Description
A quick and luxurious Italian-inspired dish featuring pillowy gnocchi tossed in a creamy pesto sauce with sun-dried tomatoes and Parmesan. This one-pan meal delivers rich, herby flavor and comes together in under 20 minutes — perfect for busy weeknights.
Ingredients
- 1 pound potato gnocchi (store-bought or homemade)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 3/4 cup heavy cream (or coconut cream for dairy-free)
- 1/3 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 2 cups baby spinach (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Bring a pot of salted water to a boil and cook gnocchi according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add sun-dried tomatoes and cook for another 1–2 minutes.
- Stir in heavy cream and pesto, bringing the mixture to a gentle simmer.
- Add the cooked gnocchi and toss to coat evenly in the sauce.
- Stir in Parmesan and spinach (if using) and cook for 1–2 minutes, until the spinach wilts and the sauce thickens slightly.
- Season with salt and pepper to taste, then garnish with fresh basil before serving.
Notes
- For extra protein, add grilled chicken or shrimp.
- Use sun-dried tomatoes packed in oil for the best flavor and texture.
- Can substitute half-and-half or milk for a lighter sauce.
- This dish reheats well and can be stored in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course, Pasta
- Method: Sautéed
- Cuisine: Italian