Creamy Pesto Gnocchi with Sun-Dried Tomatoes and Peas
Tender gnocchi is tossed in a rich and creamy pestosauce with sweet peas and tangy sun-dried tomatoes. This easy-to-make,flavorful vegetarian dish is perfect for a quick yet indulgent dinner.
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.
Nutrition
Calories: 350kcal
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