Sun-Dried Tomato Pesto Gnocchi (Gluten Free)
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 2 1x
- Category: Main Dish
- Cuisine: Italian, Gluten Free, Vegetarian
Ingredients
Scale
- 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
- In a medium saucepan fill 3/4 with water, add 1 Tbs Salt, and bring to a boil
- Cook Gnocchi as directed on package (about 2 minutes or until they float to the top)
- Drain and reserve 1/4 cup of the water to add to the pasta
- In a large serving bowl mix in Pesto with EVOO until combined
- Toss hot Gnocchi in bowl with Pesto until coated
- Add some of the hot pasta water to loosen the sauce until desired consistency
- Sprinkle Parmesan Cheese and Basil if desired on top
- Serve immediately
