Velvety Pesto Gnocchi Dinner

This silky pesto gnocchi meal turns basic stuff into a fancy dinner in just 15 minutes. The fluffy potato dumplings float in a smooth sauce that blends the fresh herby taste of pesto with the rich sweetness of sundried tomatoes.

I stumbled on this meal during a super busy week when I needed something quick. What started as a desperate hunt through my cupboards has turned into my family's favorite fast dinner, especially when we want something cozy but don't have hours to cook.

Ingredients

• 16 ounce package gnocchi: The kind from the shelf works great but if you can get fresh ones, they're even better
• Sundried tomatoes in oil: They bring deep sweet flavor and their oil helps make the sauce base
• Heavy cream: Makes that rich texture that wraps around each soft gnocchi piece
• Pesto: The one from the store is fine but homemade takes this dish to another level
• Salt: Just a bit to make all the flavors pop

Easy Cooking Steps

Cook the gnocchi:

Get some lightly salted water boiling in a pot. Throw in the gnocchi and cook them until they pop up to the top, showing they're done but still soft. This usually takes around 2 to 3 minutes.

Start the flavor mix:

Put a spoonful of oil from the sundried tomatoes into a big pan on medium heat. When it's hot, add the chopped sundried tomatoes and cook them for about a minute. This step gets their strong flavor into the oil for a tasty base.

Make the smooth sauce:

Add the heavy cream to the pan with the cooked sundried tomatoes. Let it warm up gently for about a minute, watching it closely so it doesn't bubble too much and break apart. Take it off the heat and mix in the pesto until it's all blended. The sauce should look smooth and light green with little red bits of tomato.

Mix everything:

Use a slotted spoon to move the cooked gnocchi right into the sauce pan. Stir gently until every soft gnocchi is covered in the creamy pesto sauce. The starch from the gnocchi will naturally help the sauce get a bit thicker.

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While trying out this recipe, I found out by chance that the sauce tastes way better if you let it rest for a moment off the heat before adding the gnocchi. There's something special that happens as the flavors mix together during that short break that makes the sauce go from good to amazing.

Custom Touches

This dish works with tons of different changes to fit what you like or what's in your kitchen. Maybe swap regular pesto for sundried tomato pesto for more tomato flavor, or use spicy arugula pesto for a bit of kick. For added protein, try tossing in some cooked shrimp at the end or mix in some pulled rotisserie chicken to make it more filling.

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Great Side Options

A basic arugula salad with lemon juice and olive oil goes perfectly with this rich meal. The peppery greens and tangy dressing balance out the creamy sauce really well. For a full dinner, add some garlic bread to soak up all that yummy sauce. A cool white wine like Pinot Grigio or Sauvignon Blanc works great with the herby notes in the pesto.

Keeping Leftovers

This dish tastes best right after you make it, but you can keep any extras in a sealed container in the fridge for up to three days. When you warm it up, add a splash of milk or cream to bring the sauce back to life since it gets pretty thick when cold. Always heat it up slowly, either using medium power in the microwave or low heat in a small pan so the sauce doesn't break apart.

Recipe FAQs

→ Can I use store-bought pesto for this gnocchi dish?

Sure thing, store-bought pesto works fine when you're in a hurry, but making your own will give you much better flavor. If you want to try making your own twist, the notes mention you can use spinach, kale, arugula, or even carrot tops.

→ Is this creamy pesto gnocchi suitable for vegetarians?

This dish can work great for vegetarians, but you'll need to double-check your pesto since some brands contain cheese made with animal rennet. The same goes for any hard cheese you might sprinkle on top. Just make sure they're vegetarian-friendly.

→ How do I reheat leftover creamy pesto gnocchi?

To warm up leftovers, pop them in the microwave for around 2 minutes, giving them a stir halfway through. If you find the sauce has gotten too thick while sitting in the fridge, just add a little splash of water to thin it out.

→ Can I freeze this creamy pesto gnocchi dish?

I wouldn't freeze this one. The creamy sauce tends to break apart after freezing and thawing, and your gnocchi might turn out too mushy or soft.

→ What can I serve with creamy pesto gnocchi?

This rich dish goes really well with a basic green salad with lemon dressing to cut through the creaminess. Some garlic bread works great for mopping up extra sauce, or you could add some roasted asparagus or broccolini for color and extra nutrients.

→ Can I add protein to this gnocchi dish?

You bet! Throw in some grilled chicken, cooked shrimp, or white beans for extra protein. Just cook your protein separately and mix it in with the sauce and gnocchi, or place it on top of your finished meal.