Name: Creamy Pesto Gnocchi
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 1 16- ounce package (450g) gnocchi; ½ cup sundried tomatoes in oil (chopped); ¾ cup (180ml) heavy cream (double cream in the UK); 4 tablespoons pesto; ½ teaspoon salt

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In a pot, bring lightly salted water to a boil and cook the gnocchi according to the package instructions.

In a pan over medium heat, heat sundried tomato oil and sear the sundried tomatoes for a minute just to release the flavor. Add the cream, simmer for a minute (don't boil), remove from heat and mix in the pesto. Season with salt.

Add the cooked and drained gnocchi to the sauce, and toss until the gnocchi is covered in sauce.

Serve warm. If desired, top with grated parmesan or vegetarian hard cheese.

½ cup sundried tomatoes in oil (chopped)

¾ cup (180ml) heavy cream (double cream in the UK)

Creamy Pesto Gnocchi

Take the pan off the stove to let it cool a little before putting in the cream

Creamy Pesto Gnocchi

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