Description
A rich and comforting dish of pillowy soft gnocchi in a luscious, creamy pesto sauce brightened with sun-dried tomatoes—a simple yet indulgent meal ready in minutes.
Ingredients
1 (16-ounce / 450 g) package gnocchi
½ cup chopped sun-dried tomatoes in oil
¾ cup (180 ml) heavy cream (double cream in UK)
4 tablespoons pesto
½ teaspoon salt
Instructions
- Bring a pot of lightly salted water to a boil. Cook the gnocchi according to package instructions until they float and are tender. Drain well.
- Meanwhile, heat the oil from the sun-dried tomato jar in a pan over medium heat. Add the chopped tomatoes and sear for about 1 minute to release their flavor, stirring gently.
- Pour in the heavy cream and let it simmer for about 1 minute—avoid bringing it to a full boil. Remove from heat.
- Stir in the pesto until evenly combined, then season the sauce with ½ teaspoon of salt.
- Add the drained gnocchi into the sauce and gently toss to coat every piece.
- Serve immediately while warm. Optionally top with grated Parmesan or your favorite hard vegetarian cheese.
Notes
- Use fresh or store-bought pesto—both work well.
- For a dairy-free or vegan version, use plant-based cream and vegan pesto.
- Leftovers are best stored in the fridge and reheated gently with a splash of cream.
- Gnocchi should be cooked just until they float for the perfect texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 5g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg
