Creamy Sun-Dried Tomato Gnocchi Simple and Tasty Dish

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- 1 pound potato gnocchi - 1 cup sun-dried tomatoes, chopped (in oil) - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried basil - Salt and pepper to taste - Fresh basil leaves for garnish To make creamy sun-dried tomato gnocchi, gather all these ingredients. The gnocchi will be the base of this dish. Use fresh or store-bought gnocchi for ease. Sun-dried tomatoes add a rich flavor and a nice texture. Make sure they are chopped and ready to use. Heavy cream brings that creamy goodness we love. Grated Parmesan cheese adds depth and a savory touch. Olive oil is key for sautéing and adds healthy fats. Garlic gives the dish a wonderful aroma and taste. Dried basil enhances the flavor profile, making it aromatic. Don’t forget salt and pepper to taste. Lastly, fresh basil leaves are perfect for garnishing. They add color and a burst of freshness. This combination of ingredients makes a delicious and satisfying meal. {{ingredient_image_1}} 1. Boil Water: Start by filling a large pot with salted water. Bring it to a rolling boil. 2. Cook Gnocchi: Add the potato gnocchi. Cook them until they float, which should take about 2-3 minutes. This means they are done! 3. Drain and Set Aside: Carefully drain the gnocchi in a colander. Set them aside while you make the sauce. 1. Heat Olive Oil: In a large skillet, pour in 2 tablespoons of olive oil. Heat it over medium heat. 2. Sauté Garlic: Add 2 minced garlic cloves to the hot oil. Sauté for about 1 minute until you smell the garlic. 3. Add Sun-Dried Tomatoes: Stir in 1 cup of chopped sun-dried tomatoes. Cook for another 2-3 minutes, letting the flavors mix well. 4. Mix in Heavy Cream: Lower the heat and pour in 1 cup of heavy cream. Stir gently to combine everything. 5. Add Cheese: Sprinkle in 1/2 cup of grated Parmesan cheese and 1 teaspoon of dried basil. Keep stirring until the cheese melts, making the sauce creamy and smooth. 1. Toss Cooked Gnocchi: Add the drained gnocchi into the skillet. Toss them in the sauce until they are well coated. 2. Simmer to Heat Through: Let the gnocchi simmer in the sauce for 2-3 minutes. Stir occasionally to ensure they heat evenly. Now, you have a delicious dish ready to serve! To avoid curdling cream, always heat it slowly. Pour the cream in after you lower the heat. Stir gently as the cream warms. This keeps the sauce smooth. For melting cheese smoothly, use grated cheese. Grating helps it melt faster. Add the cheese slowly while stirring. This way, it blends into the sauce without clumping. Look for gnocchi that floats. This means they are done. If they stick together, toss them gently in olive oil after draining. This keeps them separate and ready for the sauce. You can add spices like red pepper flakes for heat. Garlic powder also gives a nice touch. For more variety, try adding cooked chicken or spinach. These options boost both flavor and nutrition. Pro Tips Use Fresh Gnocchi: For the best texture, try to use fresh gnocchi instead of dried. Fresh gnocchi will have a lighter, fluffier texture that pairs perfectly with the creamy sauce. Customize Your Sauce: Feel free to add vegetables like spinach or mushrooms to the sauce for extra flavor and nutrition. Just sauté them with the garlic before adding the sun-dried tomatoes. Adjust the Creaminess: If you prefer a lighter sauce, substitute half of the heavy cream with chicken or vegetable broth. This will still provide great flavor without being overly rich. Garnish for Flavor: Don't skip the fresh basil garnish! It adds a burst of freshness that complements the richness of the dish beautifully. {{image_2}} You can switch things up with different cheeses. For a sharp taste, try feta or goat cheese. If you want a milder flavor, use mozzarella. Each cheese gives a new twist to your dish. If you don’t have sun-dried tomatoes, fresh tomatoes work, too. Just chop them up and cook them a bit longer. You could also use pesto for an herby touch. It adds a nice depth to the sauce. For a vegan version, use plant-based cream. Almond or coconut cream works well. They keep the creaminess while being dairy-free. You can also find vegan cheese at many stores. Look for one that melts well. This way, you still get that cheesy taste without dairy. Pair your gnocchi with a fresh side salad. A mix of greens and vinaigrette complements the dish nicely. For presentation, sprinkle some extra cheese on top. Add fresh basil leaves for color. This makes your dish look as good as it tastes. After you enjoy your creamy sun-dried tomato gnocchi, store leftovers in an airtight container. Place them in the fridge right away. This keeps them fresh and safe to eat. The gnocchi can last for about 3 days in the fridge. Just make sure to check for any signs of spoilage before you eat. To freeze the gnocchi and sauce, do it separately. Cool both down first. Then, place the gnocchi in a freezer bag. Make sure to squeeze out all the air. For the sauce, use a different container. Label both with the date. You can freeze them for up to 3 months. When you're ready to eat, thaw in the fridge overnight. Reheat the gnocchi and sauce on the stove. Use medium heat and add a splash of cream or water. This helps keep the sauce creamy. Stir often to avoid overcooking. You want the gnocchi hot, but not mushy. Enjoy your dish just like the first time you made it! Yes, you can prepare this dish in advance. Cook the gnocchi and store it separately from the sauce. To store, let the gnocchi cool completely. Place it in an airtight container. Store the sauce in another container. Both will last about three days in the fridge. When ready to serve, reheat the sauce in a pan. Add the gnocchi and heat until warm. If you need a different option, consider using other pasta types. Penne or farfalle work great. You can even use gluten-free pasta if needed. Cook it according to package instructions. The creamy sauce pairs well with many pasta shapes. Scaling up is simple! Just double or triple the ingredients. For four servings, use two pounds of gnocchi. Increase the sun-dried tomatoes and cream too. Keep the other ingredients in proportion. This way, you keep the taste rich and creamy. Adjust your cooking time slightly, if needed, to ensure even heating. In this blog post, we explored a delicious creamy sun-dried tomato gnocchi recipe. You learned about the key ingredients, step-by-step cooking instructions, and handy tips for a perfect dish. I shared variants that suit different diets and how to store leftovers for later enjoyment. Cooking gnocchi is fun and rewarding, making it a great choice for any meal. Try it out, and enjoy the creamy goodness!

