Creamy Pesto Gnocchi - Little Sunny Kitchen

Cook Time 10

Total Time 10

In a pot, bring lightly salted water to a boil and cook the gnocchi according to the package instructions.
In a pan over medium heat, heat sundried tomato oil and sear the sundried tomatoes for a minute just to release the flavor. Add the cream, simmer for a minute (don't boil), remove from heat and mix in the pesto. Season with salt.
Add the cooked and drained gnocchi to the sauce, and toss until the gnocchi is covered in sauce.
Serve warm. If desired, top with grated parmesan or vegetarian hard cheese.

Make your own homemade pesto, it's so easy and tastes a million times better than the store-bought stuff. You can use spinach, kale, arugula, or even make a carrot top pesto using carrot tops!
If you're a vegetarian, make sure that the pesto is suitable for vegetarians as it often contains pesto. And top the gnocchi with grated vegetarian hard cheese or just skip it since it's just a garnish.
Cook the gnocchi according to the package instructions (I also included some instructions in the recipe card).
Be careful with the salt if you're planning to top with parmesan or vegetarian hard cheese as the cheese can be quite salty.
Keep this dish meat-free as is, or add crispy bacon. You can also serve it with grilled chicken tenders for a fun kid-friendly meal.
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, uncover, and microwave for 2 minutes stirring halfway through. You may need to add a splash of water when reheating to loosen the cream sauce.
I don’t recommend freezing this dish.