Ingredients
Main Ingredients
- 450 g potato gnocchi
- 3 tbsp basil pesto
- ¼ cup sun-dried tomatoes in oil, chopped
- 150 ml double cream
- 2 cloves garlic, minced
- Salt, to taste
- ½ tsp ground black pepper
Optional Toppings
- Cheddar cheese
- Chilli flakes
- Basil oil
Instructions
- Cook Gnocchi: Bring a pot of salted water to a boil, then add the potato gnocchi. Cook them according to the package instructions until they float to the surface, indicating they are done. Drain the gnocchi and set them aside.
- Sauté Garlic and Sun-Dried Tomatoes: Heat a pan over medium heat, then add the chopped sun-dried tomatoes along with the oil they're packed in, and the minced garlic. Sauté for about 30 seconds until fragrant.
- Prepare the Sauce: Stir in the basil pesto and double cream with the garlic and tomatoes. Mix and cook briefly to combine the flavors. If you prefer a lighter sauce, add a splash of water or vegetable stock to adjust the creaminess.
- Toss Gnocchi in Sauce: Add the cooked gnocchi back into the pan. Season with salt and ground black pepper to taste. Stir well to coat all gnocchi evenly with the creamy pesto sauce.
- Serve and Garnish: Serve the gnocchi warm. For an extra burst of flavor, top with shredded cheddar cheese, a sprinkle of chili flakes for some heat, and a drizzle of basil oil before serving.
Notes
- Use good quality basil pesto for the best flavor.
- If sun-dried tomatoes are packed dry, rehydrate them in warm water or oil before use.
- Double cream can be substituted with heavy cream for a similar richness.
- Adjust seasoning carefully to balance the salt from pesto and sun-dried tomatoes.
- For a vegetarian version, ensure the pesto and cheese do not contain animal rennet.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
