Tomato Pesto Alfredo Gnocchi
Tomato pesto alfredo gnocchi is an easy comfort food dinner packed with pan-fried gnocchi in a creamy tomato pesto Alfredo sauce.
Servings: 4 Servings
Ingredients
- 16 ounce potato gnocchi
- 1 red bell pepper, diced
- 2 cups cherry tomatoes
- 1 teaspoon garlic, minced
- 3 tablespoons jarred pesto
- 2 cups heavy cream
- ½ cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes
- Salt & pepper to taste
Instructions
- In a large pan, heat oil over medium heat.
- Add gnocchi breaking apart pieces stuck together.
- Sauté for about 5 minutes or until crispy and golden.
- Add minced garlic and red pepper flakes.
- Stir to combine and cook for an additional minute.
- Remove gnocchi from the pan and set aside.
- Add bell peppers to the hot pan.
- Sauté for 5 minutes or until tender.
- Add cherry tomatoes.
- Cook for an additional 5-7 minutes or until tomatoes are starting to blacken. Do not let them burst.
- Remove from the pan and set aside with gnocchi.
- Reduce heat to low and add heavy cream.
- Bring to a slight boil and add the Parmesan cheese.
- Whisk until all the cheese has melted.
- Next, add pesto and stir until combined.
- Adjust seasonings with salt and pepper.
- Toss gnocchi and veggies into the sauce, stir. Serve hot.
Notes
- Pan-frying the gnocchi first creates a delicious crispy exterior.
- Don't overcrowd the skillet so the gnocchi browns evenly.
- Cook the tomatoes just until blistered for the best texture.
- Use freshly grated Parmesan for the smoothest Alfredo sauce.
- Keep the sauce over low heat after adding the cheese to prevent it from separating.