Creamy Tomato Pesto Gnocchi

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Lydia's Flexitarian Kitchen

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Deliciously tender potato gnocchi swim in this tangy and tasty tomato pesto sauce. Creamy Tomato Pesto Gnocchi is a scrumptious and simple #meatfree meal.
A Kitchen Hoor's Adventures | Creamy Tomato Pesto Gnocchi

I love gnocchi. What I love even MORE about gnocchi? How low fat it is! Did you know that? It’s a beautiful thing with our new nutrition change. I can eat a LOT of gnocchi. They’re pillows of potato-y goodness that go with almost any sauce! Especially this tomato pesto sauce.

And this sauce is really easy! Take a cup of sun-dried tomatoes, julienne, and reconstitute them in 1 cup of boiling water. Allow that to steep at least 30 minutes to a few hours, blend, simmer with some basil paste, Parmesan cheese, and just before serving, add in the half and half. I reconstituted my tomatoes the night before and then put them in the fridge for dinner the next night. If you follow this plan, you can literally have dinner on the table in the time it takes to boil the water and cook the gnocchi.


A Kitchen Hoor's Adventures | Creamy Tomato Pesto Gnocchi

Oh! And did I tell you how quickly they cook? Once the water boils, it’s anywhere from 3 to 5 minutes. You put them in the water and as soon as the float, they’re done! MINUTES I tell you! That’s another reason why I love gnocchi; they’re super quick!! Toss them with store bought sauce, toss them with browned butter and spinach, toss them with Parmesan and some cream, toss them with ANYTHING and you have a super simple and tasty dinner ready in minutes.

A Kitchen Hoor's Adventures | Creamy Tomato Pesto Gnocchi

Yeah, I know. It’s not a pretty picture, but grab a fork because you’re going to want to dive right in! The tangy tomatoes, the tender gnocchi, the cream …um…cream. LOL

As soon as the gnocchi floated, I tossed them with the sauce. If you’re sauce is still a little too thick, feel free to add some of the pasta water to the pan. It will loosen it up and you’ll get that added benefit of the flavor of the pasta water. OR you could just add more cream. Your choice!


A Kitchen Hoor's Adventures | Creamy Tomato Pesto Gnocchi

I really shouldn’t type up posts while I’m hungry. This shot just reminds of how yummy this dish really was. I hope you try it and enjoy it as much as we did. Make sure to serve it with some nice garlic bread to sop up the rest of the sauce. Trust me when I say, you will not want to leave a single lick of sauce left on your plate.


Creamy Tomato Pesto Gnocchi
Yield: 4 servings

Creamy Tomato Pesto Gnocchi

Cook Time: 20 minutes
Total Time: 20 minutes


  • 1 pound gnocchi
  • 1 cup sun-dried tomatoes, julienne
  • 1 cup hot water
  • 1 tablespoon garlic paste
  • 2 tablespoons basil pasta (or finely chopped basil)
  • 1/2 cup fat free half and half
  • 1/4 cup reduced fat Parmesan cheese
  • 1/2 cup fat free vegetable broth
  • 1/2 cup fat free half and half


  1. Cook the gnocchi according to package directions.
  2. Steep the tomatoes in the hot water until softened, about 20 minutes. Drain the tomatoes, reserving the juice for later.
  3. Place the tomatoes in the bowl of a food processor and pulse until coarsely ground. Add the garlic paste, basil paste, 1/2 cup half and half and Parmesan cheese. Process until smooth. If needed, add some of the reserved tomato water to allow the mixture to become smooth.
  4. Once the gnocchi are cooked through, place in a skillet, coated with cooking spray, over medium-high heat. Simmer until the sauce is heated through. Add the vegetable broth and remaining fat free half and half as needed.

Did you make this recipe?

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PEP Counts – Yields 4 servings:


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