PREP TIME: 5 MINS | COOK TIME: 10 MINS | TOTAL TIME: 15 MINS | SERVINGS: 4
This is my all-time favourite. Super decadent Gnocchi with the most luscious, creamy sun-dried tomato and basil sauce. It’s simple to whip up using just a few ingredients and ready in no more than fifteen minutes! Enjoy this vegetarian gnocchi as your main course or side dish any time of the day.
This gnocchi is very comforting and immediately became one of my favourites. Not only that this is incredibly easy and quick to make, but the result is superb! It’s the perfect meal for busy weeknights, lazy days, and late-night cravings.
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INGREDIENTS
2 tbsp julienned sun-dried tomatoes
1 tbsp butter
1 tsp Dijon mustard
4 cloves garlic minced
1 c. heavy/whipping cream
1/2 c. dry white wine e.g. sauvignon blanc
1 lb uncooked potato gnocchi
Salt & pepper to taste
1/2 c. freshly grated Parmesan cheese
Generous handful fresh basil sliced thin
How to make Gnocchi with a Creamy Sun-dried Tomato and Basil Sauce
Step 1: Mel the butter in a skillet on medium-high heat. Once the butter has melted, add the garlic to the skillet and cook for about 30 seconds.
Step 2: To the skillet, add the Dijon mustard, sun-dried tomatoes, and white wine. Stir and continue to cook for about 2 minutes.
Step 3: Now, add the cream and gnocchi. Stir again before putting the lid on. Adjust the heat to medium and continue to cook for another 5 minutes.
Step 4: Uncover and stir in the Parmesan and basil. Cook for a few minutes more. As needed, season with salt and pepper.
Step 5: Remove from the heat when done and serve right away. Enjoy!
NOTES:
Pre-cooking the gnocchi is not needed as it will cook right in the sauce.
You can substitute the white wine with chicken broth. Or use veggie broth for a vegetarian variety.
I recommend eating this right away as this does not reheat very well.
NUTRITION FACTS:
Calories: 514kcal, Carbohydrates: 46g, Protein: 11g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 100mg, Sodium: 659mg, Potassium: 216mg, Fiber: 3g, Sugar: 1g, Vitamin A: 1246IU, Vitamin C: 9mg, Calcium: 216mg, Iron: 5mg
Ingredients
- 2 tbsp julienned sun-dried tomatoes
- 1 tbsp butter
- 1 tsp Dijon mustard
- 4 cloves garlic minced
- 1 c. heavy/whipping cream
- 1/2 c. dry white wine e.g. sauvignon blanc
- 1 lb uncooked potato gnocchi
- Salt & pepper to taste
- 1/2 c. freshly grated Parmesan cheese
- Generous handful fresh basil sliced thin
Instructions
Step 1: Mel the butter in a skillet on medium-high heat. Once the butter has melted, add the garlic to the skillet and cook for about 30 seconds.
Step 2: To the skillet, add the Dijon mustard, sun-dried tomatoes, and white wine. Stir and continue to cook for about 2 minutes.
Step 3: Now, add the cream and gnocchi. Stir again before putting the lid on. Adjust the heat to medium and continue to cook for another 5 minutes.
Step 4: Uncover and stir in the Parmesan and basil. Cook for a few minutes more. As needed, season with salt and pepper.
Step 5: Remove from the heat when done and serve right away. Enjoy!
Notes
Pre-cooking the gnocchi is not needed as it will cook right in the sauce. You can substitute the white wine with chicken broth. Or use veggie broth for a vegetarian variety. I recommend eating this right away as this does not reheat very well.
