Gnochetti Sardi with Pesto and Sun-Dried Tomatoes

Gnochetti Sardi with Pesto and Sun-Dried Tomatoes 

When I saw these cute little gnochetti sardi at our favourite pasta shop on the west side I knew what would be in my basket. I asked our friend Jerry if he had any ideas and he sent along a recipe he has his eye on. The recipe called for pancetta but the Italian way is to use what you have available. I substituted sun dried tomatoes. The sauce was creamy with liberal amounts of Parmagiano thrown in with toasted pine nuts, basil pesto, 30% cream, and garlic. 

Gnochetti Sardi also known as Malloreddus with sun-dried tomatoes and pesto is a deliciously creamy pasta dish tat's perfect as a quick and easy midweek meal. Lunch in 10 minutes. This creamy pesto pasta recipe is comfort food at its best. Fresh pasta for the win. 

**Gnochetti Sardi with Pesto and Sun-Dried Tomatoes**

1/2 lb short pasta (250 g) gnochetti, orecchiette, fusilli or any short pasta

1 tablespoon olive oil

1 medium shallot, finely diced

7 oz (200 g) sun-dried tomatoes, slivered

2 large cloves garlic, finely chopped

3 tablespoons basil pesto

1/2 cup heavy cream

6 - 8 basil leaves, roughly shredded

2 tablespoons (20 g) pine nuts, toasted

1/3 cup (30 g) grated Parmesan, or more. Be generous!

Salt and pepper to taste

Bring a large pot of water to a boil and cook pasta al dente according to the instructions. Salt the water generously. Reserve 1-2 cups of pasta water before draining. 

Meanwhile, heat the olive oil in a large, deep pan and fry the shallot over medium heat for 1-2 minutes until lightly softened. Add the sun-dried tomato slivers and continue frying for 1 - 2 minutes. Add the garlic and continue to cook for 1 minute longer.

Lower the heat, then transfer the cooked pasta to the pan and toss well to combine. Stir in the pesto and the cream , adding some pasta water to reach a smooth, creamy consistency. 

Stir in the basil, pine nuts, and grated Parmesan. Season to taste and serve. 

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