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Creamy Pesto Gnocchi with sundried tomatoes
Serve this creamy pesto gnocchi for a delicious vegetarian main meal option or side dish. It takes just 10 minutes from start to finish!
Prep Time
2
minutes
mins
Cook Time
8
minutes
mins
Total Time
10
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
British
Keyword:
creamy pesto gnocchi, pesto gnocchi with sundried tomatoes
Servings:
2
Author:
Sandhya Hariharan
Ingredients
450
g
potato gnocchi
3
tbsp
basil pesto
¼
cup
sun-dried tomatoes in oil
chopped
⅔
ml
double cream
150ml
2
cloves
garlic
minced
salt and pepper to taste
Optional Toppings:
cheddar cheese, chilli flakes, basil oil
Instructions
Heat a pot of salted water and add the gnocchi. Cook the gnocchi according to the package instructions. Drain and set aside.
Heat a pan and add the sun-dried tomatoes in oil and minced garlic. Sauté for 30 seconds.
Add the pesto, cream, and stir to combine. If you like it less creamy, add a splash of water or stock.
Add the cooked and drained gnocchi, salt, and pepper to taste. Mix everything together.
Serve warm. For added flavour, top it with cheddar cheese, a sprinkle of chilli flakes and a drizzle of basil oil before serving.
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