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Creamy Sun-Dried Tomato Gnocchi Flavorful and Easy Meal

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- 1 lb (450g) potato gnocchi - 1 cup sun-dried tomatoes in oil, drained and chopped - 1 cup heavy cream - 1/2 cup parmesan cheese, grated - 2 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish The main ingredient is gnocchi. You need one pound, which is about 450 grams. For flavor, use one cup of sun-dried tomatoes. They should be in oil and chopped. You will also need one cup of heavy cream to make it rich and creamy. Add half a cup of grated parmesan cheese for that cheesy goodness. Two cloves of garlic add nice flavor. You can also use one teaspoon each of dried basil and dried oregano for a herby touch. Don’t forget salt and pepper to taste. Finally, two tablespoons of olive oil help cook the garlic and tomatoes. For the garnish, use fresh basil leaves. If you want a lighter dish, you can replace heavy cream with half-and-half. You can also use nutritional yeast instead of parmesan for a vegan option. For a different flavor, try roasted red peppers instead of sun-dried tomatoes. If you like a kick, add some red pepper flakes. For a fresh touch, toss in some spinach or kale. These swaps can make this dish even more fun and tasty. {{ingredient_image_1}} Start by boiling water in a big pot. Add salt to the water. When the water boils, add 1 pound of potato gnocchi. Cook until they float, then drain them. Set the gnocchi aside. This step is quick and easy, taking about 3-5 minutes. Floating gnocchi means they are ready! In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add 2 cloves of minced garlic. Sauté the garlic for 1 minute. It should smell great! Next, add 1 cup of chopped sun-dried tomatoes. Stir in 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Cook this mix for 2-3 minutes to bring out the flavors. Lower the heat and pour in 1 cup of heavy cream. Stir well and let it simmer for about 5 minutes. This will help the sauce thicken a bit. Finally, add 1/2 cup of grated parmesan cheese. Mix until it melts and becomes creamy. Season with salt and pepper to taste. Now, gently add the cooked gnocchi to your creamy sauce. Toss them carefully to ensure every piece is coated in the sauce. Cook for an extra 2 minutes until everything is warm. Serve your dish hot. For a nice touch, garnish with fresh basil leaves and an extra sprinkle of parmesan if you like. Enjoy your creamy sun-dried tomato gnocchi! To make smooth and soft gnocchi, start with the right potatoes. Use starchy potatoes like russets. Boil them with their skin on, as this helps keep them dry. After boiling, let them cool before peeling. This step ensures the gnocchi stay light. When you mix the dough, avoid overworking it. Gnocchi should be fluffy, not dense. Sun-dried tomatoes pack a lot of flavor. To boost this, add fresh herbs. Fresh basil adds brightness, while oregano gives depth. You can also add a pinch of red pepper flakes for heat. Experiment with different cheeses, too. A mix of parmesan and pecorino can add richness. A squeeze of lemon juice at the end brightens the dish. One common mistake is cooking the gnocchi too long. They should float to the top, then you’re done. Overcooking makes them mushy. Another mistake is skimping on seasoning. Don’t forget salt and pepper in the sauce. Lastly, avoid rushing the sauce. Letting it simmer helps develop the flavors. Take your time for a better meal. Pro Tips Use Fresh Gnocchi: For the best texture and flavor, opt for fresh gnocchi instead of frozen or dried. Fresh gnocchi cooks quickly and has a delightful, pillowy texture. Adjust the Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with vegetable or chicken broth. This will still give you a delicious flavor without the extra richness. Customize Your Herbs: Feel free to experiment with different herbs! Fresh thyme or rosemary can add a lovely depth to the sauce if you want to switch things up from the dried basil and oregano. Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or broth to loosen the sauce. {{image_2}} You can easily add protein to your creamy sun-dried tomato gnocchi. Chicken and shrimp work well. For chicken, use boneless, skinless breasts. Cook the chicken in the skillet before adding garlic. Cook until golden brown, then remove and chop. Add it back in with the gnocchi. For shrimp, sauté them until they turn pink. This will take about 3 minutes. Mix them in right before serving. Both options boost flavor and make the meal more filling. Adding vegetables is a smart way to enhance this dish. Spinach is a great choice. Just stir it in right after you add the cream. It wilts quickly and adds color. You can also use bell peppers for a crunchy texture. Chop them and sauté with garlic. This adds a sweet flavor to the dish. Other great options are zucchini or cherry tomatoes. Feel free to mix and match your favorite veggies! If you want a lighter or dairy-free version, there are options. Use coconut cream instead of heavy cream. It gives a rich texture without dairy. You can also try cashew cream. Just soak cashews in water, blend them, and add to the sauce. For cheese, try nutritional yeast. It adds a cheesy flavor without dairy. This way, you can enjoy creamy sun-dried tomato gnocchi while keeping it light and health-focused! After you make your creamy sun-dried tomato gnocchi, you might have leftovers. Store them in an airtight container. This keeps the gnocchi fresh and tasty for up to three days in the fridge. Make sure the dish cools down before sealing it. If you leave it out too long, it can spoil quickly. You can also freeze this creamy dish if you want to save it for later. Place the cooled gnocchi in a freezer-safe container. Remember to leave space at the top, as the gnocchi may expand. It keeps well for about one month. To thaw, put the container in the fridge overnight. When you’re ready to eat, reheat the gnocchi gently. Use a pan on low heat to warm it up. Stir in a splash of cream or water to keep it creamy. You can also use the microwave if you're in a hurry. Heat it in short bursts, stirring often. This will help it heat evenly and stay delicious. Enjoy your creamy sun-dried tomato gnocchi! Yes, you can use fresh gnocchi! Fresh gnocchi cooks quickly and has a great texture. Just remember to adjust the cooking time. Fresh gnocchi usually takes only a few minutes to float to the top of boiling water. Follow the same steps in the recipe for a creamy finish. To make this dish vegetarian, focus on your ingredients. The recipe is already meat-free! Just ensure your parmesan cheese is vegetarian. Some brands use animal rennet. You can also add extra veggies, like spinach or mushrooms, for more flavor and nutrition. Customizing flavors is easy! Here are a few ideas: - Herbs: Add thyme or rosemary for a different twist. - Spices: A pinch of red pepper flakes gives a spicy kick. - Cheese: Try using goat cheese for a tangy taste. - Veggies: Mix in bell peppers or zucchini for extra crunch. Feel free to experiment! The creamy sauce pairs well with many flavors. This blog post guided you through making delicious gnocchi with a creamy sauce. You learned about key ingredients, measurement tips, and alternatives. I shared steps for preparing the gnocchi, making the sauce, and perfecting the dish. We explored ways to enhance flavor and avoid common mistakes. I also covered storage tips and answered common questions. Now, you can create a tasty meal that fits your taste and needs. Enjoy your new skills and feel free to experiment with different flavors!

