This Creamy Pesto Gnocchi with Sun-Dried Tomatoes and Peas is the perfect weeknight meal that combines ease and indulgence. The pillowy gnocchi is enveloped in a rich and creamy pesto sauce, brightened with the sweet burst of peas and the tang of sun-dried tomatoes. It’s an incredibly satisfying vegetarian dish that’s packed with flavor and comes together in just minutes. Whether you’re cooking for yourself or entertaining guests, this dish is sure to impress with its comforting yet gourmet flair.
Ingredients:
- 16 to 18 oz package of gnocchi
- 1 tablespoon olive oil
- ¼ cup jarred pesto
- ½ cup half and half (or heavy cream for a richer sauce)
- 1 cup frozen peas
- ½ cup chopped sun-dried tomatoes
- ¼ cup of grated Parmesan cheese (with additional for serving).
- Salt and pepper to taste
Instructions:
- Cook the Gnocchi:
- Fill a large pot with water, add salt, and bring it to a boil.
- Add the gnocchi and cook according to the package instructions, usually 2-3 minutes, or until they float to the top.
- Drain and set aside.
- Prepare the Sauce:
- In a large frying pan, warm 1 tablespoon of olive oil over medium heat.
- Add the frozen peas and cook for 2-3 minutes until they begin to soften.
- Stir in the chopped sun-dried tomatoes and cook for an additional minute.
- Make the Creamy Pesto Sauce:
- Add the pesto and half and half to the skillet, stirring well to combine.
- Allow the sauce to cook on low for 2 to 3 minutes until it thickens a bit.
- Add the Gnocchi:
- Gently fold the cooked gnocchi into the creamy pesto sauce, making sure each piece is well coated.
- Incorporate the grated Parmesan cheese and mix until it melts and blends into the sauce.
- Season and Serve:
- Taste the dish and season with salt and pepper to your preference.
- Serve while hot, topped with additional Parmesan cheese if you like.
Conclusion:
Creamy Pesto Gnocchi with Sun-Dried Tomatoes and Peas is a comforting yet sophisticated dish that comes together quickly. The combination of pillowy gnocchi, creamy pesto sauce, sweet peas, and tangy sun-dried tomatoes creates a delightful blend of textures and flavors. Perfect for busy weeknights or when you want to impress with minimal effort, this dish will quickly become a favorite in your recipe collection.
Creamy Pesto Gnocchi with Sun-Dried Tomatoes and Peas
Ingredients
- 16 to 18 oz package of gnocchi
- 1 tablespoon olive oil
- ¼ cup jarred pesto
- ½ cup half and half or heavy cream for a richer sauce
- 1 cup frozen peas
- ½ cup chopped sun-dried tomatoes
- ¼ cup of grated Parmesan cheese with additional for serving.
- Salt and pepper to taste
Instructions
Cook the Gnocchi:
- Fill a large pot with water, add salt, and bring it to a boil.
- Add the gnocchi and cook according to the package instructions, usually 2-3 minutes, or until they float to the top.
- Drain and set aside.
Prepare the Sauce:
- In a large frying pan, warm 1 tablespoon of olive oil over medium heat.
- Add the frozen peas and cook for 2-3 minutes until they begin to soften.
- Stir in the chopped sun-dried tomatoes and cook for an additional minute.
Make the Creamy Pesto Sauce:
- Add the pesto and half and half to the skillet, stirring well to combine.
- Allow the sauce to cook on low for 2 to 3 minutes until it thickens a bit.
Add the Gnocchi:
- Gently fold the cooked gnocchi into the creamy pesto sauce, making sure each piece is well coated.
- Incorporate the grated Parmesan cheese and mix until it melts and blends into the sauce.
Season and Serve:
- Taste the dish and season with salt and pepper to your preference.
- Serve while hot, topped with additional Parmesan cheese if you like.