Gnocchi with a Creamy Sun-dried Tomato and Basil Sauce

Gnocchi with a Creamy Sun-dried Tomato and Basil Sauce

Prep 5 mins

Cook 10 mins

Total 15 mins

Author Salt & Lavender

Yield 4

You will love this creamy gnocchi with sun-dried tomatoes and basil! It's a super easy and decadent 15 minute recipe that you'll want to devour again and again.

Ingredients

• 1 tablespoon butter
• 4 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 2 tablespoons julienned sun-dried tomatoes (I used the kind packed in oil)
• 1/2 cup dry white wine e.g. sauvignon blanc
• 1 cup heavy/whipping cream
• 1 pound uncooked potato gnocchi
• 1/2 cup freshly grated parmesan cheese
• Generous handful fresh basil, sliced thin
• Salt & pepper, to taste

Instructions

1. In a skillet over medium-high heat, melt the butter. 
2. Add the garlic to the skillet and cook for 30 seconds. 
3. Stir in the Dijon mustard, sun-dried tomatoes, and white wine. Cook for 2 minutes. 
4. Add the cream and gnocchi to the pan. Give it a good stir and cover the pan. Reduce the heat to medium and cook for 5 minutes. 
5. Stir in the parmesan and basil. Cook for a couple more minutes. Give the gnocchi a taste and if it's not quite done cooking, give it a couple more minutes. Season with salt & pepper as needed. Serve immediately. 

Notes

The gnocchi will cook right in the sauce. There's no need to pre-cook it.
Makes 4 reasonably sized portions (but I'd add a side salad or garlic bread or something if you're feeding really hungry people). Easily feeds more as a side.
If you don't want to use white wine for whatever reason, try subbing chicken broth. If you have to keep it vegetarian, veggie broth will work too (but I haven't tested it in this particular recipe).
This dish doesn't reheat very well (the sauce tends to separate). I suggest eating it fresh.

Courses Main Course

Cuisine Italian

Artickle Source : Here

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