Gnocchi with Pesto Sauce

• servings: 4 servings
• total time: 25 minutes

Ingredients

2 Tbsp Olive Oil

1 Tbsp Fresh Minced Garlic

1/4 Cup Sundried Tomatoes

1/4 Cup Dry White Wine

8 Oz Basil Pesto (Classico)

1 Cup Heavy Cream

12 Oz Skillet Gnocchi (Giovanni Rana)

Directions

Add olive oil and minced garlic to a saucepan over medium heat. Sauté for about 2-3 minutes or until fragrant, and then add the sun-dried tomatoes, sautéing for about another three minutes.

Next, Pour in the dry white wine of your choice and simmer for 5-6 minutes.

Add the basil pesto, stirring to combine thoroughly. Pour in the heavy cream, stir it, and ensure it’s thoroughly mixed.

Cover the pot, reduce the heat to low, and simmer.

Heat olive oil in a cast iron skillet over high heat and pan-fry the gnocchi for about 10 minutes or until browned on at least two sides.

Once the skillet gnocchi has browned up. Pour the creamy basil sauce into the skillet, stir, reduce heat, and let it thicken until you’ve reached your desired consistency.

Served topped with a sprinkle of freshly grated parmesan cheese.

Nutrition

• Calories: 657 kcal
• Total Fat: 50 g
• Saturated Fat: 19 g
• Unsaturated Fat: 13 g
• Cholesterol: 72 mg
• Sodium: 843 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 9 g