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When it comes to comfort food that delights the palate and warms the heart, few dishes can rival Creamy Pesto Gnocchi with Sun-Dried Tomatoes. This dish combines the soft, pillowy texture of gnocchi with a rich, creamy pesto sauce that is elevated by the tangy sweetness of sun-dried tomatoes. The harmonious blend of flavors and textures makes this recipe not only a go-to for weeknight dinners but also a fantastic option for entertaining guests.

Creamy Pesto Gnocchi with Sun-Dried Tomatoes

Discover the comforting delight of Creamy Pesto Gnocchi with Sun-Dried Tomatoes, a dish that combines rich, creamy pesto with tender gnocchi and zesty sun-dried tomatoes. Perfect for weeknight dinners or entertaining, this recipe is accessible yet indulgent. Learn about the history of gnocchi and pesto, and how to prepare this dish with high-quality ingredients. Enjoy quick cooking steps and tips for variations, making it a versatile centerpiece for any meal.
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Ingredients
  

1 pound potato gnocchi

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese

1/3 cup basil pesto (store-bought or homemade)

1/2 cup sun-dried tomatoes, chopped (preferably packed in oil for enhanced flavor)

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Cook the Gnocchi:

    - Bring a large pot of salted water to a rolling boil. Add the potato gnocchi and cook them according to the package instructions. They are ready when they float to the surface, which typically takes about 2-3 minutes. Once done, carefully drain the gnocchi in a colander and set aside.

      Prepare the Creamy Sauce:

        - In a large skillet, heat the olive oil over medium heat. When the oil is shimmering, add the minced garlic. Sauté the garlic for about 30 seconds or until it becomes fragrant, taking care to avoid burning it as it can turn bitter.

          Add the Cream:

            - Gradually pour in the heavy cream, stirring gently to combine. Increase the heat slightly until the cream reaches a gentle simmer. Stir occasionally to prevent the cream from scorching on the bottom of the skillet.

              Mix in Pesto and Cheese:

                - Slowly whisk the basil pesto into the simmering cream until well blended. Next, gradually incorporate the grated Parmesan cheese, stirring continuously until the cheese has fully melted and the sauce is smooth and creamy. Taste and season with salt and pepper according to your preference.

                  Combine Gnocchi and Sun-Dried Tomatoes:

                    - Carefully fold the cooked gnocchi and chopped sun-dried tomatoes into the creamy pesto sauce. Gently stir until everything is well coated. Allow it to simmer for an additional 2-3 minutes, just to heat through and blend the flavors.

                      Serve:

                        - Remove the skillet from heat. Plate the creamy gnocchi, garnishing with fresh basil leaves. Serve immediately while it's hot, and enjoy your delicious, elevated creamy pesto gnocchi!

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

                            - Presentation Tips: For an elegant finish, consider drizzling a little extra pesto on top of the dish and adding a sprinkle of additional Parmesan cheese before serving. Enjoy your meal!