Creamy Red Pesto Gnocchi
412kcal
Ingredients
- 1 tablespoon olive oil
- 1 small white onion minced
- 2 garlic cloves minced
- 2 tablespoon tomato paste
- 2 tablespoon red pesto
- ½ cup heavy cream
- 300 g gnocchi
- salt & black pepper to taste
- 30 g mozzarella thinly sliced
- 20 g fresh basil
Method
- Heat the oil in your casserole pan and add the diced white onion, sauting for 5 - 8 minutes.1 tablespoon olive oil, 1 small white onion
- Then add the minced garlic and cook for another minute.2 garlic cloves
- Add the red pesto and the tomato paste to the pan along with your seasoning, and stir everything together. Let the pastes cook down and release their flavors, cooking on low heat for 2-3 minutes.2 tablespoon tomato paste, 2 tablespoon red pesto, salt & black pepper
- Pour in the cream, stir, and then add the gnocchi. Stir the gnocchi to fully coat it in the sauce, and layer over the mozzarella slices.½ cup heavy cream, 300 g gnocchi, 30 g mozzarella
- Grill the dish for about 10 minutes until the cheese is melted and the tops of the gnocchi have turned golden and crispy.
- Scatter over your fresh basil and serve!20 g fresh basil
Nutrition
Serving1gCalories412kcalCarbohydrates45gProtein9gFat23gSaturated Fat12gPolyunsaturated Fat1gMonounsaturated Fat8gCholesterol54mgSodium591mgPotassium235mgFiber4gSugar5gVitamin A1230IUVitamin C7mgCalcium134mgIron4mg
Notes
You should be able to find red pesto in most major supermarkets and stores. A standard tomato red pesto or a sun-dried tomato red pesto would also be delicious if you can’t find a chili red pesto. For the same spicy kick, add a teaspoon of red chili flakes.
Do not substitute the heavy cream (double cream) for single cream or milk, as it won’t have the same consistency. You could use cream cheese or coconut milk.