Sun-Dried Tomato Pesto Gnocchi with a Creamy Bacon Sauce
Serving Size: Â 2-3
Ingredients:
14 oz. Pappardelle's Sun-Dried Tomato Pesto Gnocchi
1-1/2 tablespoons extra virgin olive oil
4 slices bacon, chopped
4 green onions, chopped
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
1/2 cup cream
1/2 cup sour cream
1/4 cup water
1/2 cup Parmesan cheese, grated
1-1/2 tablespoons fresh basil, chopped
Instructions:Â
- Heat oil in a pan; add bacon, stirring occasionally, until bacon is crisp.
- Add onions and tomatoes, stirring until onions are tender.
- Reserve half the bacon mixture for serving.
- Stir cream, sour cream, water, cheese and basil into remaining bacon mixture in pan. Stir until heated through.
- Bring 3 quarts of water with a pinch of salt to a gentle boil.
- Add frozen gnocchi to boiling water. Occasionally, stir gnocchi to prevent sticking to pot. Cook for approximately 2-3 minutes, or until pasta floats to surface. Remove from water with a slotted spoon and taste for doneness.
- Combine gnocchi and cream mixture. Serve sprinkled with reserved bacon mixture.