Creamy Pesto Gnocchi Dinner (Print Version)
Pillowy gnocchi coated in velvety pesto cream sauce, enhanced with sundried tomatoes for a quick, luxurious Italian meal.
# Ingredients:
01 -
16-ounce package (450g) gnocchi
02 -
½ cup sundried tomatoes in oil, chopped
03 -
¾ cup (180ml) heavy cream
04 -
4 tablespoons pesto
05 -
½ teaspoon salt
# Steps:
01 -
In a pot, bring lightly salted water to a boil and cook the gnocchi according to the package instructions.
02 -
In a pan over medium heat, heat sundried tomato oil and sear the sundried tomatoes for a minute to release the flavor. Add the cream, simmer for a minute (do not boil), remove from heat, and mix in the pesto. Season with salt.
03 -
Add the cooked and drained gnocchi to the sauce, and toss until the gnocchi is coated in sauce.
04 -
Serve warm. If desired, top with grated parmesan or vegetarian hard cheese.
# Notes:
01 -
Make your own homemade pesto for improved flavor; use spinach, kale, arugula, or carrot tops as alternatives.
02 -
Ensure the pesto used is suitable for vegetarians, as it may contain animal products.
03 -
Be cautious with salt levels if planning to top with parmesan or vegetarian hard cheese.
04 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave for 2 minutes, stirring halfway through, and add a splash of water to loosen the sauce if needed.
05 -
Freezing this dish is not recommended.