Creamy Pesto Gnocchi (Print Version)
# Ingredients:
01 -
450g (16 ounces) of gnocchi, packaged
02 -
Chopped sundried tomatoes from a jar with oil, ½ cup needed
03 -
¾ cup (180ml) of heavy cream
04 -
Four tablespoons of prepared pesto
05 -
A pinch (½ teaspoon) of salt
# Instructions:
01 -
Boil water with a little salt in a pot. Follow the directions on the gnocchi package to cook them.
02 -
Warm up the oil from the sundried tomatoes in a pan over medium heat. Quickly fry the chopped tomatoes for extra flavor. Stir in the cream, heat gently but don't let it boil, then take off the stove. Mix the pesto into the sauce and add the salt.
03 -
Toss the freshly cooked gnocchi, once drained, right into the sauce. Stir until everything's coated nicely.
04 -
Enjoy it while warm. Sprinkle a bit of vegetarian hard cheese or parmesan on top if that's your thing.
# Notes:
01 -
Switch up the pesto recipe for a personal twist. Use ingredients like spinach, carrot tops, kale, or arugula.
02 -
Check if the pesto is vegetarian, as some brands include animal ingredients.
03 -
If you're adding parmesan or vegetarian cheese, keep in mind it can raise the saltiness.
04 -
Store leftovers sealed up in the fridge for three days max. Reheat in the microwave for around 2 minutes, stirring once and adding a dash of water to loosen the sauce.
05 -
Freezing this dish isn't a good idea.