Sun-Dried Tomato Pesto Gnocchi

A unique take on traditional pesto with sun-dried tomatoes and pistachios that compliments gnocchi perfectly, whether it's homemade or store-bought.

Course Pasta

Cuisine Italian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 596kcal

Remove the sun-dried tomatoes from the jar, reserving the oil. Add the sun-dried tomatoes, pistachios, basil, garlic, salt and red pepper flakes to a food processor and pulse until the pistachios are chopped. With food processor running, slowly add the reserved oil until incorporated. Add the cheese and pulse a few times until mixed.
Heat non-stick large skillet over medium-high heat with 2 tablespoon olive oil. Season chicken with salt and pepper and cook about 4 minutes on each side. Remove chicken and set aside.
Cook gnocchi according to instructions but keep 1 cup of cooking water before draining.
Add 2 more tablespoon olive oil and add the gnocchi to same non-stick skillet 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 ½ cup of the pesto and ½ 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, basil and pistachios and serve immediately.

Use fresh basil leaves to make the pesto. Never use dried basil as it tastes completely different.
Toast the pistachios which adds a rich, roasted flavor to the pesto.
Use quality olive oil as it contributes to the taste of this almond basil pesto.
Add the Parmesan last so you don't overblend it.
Use a non-stick skillet, otherwise the gnocchi will stick and you won't be able to flip it.
If you want the meal to be vegetarian, just skip the chicken.