Gnocchi with sundried tomato pesto an easy and quick main course! A perfect summer recipe for when you’re in a hurry, I love sundried tomatoes; also try potato salad with sundried tomatoes and tuna and the crunchy sandwich with zucchini and sundried tomatoes. This recipe is prepared quickly and I assure you they are really fabulous. Pistachio pesto is a very simple recipe to prepare and requires no cooking; moreover, the gnocchi cook in a few minutes.
If you’re looking for more gnocchi recipes, take a look at these:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 422.41 (Kcal)
- Carbohydrates 48.64 (g) of which sugars 14.43 (g)
- Proteins 13.77 (g)
- Fat 21.48 (g) of which saturated 9.46 (g)of which unsaturated 8.37 (g)
- Fibers 6.02 (g)
- Sodium 575.95 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs potato gnocchi
- 1/2 cup ricotta
- 1/3 cup pine nuts
- 1/3 cup Parmesan cheese
- 7 oz sundried tomatoes
- to taste extra virgin olive oil
- to taste basil
- 7 oz stracciatella
Tools
- 1 Chopper
Steps
First, prepare the pesto: Put the sundried tomatoes in a chopper, along with the pine nuts, ricotta, basil, and extra virgin olive oil.
Blend everything for a few seconds, obtaining a smooth mixture; then transfer the pesto to a large bowl.
Cook the gnocchi in plenty of salted water, then drain and add them to the bowl with the dressing, mixing everything well.
Plate and garnish with stracciatella and basil.
Storage of Gnocchi with Sundried Tomato Pesto
Sundried tomato pesto can be stored in the refrigerator for up to 3-4 days if sealed in an airtight container. Alternatively, you can freeze it right after preparing it. To defrost, leave it in the fridge until completely thawed.
