Sun-Dried Tomato Pesto Gnocchi

• 8 oz gnocchi
• 1/2 cup sun-dried tomatoes (not oil-packed)
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 3 garlic cloves
• 1/3 cup olive oil
• 2 tbsp lemon juice
• Salt to taste
• Freshly ground black pepper to taste
• Optional: cherry tomatoes, halved

Steps

1. 1 Toast pine nuts in a small skillet over medium heat until golden.
2. 2 Rehydrate sun-dried tomatoes in hot water for 10 minutes, then drain and chop.
3. 3 In a food processor, combine basil, rehydrated tomatoes, garlic, Parmesan, toasted pine nuts, lemon juice, salt, and pepper.
4. 4 Pulse while slowly streaming in olive oil until pesto is smooth but still slightly chunky.
5. 5 Cook gnocchi according to package instructions until they float, then drain.
6. 6 Toss gnocchi with pesto until well coated.
7. 7 Optional: Gently fold in halved cherry tomatoes.
8. 8 Serve warm with extra Parmesan and a drizzle of olive oil if desired.

Equipment

• Skillet
• Food processor
• Large pot

Variations

• Add cooked shrimp or chicken for a protein boost.
• Substitute walnuts for pine nuts for a budget-friendly option.

Substitutions

• If no pine nuts, use walnuts or almonds.
• Spinach can replace basil for a different flavor profile.

Pairings

• White wine like Pinot Grigio
• Freshly baked crusty bread

Nutrition

Tips

• For a richer pesto, add a tablespoon of cream or ricotta.
• Reserve a bit of pasta water to loosen the pesto if needed.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently with a drizzle of olive oil.

Serving Suggestions

• Pair with a simple green salad or roasted vegetables.

FAQ