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Craving a meal that’s rich in flavor but easy to make? My Creamy Sun-Dried Tomato Gnocchi is the answer! This dish combines soft, pillowy gnocchi with a dreamy, creamy sauce that’s bursting with sun-dried tomato goodness. In this guide, I’ll walk you through simple ingredients, clear steps, and useful tips. You’ll impress your family and friends in no time. Let’s get cooking!

Why I Love This Recipe

  1. Comforting and Satisfying: This creamy gnocchi dish is perfect for a cozy night in, providing a warm and hearty meal that feels like a hug in a bowl.

  2. Rich and Flavorful: The combination of sun-dried tomatoes, garlic, and herbs creates a robust flavor profile that elevates the simple gnocchi to a gourmet level.

  3. Quick and Easy: With just 25 minutes from start to finish, this recipe is perfect for weeknight dinners when time is of the essence.

  4. Customizable: Feel free to add your favorite vegetables or proteins, making this dish versatile and adaptable to your personal taste.

Ingredients

List of Ingredients

– 1 lb (450g) potato gnocchi

– 1 cup sun-dried tomatoes in oil, drained and chopped

– 1 cup heavy cream

– 1/2 cup parmesan cheese, grated

– 2 cloves garlic, minced

– 1 teaspoon dried basil

– 1 teaspoon dried oregano

– Salt and pepper to taste

– 2 tablespoons olive oil

– Fresh basil leaves for garnish

Measurement Details

The main ingredient is gnocchi. You need one pound, which is about 450 grams. For flavor, use one cup of sun-dried tomatoes. They should be in oil and chopped. You will also need one cup of heavy cream to make it rich and creamy. Add half a cup of grated parmesan cheese for that cheesy goodness. Two cloves of garlic add nice flavor. You can also use one teaspoon each of dried basil and dried oregano for a herby touch. Don’t forget salt and pepper to taste. Finally, two tablespoons of olive oil help cook the garlic and tomatoes. For the garnish, use fresh basil leaves.

Alternative Ingredient Suggestions

If you want a lighter dish, you can replace heavy cream with half-and-half. You can also use nutritional yeast instead of parmesan for a vegan option. For a different flavor, try roasted red peppers instead of sun-dried tomatoes. If you like a kick, add some red pepper flakes. For a fresh touch, toss in some spinach or kale. These swaps can make this dish even more fun and tasty.

Step-by-Step Instructions

Preparation of Gnocchi

Start by boiling water in a big pot. Add salt to the water. When the water boils, add 1 pound of potato gnocchi. Cook until they float, then drain them. Set the gnocchi aside. This step is quick and easy, taking about 3-5 minutes. Floating gnocchi means they are ready!

Making the Creamy Sauce

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add 2 cloves of minced garlic. Sauté the garlic for 1 minute. It should smell great! Next, add 1 cup of chopped sun-dried tomatoes. Stir in 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Cook this mix for 2-3 minutes to bring out the flavors. Lower the heat and pour in 1 cup of heavy cream. Stir well and let it simmer for about 5 minutes. This will help the sauce thicken a bit. Finally, add 1/2 cup of grated parmesan cheese. Mix until it melts and becomes creamy. Season with salt and pepper to taste.

Combining Gnocchi and Sauce

Now, gently add the cooked gnocchi to your creamy sauce. Toss them carefully to ensure every piece is coated in the sauce. Cook for an extra 2 minutes until everything is warm. Serve your dish hot. For a nice touch, garnish with fresh basil leaves and an extra sprinkle of parmesan if you like. Enjoy your creamy sun-dried tomato gnocchi!

Tips & Tricks

Perfecting the Gnocchi Texture

To make smooth and soft gnocchi, start with the right potatoes. Use starchy potatoes like russets. Boil them with their skin on, as this helps keep them dry. After boiling, let them cool before peeling. This step ensures the gnocchi stay light. When you mix the dough, avoid overworking it. Gnocchi should be fluffy, not dense.

Enhancing the Flavor Profile

Sun-dried tomatoes pack a lot of flavor. To boost this, add fresh herbs. Fresh basil adds brightness, while oregano gives depth. You can also add a pinch of red pepper flakes for heat. Experiment with different cheeses, too. A mix of parmesan and pecorino can add richness. A squeeze of lemon juice at the end brightens the dish.

Common Mistakes to Avoid

One common mistake is cooking the gnocchi too long. They should float to the top, then you’re done. Overcooking makes them mushy. Another mistake is skimping on seasoning. Don’t forget salt and pepper in the sauce. Lastly, avoid rushing the sauce. Letting it simmer helps develop the flavors. Take your time for a better meal.

Pro Tips

  1. Use Fresh Gnocchi: For the best texture and flavor, opt for fresh gnocchi instead of frozen or dried. Fresh gnocchi cooks quickly and has a delightful, pillowy texture.

