Sun-dried tomato pistachio pesto gnocchi. A unique take on traditional pesto with sun-dried tomatoes and pistachios. I’ve got a confession… I love gnocchi! For as much as I love gnocchi, I’ve actually never made traditional homemade gnocchi. I’ve made a pumpkin and sweet potato gnocchi, but one of these days I’ll just make good old potato gnocchi which compliments this sauce perfectly. As usual, this recipe was inspired by Half Baked Harvest although I changed it around a little bit.
Pesto is just one of those things that I could eat every day. Ironically after making this pesto, Lauren used the leftover pesto for the next 3 or 4 days for her lunch. Now I will admit, it doesn’t look the best because the red from the sun-dried tomato and the green basil just gives it a weird color, but that’s just something you’ll have to ignore and trust me on the taste. If you don’t want to use pistachios you can replace it with walnuts.
Back to the gnocchi, cooking it on the stove top for a couple of minutes gives it an additional crispness that I really enjoyed. To me this is simple comfort food at it’s finest, although I do understand many people might not define pesto as comfort food. To each its own. So give this sun-dried tomato pistachio pesto gnocchi a try. Hope you enjoy!
Other Gnocchi Recipes
Sun-Dried Tomato Pistachio Pesto Gnocchi
Ingredients
- 1/2 cup fresh basil
- 1/3 cup sun-dried tomatoes
- 3/4 cup unsalted roasted pistachios
- 1 garlic clove, minced
- 1/4 tsp crushed red pepper flakes
- 1/4 cup olive oil + more for skillet
- 1/2 cup freshly grated parmesan cheese
- 1 lb potato gnocchi
- 1/2 lb boneless chicken breasts, cut into 1" pieces
Instructions
- Combine the basil, sun-dried tomatoes, pistachios, garlic and red pepper flakes in a blender and pulse until pistachios are chopped. With blender running, slowly add the olive oil until incorporated. Add the cheese and pulse a few times until mixed. Set aside.
- Cook gnocchi according to instructions but keep 1 cup of cooking water before draining.
- Heat medium skillet over medium heat with 2 tbsp olive oil. Season chicken with salt and pepper and cook about 4 minutes on each side. Remove chicken and set aside.
- Add 2 more tbsp olive oil and add the gnocchi in a single layer. Cook for about 3 minutes and then flip and cook another 3 minutes until both sides are crispy.
- Remove from heat and stir in about 1/2 cup of the pesto and 1/2 cup of cooking water to thin it out. Add more of each if necessary to coat the gnocchi. Stir back in the chicken. Top with some parmesan and chopped basil and serve immediately.
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