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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/creamy-sun-dried-tomato-and-basil-gnocchi-recipe/