Creamy Sun-Dried Tomato Gnocchi

$- 1 pound potato gnocchi - 1 cup sun-dried tomatoes, packed in oil, drained and chopped - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - Fresh basil leaves for garnish Potato gnocchi gives this dish a soft, pillowy texture. You can find it fresh or frozen in stores. Sun-dried tomatoes add a rich, tangy flavor. Choose the kind packed in oil for extra taste. Heavy cream creates a luscious sauce that coats the gnocchi. If you want a lighter version, you can use half-and-half. Grated Parmesan cheese adds a salty kick and depth to the sauce. Garlic brings aromatic warmth, so don’t skip it! Olive oil helps sauté the garlic and tomatoes, enhancing their flavors. Use dried Italian herbs for a blend of classic tastes. Adjust salt and pepper to your liking for a flavorful finish. Finally, fresh basil leaves add color and a fresh hint when served. {{ingredient_image_1}} First, fill a large pot with water and add salt. Bring it to a boil. Add 1 pound of potato gnocchi to the boiling water. Cook them for about 2-3 minutes. You know they are done when they float to the top. Once cooked, drain the gnocchi and set them aside. Next, grab a large skillet and heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute. You want to smell the garlic, not burn it! Then, add 1 cup of chopped sun-dried tomatoes and 1 teaspoon of dried Italian herbs. Cook for another 2-3 minutes to blend the flavors. Now, lower the heat and pour in 1 cup of heavy cream. Stir well and let it simmer gently. Gradually mix in 1/2 cup of grated Parmesan cheese. Stir until the sauce becomes smooth and creamy. Now, it’s time to bring it all together! Add the cooked gnocchi into the creamy sauce. Toss gently to coat each piece. Allow it to heat for an additional 2 minutes. Taste and add salt and pepper as needed. Serve hot, and don’t forget to garnish with fresh basil leaves for extra flavor and color. Enjoy your meal! To get the best gnocchi, start with good quality potato gnocchi. They should feel soft but firm. Cook them in salted boiling water. Watch for them to float, which means they are done. Drain them gently to keep their shape. Overcooking can make them mushy. If you want extra texture, try pan-frying them for a few minutes after boiling. This adds a nice crispness. Sun-dried tomatoes pack a punch of flavor. To boost this dish, add more herbs. Fresh basil adds brightness. Try adding a pinch of red pepper flakes for heat. A splash of lemon juice at the end adds freshness. You can also mix in cooked spinach or mushrooms. These add both flavor and nutrition. One mistake is not salting the water for the gnocchi. This adds flavor right from the start. Another common error is rushing the sauce. Let the garlic and sun-dried tomatoes cook long enough to blend their flavors. If the sauce is too thick, add a bit of pasta water. This helps it coat the gnocchi better. Lastly, don’t skip the garnish. Fresh basil not only looks nice but also lifts the dish’s taste. Pro Tips Use Fresh Ingredients: Opt for high-quality sun-dried tomatoes and fresh basil to enhance the overall flavor of the dish. Customize the Creaminess: Adjust the amount of heavy cream and Parmesan cheese to achieve your desired level of creaminess in the sauce. Gnocchi Cooking Tip: Make sure not to overcook the gnocchi; they are done when they float to the surface of the boiling water. Flavor Enhancements: Add a pinch of red pepper flakes for a subtle kick or a splash of lemon juice for brightness in the sauce. {{image_2}} You can make this dish even better by adding vegetables. Spinach, kale, or peas work well. Just add them to the skillet after you sauté the garlic. Cook them until soft, then add the sun-dried tomatoes. You get extra color, flavor, and nutrition. Broccoli or bell peppers are also great choices. Chop them small, so they cook quickly. For added protein, try chicken or shrimp. Cook the chicken in the same skillet before the garlic. Make sure it's cooked through, then remove it. Add it back in with the gnocchi. If using shrimp, add them after the garlic. Cook until they turn pink, then mix in the sun-dried tomatoes. Both options make the dish heartier. If you need a dairy-free version, swap the heavy cream for coconut cream. It gives a rich taste without dairy. Use nutritional yeast instead of Parmesan for a cheesy flavor. You can also try cashew cream for extra creaminess. Just blend soaked cashews with water until smooth. These swaps keep the dish tasty and creamy without dairy. To keep your creamy sun-dried tomato gnocchi fresh, place it in an airtight container. Store it in the fridge for up to three days. Make sure to cool it down before sealing. This helps avoid soggy gnocchi. When you're ready to eat the leftovers, reheat them gently. You can use a skillet over low heat. Add a splash of cream or water to keep the sauce smooth. Stir often to heat evenly. You can also use a microwave, but cover the dish to avoid drying it out. If you want to freeze the gnocchi, it’s best to do so before adding the sauce. Place cooked gnocchi on a baking sheet in a single layer. Freeze for a few hours until solid. Then, transfer to a freezer bag. You can thaw and cook it later. If you freeze the gnocchi with sauce, use it within a month for the best taste. I recommend using potato gnocchi. They have a soft texture that pairs well with the creamy sauce. Look for fresh or frozen types for the best taste. Store-bought gnocchi works too. Just follow the cooking time on the package. Yes, you can use fresh sun-dried tomatoes. They add a bright flavor, but they will need more cooking time. Chop them finely and sauté them a bit longer to enhance their taste. This way, they will blend well with the creamy sauce. To make this dish gluten-free, use gluten-free gnocchi. Many brands offer options made from rice or potatoes. Always check the label to ensure it is certified gluten-free. The rest of the ingredients are already gluten-free, making it simple to adapt. You can prepare the sauce ahead of time. Store it in the fridge for up to three days. When ready to serve, reheat the sauce and add cooked gnocchi. This keeps the gnocchi soft and avoids overcooking them. You learned how to make delicious creamy sun-dried tomato gnocchi. We covered the right ingredients and how to cook them step by step. I shared tips for the perfect texture and added flavor. I also gave ideas for variations and proper storage methods. This dish is easy and fun to make at home. You don’t need to be an expert to enjoy great food. Enjoy your cooking and share your tasty results!$

A rich and creamy dish featuring potato gnocchi and sun-dried tomatoes, perfect for a comforting meal.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

1 pound potato gnocchi
1 cup sun-dried tomatoes, packed in oil, drained and chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried Italian herbs (oregano, basil, thyme)
to taste Salt and pepper
for garnish Fresh basil leaves

Instructions

In a large pot of salted boiling water, cook the potato gnocchi according to package instructions until they float to the surface (about 2-3 minutes). Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the sun-dried tomatoes and dried Italian herbs, cooking for an additional 2-3 minutes to release the flavors.
Reduce the heat to low and pour in the heavy cream. Stir well to combine and bring to a gentle simmer.
Gradually mix in the grated Parmesan cheese, stirring continuously until the sauce is smooth and creamy.
Add the cooked gnocchi into the creamy sauce, gently tossing to coat the pasta evenly. Cook for an additional 2 minutes until heated through.
Season with salt and pepper to taste, adjusting flavors as preferred.
Serve immediately, garnished with fresh basil leaves for a burst of color and flavor.

Notes

For extra flavor, use homemade gnocchi if available.

Keyword creamy, gnocchi, Italian, pasta, sun-dried tomatoes