Creamy Gnocchi Pesto (Print)
Fluffy potato dumplings wrapped in smooth pesto cream, brightened with sundried tomatoes for a fast, indulgent Italian feast.
# Ingredients:
01 -
1 package (16 ounces/450g) store-bought gnocchi
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1/2 teaspoon of salt
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4 tablespoons of your favorite pesto sauce
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3/4 cup (180ml) of rich heavy cream
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1/2 cup of oil-packed sundried tomatoes, finely chopped
# Steps:
01 -
Boil some lightly salted water in a large pot. Cook the gnocchi as the packaging directs, then drain them well.
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Warm up the oil from the sundried tomatoes in a skillet on medium heat. Sear the chopped tomatoes for a minute to bring out their flavors. Pour in the cream, stir, and let it simmer lightly (don’t let it bubble hard). Take the skillet off the stove and stir in the pesto and a pinch of salt.
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Toss the drained gnocchi into the pan with the sauce. Stir everything until the gnocchi are fully coated with the creamy sauce.
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Serve while hot. Sprinkle some grated parmesan or vegetarian-friendly hard cheese on top if you like.
# Additional Notes:
01 -
Try making your own pesto for a flavor boost, and consider using greens like spinach, kale, or arugula.
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Double-check that your pesto is vegetarian-friendly; some might include animal-based ingredients.
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If adding parmesan or veggie cheese on top, go easy on the salt when seasoning.
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Leftovers can be stored in the fridge in a sealed container for up to 3 days. Reheat in a microwave for 2 minutes, stirring halfway, and add a splash of water to loosen the sauce.
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This dish doesn’t freeze well, so it’s best enjoyed fresh.