Creamy Sun-Dried Tomato Pesto Gnocchi
Serves: 4
 
Ingredients
  • 2 tablespoons sun-dried tomato pesto (Prego)
  • 1 package potato gnocchi (17 oz)
  • 1 teaspoon corn starch
  • ¾ cup + 2 teaspoons heavy cream
  • 1 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • salt & pepper to taste
  • fresh basil, parmesan for topping (optional)
Instructions
  1. Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions (about 2 minutes). Drain and set aside.
  2. While water is coming to a boil, place a pan on the stove over medium heat. Add butter, olive oil and garlic to the pan. Saute until butter is melted and garlic is fragrant.
  3. Combine corn starch and 2 teaspoons of heavy cream in a small bowl and whisk until smooth.
  4. Add remaining heavy cream, corn starch mixture and pesto to the pan. Stir until sauce begins to thicken. Turn heat off.
  5. Add cooked gnocchi, salt and pepper to the pan and stir to combine. Taste and adjust seasoning as needed.
  6. Serve with fresh basil and parmesan.
Recipe by Simple as That at https://simpleasthatblog.com/creamy-sun-dried-tomato-pesto-gnocchi/