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Are you ready for a quick and tasty meal? This Creamy Sun-Dried Tomato Gnocchi recipe is a simple go-to that’s perfect for any night. With just a few ingredients like soft gnocchi, rich cream, and flavorful sun-dried tomatoes, you’ll create a dish that impresses. Plus, it’s easy to make and can be customized in fun ways! Let’s dive into this delicious recipe and elevate your dinner game!

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Why I Love This Recipe

  1. Quick and Easy: This creamy sun-dried tomato gnocchi comes together in just 20 minutes, making it a perfect weeknight dinner option.
  2. Rich Flavors: The combination of sun-dried tomatoes, garlic, and Parmesan cheese creates a deliciously rich and comforting sauce.
  3. Versatile: This dish can be easily customized with additional vegetables or proteins, allowing you to make it your own.
  4. Impressive Presentation: Garnishing with fresh basil adds a pop of color and elevates the dish for serving guests.

Ingredients

List of Ingredients Needed

– 1 pound potato gnocchi

– 1 cup sun-dried tomatoes, chopped (in oil)

– 1 cup heavy cream

– 1/2 cup grated Parmesan cheese

– 2 tablespoons olive oil

– 2 cloves garlic, minced

– 1 teaspoon dried basil

– Salt and pepper to taste

– Fresh basil leaves for garnish

To make creamy sun-dried tomato gnocchi, gather all these ingredients. The gnocchi will be the base of this dish. Use fresh or store-bought gnocchi for ease.

Sun-dried tomatoes add a rich flavor and a nice texture. Make sure they are chopped and ready to use. Heavy cream brings that creamy goodness we love. Grated Parmesan cheese adds depth and a savory touch.

Olive oil is key for sautéing and adds healthy fats. Garlic gives the dish a wonderful aroma and taste. Dried basil enhances the flavor profile, making it aromatic. Don’t forget salt and pepper to taste.

Lastly, fresh basil leaves are perfect for garnishing. They add color and a burst of freshness. This combination of ingredients makes a delicious and satisfying meal.

Step-by-Step Instructions

Preparation of Gnocchi

1. Boil Water: Start by filling a large pot with salted water. Bring it to a rolling boil.

2. Cook Gnocchi: Add the potato gnocchi. Cook them until they float, which should take about 2-3 minutes. This means they are done!

