Ingredients
1kg store-bought gnocchi
1 tub Yumi’s Red Capsicum and Cashew Dip, plus optional extra to serve
150g semi sundried tomatoes
2 cloves garlic, crushed
1/2 cup grated parmesan
1 cup basil leaves, plus extra to serve
Sea salt and freshly cracked black pepper
Instructions
- Boil the gnocchi according to packet instructions. Drain, reserving 1 cup of the cooking water.
- Combine the Yumi’s dip, sundried tomatoes, garlic, parmesan, and basil in a blender. Blitz until smooth, adding reserved cooking water as needed to achieve a creamy sauce consistency.
- Return the drained gnocchi to the pot and toss with the creamy sauce until well coated.
- Divide into bowls, top with an extra dollop of the dip if desired, and scatter with fresh basil leaves. Serve immediately.
Notes
- Use freshly grated parmesan for the best flavor and texture.
- Adjust sauce thickness with more or less reserved pasta water.
- For extra richness, stir through a splash of cream before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Boil
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
