Saucy Sun Dried Tomato Gnocchi
User Reviews
5
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Prep Time
3 mins
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Cook Time
25 mins
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Total Time
28 mins
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Servings
4 to 6 people
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Course
Main Course
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Cuisine
American
Saucy Sun Dried Tomato Gnocchi
Description
The recipe pairs soft, pillow-like gnocchi cooked according to package directions with a sauce featuring oil-pressed and diced sun dried tomatoes sautéed with minced garlic. The base incorporates a vegetable or chicken stock and a flour slurry that thickens the sauce on the stovetop. Heavy cream and Parmesan add richness and depth, while the oven baking step melts fresh mozzarella over the top, developing a bubbly and slightly golden finish.
The sauce balances the sweet and intense flavor of sun dried tomatoes with creamy cheese elements and a delicate garlic note. The fresh basil garnish brightens the dish, and crushed red pepper flakes contribute optional mild heat. Preparation is done primarily on the stovetop with an oven finish for melting cheese.
This dish works well as a warm main course or comforting vegetarian meal option. The creamy sauce clings to the gnocchi, enhancing mouthfeel and taste. The melted mozzarella topping adds a stringy, gooey texture that pairs well with the soft gnocchi beneath.
Ingredients
- 1 (7 oz) sun dried tomatoes drained, in oil
- 2 lbs gnocchi cooked according to package directions (this is usually 2 packages
- 1 teaspoon olive oil
- 2 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 1 1/2 cups vegetable or chicken! stock
- 1 tablespoon flour
- ⅔ cup heavy cream or half and half
- ½ cup Parmesan Cheese plus more for sprinkling, finely grated
- 8 ounces mozzarella cheese sliced or torn into pieces, fresh
- basil for garnish, fresh
- crushed red pepper flakes for topping
Instructions
- Preheat the oven to 400 degrees F.
- Place the sun dried tomatoes on a paper towel and press out some of the oil to remove it. This is important or your sauce will be oily! Really press the oil out. Dice the tomatoes.
- Cook the gnocchi according to the package directions. This should only take about 3 to 5 minutes!
- Heat the olive oil in a large oven-safe skillet over medium-low heat. Add the sun dried tomatoes and the garlic with a pinch of salt and pepper. Cook for 2 to 3 minutes, until they soften.
- Place the stock in a shaker cup or bottle. Add the flour and shake the mixture for 30 seconds to create a slurry. Pour the mixture into the tomatoes in the pan while stirring constantly. Stir for a few minutes as the mixture warms up (it may thicken a bit).
- Stir in the cream and the parmesan until combined. Add in the gnocchi and stir to combine. Top with the torn mozzarella. Bake for 20 to 25 minutes, until bubbly and melty.
- Top with fresh basil, extra parmesan and red pepper flakes.
User Reviews
Overall Rating
5
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