3. Drain and Set Aside: Carefully drain the gnocchi in a colander. Set them aside while you make the sauce.

Making the Creamy Sauce

1. Heat Olive Oil: In a large skillet, pour in 2 tablespoons of olive oil. Heat it over medium heat.

2. Sauté Garlic: Add 2 minced garlic cloves to the hot oil. Sauté for about 1 minute until you smell the garlic.

3. Add Sun-Dried Tomatoes: Stir in 1 cup of chopped sun-dried tomatoes. Cook for another 2-3 minutes, letting the flavors mix well.

4. Mix in Heavy Cream: Lower the heat and pour in 1 cup of heavy cream. Stir gently to combine everything.

5. Add Cheese: Sprinkle in 1/2 cup of grated Parmesan cheese and 1 teaspoon of dried basil. Keep stirring until the cheese melts, making the sauce creamy and smooth.

Combining Gnocchi and Sauce

1. Toss Cooked Gnocchi: Add the drained gnocchi into the skillet. Toss them in the sauce until they are well coated.

2. Simmer to Heat Through: Let the gnocchi simmer in the sauce for 2-3 minutes. Stir occasionally to ensure they heat evenly.

Now, you have a delicious dish ready to serve!

Tips & Tricks

Achieving the Perfect Sauce

To avoid curdling cream, always heat it slowly. Pour the cream in after you lower the heat. Stir gently as the cream warms. This keeps the sauce smooth.

For melting cheese smoothly, use grated cheese. Grating helps it melt faster. Add the cheese slowly while stirring. This way, it blends into the sauce without clumping.

Cooking Gnocchi Perfectly

Look for gnocchi that floats. This means they are done. If they stick together, toss them gently in olive oil after draining. This keeps them separate and ready for the sauce.

Enhancing Flavor

You can add spices like red pepper flakes for heat. Garlic powder also gives a nice touch. For more variety, try adding cooked chicken or spinach. These options boost both flavor and nutrition.

Pro Tips

  1. Use Fresh Gnocchi: For the best texture, try to use fresh gnocchi instead of dried. Fresh gnocchi will have a lighter, fluffier texture that pairs perfectly with the creamy sauce.
  2. Customize Your Sauce: Feel free to add vegetables like spinach or mushrooms to the sauce for extra flavor and nutrition. Just sauté them with the garlic before adding the sun-dried tomatoes.
  3. Adjust the Creaminess: If you prefer a lighter sauce, substitute half of the heavy cream with chicken or vegetable broth. This will still provide great flavor without being overly rich.
  4. Garnish for Flavor: Don’t skip the fresh basil garnish! It adds a burst of freshness that complements the richness of the dish beautifully.

Variations

Alternative Ingredients

You can switch things up with different cheeses. For a sharp taste, try feta or goat cheese. If you want a milder flavor, use mozzarella. Each cheese gives a new twist to your dish.

If you don’t have sun-dried tomatoes, fresh tomatoes work, too. Just chop them up and cook them a bit longer. You could also use pesto for an herby touch. It adds a nice depth to the sauce.

Vegan or Dairy-Free Options

For a vegan version, use plant-based cream. Almond or coconut cream works well. They keep the creaminess while being dairy-free.

You can also find vegan cheese at many stores. Look for one that melts well. This way, you still get that cheesy taste without dairy.

Serving Suggestions

Pair your gnocchi with a fresh side salad. A mix of greens and vinaigrette complements the dish nicely.

For presentation, sprinkle some extra cheese on top. Add fresh basil leaves for color. This makes your dish look as good as it tastes.

Storage Info

Storing Leftovers

After you enjoy your creamy sun-dried tomato gnocchi, store leftovers in an airtight container. Place them in the fridge right away. This keeps them fresh and safe to eat. The gnocchi can last for about 3 days in the fridge. Just make sure to check for any signs of spoilage before you eat.

Freezing Instructions

To freeze the gnocchi and sauce, do it separately. Cool both down first. Then, place the gnocchi in a freezer bag. Make sure to squeeze out all the air. For the sauce, use a different container. Label both with the date. You can freeze them for up to 3 months. When you’re ready to eat, thaw in the fridge overnight.

Reheating Made Simple

Reheat the gnocchi and sauce on the stove. Use medium heat and add a splash of cream or water. This helps keep the sauce creamy. Stir often to avoid overcooking. You want the gnocchi hot, but not mushy. Enjoy your dish just like the first time you made it!

