Pesto Gnocchi with Cream (Print Version)

# Ingredients:

→ Main Ingredients

01 - 450g pack of potato gnocchi

02 - 1/2 cup chopped sundried tomatoes in oil

03 - 180ml double cream

04 - 4 tablespoons basil pesto

05 - 1/2 teaspoon fine salt

# Instructions:

01 - Get some water boiling in a pot with a pinch of salt, then toss in your gnocchi and cook them until they float, or follow what your package says.

02 - Grab a pan and warm up some oil from the sundried tomatoes. Toss in the tomato pieces and cook them for about 60 seconds to bring out their taste. Pour in your cream, let it warm up gently (don't let it boil), then take it off the heat and stir in the pesto. Add salt to taste.

03 - Drain your cooked gnocchi well, then tip them into the sauce. Gently toss everything until each piece gets coated with the creamy mixture.

04 - Enjoy while it's hot. Feel free to sprinkle some grated parmesan or veggie hard cheese on top if you want.

# Notes:

01 - Using the oil from your sundried tomatoes gives the dish an extra flavor kick

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