Drink Recipes
Creamy Pesto Gnocchi with Sun-Dried Tomatoes
- Cook: 12 Minutes
- Prep: 5 Minutes
- Total: 17 Minutes
- Servings: 2
Direction
1. Pan-fry the gnocchi
Heat butter in a large nonstick skillet. Add gnocchi and cook for 4–5 minutes, stirring occasionally until golden and lightly crisp.
2. Add pesto + tomatoes
Stir in pesto and sliced sun-dried tomatoes. Cook for 1 minute.
3. Add cream
Pour in heavy cream. Reduce heat to medium-low and simmer 2–3 minutes until thick and velvety.
4. Adjust seasoning
Taste and add salt or pepper if needed.
5. Serve
Plate and sprinkle with parmesan.
Notes & Tips
Add proteins: grilled chicken, salmon, shrimp
Veggie add-ins: spinach, peas, broccoli florets
For lighter option: swap cream for ¼ cup milk + splash of pasta water
Great as a side or main dish
Extremely freezer-friendly
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Ingredients
- 10 fresh mint leaves
- ½ medium lime, cut into 3 wedges, divided
- 2 tablespoons white sugar, or to taste
- 1 cup ice cubes, or as needed
- 1 ½ fluid ounces white rum
- ½ cup club soda, or as needed
1 lb gnocchi (shelf-stable or refrigerated)
1 tbsp butter
2 tbsp pesto
½ cup heavy cream or half-and-half
¼ cup sliced sun-dried tomatoes (oil-packed preferred)
Salt & pepper
Parmesan (optional)
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