Hello, dear food enthusiasts! Today, I’m excited to share a delicious and comforting recipe that brings the taste of Italy straight to your kitchen. We’re diving into the world of gnocchi with a wonderfully creamy pesto sauce, sun-dried tomatoes, and fresh spinach. This dish is not just tasty but also perfect for a cozy dinner at home. Let’s get started!
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**A Taste of Italy: Creamy Pesto Gnocchi with Sun-Dried Tomatoes and Spinach**
You know those nights when you crave something rich and satisfying but also want a twist of freshness? For me, that go-to dish is always something Italian. There’s just something about Italian cuisine that brings comfort and elegance to the table, and today’s recipe does exactly that.
**Why Gnocchi?**
Gnocchi, those delightful little potato dumplings, are the star of our dish. They’re tender, pillowy, and perfect for soaking up our creamy pesto sauce. Plus, cooking them is a breeze; they only need a couple of minutes in boiling water until they float to the surface, signaling they’re ready.
**The Magic of Pesto**
We’ve all enjoyed a good pesto, but when you combine it with cream and garlic, it transforms into a luscious sauce that clings to the gnocchi beautifully. The fragrance of basil, the nuttiness from Parmesan, and the slight kick from garlic make this sauce an absolute winner.
**Sun-Dried Tomatoes & Spinach**
The addition of sun-dried tomatoes brings a tangy sweetness that balances the rich sauce, while the spinach adds a fresh, vibrant touch, not to mention a bit of nutrition!
**Ingredients You’ll Need:**
– 500g fresh gnocchi
– 200g fresh spinach, washed and trimmed
– 150g sun-dried tomatoes, drained and chopped
– 100g pesto sauce
– 150ml heavy cream
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 50g grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves, for garnish (optional)
**Let’s Get Cooking!**
1. **Cook the Gnocchi**:
– Start by bringing a large pot of salted water to a boil. Add the fresh gnocchi and cook them until they float to the surface, which should take around 2-3 minutes. Drain and set aside.
2. **Prepare the Sauce**:
– In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until it’s nice and fragrant.
– Toss in the chopped sun-dried tomatoes and let them cook for another 2 minutes.
3. **Combine the Ingredients**:
– Reduce the heat to low and stir in the pesto sauce and heavy cream, allowing everything to come together in a rich, creamy blend.
– Add the cooked gnocchi and fresh spinach to the skillet. Stir gently until the spinach wilts and the gnocchi are well coated, which should take around 3-4 minutes.
4. **Finish and Serve**:
– Season with salt and pepper to taste, then sprinkle the grated Parmesan cheese over the top and give it a final stir.
– Transfer everything to a serving dish and garnish with fresh basil leaves, if you like. Serve immediately and enjoy!
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Isn’t it amazing how a few simple ingredients can come together to create something so delightful? This Creamy Pesto Gnocchi with Sun-Dried Tomatoes and Spinach is bound to become a favorite in your household, just like it has in mine.
Don’t forget to share your creations on social media and tag me! I love seeing how you bring these recipes to life in your own kitchens.
Until next time, happy cooking!
– Al
Ingredients
– 500g fresh gnocchi
– 200g fresh spinach, washed and trimmed
– 150g sun-dried tomatoes, drained and chopped
– 100g pesto sauce
– 150ml heavy cream
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 50g grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves, for garnish (optional)
Method
1. **Cook the Gnocchi**:
– Bring a large pot of salted water to a boil.
– Add the 500g of fresh gnocchi and cook according to package instructions, usually about 2-3 minutes, or until they float to the surface.
– Drain and set aside.
2. **Prepare the Sauce**:
– In a large skillet, heat 1 tablespoon of olive oil over medium heat.
– Add the 2 cloves of minced garlic and sauté for 1-2 minutes until fragrant.
– Add the 150g of chopped sun-dried tomatoes and cook for an additional 2 minutes.
3. **Combine Ingredients**:
– Reduce the heat to low and stir in the 100g of pesto sauce and 150ml of heavy cream. Mix well until combined.
– Add the cooked gnocchi and 200g of fresh spinach to the skillet. Stir gently until the spinach is wilted and the gnocchi are coated with the sauce, about 3-4 minutes.
4. **Finish the Dish**:
– Season with salt and pepper to taste.
– Sprinkle the 50g of grated Parmesan cheese over the top and stir to combine.
5. **Serve**:
– Transfer the creamy pesto gnocchi to a serving dish.
– Garnish with fresh basil leaves if desired.
– Serve immediately. Enjoy!