  2. Adjust the Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with vegetable or chicken broth. This will still give you a delicious flavor without the extra richness.

  3. Customize Your Herbs: Feel free to experiment with different herbs! Fresh thyme or rosemary can add a lovely depth to the sauce if you want to switch things up from the dried basil and oregano.

  4. Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or broth to loosen the sauce.

Variations

Protein Additions (e.g., chicken, shrimp)

You can easily add protein to your creamy sun-dried tomato gnocchi. Chicken and shrimp work well. For chicken, use boneless, skinless breasts. Cook the chicken in the skillet before adding garlic. Cook until golden brown, then remove and chop. Add it back in with the gnocchi. For shrimp, sauté them until they turn pink. This will take about 3 minutes. Mix them in right before serving. Both options boost flavor and make the meal more filling.

Vegetable Additions (e.g., spinach, bell peppers)

Adding vegetables is a smart way to enhance this dish. Spinach is a great choice. Just stir it in right after you add the cream. It wilts quickly and adds color. You can also use bell peppers for a crunchy texture. Chop them and sauté with garlic. This adds a sweet flavor to the dish. Other great options are zucchini or cherry tomatoes. Feel free to mix and match your favorite veggies!

Dairy-Free or Lighter Alternatives

If you want a lighter or dairy-free version, there are options. Use coconut cream instead of heavy cream. It gives a rich texture without dairy. You can also try cashew cream. Just soak cashews in water, blend them, and add to the sauce. For cheese, try nutritional yeast. It adds a cheesy flavor without dairy. This way, you can enjoy creamy sun-dried tomato gnocchi while keeping it light and health-focused!

Storage Info

Refrigeration Guidelines

After you make your creamy sun-dried tomato gnocchi, you might have leftovers. Store them in an airtight container. This keeps the gnocchi fresh and tasty for up to three days in the fridge. Make sure the dish cools down before sealing it. If you leave it out too long, it can spoil quickly.

Freezing Instructions

You can also freeze this creamy dish if you want to save it for later. Place the cooled gnocchi in a freezer-safe container. Remember to leave space at the top, as the gnocchi may expand. It keeps well for about one month. To thaw, put the container in the fridge overnight.

Reheating Tips

When you’re ready to eat, reheat the gnocchi gently. Use a pan on low heat to warm it up. Stir in a splash of cream or water to keep it creamy. You can also use the microwave if you’re in a hurry. Heat it in short bursts, stirring often. This will help it heat evenly and stay delicious. Enjoy your creamy sun-dried tomato gnocchi!

FAQs

Can I use fresh gnocchi instead of packaged?

Yes, you can use fresh gnocchi! Fresh gnocchi cooks quickly and has a great texture. Just remember to adjust the cooking time. Fresh gnocchi usually takes only a few minutes to float to the top of boiling water. Follow the same steps in the recipe for a creamy finish.

How can I make this dish vegetarian?

To make this dish vegetarian, focus on your ingredients. The recipe is already meat-free! Just ensure your parmesan cheese is vegetarian. Some brands use animal rennet. You can also add extra veggies, like spinach or mushrooms, for more flavor and nutrition.

What is the best way to customize the flavors?

Customizing flavors is easy! Here are a few ideas:

– Herbs: Add thyme or rosemary for a different twist.

– Spices: A pinch of red pepper flakes gives a spicy kick.

– Cheese: Try using goat cheese for a tangy taste.

– Veggies: Mix in bell peppers or zucchini for extra crunch.

Feel free to experiment! The creamy sauce pairs well with many flavors.

