Sun Dried Tomato Basil Pesto Gnocchi

This comforting dish is exploding with flavors from the mixture of: basil, tomatoes, spinach, pine nuts, garlic cloves and olive oil. Finish it off with some grated parmesan cheese and all of your pesto prayers will be answered.

Prep:
15
minutes
Cook:
20
minutes
TOtal:
35
minutes

Ingredients

  • 2 LBS Gnocchi
  • 1/2 Cup sun dried tomatoes, not in oil
  • 1/2 Cup basil leaves, packed + extra sliced for garnish
  • 1/2 Cup spinach, packed
  • 1/4 Cup pine nuts
  • 2 Garlic cloves
  • 1/2 Cup olive oil
  • 1/3 Cup parmesan cheese, grated
  • 1 Cup heavy cream
  • 1 TBSP butter

Instructions

  1. Add your sun dried tomatoes, fresh basil, fresh spinach, pine nuts, garlic cloves and olive oil to your food processor. Blend until smooth or until everything is mixed. About 2-3 minutes. NOTE: this makes 1 cup of sun dried tomato basil pesto.
  2. Transfer from a food processor to a bowl and add in your grated parmesan cheese. Mix well using a spoon.
  3. Head a pan over medium heat. Add 1 TBSP butter and melt. Once melted add your heavy cream and mix. Bring to a boil until heavy cream is frothy and bubbly then lower heat to medium low. Add 1/4 cup of your basil pesto to your heavy cream and mix well until the sauce becomes smooth. Bring heat to low.
  4. Heat another pot of salted water over high heat and bring to a boil. Once boiling, add your gnocchi. Boil for 3-4 minutes or until all or most of your gnocchi has floated to the top. When done, using a slotted spoon, remove gnocchi and transfer directly to your sauce.
  5. Using a spoon, mix the gnocchi with the sauce and cover to coat all. When done, remove from heat and serve with extra cheese, basil or sun dried tomatoes.
  6. ENJOY!