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To make creamy sun-dried tomato gnocchi, gather these items: - 1 package (16 oz) potato gnocchi - 3 tablespoons olive oil - 3 cloves garlic, minced - 1 cup sun-dried tomatoes, chopped (not packed in oil) - 1 cup heavy cream - 1/2 cup vegetable broth - 1/2 cup grated Parmesan cheese - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional, for heat) - Salt and pepper to taste - Fresh basil leaves for garnish If you can't find some ingredients, don't worry. Here are some swaps: - Replace potato gnocchi with cauliflower gnocchi for a lighter dish. - Use coconut milk instead of heavy cream for a dairy-free option. - Swap vegetable broth with chicken broth for a richer flavor. - If you lack fresh garlic, use garlic powder. One clove equals one-eighth teaspoon. Selecting the best ingredients makes a big difference. Here’s what to look for: - Gnocchi: Choose a brand that uses real potatoes for the best texture. - Sun-Dried Tomatoes: Pick those that are not packed in oil. They have a more intense flavor. - Parmesan Cheese: Buy a block and grate it yourself. Pre-grated cheese often lacks flavor. - Olive Oil: Look for extra virgin olive oil. It adds a nice depth to the sauce. - Fresh Basil: Choose vibrant green leaves. Avoid any that are wilted or brown. Now you've got everything you need to create a delicious creamy sun-dried tomato gnocchi! {{ingredient_image_1}} To cook the gnocchi, boil water in a large pot. Add salt to the water for flavor. Once it's boiling, add the gnocchi. Cook them for about 2-3 minutes. They will float when done. This means they are ready. Drain the gnocchi and set them aside. In a large skillet, heat olive oil over medium heat. Once hot, add minced garlic. Sauté the garlic for about 1 minute. You want it fragrant, not brown. Next, add the chopped sun-dried tomatoes. Cook these for 2 more minutes to soften them. Then, pour in the heavy cream and vegetable broth. Stir to mix everything well. Let this mixture simmer gently for about 3-4 minutes until it thickens slightly. Now it’s time to mix everything together. Add the grated Parmesan cheese, dried basil, and red pepper flakes if you want some heat. Stir until the cheese melts and the sauce is smooth. Season with salt and pepper to taste. Finally, add the cooked gnocchi to the skillet. Toss them gently to coat in the creamy sauce. Cook for another 2-3 minutes until everything is heated through. Enjoy your meal! When making creamy sun-dried tomato gnocchi, you can easily trip up. Here are key mistakes to avoid: - Overcooking Gnocchi: Cook gnocchi just until they float. Overcooking turns them mushy. - Burning Garlic: Sauté garlic until it's fragrant but not brown. Burnt garlic tastes bitter. - Not Seasoning Enough: Always taste your sauce. Adjust salt and pepper to make it pop. Texture is key for a great dish. Here are my tips for the perfect bite: - Use Fresh Gnocchi: Fresh gnocchi has a better texture than dried. If you can, choose fresh from the store. - Don't Skimp on Cream: Heavy cream gives the sauce a rich, smooth texture. Don't swap it for milk. - Simmer Gently: When mixing the sauce, simmer gently. This helps thicken the sauce without curdling the cream. Flavor is what makes this dish shine. Here’s how to boost it: - Fresh Herbs: Use fresh basil leaves for garnish. They add a bright flavor and nice color. - Add Heat: If you like spice, add red pepper flakes. They bring a nice kick to the creamy sauce. - Experiment with Cheese: Try different cheeses like goat cheese or mozzarella. They can change the flavor profile and make it more unique. By following these tips, you can create a creamy sun-dried tomato gnocchi that impresses everyone at your table. Enjoy cooking! Pro Tips Perfect Gnocchi Cooking: Ensure the water is at a rolling boil before adding the gnocchi. This helps them cook evenly and prevents them from sticking together. Quality Sun-Dried Tomatoes: Use high-quality sun-dried tomatoes for a richer flavor. If possible, opt for those packed in oil for added depth, but drain them before using. Adjusting Creaminess: If you prefer a thicker sauce, let it simmer a bit longer to reduce. For a lighter version, you can substitute half of the heavy cream with milk. Flavor Boost: Fresh herbs can elevate the dish. Try adding chopped fresh basil or parsley just before serving for a burst of freshness. {{image_2}} You can easily make this dish vegetarian. Just skip the Parmesan cheese. You can use nutritional yeast