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In the world of comfort food, few dishes can compete with the delightful combination of creamy sauces and tender pasta. One such dish that perfectly captures this essence is Creamy Pesto Gnocchi with Sun-Dried Tomatoes. This recipe delivers a rich and velvety experience that satisfies the palate while being simple enough to whip up on a busy weeknight or to impress guests at a dinner party. The fusion of flavors and textures in this dish creates a comforting meal that can be enjoyed any time of the year.

Creamy Pesto Gnocchi with Sun-Dried Tomatoes

Discover the creamy delight of Pesto Gnocchi with Sun-Dried Tomatoes, a perfect comfort food that’s both indulgent and easy to prepare. Featuring pillowy potato gnocchi coated in a luscious creamy pesto sauce, this dish combines tangy sun-dried tomatoes and fresh spinach for a burst of flavor. Ideal for weeknight dinners or impressive gatherings, this recipe guides you through simple steps to create a delightful meal that satisfies any palate. Enjoy a taste of Italy in your own kitchen!
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Ingredients
  

1 pound (450g) potato gnocchi

1 cup heavy cream

½ cup basil pesto (can use store-bought or homemade)

½ cup sun-dried tomatoes, chopped (optimal to use oil-packed for enhanced flavor)

1 cup baby spinach

1 teaspoon garlic, minced

1 teaspoon olive oil

Salt and black pepper, to taste

¼ cup freshly grated Parmesan cheese

Fresh basil leaves, for garnish (optional)

Instructions
 

Cook the Gnocchi: Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil. Once boiling, carefully add the gnocchi and cook according to the package instructions, which typically takes about 2-3 minutes or until the gnocchi float to the surface. Once cooked, drain the gnocchi in a colander and set aside.

    Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. When the oil is shimmering, add the minced garlic. Sauté for roughly 30 seconds, or until the garlic is fragrant; be cautious not to let it burn.

      Incorporate Cream and Pesto: Lower the heat to a gentle simmer. Slowly pour in the heavy cream, and then whisk in the basil pesto until the two are fully incorporated. Let the sauce simmer for about 2-3 minutes until it thickens slightly, stirring occasionally.

        Add Sun-Dried Tomatoes and Spinach: Stir in the chopped sun-dried tomatoes and baby spinach. Continue to cook for about 2 minutes, stirring gently until the spinach wilts nicely.

          Toss in Gnocchi: Carefully fold the cooked gnocchi into the creamy pesto sauce, ensuring each piece is well coated without breaking them. Season with salt and freshly cracked black pepper to taste.

            Finish with Parmesan: Sprinkle the freshly grated Parmesan cheese over the gnocchi and stir through the mixture until the cheese melts and is evenly distributed throughout the dish.

              Serve: Plate the creamy pesto gnocchi in serving bowls. For an elegant touch, garnish with fresh basil leaves and a light sprinkle of extra Parmesan cheese if desired.

                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings