Silky Pesto Gnocchi Meal (Print-Friendly Version)
# What You'll Need:
01 -
450g package (16 ounces) of gnocchi
02 -
Half a cup of chopped sundried tomatoes in oil
03 -
3/4 cup heavy cream (180ml)
04 -
4 spoonfuls of pesto
05 -
A pinch of salt (1/2 tsp)
# Step-by-Step Directions:
01 -
Bring a pot of water to a boil with a bit of salt, then toss in the gnocchi. Let it cook following the timing on the package.
02 -
Pour the oil from the sundried tomatoes into a pan over medium heat. Fry the sundried tomatoes for about a minute. Stir in the cream, letting it simmer gently for another minute (don’t let it boil). Take the pan off the heat, blend in the pesto, and season with salt.
03 -
Toss the drained gnocchi into the pan with the sauce. Stir it all together so the sauce completely covers the gnocchi.
04 -
Serve it while warm. Want more flavor? Sprinkle parmesan or a hard vegetarian cheese on top if you like.
# Helpful Notes:
01 -
Using homemade pesto is a great choice for better taste! Try spinach, kale, arugula, or carrot greens instead of traditional basil.
02 -
Double-check the pesto ingredients to make sure it’s vegetarian since some contain animal-derived ingredients.
03 -
Careful with extra salt if you’ll be adding parm or other cheeses as toppings. They can be pretty salty.
04 -
Leftovers? Keep them in an airtight container in the fridge for up to 3 days. Microwaving works, but stir halfway and add a splash of water to refresh the sauce.
05 -
Freezing this? Not a good idea for this dish.