Creamy Pesto Gnocchi with Sun-Dried Tomatoes

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Creamy Pesto Gnocchi with Sun-Dried Tomatoes

This creamy pesto gnocchi with sun-dried tomatoes is a fast, restaurant-style skillet dinner that comes together in under 20 minutes. Pan-fried gnocchi creates a lightly crisp exterior, while pesto and cream form a rich, velvety sauce that clings to every bite. The sun-dried tomatoes add a tangy, savory contrast that balances the creaminess beautifully. This dish works just as well as a cozy vegetarian main or an elegant side for grilled meats or seafood — perfect for busy weeknights or last-minute dinners.

Why You’ll Love This Recipe

Ready in under 20 minutes

One-pan cooking with minimal cleanup

Crispy gnocchi + creamy sauce for great texture

Easy to customize with protein or vegetables

Feels fancy but uses simple ingredients

Instructions

Step 1: Pan-fry the gnocchi
Heat the butter in a large nonstick skillet over medium heat.
Add the gnocchi in a single layer and cook for 4–5 minutes, stirring occasionally, until lightly golden and crisp on the outside.

Step 2: Add pesto & tomatoes
Reduce heat slightly. Stir in the pesto and sliced sun-dried tomatoes.
Cook for 1 minute, stirring gently, until fragrant and evenly coated.

Step 3: Add the cream
Pour in the heavy cream and stir to combine.
Simmer over medium-low heat for 2–3 minutes, allowing the sauce to thicken and become velvety.

Step 4: Adjust seasoning
Taste and season with salt and black pepper as needed. Keep in mind that pesto and sun-dried tomatoes already contain salt.

Step 5: Serve
Remove from heat. Plate immediately and finish with grated Parmesan if desired.

Tips for Best Results
Use a nonstick skillet to prevent gnocchi from sticking while crisping.

Don’t overcrowd the pan — this helps achieve golden edges.

If the sauce thickens too much, add a splash of milk or cream to loosen it.

Taste before adding salt, as pesto brands vary in saltiness.

Easy Variations
Add protein: Grilled chicken, shrimp, salmon, or crispy pancetta

Veggie add-ins: Spinach, peas, or broccoli florets (stir in at the end)

Lighter option: Use ¼ cup milk plus a splash of pasta water

Extra richness: Add a spoonful of cream cheese or mascarpone

Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.

Reheat: Warm gently on the stovetop or microwave with a splash of milk or cream.

Freezing: Best enjoyed fresh; freezing may slightly alter the sauce texture.

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Ingredients

10 fresh mint leaves
½ medium lime, cut into 3 wedges, divided
2 tablespoons white sugar, or to taste
1 cup ice cubes, or as needed
1 ½ fluid ounces white rum
½ cup club soda, or as needed

1 lb gnocchi (shelf-stable or refrigerated)

1 tbsp butter

2 tbsp pesto

½ cup heavy cream or half-and-half

¼ cup sliced sun-dried tomatoes (oil-packed preferred)

Salt & pepper

Parmesan (optional)

Ingredient Notes & Substitutions

Gnocchi: Shelf-stable or refrigerated both work. No boiling needed.

Pesto: Store-bought pesto keeps this quick, but homemade works too.

Sun-dried tomatoes: Oil-packed tomatoes add the most flavor. Drain lightly before slicing.

Cream: Heavy cream gives the richest sauce, but half-and-half also works well.

Butter: Helps the gnocchi crisp and adds depth to the sauce.

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