Ingredients
Gnocchi
- 1 16-ounce package (450g) gnocchi
Sauce
- ½ cup sundried tomatoes in oil, chopped (reserve oil for cooking)
- ¾ cup (180ml) heavy cream (double cream in the UK)
- 4 tablespoons pesto
- ½ teaspoon salt
Instructions
- Cook the gnocchi: Bring a pot of lightly salted water to a boil and add the gnocchi. Cook according to package instructions, usually until they float to the surface, which typically takes 2-3 minutes. Once cooked, drain the gnocchi well.
- Prepare the sauce: Heat a pan over medium heat and add the reserved sundried tomato oil. Sear the chopped sundried tomatoes in the oil for about 1 minute to release their flavor. Then pour in the heavy cream and let it simmer gently for a minute—avoid boiling. Remove the pan from heat and stir in the pesto. Season the sauce with ½ teaspoon of salt to taste.
- Toss gnocchi in sauce: Add the drained gnocchi to the pan with the pesto cream sauce. Toss everything together gently so that the gnocchi is evenly coated with the creamy, flavorful sauce.
- Serve: Serve the gnocchi warm immediately. For an extra touch, top with grated parmesan cheese or a vegetarian hard cheese if desired.
Notes
- If preferred, use vegetarian hard cheese instead of parmesan for a non-animal rennet option.
- Be careful not to boil the cream after adding it to preserve its creaminess and prevent curdling.
- You can add freshly ground black pepper or chili flakes for a bit of heat.
- Store leftovers in an airtight container in the refrigerator for up to 2 days, reheat gently to avoid breaking down the sauce.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
