| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 505 | 32g | 7g | 46g |
| sugars | fibre | protein | salt |
| 3g | 4g | 14g | 0.30g |
Why I Love Swedish Gnocchi with Pesto and Sun-Dried Tomatoes
Gnocchi with Pesto and Sun-Dried Tomatoes, this delightful dish might seem a bit different from my usual Montana-inspired presentations, but it’s a hearty and scrumptious recipe which I have come to love. A unique blend of Italian and Swedish flavors, this becomes quite irresistible for the discerning palate, especially once the tanginess of sun-dried tomatoes and the creamy gnocchi collides. There’s even a hint of my upbringing in this exotic recipe, with the use of potatoes in the form of gnocchi, and fresh basil, which would grow abundantly around our ranch.
A Culinary Contrast I Adore
Though Montana might seem worlds away from the cobblestone streets of old Europe, I’ve always enjoyed experimenting with new flavors and techniques from across the globe. This Gnocchi with Pesto and Sun-Dried Tomatoes is an exquisite example of that culinary curiosity.
This dish brings together the succulent notes of both Swedish and Italian cuisine — the soft gnocchi being a staple in many Italian homes, and the addition of sun-dried tomatoes adding a vibrant Swedish touch. As someone who was greatly inspired by the work of Chef Magnus Nilsson, the famed Swedish chef, the inception of this delightful recipe is a nod to culinary diversity and fusion.
A Perfect Pair
While this dish stands beautifully on its own, the robust flavors of the pesto and sun-dried tomatoes also make it a fantastic companion to a variety of protein-based dishes. If you’re fond of a good chicken Parmesan or a perfectly cooked veal piccata, consider this gnocchi as your next side dish. The creamy texture and rich flavors will complement these Italian classics very well. With a good glass of wine, it will be a dining experience reminiscent of a quaint European eatery.
So here’s to our journey through the flavorsome realms of Sweden and Italy. Onwards food adventurers, and as they say in Italian, grab a fork and “Mangia!”
What You’ll Need
- 2 pounds of potato gnocchi
- 2 cups of fresh basil leaves
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of extra virgin olive oil
- 1/3 cup of pine nuts
- 3 cloves of garlic, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of sun-dried tomatoes, sliced
- 1 tablespoon of unsalted butter
Method
Step One
Begin by cooking the potato gnocchi according to the directions on the package. Once cooked, drain the gnocchi and set them aside.
Step Two
While your gnocchi are cooking, start preparing your pesto. Combine the fresh basil leaves, grated Parmesan cheese, extra virgin olive oil, pine nuts, minced garlic, salt, and black pepper in a food processor. Process the mixture until it forms a smooth paste.
Step Three
In a large skillet, melt one tablespoon of unsalted butter over medium heat. Once the butter is melted, add the sun-dried tomatoes and sauté them until they become tender which should take about a couple of minutes.
Step Four
Add the cooked gnocchi to the skillet with sun-dried tomatoes. Stir to mix everything together and allow the gnocchi to cook for around 2-3 minutes until they are heated thoroughly.
Step Five
Reduce the heat to low and add your pesto to the skillet. Stir until the gnocchi and sun-dried tomatoes are fully coated with pesto.Taste and adjust the seasoning with more salt and pepper if needed.
Step Six
Serve your gnocchi with pesto and sun-dried tomatoes hot, garnished with some extra grated Parmesan if desired. Enjoy your delicious meal!