FAQs

Can I make creamy sun-dried tomato gnocchi ahead of time?

Yes, you can prepare this dish in advance. Cook the gnocchi and store it separately from the sauce. To store, let the gnocchi cool completely. Place it in an airtight container. Store the sauce in another container. Both will last about three days in the fridge. When ready to serve, reheat the sauce in a pan. Add the gnocchi and heat until warm.

What can I substitute for gnocchi?

If you need a different option, consider using other pasta types. Penne or farfalle work great. You can even use gluten-free pasta if needed. Cook it according to package instructions. The creamy sauce pairs well with many pasta shapes.

How do I adjust the recipe for more servings?

Scaling up is simple! Just double or triple the ingredients. For four servings, use two pounds of gnocchi. Increase the sun-dried tomatoes and cream too. Keep the other ingredients in proportion. This way, you keep the taste rich and creamy. Adjust your cooking time slightly, if needed, to ensure even heating.

In this blog post, we explored a delicious creamy sun-dried tomato gnocchi recipe. You learned about the key ingredients, step-by-step cooking instructions, and handy tips for a perfect dish. I shared variants that suit different diets and how to store leftovers for later enjoyment. Cooking gnocchi is fun and rewarding, making it a great choice for any meal. Try it out, and enjoy the creamy goodnes

