Silky Gnocchi Pesto Dish (Printable Version)
# What You'll Need:
01 -
1 package (450g/16oz) potato gnocchi
02 -
½ cup chopped oil-packed sundried tomatoes
03 -
¾ cup (180ml) thick cream
04 -
4 tablespoons basil pesto
05 -
½ teaspoon table salt
# How to Make It:
01 -
Fill a pot with water, add a pinch of salt, and bring to a rolling boil. Toss in the gnocchi and cook following the timing on the package.
02 -
Grab a pan, warm up some oil from the sundried tomatoes over medium heat. Toss in chopped tomatoes and cook them for about a minute to bring out their taste. Pour in cream and let it warm up for a minute without letting it boil. Take the pan off the heat, stir in the pesto, and sprinkle with salt.
03 -
Drain the cooked gnocchi well and drop them into the sauce pan. Gently toss everything together until all the little dumplings are covered in the sauce.
04 -
Put it on plates while it's hot. You can sprinkle some grated parmesan or veggie hard cheese on top if you want.
# Additional Tips:
01 -
Try making pesto at home for better taste – you can swap in greens like spinach, kale, rocket, or even carrot greens.
02 -
Double-check your pesto doesn't have animal stuff in it if you're sticking to vegetarian eating.
03 -
Go easy on the salt if you'll be adding cheese on top later.
04 -
Got leftovers? Pop them in a sealed container in the fridge and eat within 3 days. When reheating, zap in the microwave for 2 minutes, give it a stir halfway, and add a splash of water if the sauce looks too thick.
05 -
Don't stick this dish in the freezer – it won't turn out good.