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Creamy Pesto Gnocchi with Sun-Dried Tomatoes is a dish that embodies comfort and indulgence. The soft, pillowy texture of gnocchi combined with the rich creaminess of pesto sauce creates an irresistible meal that appeals to a wide range of palates. The addition of sun-dried tomatoes not only enhances the dish’s flavor profile with their tangy sweetness but also adds a pop of color that makes this dish visually appealing. Whether you're looking for a quick weeknight dinner or a meal to impress guests at your next gathering, this recipe is both simple to prepare and satisfying to enjoy.

Creamy Pesto Gnocchi with Sun-Dried Tomatoes

Discover the delightful Creamy Pesto Gnocchi with Sun-Dried Tomatoes, a meal that perfectly balances comfort and indulgence. The tender gnocchi paired with rich pesto and sweet sun-dried tomatoes creates a flavor sensation that's both satisfying and visually appealing. This easy recipe takes under 30 minutes, making it ideal for busy weeknights or elegant dinner parties. Elevate your culinary skills and treat your taste buds to a dish you'll adore.
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Ingredients
  

1 pound (450g) potato gnocchi

1 cup heavy cream

½ cup basil pesto (store-bought or homemade)

½ cup sun-dried tomatoes, chopped (preferably oil-packed for richer flavor)

1 cup baby spinach

1 teaspoon garlic, minced

1 teaspoon olive oil

Salt and 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, adding a generous amount of salt, and bring it to a rolling boil. Once boiling, carefully drop in the gnocchi. Cook them following the package instructions, which typically takes about 2-3 minutes. The gnocchi are done when they float to the surface. Drain the cooked gnocchi and set them aside.

    Prepare the Sauce: In a large skillet, warm the olive oil over medium heat. Add the minced garlic and sauté for approximately 30 seconds, or until it becomes fragrant. Be cautious not to let the garlic burn as this can impart a bitter flavor.

      Combine Cream and Pesto: Lower the heat to a gentle simmer and pour in the heavy cream. Introduce the basil pesto to the skillet, mixing well to ensure a uniform blend. Allow the sauce to simmer for about 2-3 minutes, stirring occasionally to let it thicken slightly.

        Incorporate Sun-Dried Tomatoes and Spinach: Add the chopped sun-dried tomatoes into the creamy mixture, followed by the baby spinach. Stir gently for about 2 minutes, or until the spinach wilts and becomes tender.

          Gently Mix in Gnocchi: Carefully add the drained gnocchi to the skillet, folding them into the sauce to coat each piece evenly in the creamy pesto blend. Taste the mixture and season with salt and pepper as needed.

            Finish with Parmesan: Sprinkle the freshly grated Parmesan cheese over the gnocchi and gently stir until the cheese melts and is incorporated throughout the dish.

              Serve: Portion the creamy pesto gnocchi onto serving plates. For an extra touch, garnish with fresh basil leaves and an additional sprinkle of Parmesan cheese if desired.

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

                  Presentation Tips: For an eye-catching presentation, serve the gnocchi in shallow bowls and drizzle a little extra pesto on top, along with a few whole sun-dried tomatoes and a sprinkle of freshly cracked black pepper.