocktail sauce pairs perfectly with our Homemade Crab Cakes. With this simple and flavor filled recipe, you will never buy cocktail sauce from the store again! Classic shrimp cocktail sauce is great to have on hand for a quick appetizer with baked or steamed shrimp.
This post may contain affiliate links. Please see our affiliate disclosure for more details.
Jump to Recipe
Cocktail Sauce Recipe Ingredients:
Just 5 simple ingredients needed
- Ketchup – Catsup or Ketchup? However you spell it, ketchup brings a sweet and tangy flavor to this sauce so be sure to use a good brand and make sure it’s a fresh bottle
- Worcestershire Sauce – this unique ingredient gives complex flavor to the sauce
- Lemon Juice ~ freshly squeezed is strongly recommended for a bright fresh flavor
- Hot Sauce ~ such as Tabasco, Tapatio or Cholula. Any hot sauce will work for this recipe so use whatever you prefer or have on hand. In a pinch you could substitute a dash of cayenne pepper
- Prepared Bottled Horseradish – prepared horseradish is shredded or grated and often has vinegar added. It is found bottled in the condiment section of any market, and once opened keeps well, refrigerated, for at least a year.
What is Fresh Horseradish and how to use it:
For homemade cocktail sauce, you could also opt for freshly grated horseradish. It’s in the mustard family and looks similar to a daikon. The flavor is much spicier and it’s more pungent than bottled horseradish. Much like ginger or garlic, it is most strong the day it’s grated. For best results use a microplaner to grate it.
The pungency of fresh horseradish doesn’t last as long as bottled. Initially, it tastes stronger than prepared, but over time its flavor fades. If you decide to use fresh instead of bottled start with a smaller amount and then be sure to mix well before serving if your not using it the same day.
We use prepared horseradish in our amazing Homemade Bloody Mary Mix and Bloody Mary Shooters with Shrimp or Oysters, but you could easily use fresh here as well.
A general rule of thumb is:
1 tablespoon fresh grated horseradish = 2 tablespoons prepared horseradish
How to make Cocktail Sauce
- Blend the ketchup and the horseradish in a bowl and mix together
- Add in the lemon juice, Worcestershire sauce and the hot sauce, and again blend thoroughly
- Taste and adjust spicy flavors to taste (this is the best part of making your own sauce!)
- To make it spicier add either more hot sauce or horseradish
- If the sauce is a bit too spicy add more ketchup
- Want a tangier sauce? Add a touch more fresh lemon juice
- You can make this cocktail sauce ahead of time and refrigerate for up to 7 days
- Note: This cocktail sauce tastes best at room temperature
Great ways to enjoy spicy Cocktail Sauce
This lightly spicy condiment is so versatile and can be served with many different seafood dishes. We’ve paired this delicious sauce in a variety of ways and here are a few of our favorite ideas:
- Crab Cakes – these can be made individual size or full size, and sautéed, or baked
- Shrimp Cocktail is the classic use of this sauce
- Add a dollop to a Bloody Mary
- A dip for Mozzarella Sticks or Onion Rings
- Perfect for dipping fried or sauteed calamari
- Dip any Fish & Chips, or Popcorn Shrimp, or drizzle over Oysters on the Half Shell
Make ahead and storing homemade Cocktail Sauce
- REFRIGERATE: One of the greatest parts of this recipe is that it can be made up to 7 days before you plan to serve it. This really helps if you are making a lot of appetizers for a gathering.
- Store the prepared sauce in a glass jar or sealed container and refrigerate until ready to use. Bring to room temperature and whisk before serving for the best flavor.
- CANNING: High-acid foods can be safely Water Bath Canned. We’ll walk you thru it step-by-step!
More delicious sauces and dips to try:
- Sweet Chili Sauce is a spicy sauce also great for shrimp
- Chimichurri Sauce is fresh herb sauce for shrimp or steak
- Easy Homemade Pesto Sauce is perfect on pasta, chicken or shrimp
- Our Blue Cheese Dip is versatile and great for dunking veggies or Buffalo Chicken Tenders
- Easy White Bean Dip with Rosemary is a great alternative to hummus
Cocktail Sauce Recipe
Ingredients
- 1 cup Ketchup
- 1 Tbsp Worcestershire Sauce
- 3 Tbsp Fresh Lemon Juice
- 3 Tbsp Prepared Horseradish
- 1 Dash Hot Sauce
Instructions
- Blend the ketchup and horseradish in a bowl, making sure they are thoroughly mixed together
- Add in the lemon juice, Worcestershire sauce and hot sauce, again blending thoroughly
- Taste and make any flavor adjustments
- To make it spicier: Add more hot sauce or horseradish
- To make sauce less spicy: Add more ketchup
- Use at room temperature or keep sealed in refrigerator for up to 7 days. Bring to room temperature before serving for best flavor
Notes
- If fresh horseradish is preferred use about 1 Tablespoon and taste for spiciness, then add more if desired
- High acid foods can be safely preserved with Water Bath Canning
- “Hot Water Canning” is an excellent way to preserve high-acid fruits and vegetables. It is a straightforward and easy process and we walk you through it step-by-step.