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Creamy Sun-Dried Tomato Pesto Gnocchi

creamy sun-dried tomato pesto gnocchi - featured image
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Velvety, pillowy gnocchi coated in a glossy, sun-dried tomato pesto sauce with fresh basil and toasted pine nuts, ready in just 30 minutes for a comforting and satisfying dinner.

Ingredients

Scale
  • 1 lb (450 g) potato gnocchi (store-bought or homemade)
  • 1/2 cup (75 g) sun-dried tomatoes, oil-packed, drained (reserve oil)
  • 1 cup fresh basil leaves, loosely packed
  • 1/4 cup (30 g) pine nuts, toasted (can substitute walnuts or almonds)
  • 2 cloves garlic, minced
  • 1/2 cup (50 g) freshly grated Parmesan cheese
  • 1/2 cup (120 ml) heavy cream (can substitute half-and-half for lighter version)
  • 2 tbsp olive oil (preferably extra virgin, including reserved sun-dried tomato oil)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tsp lemon juice (optional but recommended)

Instructions

  1. Toast the pine nuts in a dry skillet over medium heat for about 3 minutes until golden and fragrant, stirring frequently to prevent burning. Remove and set aside.
  2. In a food processor, combine drained sun-dried tomatoes, basil leaves, toasted pine nuts, garlic, and half the Parmesan cheese. Pulse until finely chopped but still textured.
  3. With the processor running, drizzle in 1 tablespoon olive oil and a splash of reserved sun-dried tomato oil until the mixture forms a thick paste. Season with salt and freshly ground pepper.
  4. Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer gnocchi directly to the skillet with the pesto sauce.
  5. In the same skillet over medium-low heat, add the pesto paste and stir in the heavy cream. Warm gently until the sauce thickens slightly and becomes glossy, about 3 minutes. Add lemon juice to brighten the flavor.
  6. Add cooked gnocchi to the sauce and gently toss to coat completely. Cook for an additional 1-2 minutes to allow the gnocchi to soak up the flavors. If sauce seems too thick, add a splash of reserved pasta water or cream.
  7. Remove from heat, sprinkle with remaining Parmesan and extra fresh basil leaves if desired. Serve immediately.

Notes

Do not overcook gnocchi to avoid mushiness; remove as soon as they float. Toast pine nuts carefully to avoid bitterness. Blend pesto to retain some texture, not completely smooth. Stir cream into pesto off heat or on very low heat to prevent curdling. Use reserved sun-dried tomato oil for extra flavor. Leftovers keep well refrigerated for up to 2 days; reheat gently on stovetop with splash of cream or water.

Nutrition

Keywords: gnocchi, sun-dried tomato pesto, creamy pasta, quick dinner, easy recipe, weeknight meal, comfort food

Find it online: https://ovenmila.com/creamy-sun-dried-tomato-pesto-gnocchi-recipe-easy-30-minute-dinner/