This blog post guided you through making delicious gnocchi with a creamy sauce. You learned about key ingredients, measurement tips, and alternatives. I shared steps for preparing the gnocchi, making the sauce, and perfecting the dish. We explored ways to enhance flavor and avoid common mistakes. I also covered storage tips and answered common questions. Now, you can create a tasty meal that fits your taste and needs. Enjoy your new skills and feel free to experiment with different flavor

- 1 lb (450g) potato gnocchi - 1 cup sun-dried tomatoes in oil, drained and chopped - 1 cup heavy cream - 1/2 cup parmesan cheese, grated - 2 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish The main ingredient is gnocchi. You need one pound, which is about 450 grams. For flavor, use one cup of sun-dried tomatoes. They should be in oil and chopped. You will also need one cup of heavy cream to make it rich and creamy. Add half a cup of grated parmesan cheese for that cheesy goodness. Two cloves of garlic add nice flavor. You can also use one teaspoon each of dried basil and dried oregano for a herby touch. Don’t forget salt and pepper to taste. Finally, two tablespoons of olive oil help cook the garlic and tomatoes. For the garnish, use fresh basil leaves. If you want a lighter dish, you can replace heavy cream with half-and-half. You can also use nutritional yeast instead of parmesan for a vegan option. For a different flavor, try roasted red peppers instead of sun-dried tomatoes. If you like a kick, add some red pepper flakes. For a fresh touch, toss in some spinach or kale. These swaps can make this dish even more fun and tasty. {{ingredient_image_1}} Start by boiling water in a big pot. Add salt to the water. When the water boils, add 1 pound of potato gnocchi. Cook until they float, then drain them. Set the gnocchi aside. This step is quick and easy, taking about 3-5 minutes. Floating gnocchi means they are ready! In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add 2 cloves of minced garlic. Sauté the garlic for 1 minute. It should smell great! Next, add 1 cup of chopped sun-dried tomatoes. Stir in 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Cook this mix for 2-3 minutes to bring out the flavors. Lower the heat and pour in 1 cup of heavy cream. Stir well and let it simmer for about 5 minutes. This will help the sauce thicken a bit. Finally, add 1/2 cup of grated parmesan cheese. Mix until it melts and becomes creamy. Season with salt and pepper to taste. Now, gently add the cooked gnocchi to your creamy sauce. Toss them carefully to ensure every piece is coated in the sauce. Cook for an extra 2 minutes until everything is warm. Serve your dish hot. For a nice touch, garnish with fresh basil leaves and an extra sprinkle of parmesan if you like. Enjoy your creamy sun-dried tomato gnocchi! To make smooth and soft gnocchi, start with the right potatoes. Use starchy potatoes like russets. Boil them with their skin on, as this helps keep them dry. After boiling, let them cool before peeling. This step ensures the gnocchi stay light. When you mix the dough, avoid overworking it. Gnocchi should be fluffy, not dense. Sun-dried tomatoes pack a lot of flavor. To boost this, add fresh herbs. Fresh basil adds brightness, while oregano gives depth. You can also add a pinch of red pepper flakes for heat. Experiment with different cheeses, too. A mix of parmesan and pecorino can add richness. A squeeze of lemon juice at the end brightens the dish. One common mistake is cooking the gnocchi too long. They should float to the top, then you’re done. Overcooking makes them mushy. Another mistake is skimping on seasoning. Don’t forget salt and pepper in the sauce. Lastly, avoid rushing the sauce. Letting it simmer helps develop the flavors. Take your time for a better meal. Pro Tips Use Fresh Gnocchi: For the best texture and flavor, opt for fresh gnocchi instead of frozen or dried. Fresh gnocchi cooks quickly and has a delightful, pillowy texture. Adjust the Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with vegetable or chicken broth. This will still give you a delicious flavor without the extra richness. Customize Your Herbs: Feel free to experiment with different herbs! Fresh thyme or rosemary can add a lovely depth to the sauce if you want to switch things up from the dried basil and oregano. Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or broth to loosen the sauce. {{image_2}} You can easily add protein to your creamy sun-dried tomato gnocchi. Chicken and shrimp work well. For chicken, use boneless, skinless breasts. Cook the chicken in the skillet before adding garlic. Cook until golden brown, then remove and chop. Add it back in with the gnocchi. For shrimp, sauté them until they turn pink. This will take about 3 minutes. Mix them in right before serving. Both options boost flavor and make the meal more filling. Adding vegetables is a smart way to enhance this dish. Spinach is a great choice. Just stir it in right after you add the cream. It wilts quickly and adds color. You can also use bell peppers for a crunchy texture. Chop them and sauté with garlic. This adds a sweet flavor to the dish. Other great options are zucchini or cherry tomatoes. Feel free to mix and match your favorite veggies! If you want a lighter or dairy-free version, there are options. Use coconut cream instead of heavy cream. It gives a rich texture without dairy. You can also try cashew cream. Just soak cashews in water, blend them, and add to the sauce. For cheese, try nutritional yeast. It adds a cheesy flavor without dairy. This way, you can enjoy creamy sun-dried tomato gnocchi while keeping it light and health-focused! After you make your creamy sun-dried tomato gnocchi, you might have leftovers. Store them in an airtight container. This keeps the gnocchi fresh and tasty for up to three days in the fridge. Make sure the dish cools down before sealing it. If you leave it out too long, it can spoil quickly. You can also freeze this creamy dish if you want to save it for later. Place the cooled gnocchi in a freezer-safe container. Remember to leave space at the top, as the gnocchi may expand. It keeps well for about one month. To thaw, put the container in the fridge overnight. When you’re ready to eat, reheat the gnocchi gently. Use a pan on low heat to warm it up. Stir in a splash of cream or water to keep it creamy. You can also use the microwave if you're in a hurry. Heat it in short bursts, stirring often. This will help it heat evenly and stay delicious. Enjoy your creamy sun-dried tomato gnocchi! Yes, you can use fresh gnocchi! Fresh gnocchi cooks quickly and has a great texture. Just remember to adjust the cooking time. Fresh gnocchi usually takes only a few minutes to float to the top of boiling water. Follow the same steps in the recipe for a creamy finish. To make this dish vegetarian, focus on your ingredients. The recipe is already meat-free! Just ensure your parmesan cheese is vegetarian. Some brands use animal rennet. You can also add extra veggies, like spinach or mushrooms, for more flavor and nutrition. Customizing flavors is easy! Here are a few ideas: - Herbs: Add thyme or rosemary for a different twist. - Spices: A pinch of red pepper flakes gives a spicy kick. - Cheese: Try using goat cheese for a tangy taste. - Veggies: Mix in bell peppers or zucchini for extra crunch. Feel free to experiment! The creamy sauce pairs well with many flavors. This blog post guided you through making delicious gnocchi with a creamy sauce. You learned about key ingredients, measurement tips, and alternatives. I shared steps for preparing the gnocchi, making the sauce, and perfecting the dish. We explored ways to enhance flavor and avoid common mistakes. I also covered storage tips and answered common questions. Now, you can create a tasty meal that fits your taste and needs. Enjoy your new skills and feel free to experiment with different flavors!

Creamy Sun-Dried Tomato Gnocchi

A delicious and creamy gnocchi dish featuring sun-dried tomatoes and parmesan cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb potato gnocchi
  • 1 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • 0.5 cup parmesan cheese, grated
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, bring salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.
  • In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for 1 minute until fragrant.
  • Stir in the chopped sun-dried tomatoes, basil, and oregano, cooking for another 2-3 minutes to release the flavors.
  • Reduce the heat to low and pour in the heavy cream, stirring until well combined. Allow the cream to simmer for about 5 minutes to thicken slightly.
  • Gradually stir in the grated parmesan cheese until melted and creamy. Season the sauce with salt and pepper to your liking.
  • Add the cooked gnocchi to the skillet, tossing gently to coat the gnocchi in the creamy sauce. Cook for an additional 2 minutes until everything is heated through.
  • Serve immediately, garnished with fresh basil leaves and an extra sprinkle of parmesan cheese if desired.

Notes

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