This Sun-Dried Tomato Pesto Gnocchi (Gluten Free) can be made in less than 10 minutes and is so delicious!

Perfect for those busy week nights!

You guys! I’m super happy because I finally found a Gluten Free Gnocchi that tasted delicious!

If you’re Gluten Free and have tried countless pastas, breads, etc… then you know it can be hit or miss on flavor a lot of times.

On one of my daily trips to the grocery store (life of a food blogger), I stumbled across a new Gluten Free pasta section.

To be honest I normally don’t eat a ton of pasta, mainly because I haven’t found a Gluten Free brand that I like.

I saw this brand Delallo (which I’m very familiar with but have never seen any GF products from them before), so I excitedly put every GF pasta from them I could find into my cart. 🙂

When I got home I was trying to decide what to use as a sauce for the Gnocchi. I opened the fridge, and saw some Sun-Dried Tomato Pesto that I had made the previous day. So I thought, hey why not mix this in with it!

The result? Absolutely 100% Delizioso!

This Sun-Dried Tomato Pesto Gnocchi is:

• Hearty
• Savory
• Soft and Fluffy
• Comforting
• and Super easy to make

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!

I LOVE seeing what you guys cook up. 🙂

Cheers!

Sun-Dried Tomato Pesto Gnocchi (Gluten Free)

• Author: Tastefulventure
• Prep Time: 5 mins
• Cook Time: 5 mins
• Total Time: 10 mins
• Yield: 2
• Category: Main Dish
• Cuisine: Italian, Gluten Free, Vegetarian

Ingredients

• 1 12oz package Mini Gnocchi (I used gluten free from DeLallo)
• 3 Tbs Sun-Dried Tomato Pesto
• 3 Tbs EVOO (extra virgin olive oil)
• 1/4 cup hot water from the pot the pasta gets cooked in
• Parmesan Cheese for garnish
• Basil leaves chopped for garnish

Instructions

1. In a medium saucepan fill 3/4 with water, add 1 Tbs Salt, and bring to a boil
2. Cook Gnocchi as directed on package (about 2 minutes or until they float to the top)
3. Drain and reserve 1/4 cup of the water to add to the pasta
4. In a large serving bowl mix in Pesto with EVOO until combined
5. Toss hot Gnocchi in bowl with Pesto until coated
6. Add some of the hot pasta water to loosen the sauce until desired consistency
7. Sprinkle Parmesan Cheese and Basil if desired on top
8. Serve immediately