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7) Pesto and Sun-Dried Tomato Gnocchi

Jarred pesto saved my weeknight cooking, and I will not apologize for that. This one is bright, a little tangy, with chewy gnocchi and those sweet-tart sun-dried tomatoes that punch above their weight.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 servings
Ingredients Method

Ingredients
  

  • 1 lb store-bought potato gnocchi
  • 1/2 cup store-bought basil pesto
  • 1/3 cup oil-packed sun-dried tomatoes drained and chopped
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1/4 cup grated Parmesan optional
  • Salt and pepper to taste
  • Fresh basil leaves for garnish optional

Method
 

  1. Boil gnocchi in salted water until they float, 2–3 minutes, then drain.
  2. Heat olive oil in a skillet over medium, add garlic and sauté 30 seconds.
  3. Add sun-dried tomatoes and gnocchi, toss for 1–2 minutes to get a little color on everything.
  4. Reduce heat, stir in pesto until everything is coated and warm throughout.
  5. Season with salt and pepper, sprinkle Parmesan and basil, then serve.