Sun-dried tomato pesto gnocchi
Quickly prepare gnocchi in a delicious homemade sun-dried tomato pesto sauce with parmesan cheese that will delight the whole family.
Ingredients
 | 2 packages (32 oz) of any type of dry packaged gnocchi |
 | 1 tablespoon of parmesan cheese, grated |
 | (Optional) 1-2 sprigs of fresh parsley |
For the sun-dried tomato pesto sauce:
 | 1 cup of sun-dried tomatoes packed in oil |
 | 2 cloves of crushed garlic |
 | 9 cl (1/3 cup) of olive oil – use extra-virgin olive oil for a smoother pesto, but regular olive oil will work as well. |
 | 1 big bouquet (1 cup) of basil leaves torn into pieces |
 | (Optional) 1/2 teaspoon of red chilli or pepper flakes |
 | (Optional) 1 soupspoon of pine nuts |
How to make this sun-dried tomato pesto gnocchi
- Boil a large pot of water and cook the gnocchi according to package instructions.
- Drain the gnocchi and set aside.
- Wash the basil and peel the garlic.
- Drain the sun-dried tomatoes from their oil.
- Crush the sun-dried tomatoes, basil, and garlic into a purée using a mortar and pestle (or blend until smooth).
- Mix the purée with olive oil in a bowl until a smooth sauce forms.
- Season with salt, pepper, and optional pine nuts and red pepper flakes, whisking to combine.
- Combine the gnocchi and pesto in a skillet over medium heat and cook for 5 minutes.
- Plate the gnocchi and top with Parmesan and a few parsley sprigs.
- Serve warm.
This sun-dried tomato pesto gnocchi recipe is the perfect dish for a quick weeknight dinner. It’s easy to make and is so delicious you will want to make it again and again.
It is the sun-dried tomato pesto sauce that makes the recipe, with a rich and tangy taste that melds together with the parmesan cheese to create a medley of flavors.
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Sun-dried tomato pesto gnocchi
Equipment
Ingredients
- 2 packages of gnocchi (32 oz)
- 1 cup of sun-dried tomatoes
- 1 big bouquet of basil leaves torn into pieces (1 cup)
- 2 cloves of crushed garlic
- 9 cl of olive oil (1/3 cup)
- 1 tablespoon of parmesan cheese
- pinch of salt and pepper
- 1/2 teaspoon of red pepper flakes (optional)
- 1 soupspoon of crushed pine nuts (optional)
- 1-2 sprigs of parsley for decoration (optional)
Instructions
- Bring a large pot of water to a boil and cook gnocchi according to package instructions.
- Drain the gnocchi and put aside for the moment.
- Wash the basil and peel the garlic.
- Remove the sun-dried tomatoes from the oil that they were packed in.
- Crush the sun-dried tomatoes, basil and garlic in a mortar with a pestle until it turns into a purée. (Alternatively, put it into a blender.) `
- In a bowl, mix the crushed sun-dried tomatoes, basil, garlic, and olive oil until you make a smooth sauce.
- Add in the salt, pepper, and (optional) pine nuts and red pepper flakes, as you mix and whisk.
- In a skillet, at medium temperature, combine the gnocchi with the sun-dried tomato pesto sauce for 5 minutes.
- Plate the gnocci and sprinkle with some parmesan cheese and a couple of sprigs of parsley.
- Serve while warm.
Notes
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
Sun-dried tomato pesto gnocchi goes with just about anything, but why not consider a spinach caesar salad or apple feta salad with red onion. You can also serve it with a starter like Instant pot carrot and potato soup.
How to store it?
If you wish keep this sun-dried tomato pesto gnocchi in the fridge, it is best to keep the gnocchi and the sun-dried tomato pesto sauce separately. Cooked gnocchi is best when it is dry, as it looses its texture and becomes mushy in the liquid is added.
Cook each separately and let them cool, and then store the the gnocchi and sauce separately in an airtight glass jars.
