Gnocchi with Sun-Dried Tomato Pesto

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Rich, potato dumplings combined with our Sun-Dried Tomato Pesto is sweet and delicious. Gnocchi is traditionally eaten with sauces that are light yet bursting with flavor such as this one. Other accompaniments include tomato sauce or olive oil and grated Parmigiano-Reggiano.

Ingredients:

• 1 (1-pound) package of DeLallo Potato Gnocchi  
• 3 tablespoons DeLallo Sun-Dried Tomato Pesto 
• 3 tablespoons DeLallo Extra Virgin Olive Oil 
• 1/4 cup DeLallo Grated Romano cheese

Directions:

In a large sauce pan, bring 4 quarts of water to boil, gently place the gnocchi into the boiling water and cook them for about 8 minutes or until they all float to the surface of the water. Reserve some of this cooking water. Drain the gnocchi and set aside.

Meanwhile in a mixing bowl, whisk together sun-dried tomato pesto, olive oil and reserved cooking water. Once ingredients are incorporated, toss pesto mixture with gnocchi and cheese until pasta is generously coated. Top with grated cheese. Serve Immediately. 

Note: If the dish is too dry, add some additional reserved pasta water to thin out the sauce. 

Serves 4 to 6 Send to friend Printer-friendly version