Creamy Pesto Gnocchi

This creamy pesto gnocchi transforms basic ingredients into a restaurant-worthy meal in just 15 minutes. The pillowy potato dumplings swim in a luscious sauce that perfectly balances rich cream with bright pesto and sweet-tart sundried tomatoes.

I first made this dish when I needed a quick dinner after a long workday, and it's become my go-to impressive meal when friends drop by unexpectedly. The way the creamy sauce clings to each gnocchi pillow makes it irresistibly comforting.

Ingredients

• 16-ounce package (450g) gnocchi: The star of our dish. Look for shelf-stable varieties for convenience, but refrigerated ones offer a slightly more tender texture
• Sundried tomatoes in oil: These provide concentrated umami flavor and their oil becomes a flavor-packed cooking medium. Choose jarred ones for best results
• Heavy cream (double cream in UK): Creates the silky base for our sauce. Full-fat version gives the richest results
• Pesto: Adds herbal brightness and depth. Store-bought works perfectly, but homemade elevates it further
• Salt: Enhances all the flavors. Use kosher salt for best control

Step-by-Step Instructions

Boil the Gnocchi:

Fill a medium pot with water, add a generous pinch of salt, and bring to a rolling boil. Add gnocchi and cook according to package directions, usually 2-3 minutes or until they float to the surface. The gnocchi should be tender but still have a slight chew in the center.

Prepare the Sauce Base:

While gnocchi cooks, place a large skillet over medium heat. Add about 2 tablespoons of the oil from your sundried tomato jar. Once warm, add the chopped sundried tomatoes and sauté for exactly one minute. This brief cooking releases their intense flavor without burning them.

Create the Creamy Sauce:

Pour the heavy cream into the skillet with the tomatoes. Let it come to a gentle simmer. Watch carefully. The moment you see tiny bubbles forming around the edges, remove from heat immediately. Overheating will cause the cream to separate.

Incorporate the Pesto:

With the pan off heat, add 4 tablespoons of pesto to the warm cream mixture. Stir gently until completely incorporated into a smooth, green-flecked sauce. Season with salt, tasting as you go. The sundried tomatoes add saltiness, so start with just ¼ teaspoon.

Combine and Coat:

Drain the cooked gnocchi well but do not rinse. Add them directly to the sauce in the skillet and return to low heat. Gently toss the gnocchi in the sauce for about 30 seconds, ensuring each piece gets thoroughly coated in the creamy mixture.

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Sundried tomatoes are the secret weapon in this recipe. I discovered their transformative power years ago when visiting a small restaurant in Florence. The chef showed me how just a few pieces could infuse an entire dish with their concentrated sweetness and umami depth. Now I keep a jar in my pantry at all times.

Make It Your Own

This gnocchi recipe serves as a fantastic template that welcomes creativity. For added protein, stir in some shredded rotisserie chicken or sautéed shrimp in the final minute of cooking. Plant-based eaters might prefer white beans or crispy tofu cubes. The sauce works beautifully with whatever you have on hand.

Storage and Reheating

Store leftover gnocchi in an airtight container in the refrigerator for up to three days. The sauce will thicken considerably when chilled. To reheat, place in a skillet over low heat with a splash of milk or cream. Stir gently until warmed through. Microwaving works in a pinch but tends to make the gnocchi slightly rubbery.

Perfect Pairings

This creamy gnocchi begs for a crisp counterpoint. Serve alongside a simple arugula salad dressed with lemon juice and olive oil. The peppery greens and bright acidity balance the rich sauce perfectly. A glass of Pinot Grigio or Sauvignon Blanc completes the experience, cutting through the creaminess with their crisp profiles.

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This meal is the perfect combination of comfort and sophistication, ready in just 15 minutes.

Frequently Asked Questions

→ Can I use homemade gnocchi for this dish?

Absolutely! While packaged gnocchi works perfectly for convenience, homemade gnocchi can elevate this dish. Just ensure they're cooked until they float to the surface of the water before adding to the sauce.

→ What type of pesto works best?

Traditional basil pesto complements this dish beautifully, but you can experiment with sun-dried tomato pesto, arugula pesto, or even kale pesto for different flavor profiles. Store-bought or homemade both work well.

→ Can I make this dish dairy-free?

Yes! Substitute the heavy cream with full-fat coconut milk or a plant-based cooking cream. Also ensure your pesto is dairy-free or make a simple version with olive oil, basil, pine nuts, and garlic.

→ What protein can I add to this dish?

Grilled chicken, sautéed shrimp, or crispy pancetta all pair wonderfully with creamy pesto gnocchi. For vegetarian options, try adding white beans, pan-fried halloumi, or toasted pine nuts for extra protein.

→ How can I make this dish lighter?

For a lighter version, replace some or all of the heavy cream with chicken or vegetable broth and add a splash of milk or a tablespoon of cream cheese at the end. You can also use less pesto and increase herbs for flavor.

→ What vegetables pair well with this dish?

Sautéed spinach, roasted cherry tomatoes, grilled zucchini, or steamed asparagus all complement the creamy pesto flavors. Simply add them to the sauce before tossing with the gnocchi.