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This silky pesto gnocchi dinner turns just four basic items into a fancy meal that's ready in minutes. The soft potato dumplings work perfectly with a smooth sauce full of basil aroma and rich sundried tomatoes, making a top-notch dish without much work.
I whipped up this gnocchi during a crazy Tuesday when dinner wasn't planned. Now it's our family's go-to quick meal, especially when friends drop by unexpectedly and I want to serve something that seems like I spent all day cooking.
Ingredients
- Packaged gnocchi: Gives you that fluffy bite without any hassle. You'll find them in the pasta section or in the fridge area.
- Sundried tomatoes in oil: Add strong sweet tomato kick plus their oil becomes part of your sauce. Try to grab ones soaked in herb oil for better taste.
- Heavy cream: Makes the smooth base of your sauce. Go with full fat for the creamiest result.
- Pesto: Adds herby zip and depth to your meal. Making your own really boosts the flavor but store-bought works when you're in a rush.
- Salt: Brings out all the tastes. Go easy if your pesto is already salty.
Easy Cooking Steps
- Cook the Gnocchi:
- Get some lightly salted water boiling hard. Toss in the gnocchi and cook as the package says, usually 2-3 minutes. You'll know they're done when they pop up to the top. Don't leave them too long or they'll get mushy.
- Begin the Sauce:
- While your gnocchi bubbles away, put a pan on medium heat and drop in a spoonful of oil from the sundried tomato jar. Throw in the chopped tomatoes and cook for about a minute until they smell good. This quick step pulls their flavor into the oil.
- Make it Creamy:
- Add the heavy cream to your tomato pan. Let it warm up for about a minute, but watch it closely so it doesn't boil and break. Take the pan off the heat once the cream gets warm.
- Complete the Sauce:
- Mix the pesto into your warm cream until it's all blended. Your sauce should look greenish with tiny red bits from the tomatoes. Add salt to taste, but remember pesto has salt already.
- Mix and Eat:
- Put your drained gnocchi right into the sauce. Toss them gently until each dumpling gets coated with the creamy pesto mixture. Serve right away in warm bowls, maybe topped with some grated parmesan if you want.
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Those sundried tomatoes really make this dish special. I found out how amazing they can be when I accidentally knocked some of their oil into a basic cream sauce years back. That lucky mistake created this favorite meal that even my pesto-hating nephew asks for whenever he stops by.
Make Ahead and Storage
This creamy dish tastes best right after you make it when the sauce feels most velvety. But you can get things ready ahead to make dinner faster. Cut up the sundried tomatoes and measure everything else earlier in the day.
If you have extras, keep them in a sealed container in your fridge for up to three days. The sauce will get much thicker when cold. When you warm it up, add a little milk or cream to make it silky again, and heat it slowly on low or in short microwave bursts, stirring often.
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Change It Up
Though this dish shines because it's simple, you can use it as a starting point for lots of tasty changes. Try adding some baby spinach when mixing the gnocchi with sauce to sneak in some greens. For meat, throw in some shredded rotisserie chicken, cooked shrimp, or crispy bacon bits.
You can switch up the sauce too. Play around with different pestos like sundried tomato, arugula, or roasted pepper for totally new flavors. Each switch keeps the quick cooking time but gives you a completely different meal.
The Origins of Gnocchi
Gnocchi started out as poor folks' food in Northern Italy, where potatoes were easy to find and wheat sometimes wasn't. These small dumplings were a smart way to stretch ingredients and make a filling meal without much stuff. Old-school Italian grandmas roll gnocchi on special wooden boards or fork backs to make grooves that help sauce stick to each piece.
Common Questions
- → Is pre-made pesto okay to use?
Absolutely, grab pesto from the store for convenience, though making it yourself will give you even tastier results.
- → What can I use instead of regular cheese for vegetarians?
Try vegetarian parmesan substitutes or just skip the cheese altogether for a simpler dish.
- → What's the best way to save extra portions?
Pop leftovers in a sealed container and keep in your fridge for up to 3 days. When warming up, add a tiny bit of water to thin the sauce.
- → Can I add some meat to this dish?
Sure thing, try adding some crunchy bacon bits or serve with some grilled chicken strips for extra protein.
- → Can I switch out regular gnocchi for something else?
Definitely, you can swap in gluten-free gnocchi or sweet potato gnocchi for a different twist.