Tasty Pesto Gnocchi

This velvety pesto gnocchi turns everyday items into a fancy-looking dinner in only 15 minutes. The fluffy potato dumplings float in a smooth sauce that perfectly mixes rich cream with zesty pesto and tangy-sweet sundried tomatoes.

I whipped this up when I needed something quick after work, and now it's my favorite impressive meal when friends show up without warning. The way the smooth sauce sticks to each soft gnocchi makes it super comforting.

Ingredients

• 16-ounce package (450g) gnocchi: The main player here. Grab shelf-stable ones for easy storage, though the refrigerated kind gives you a slightly softer bite
• Sundried tomatoes in oil: They pack tons of flavor and their oil works as tasty cooking fat. The jarred ones work best
• Heavy cream (double cream in UK): Makes the sauce incredibly smooth. Go with full-fat for the most luxurious results
• Pesto: Brings fresh herb flavor and richness. The store kind works fine, but homemade takes it up a notch
• Salt: Lifts all the flavors. Kosher salt lets you control the amount better

Step-by-Step Instructions

Boil the Gnocchi:

Get a medium pot of water going with a big pinch of salt until it's bubbling away. Toss in the gnocchi and cook following the package timing, usually about 2-3 minutes until they pop up to the top. They should be soft but with a tiny bit of chew inside.

Prepare the Sauce Base:

While your gnocchi cooks, grab a big skillet and set it on medium heat. Pour in around 2 tablespoons of oil from the sundried tomato jar. Once it's warmed up, throw in the chopped sundried tomatoes and cook for just one minute. This quick cooking pulls out their flavor without burning them.

Create the Creamy Sauce:

Add the heavy cream to your skillet with the tomatoes. Let it warm up until you see tiny bubbles just starting to form around the edges, then take it off the heat right away. Cooking too long will make the cream break apart.

Incorporate the Pesto:

With your pan off the heat, mix in 4 tablespoons of pesto into the warm cream mixture. Stir gently until you've got a smooth sauce with green flecks. Add salt to taste as you go. Remember the sundried tomatoes are already salty, so start with just ¼ teaspoon.

Combine and Coat:

Drain your cooked gnocchi well but don't rinse them. Put them straight into the sauce in your skillet and turn the heat to low. Gently toss everything together for about 30 seconds, making sure every gnocchi gets covered in the creamy sauce.

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Sundried tomatoes make all the difference in this dish. I learned about their magic years ago at a tiny restaurant in Florence. The chef showed me how just a handful can fill a whole dish with their sweet, savory punch. Now I always keep some in my kitchen.

Custom Touches

This gnocchi dish works as a great starting point for your own ideas. Want more protein? Mix in some torn rotisserie chicken or quick-cooked shrimp at the end. Plant lovers might prefer adding white beans or crispy tofu bits. The sauce tastes great with whatever you've got handy.

Storage and Reheating

Keep any leftover gnocchi in a sealed container in the fridge for up to three days. The sauce will get much thicker when cold. To warm it up, put it in a skillet on low heat with a splash of milk or cream. Stir gently until it's hot. You can use the microwave if you're in a hurry, but your gnocchi might get a bit chewy.

Great Side Options

This rich gnocchi needs something fresh alongside it. Try a simple arugula salad with just lemon juice and olive oil. The peppery greens and bright acid balance out the creamy sauce perfectly. A glass of Pinot Grigio or Sauvignon Blanc makes it even better, cutting through the richness with their fresh taste.

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This meal brings together comfort and fancy vibes, and it's ready in just 15 minutes.

Frequently Asked Questions

→ Is homemade gnocchi okay for this recipe?

You bet! Store-bought gnocchi works great when you're in a hurry, but homemade can make this dish even better. Just cook them until they float up to the top of your water before you mix them with the sauce.

→ Which pesto goes best with this?

Classic basil pesto tastes amazing in this dish, but don't be afraid to try sun-dried tomato pesto, arugula pesto, or even kale pesto for something different. Both store-bought and homemade will turn out great.

→ Can I make this without dairy?

For sure! Swap the heavy cream for thick coconut milk or any plant-based cooking cream. Just make sure your pesto doesn't have dairy or whip up a simple mix with olive oil, basil, pine nuts, and garlic.

→ What protein would taste good with this?

Grilled chicken, cooked shrimp, or crispy pancetta all taste fantastic with this creamy pesto gnocchi. If you don't eat meat, try adding white beans, fried halloumi, or toasted pine nuts for protein.

→ How can I make a lighter version?

To cut calories, swap some or all heavy cream with chicken or veggie broth and add a tiny splash of milk or a spoon of cream cheese at the end. You can also use less pesto and throw in more fresh herbs for flavor.

→ What veggies go well with this dish?

Cooked spinach, roasted small tomatoes, grilled zucchini, or lightly steamed asparagus all go great with the creamy pesto flavors. Just toss them into the sauce before you mix in the gnocchi.