instead. It adds a nice cheesy flavor. For a vegan option, swap heavy cream with coconut cream or cashew cream. This keeps it creamy without dairy. Want to boost the taste? Add fresh spinach or kale to the sauce. These greens cook down quickly. You can also toss in mushrooms for an earthy touch. If you like spice, try more red pepper flakes. For a zestier flavor, add lemon juice or lemon zest. This creamy gnocchi pairs well with a simple salad. A fresh green salad with a light vinaigrette works great. You can also serve it with garlic bread for a hearty meal. Consider a glass of white wine like Pinot Grigio. It complements the flavors nicely. After you enjoy your creamy sun-dried tomato gnocchi, store the leftovers in an airtight container. Let the dish cool to room temperature before sealing it. This helps keep the flavors fresh. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. To reheat the gnocchi, place it in a skillet over low heat. Add a splash of vegetable broth or cream to help bring back the creaminess. Stir often until it’s heated through. You can also use a microwave. Heat it in a bowl covered with a damp paper towel. This method keeps it moist. Heat for one minute, then check and stir. If it needs more time, heat in 30-second bursts until warm. If you want to freeze your gnocchi, do it before cooking. Spread uncooked gnocchi on a baking sheet in a single layer. Freeze for about an hour until firm. Transfer the frozen gnocchi to a freezer bag. Push out the air and seal it tight. You can keep it frozen for up to three months. When you’re ready to cook, boil it straight from the freezer. It may take an extra minute to cook, but it will still be delicious! Yes, you can make gnocchi from scratch. You need potatoes, flour, and salt. Cook the potatoes, mash them, and mix in flour and salt. Form the dough and cut it into small pieces. Roll and shape each piece into little dumplings. This method takes time, but homemade gnocchi tastes fresh and delightful. To keep gnocchi firm, avoid overcooking them. Boil them just until they float in water, about 2-3 minutes. When draining, do so gently to avoid breaking them. Toss them lightly in olive oil if you are not using them right away. This helps keep them from sticking together and becoming mushy. Creamy sun-dried tomato gnocchi pairs well with a fresh salad. A simple green salad with lemon dressing adds brightness. You can also serve it with grilled chicken or shrimp for protein. Garlic bread complements the meal nicely. Finish with a light dessert, like sorbet or fruit, for a balanced dinner. This blog post covered all the important parts of making creamy sun-dried tomato gnocchi. We looked at key ingredients and easy swaps. I shared steps to cook perfectly textured gnocchi and a delicious sauce. I also included tips to avoid common mistakes. You can try different variations to suit your taste. Finally, we discussed storage and reheating for leftovers. Remember, using quality ingredients makes a big difference. Enjoy your cooking and make it your own!

Creamy Sun-Dried Tomato Gnocchi

A delicious and creamy gnocchi dish featuring sun-dried tomatoes and Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 16 oz potato gnocchi
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup sun-dried tomatoes, chopped (not packed in oil)
  • 1 cup heavy cream
  • 1 2 vegetable broth
  • 1 2 grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1 2 red pepper flakes (optional, for heat)
  • to taste Salt and pepper
  • for garnish Fresh basil leaves

Instructions
 

  • In a large pot of salted boiling water, cook the gnocchi according to package instructions, usually about 2-3 minutes until they float. 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 but not browned.
  • Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes, allowing them to soften.
  • Pour in the heavy cream and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer, allowing it to thicken slightly (about 3-4 minutes).
  • Add the grated Parmesan cheese, dried basil, and red pepper flakes (if using). Stir until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
  • Add the cooked gnocchi to the skillet, tossing gently to coat the gnocchi in the creamy sauce. Cook for another 2-3 minutes until everything is heated through.
  • Plate the creamy gnocchi, garnishing with fresh basil leaves and an extra sprinkle of Parmesan if desired.

Notes

For extra heat, add red pepper flakes.
Keyword creamy, gnocchi, pasta, sun-dried tomatoes