Ingredients:

  • 500g potato gnocchi, shelf-stable or refrigerated
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 0.5 cup basil pesto
  • 0.75 cup heavy cream
  • 0.25 cup freshly grated Parmigiano-Reggiano
  • 2 cloves garlic, minced
  • 0.5 cup low-sodium chicken stock
  • 0.5 cup sun-dried tomatoes, julienned

Instructions:

  1. Heat a large 12-inch skillet over medium-high heat. Add the extra virgin olive oil and unsalted butter. Once the butter is foaming, add the dry gnocchi directly from the package.
  2. Sauté the gnocchi for 5–7 minutes, tossing occasionally, until the exteriors are golden-brown and develop a crisp texture.
  3. Reduce the heat to medium. Add the minced garlic and julienned sun-dried tomatoes. Stir for 60 seconds until fragrant, ensuring the garlic does not burn.
  4. Pour in the heavy cream and chicken stock. Use a spatula to deglaze the pan, scraping up any browned bits. Simmer for 3-4 minutes until the liquid reduces slightly and coats the back of a spoon.
  5. Remove from heat. Fold in the basil pesto and Parmigiano-Reggiano, stirring gently until the sauce is glossy and emerald green. Serve immediately.