Creamy Sun-Dried Tomato and Basil Gnocchi Recipe

Introduction

This creamy sun-dried tomato and basil gnocchi is a quick and flavorful meal perfect for busy weeknights. The rich sauce complements the tender potato gnocchi beautifully, while fresh basil adds an herby brightness. It’s an easy dish that feels indulgent without requiring hours in the kitchen.

Ingredients

• 1 tablespoon butter
• 4 cloves garlic (minced)
• 1 teaspoon Dijon mustard
• 2 tablespoons julienned sun-dried tomatoes (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. Step 1: In a skillet over medium-high heat, melt the butter.
2. Step 2: Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
3. Step 3: Stir in the Dijon mustard, sun-dried tomatoes, and white wine. Cook for 2 minutes to reduce the wine slightly.
4. Step 4: Add the heavy cream and uncooked gnocchi to the pan. Stir well to combine, then cover the pan. Reduce heat to medium and cook for 5 minutes.
5. Step 5: Stir in the grated parmesan cheese and sliced basil. Cook for a couple more minutes until the gnocchi is tender and the sauce thickens slightly.
6. Step 6: Taste the gnocchi for doneness; if needed, cook a few minutes longer. Season with salt and pepper to taste. Serve immediately while warm.

Tips & Variations

• Use sun-dried tomatoes packed in oil for richer flavor, or rehydrate dry ones in hot water before cooking.
• If you prefer a vegetarian version, substitute white wine with vegetable broth.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Freshly grated parmesan gives the best texture and flavor compared to pre-grated cheese.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if it has thickened. Avoid microwave reheating if possible to maintain the sauce’s creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi can be used. Just add a couple of extra minutes to the cooking time and cook until they float and are tender.

What can I substitute for white wine?

If you prefer not to use wine, substitute with low-sodium chicken or vegetable broth. This will maintain moisture and flavor without the alcohol.

Creamy Sun-Dried Tomato and Basil Gnocchi Recipe

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★★★★★

4.7 from 63 reviews

This creamy sun-dried tomato and basil gnocchi is a quick and flavorful Italian-inspired dish featuring tender potato gnocchi simmered in a rich sauce made with garlic, Dijon mustard, white wine, cream, and Parmesan cheese, finished with fresh basil for a vibrant touch.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon butter
• 4 cloves garlic (minced)
• 1 teaspoon Dijon mustard
• 2 tablespoons julienned sun-dried tomatoes (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. Heat Butter: In a skillet over medium-high heat, melt the butter until it’s foamy and ready to sauté.
2. Sauté Garlic: Add the minced garlic to the skillet and cook for 30 seconds, stirring frequently to prevent burning and release aromatic flavors.
3. Add Flavorings: Stir in the Dijon mustard, julienned sun-dried tomatoes, and white wine. Let this mixture cook for 2 minutes, reducing slightly to meld the flavors together.
4. Combine Cream and Gnocchi: Pour in the heavy cream and add the uncooked potato gnocchi to the pan. Stir well to coat the gnocchi in the sauce. Cover the skillet and reduce heat to medium. Cook for 5 minutes, allowing the gnocchi to cook through and the sauce to thicken.
5. Finish with Cheese and Basil: Stir in the freshly grated Parmesan cheese and sliced basil leaves. Cook for an additional 2-3 minutes, stirring occasionally, until the sauce is creamy and the gnocchi is tender. Taste and season with salt and pepper as needed. Serve immediately for best flavor and texture.

Notes

• You can substitute chicken broth for white wine if you prefer a non-alcoholic version.
• Use fresh basil for the best flavor, but dried basil can be used in a pinch (use about 1 teaspoon dried).
• If you prefer a thicker sauce, reduce the cream slightly before adding the gnocchi.
• Store leftovers covered in the refrigerator for up to 2 days and reheat gently to avoid overcooking the gnocchi.

Keywords: gnocchi, sun-dried tomato, creamy sauce, basil, Parmesan, Italian, quick dinner, easy recipe