Description
Enjoy this quick yet deeply satisfying Creamy Sun-Dried Tomato Gnocchi. It is a rich and comforting dish perfect for any weeknight meal. You will love how simple it is to bring this restaurant-quality flavor to your table.
Ingredients
Scale
- 1 pound potato gnocchi
- 2 tablespoons olive oil
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
Instructions
- Cook the gnocchi according to package directions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced shallot and cook until softened, about 3 minutes.
- Add the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
- Pour in the heavy cream and broth. Bring the mixture to a gentle simmer.
- Reduce the heat to low. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Add the cooked gnocchi to the sauce. Toss gently to coat everything evenly.
- Stir in the fresh basil. Season with salt and pepper to your liking.
- Serve immediately with extra Parmesan cheese on top.
Notes
- If you prefer a tangier flavor, use a splash of the oil from the sun-dried tomato jar instead of plain olive oil for sautéing.
- For a lighter sauce, substitute half-and-half for the heavy cream, but watch the simmering time to prevent scorching.
- You can add a handful of fresh spinach when you add the gnocchi for extra greens.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg