Creamy Pesto Gnocchi Delight

This creamy pesto gnocchi dinner transforms just four simple ingredients into a luxurious meal that comes together in mere minutes. The pillowy soft potato dumplings become the perfect vehicle for a velvety sauce infused with aromatic basil and rich sundried tomatoes, creating a restaurant-quality dish with minimal effort.

I first made this gnocchi during a particularly hectic Tuesday when I had forgotten to plan dinner. It has since become our household's most requested quick meal, especially when we have unexpected guests but want to serve something that looks and tastes like I spent hours in the kitchen.

Ingredients

• Packaged gnocchi: Provides the perfect pillowy texture without any effort. Look for packages in the pasta aisle or refrigerated section.
• Sundried tomatoes in oil: Offer concentrated sweet tomato flavor plus the infused oil becomes part of the sauce. Choose ones packed in herb-infused oil for extra flavor.
• Heavy cream: Creates the luscious base of the sauce. Full fat works best for the silkiest texture.
• Pesto: Brings herby freshness and complexity to the dish. Homemade elevates the flavor tremendously but jarred works in a pinch.
• Salt: Enhances all the flavors. Use less if your pesto is particularly salty.

Step-by-Step Instructions

Boil the Gnocchi:

Bring a pot of lightly salted water to a rolling boil. Add the gnocchi and cook according to package instructions, usually 2-3 minutes. The gnocchi is done when they float to the surface. Avoid overcooking as they can become gummy.

Start the Sauce:

While the gnocchi cooks, place a pan over medium heat and add a tablespoon of the sundried tomato oil from the jar. Add the chopped sundried tomatoes and sauté for about a minute, just until fragrant. This brief cooking releases their intense flavor into the oil.

Create the Creamy Base:

Pour the heavy cream into the pan with the tomatoes. Let it gently simmer for about a minute, watching carefully to ensure it doesn't boil which could cause curdling. Remove the pan from heat once the cream is warmed through.

Finish the Sauce:

Stir the pesto into the warm cream mixture until fully incorporated. The sauce should have a beautiful green tint with flecks of red from the tomatoes. Season with salt to taste, remembering that pesto already contains salt.

Combine and Serve:

Add the drained gnocchi directly to the sauce in the pan. Gently toss until every piece is generously coated in the creamy pesto sauce. Serve immediately in warm bowls, topped with freshly grated parmesan if desired.

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The sundried tomatoes are truly the secret weapon in this recipe. I discovered their transformative power when I accidentally spilled some of their oil into a simple cream sauce years ago. That happy accident led to this beloved recipe that even my pesto-skeptical nephew requests whenever he visits.

Make Ahead and Storage

This creamy gnocchi is best enjoyed immediately after preparation when the sauce is at its silkiest consistency. However, you can prepare components ahead of time to streamline dinner service. Chop the sundried tomatoes and measure out other ingredients earlier in the day.

For leftovers, store in an airtight container in the refrigerator for up to three days. The sauce will thicken considerably when chilled. When reheating, add a splash of milk or cream to restore the silky texture, and warm gently over low heat or in short bursts in the microwave, stirring frequently.

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Customize Your Gnocchi

While this recipe shines in its simplicity, it also provides a wonderful foundation for creative variations. Try adding a handful of baby spinach when tossing the gnocchi with sauce for a nutritional boost. For protein, incorporate shredded rotisserie chicken, sautéed shrimp, or crispy pancetta.

The sauce itself can be customized as well. Experiment with different pesto varieties like sun-dried tomato, arugula, or red pepper for entirely new flavor profiles. Each variation maintains the quick cooking time while creating a completely different dining experience.

The History of Gnocchi

Gnocchi has humble origins as peasant food in Northern Italy, where potatoes were plentiful and wheat was sometimes scarce. These small dumplings became a clever way to stretch ingredients and create a filling meal with minimal resources. Traditional Italian grandmothers roll gnocchi on special wooden boards or the back of forks to create ridges that help sauce cling to each piece.

Frequently Asked Questions

→ Can I use store-bought pesto?

Yes, store-bought pesto works great, but homemade pesto can elevate the flavors even more.

→ What vegetarian cheese options can I use?

Look for vegetarian parmesan alternatives or leave the cheese out entirely for a simpler option.

→ How should I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water to loosen the sauce.

→ Can I add a protein to this dish?

Yes, you can add crispy bacon or serve with grilled chicken tenders for added protein.

→ Is it possible to use alternative gnocchi types?

Yes, you can use gluten-free or sweet potato gnocchi as a variation.