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Welcome to the delightful world of Creamy Pesto Gnocchi with Sun-Dried Tomatoes, a dish that encapsulates the essence of comfort food while introducing an array of vibrant flavors. This creamy pasta dish combines the smooth, pillowy texture of gnocchi with the aromatic freshness of basil pesto, the tangy sweetness of sun-dried tomatoes, and the luxurious richness of heavy cream. Whether you're looking for a quick weeknight meal or an impressive dish for a special occasion, creamy pesto gnocchi fits the bill perfectly. Its simplicity in preparation belies the depth of flavors it offers, making it a favorite for cooks of all skill levels.

Creamy Pesto Gnocchi with Sun-Dried Tomatoes

Discover the rich flavors of Creamy Pesto Gnocchi with Sun-Dried Tomatoes, a perfect blend of comfort and elegance. This quick and easy dish features pillowy gnocchi coated in a luscious heavy cream and fresh basil pesto, complemented by tangy sun-dried tomatoes and nutritious baby spinach. Ideal for a weeknight dinner or special gatherings, this vibrant recipe is versatile and allows for numerous customizations to suit every taste. Create a delightful meal that impresses every time!
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Ingredients
  

1 pound (450g) potato gnocchi

1 cup heavy cream

½ cup basil pesto (store-bought or homemade)

½ cup sun-dried tomatoes, chopped (oil-packed for extra flavor)

1 cup baby spinach

1 teaspoon garlic, minced

1 teaspoon olive oil

Salt and pepper, to taste

¼ cup freshly grated Parmesan cheese

Fresh basil leaves, for garnish (optional)

Instructions
 

Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually about 2-3 minutes, or until they float to the surface. Drain and set aside.

    Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it.

      Add Cream and Pesto: Reduce the heat to low and pour in the heavy cream. Stir in the basil pesto until well combined. Cook for about 2-3 minutes, allowing the sauce to thicken slightly.

        Combine Sun-Dried Tomatoes and Spinach: Add the chopped sun-dried tomatoes and baby spinach to the skillet. Stir gently until the spinach wilts, about 2 minutes.

          Mix in Gnocchi: Add the cooked gnocchi to the sauce, gently folding to coat all the pieces evenly in the creamy pesto mixture. Season with salt and pepper to taste.

            Finish with Cheese: Sprinkle in the grated Parmesan cheese, stirring until melted and evenly distributed.

              Serve: Divide the gnocchi among serving plates. Garnish with fresh basil leaves and an extra sprinkle of Parmesan, if desired.

                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings