Gnocchi is one of my favorite types of pasta. It’s more of a pasta-like dumpling, and the pillowy bits are perfectly complemented by this creamy, pesto-based sauce.
I made homemade gnocchi, but this recipe works great with store-bought gnocchi too. The magic is in the sauce. It’s simple, versatile and tasty.
I sauted the gnocchi in the creamy, pesto-based sauce, then topped it with freshly grated parmesan and red pepper flakes. To make the sauce, I combined equal parts Filippo Berio Spicy Tomato Pesto with cream in a skillet over low heat, and I stirred it until it made a homogenous sauce.
To make this dish, cook the gnocchi according to directions. Meanwhile, prepare the sauce by combining 1/4 cup pesto with 1/4 cup cream in a skillet over low heat. Stir until it’s combined. Once the gnocchi finished cooking, I added it to the creamy sauce. To serve, I topped it with freshly grated parmesan and a hefty sprinkle of red pepper flakes.
Gnocchi in Spicy Tomato Pesto Sauce Recipe
16 ounces packaged or homemade gnocchi, cooked according to directions
1/4 cup Filippo Berio Spicy Tomato Pesto
1/4 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup freshly grated parmesan
1/2 teaspoon red pepper flakes
Prepare the gnocchi according to directions. While the gnocchi is cooking, combine the Filippo Berio Spicy Tomato Pesto with the heavy cream in a skillet over low heat. Season to taste with salt and pepper. Stir with a wooden spoon or a heat-proof spatula until combined.
Once the creamy, spicy tomato pesto sauce is ready, add the prepared gnocchi and stir until the gnocchi are heated throughout. Add the freshly grated parmesan and red pepper flakes, and serve immediately.