- 1 pound potato gnocchi - 1 cup sun-dried tomatoes, chopped (in oil) - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried basil - Salt and pepper to taste - Fresh basil leaves for garnish To make creamy sun-dried tomato gnocchi, gather all these ingredients. The gnocchi will be the base of this dish. Use fresh or store-bought gnocchi for ease. Sun-dried tomatoes add a rich flavor and a nice texture. Make sure they are chopped and ready to use. Heavy cream brings that creamy goodness we love. Grated Parmesan cheese adds depth and a savory touch. Olive oil is key for sautéing and adds healthy fats. Garlic gives the dish a wonderful aroma and taste. Dried basil enhances the flavor profile, making it aromatic. Don’t forget salt and pepper to taste. Lastly, fresh basil leaves are perfect for garnishing. They add color and a burst of freshness. This combination of ingredients makes a delicious and satisfying meal. {{ingredient_image_1}} 1. Boil Water: Start by filling a large pot with salted water. Bring it to a rolling boil. 2. Cook Gnocchi: Add the potato gnocchi. Cook them until they float, which should take about 2-3 minutes. This means they are done! 3. Drain and Set Aside: Carefully drain the gnocchi in a colander. Set them aside while you make the sauce. 1. Heat Olive Oil: In a large skillet, pour in 2 tablespoons of olive oil. Heat it over medium heat. 2. Sauté Garlic: Add 2 minced garlic cloves to the hot oil. Sauté for about 1 minute until you smell the garlic. 3. Add Sun-Dried Tomatoes: Stir in 1 cup of chopped sun-dried tomatoes. Cook for another 2-3 minutes, letting the flavors mix well. 4. Mix in Heavy Cream: Lower the heat and pour in 1 cup of heavy cream. Stir gently to combine everything. 5. Add Cheese: Sprinkle in 1/2 cup of grated Parmesan cheese and 1 teaspoon of dried basil. Keep stirring until the cheese melts, making the sauce creamy and smooth. 1. Toss Cooked Gnocchi: Add the drained gnocchi into the skillet. Toss them in the sauce until they are well coated. 2. Simmer to Heat Through: Let the gnocchi simmer in the sauce for 2-3 minutes. Stir occasionally to ensure they heat evenly. Now, you have a delicious dish ready to serve! To avoid curdling cream, always heat it slowly. Pour the cream in after you lower the heat. Stir gently as the cream warms. This keeps the sauce smooth. For melting cheese smoothly, use grated cheese. Grating helps it melt faster. Add the cheese slowly while stirring. This way, it blends into the sauce without clumping. Look for gnocchi that floats. This means they are done. If they stick together, toss them gently in olive oil after draining. This keeps them separate and ready for the sauce. You can add spices like red pepper flakes for heat. Garlic powder also gives a nice touch. For more variety, try adding cooked chicken or spinach. These options boost both flavor and nutrition. Pro Tips Use Fresh Gnocchi: For the best texture, try to use fresh gnocchi instead of dried. Fresh gnocchi will have a lighter, fluffier texture that pairs perfectly with the creamy sauce. Customize Your Sauce: Feel free to add vegetables like spinach or mushrooms to the sauce for extra flavor and nutrition. Just sauté them with the garlic before adding the sun-dried tomatoes. Adjust the Creaminess: If you prefer a lighter sauce, substitute half of the heavy cream with chicken or vegetable broth. This will still provide great flavor without being overly rich. Garnish for Flavor: Don't skip the fresh basil garnish! It adds a burst of freshness that complements the richness of the dish beautifully. {{image_2}} You can switch things up with different cheeses. For a sharp taste, try feta or goat cheese. If you want a milder flavor, use mozzarella. Each cheese gives a new twist to your dish. If you don’t have sun-dried tomatoes, fresh tomatoes work, too. Just chop them up and cook them a bit longer. You could also use pesto for an herby touch. It adds a nice depth to the sauce. For a vegan version, use plant-based cream. Almond or coconut cream works well. They keep the creaminess while being dairy-free. You can also find vegan cheese at many stores. Look for one that melts well. This way, you still get that cheesy taste without dairy. Pair your gnocchi with a fresh side salad. A mix of greens and vinaigrette complements the dish nicely. For presentation, sprinkle some extra cheese on top. Add fresh basil leaves for color. This makes your dish look as good as it tastes. After you enjoy your creamy sun-dried tomato gnocchi, store leftovers in an airtight container. Place them in the fridge right away. This keeps them fresh and safe to eat. The gnocchi can last for about 3 days in the fridge. Just make sure to check for any signs of spoilage before you eat. To freeze the gnocchi and sauce, do it separately. Cool both down first. Then, place the gnocchi in a freezer bag. Make sure to squeeze out all the air. For the sauce, use a different container. Label both with the date. You can freeze them for up to 3 months. When you're ready to eat, thaw in the fridge overnight. Reheat the gnocchi and sauce on the stove. Use medium heat and add a splash of cream or water. This helps keep the sauce creamy. Stir often to avoid overcooking. You want the gnocchi hot, but not mushy. Enjoy your dish just like the first time you made it! Yes, you can prepare this dish in advance. Cook the gnocchi and store it separately from the sauce. To store, let the gnocchi cool completely. Place it in an airtight container. Store the sauce in another container. Both will last about three days in the fridge. When ready to serve, reheat the sauce in a pan. Add the gnocchi and heat until warm. If you need a different option, consider using other pasta types. Penne or farfalle work great. You can even use gluten-free pasta if needed. Cook it according to package instructions. The creamy sauce pairs well with many pasta shapes. Scaling up is simple! Just double or triple the ingredients. For four servings, use two pounds of gnocchi. Increase the sun-dried tomatoes and cream too. Keep the other ingredients in proportion. This way, you keep the taste rich and creamy. Adjust your cooking time slightly, if needed, to ensure even heating. In this blog post, we explored a delicious creamy sun-dried tomato gnocchi recipe. You learned about the key ingredients, step-by-step cooking instructions, and handy tips for a perfect dish. I shared variants that suit different diets and how to store leftovers for later enjoyment. Cooking gnocchi is fun and rewarding, making it a great choice for any meal. Try it out, and enjoy the creamy goodness!

Creamy Sun-Dried Tomato Gnocchi

A rich and creamy gnocchi dish featuring sun-dried tomatoes and Parmesan cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound potato gnocchi
  • 1 cup sun-dried tomatoes, chopped (in oil)
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 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 until they float to the surface, about 2-3 minutes. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  • Stir in the chopped sun-dried tomatoes and cook for another 2-3 minutes, allowing the flavors to meld.
  • Reduce the heat to low and pour in the heavy cream, stirring gently to combine.
  • Sprinkle in the grated Parmesan cheese and dried basil. Stir until the cheese has melted and the sauce is creamy and smooth.
  • Add the cooked gnocchi to the skillet, tossing to coat them in the creamy sauce. Season with salt and pepper to taste.
  • Allow the gnocchi to simmer in the sauce for another 2-3 minutes to heat through, stirring occasionally.
  • Serve hot, garnished with fresh basil leaves for a pop of color and flavor.

Notes

Serve immediately for the best texture.
Keyword creamy, gnocchi, pasta, sun-dried tomatoes

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