Sun-Dried Tomato Pesto Gnocchi (Gluten Free)



  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