Sun-dried tomato pesto gnocchi
A delicious combination of sun-dried tomato pesto and gnocchi that everyone is bound to love
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
Adjust the olive oil quantity for a thicker sauce, based on personal preference.
Nutrition
Serving: 1gCalories: 441kcalCarbohydrates: 25gProtein: 6gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 30gCholesterol: 13mgSodium: 275mgFiber: 3gSugar: 6g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
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