Creamy Sun-dried Tomato and Basil Gnocchi
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
4
-
Calories
514 kcal
-
Course
Main Course
-
Cuisine
Italian
Creamy Sun-dried Tomato and Basil Gnocchi
Description
This recipe prepares potato gnocchi by simmering it in a creamy sauce flavored with minced garlic, Dijon mustard, and sun-dried tomatoes sautéed briefly with butter. White wine adds depth and a slight acidity to balance the richness of heavy cream. The gnocchi cooks fully in the sauce, absorbing the combined flavors and allowing the sauce to thicken slightly.
Once the gnocchi is nearly tender, freshly grated Parmesan cheese and thinly sliced fresh basil are stirred in, adding savory umami and fragrant herbiness. Seasoning with salt and black pepper adjusts the taste to preference. The texture is creamy with tender gnocchi pieces coated evenly, providing a comforting bite with notes of tomato and basil lingering gently.
The dish is meant to be served immediately as reheating can cause the sauce to separate. It is suitable as a main course for moderate appetites or as a side to accompany other dishes. Substitution of white wine with chicken or vegetable broth is possible if preferred, maintaining the moist cooking environment for the gnocchi.
Ingredients
- 1 tablespoon butter
- 4 cloves garlic minced
- 1 teaspoon Dijon mustard
- 2 tablespoons sun-dried tomato julienned; packed in oil
- 1/2 cup dry white wine e.g. sauvignon blanc
- 1 cup heavy cream aka whipping cream
- 1 pound potato gnocchi uncooked
- 1/2 cup Parmesan Cheese freshly grated
- basil sliced thin, fresh, generous handful
- salt to taste
- black pepper to taste
Instructions
- In a skillet over medium-high heat, melt the butter.
- Add the garlic to the skillet and cook for 30 seconds.
- Stir in the Dijon mustard, sun-dried tomatoes, and white wine. Cook for 2 minutes.
- Add the cream and gnocchi to the pan. Give it a good stir and cover the pan. Reduce the heat to medium and cook for 5 minutes.
- Stir in the parmesan and basil. Cook for a couple more minutes. Give the gnocchi a taste and if it's not quite done cooking, give it a couple more minutes. Season with salt & pepper as needed. Serve immediately.
Notes
- The gnocchi cooks directly in the sauce, so there's no need to boil them beforehand.
- This recipe yields about 4 reasonable servings; pair with a side salad or garlic bread to satisfy larger appetites.
- If you prefer not to use white wine, substitute with chicken or vegetable broth as desired.
- The sauce may separate upon reheating, so this dish is best enjoyed fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 46g | 15% |
| Protein | 11g | 22% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 659mg | 27% |
| Potassium | 216mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 1246IU | 25% |
| Vitamin C | 9mg | 10% |
| Calcium | 216mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
