Sun-dried Tomato Gnocchi in Cream Sauce
This creamy Gnocchi with Sun-dried Tomatoes and Basil is great for daily meals as well as special occasions. Each bite will be full of flavors and textures.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 oz uncooked potato gnocchi
- cooking oil
- 2 teaspoons minced garlic ((about 2-3 cloves))
- 6 oz fresh tomatoes, seeds removed and diced
- 2-3 tablespoons sun-dried tomatoes ((see Notes for more information))
- 1/2 cup heavy cream
- 4 tablespoons grated parmesan cheese
- basil, julienned
- salt
Instructions
- 1
Bring a large pot of salted water to a boil. Add gnocchi and cook for about 2 minutes until they start to float to the surface. Remove from the pot and drain. Reserve some of the cooking water.
- 2
While boiling the gnocchi, heat a pan over medium heat. Add oil to coat the bottom and once Step 1 is finished, add drained gnocchi to the pan. Pan fry until both sides are lightly caramelized, about 3-5 minutes in total.
- 3
Push the gnocchi to one side of the pan (or if your pan is not large enough, transfer them to a plate). Add garlic and sauté until fragrant. Then add diced tomatoes and cook for a minute.
- 4
Add back the gnocchi to the pan if you set them aside on a plate. Also add sun-dried tomatoes, cream and 2-3 tablespoons of the cooking water. Reduce the heat if needed and simmer for 1-2 minutes.
- 5
Stir in parmesan cheese. After the cheese has melted, stir in basil. Taste and add some salt if needed. Transfer to serving plates and serve right away.