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This velvety pesto gnocchi meal turns basic ingredients into a fancy dinner in a quick 15 minutes. The soft potato dumplings float in a smooth sauce that brings together the fresh herby taste of pesto with the rich sweetness of sundried tomatoes.
I stumbled on this meal during a super busy week when dinner needed to happen fast. What started as a desperate rummage through my cupboards has turned into our family's top-requested quick meal, especially when we want something cozy but don't have hours to spend cooking.
What You'll Need
- 16 ounce package gnocchi: The kind from the shelf works great but if you can grab fresh ones, even better
- Sundried tomatoes in oil: They bring strong sweet flavor and their oil helps make the sauce base
- Heavy cream: Gives that rich smoothness that wraps around each gnocchi bite
- Pesto: The jar from the store is fine but homemade takes this dish to another level
- Salt: Just a bit to make all the flavors pop
How To Make It
- Cook your gnocchi:
- Get a pot of slightly salted water bubbling away. Toss in the gnocchi and let them cook based on what the package says until they pop up to the top, showing they're done but still soft. This usually takes around 2-3 minutes tops.
- Start your flavor magic:
- Put a spoonful of oil from the sundried tomatoes into a big pan over medium heat. Once it's hot, throw in the chopped sundried tomatoes and cook them for about a minute. This key step pulls all their packed flavor into the oil, making an amazing base for your sauce.
- Whip up the smooth sauce:
- Add the heavy cream to the pan with those cooked sundried tomatoes. Let it warm up gently for about a minute, watching it doesn't bubble too much which can make it split. Take it off the heat then mix in the pesto until it's all blended. Your sauce should look silky and light green with pretty red bits throughout.
- Mix everything together:
- With a slotted spoon, move the cooked gnocchi straight into your sauce pan. Toss them around gently so each puffy dumpling gets covered in that creamy pesto sauce. The starch from the gnocchi will naturally thicken the sauce just right.
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While trying out this dish, I found by accident that the sauce tastes way better when you let it rest for a minute off the heat before adding the gnocchi. Something awesome happens as everything mixes together during that short break that turns the sauce from good to amazing.
Mix It Up
This dish can be changed up in tons of ways to match what you like or what's in your kitchen. Try using sundried tomato pesto instead of regular for extra tomato flavor, or go with spicy arugula pesto for a peppery kick. Want protein? Add some quickly cooked shrimp tossed in at the end or mix in some pulled rotisserie chicken to make it more filling.
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Great Side Matches
A basic arugula salad with lemon juice and olive oil goes perfectly with this rich dish. The peppery greens and tangy dressing cut through the creamy sauce just right. To make it a full meal, add some garlic bread to soak up every bit of the yummy sauce. A cool white wine like Pinot Grigio or Sauvignon Blanc works great with the herby notes in the pesto.
Keeping Leftovers
This meal tastes best right after you make it, but you can keep leftovers in a sealed container in the fridge for up to three days. When warming it up, add a little splash of milk or cream to bring the sauce back to life since it gets much thicker when cold. Always warm it up slowly, either in your microwave on medium or in a small pot over low heat so the sauce doesn't break apart.
Frequently Asked Questions
- → Is store-bought pesto fine to use?
It absolutely works if you're in a time crunch, but homemade pesto gives it a fresher taste. If you’re making your own, you can swap in greens like spinach, kale, or even carrot tops for something unique.
- → Can vegetarians eat this dish?
Sure, just make sure the pesto doesn't include non-vegetarian ingredients like cheese made with animal rennet. Check your cheese for the topping too to ensure it’s veggie-friendly.
- → Any tips for reheating leftovers?
If you're reheating in the microwave, do about 2 minutes and stir halfway. Add a splash of water if the sauce feels too thick after storing.
- → Can I freeze leftovers?
Freezing isn’t ideal since cream sauces tend to split when thawed, plus gnocchi can get too soft when frozen.
- → What pairs well with it?
A fresh green salad with lemon dressing cuts the richness nicely, or go for garlic bread to soak up extra sauce. Roasted veggies, like asparagus or broccolini, also work great!
- → Can I add some protein?
Definitely! Grilled chicken, shrimp, or even white beans would taste amazing. Cook the protein separately, then toss it in when combining the gnocchi and sauce.