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To make creamy sun-dried tomato gnocchi, you need a few key ingredients. Here’s what you’ll need: - 1 package (16 oz) potato gnocchi - 1 cup sun-dried tomatoes, packed in oil, chopped - 1 cup heavy cream - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - ½ cup grated Parmesan cheese - Fresh basil leaves for garnish Each ingredient plays a vital role in building flavor. I always choose high-quality ingredients for the best taste. For gnocchi, look for fresh potato gnocchi. Check the pasta aisle for brands that use real potatoes. When it comes to sun-dried tomatoes, choose those packed in oil. They add rich flavor and moisture. For cream, use heavy cream for a luscious sauce. Fresh garlic gives a bold taste, while real Parmesan cheese adds depth. If you want to swap some ingredients, there are great options. You can use fresh gnocchi instead of the packaged kind. For a lighter sauce, try using half-and-half instead of heavy cream. You can replace sun-dried tomatoes with fresh cherry tomatoes. Just sauté them until they burst. For a dairy-free version, use coconut cream instead of heavy cream. Each option brings its own twist to the dish! {{ingredient_image_1}} First, grab a pot and fill it with water. Bring it to a boil over high heat. Add a pinch of salt to the water, which helps flavor the gnocchi. Next, toss in your package of potato gnocchi. Cook it according to the package instructions. You’ll know the gnocchi is ready when it floats to the surface. This usually takes about 2-3 minutes. Use a slotted spoon to remove the gnocchi, and set it aside on a plate. Now, let’s make the creamy sauce. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add 2 cloves of minced garlic. Sauté it for about 1 minute until it smells amazing. Then, mix in 1 cup of chopped sun-dried tomatoes. Cook these for 2-3 minutes. This helps blend the flavors together. Next, pour in 1 cup of heavy cream. Stir it well and bring the mix to a gentle simmer. Add 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and some salt and pepper to taste. Let it cook for about 5 minutes until the sauce thickens slightly. Finally, stir in ½ cup of grated Parmesan cheese until it melts into the sauce. It's time to bring it all together! Gently fold the cooked gnocchi into the creamy sauce. Toss it carefully until every piece is coated with that rich sauce. This step is important for flavor. Serve the dish hot. You can garnish with fresh basil leaves and a sprinkle of Parmesan if you want. Enjoy your creamy sun-dried tomato gnocchi! To get a rich, creamy sauce, start with heavy cream. This gives your dish a nice thickness. Don't rush the simmering step. Let your sauce bubble gently for about five minutes. This time helps it thicken naturally. Stir in the Parmesan cheese slowly. This way, it melts well and mixes nicely. If your sauce seems too thick, add a splash of pasta water. This adds creaminess without losing flavor. Always use sun-dried tomatoes packed in oil. This oil adds extra flavor to your dish. Before adding them, chop the tomatoes into small pieces. This helps them blend into the sauce better. Sauté them with garlic for about two to three minutes. This brings out their sweetness and deepens the taste. Keep the heat at medium to avoid burning. Watch closely and stir often. One big mistake is overcooking the gnocchi. Remove them from water once they float. If you leave them too long, they can get mushy. Another common error is skipping the seasoning. Always taste your sauce before serving. Adjust with salt and pepper to enhance the flavors. Lastly, don’t rush the sauce. Let it simmer so all the flavors can come together. These simple tips make a big difference! Pro Tips Fresh Ingredients: Use fresh basil and high-quality sun-dried tomatoes for the best flavor in your sauce. Cheese Variation: Swap out Parmesan for Pecorino Romano for a sharper taste that complements the creaminess. Texture Tip: For added texture, consider tossing in some sautéed spinach or mushrooms before serving. Serve Immediately: This dish is best served fresh, as the gnocchi can become gummy if left in the sauce too long. {{image_2}} You can easily make this dish vegetarian. Simply skip the meat and add more veggies. Spinach or mushrooms work great. They add texture and flavor. You can also use zucchini or bell peppers. Just sauté them with garlic before adding the sun-dried tomatoes. This keeps the dish fresh and colorful. Adding protein is a great way to make this dish heartier. Cooked chicken or shrimp pairs well with the creamy sauce. For shrimp, sauté them in the olive oil until pink before adding the garlic. If you prefer sausage, slice it and cook it in the pan first. Let the flavors blend before adding the other ingredients. This makes the dish filling and balanced. Spices and herbs can elevate the taste of your gnocchi. Try adding red pepper flakes for a little heat. Fresh herbs like parsley or thyme can brighten the dish. Just sprinkle them in during the final mix. A squeeze of lemon juice can add a nice zing, too. Experiment with these to find your perfect flavor. After enjoying your creamy sun-dried tomato gnocchi, store any leftovers in an airtight container. This keeps the flavors fresh longer. Make sure to let the gnocchi cool completely before sealing the container. You can keep it in the fridge for up to three days. To avoid soggy gnocchi, separate the sauce if you can. When you’re ready to enjoy leftovers, reheating is key. Place the gnocchi in a skillet over medium heat. Add a splash of water or cream to help revive the sauce. Stir gently to warm everything through. Heat for about five to seven minutes, or until hot. You can also microwave it in a bowl, covered with a damp paper towel. This helps keep moisture in. If you want to save some creamy gnocchi for later, freezing is a great option. First, let the dish cool completely. Then, portion it into freezer-safe bags or containers. Be sure to remove as much air as possible before sealing. You can freeze it for up to three months. To thaw, move it to the fridge overnight. Reheat as directed above when you’re ready to eat. Yes, you can use fresh gnocchi. Fresh gnocchi cooks faster than packaged. Follow the same steps for cooking. Just keep an eye on them. They float when ready. Using fresh gnocchi adds a soft texture to the dish. It also enhances the flavor. You can use half-and-half for a lighter sauce. It has less fat and still tastes great. Another option is to use Greek yogurt. Mix it with a little milk to thin it out. This gives a creamy feel without too many calories. To boost the sauce flavor, add more herbs. Fresh basil or parsley works well. You can also add a splash of white wine. Let it cook down for extra depth. Red pepper flakes can add heat if you like spice. Lastly, try adding a squeeze of lemon juice for brightness. This blog post covered how to make creamy sun-dried tomato gnocchi. We discussed key ingredients, step-by-step cooking directions, and tips for the perfect dish. You learned about tasty variations and how to store leftovers. Remember, using fresh ingredients and following the steps will boost flavor. Experiment with proteins and herbs to find your favorite twist. With these techniques, you can impress at any meal. Enjoy your cooking journey and savor every bite of your gnocchi!

Creamy Sun-Dried Tomato Gnocchi

A rich and creamy pasta dish featuring potato gnocchi and sun-dried tomatoes.
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
  

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

Instructions
 

  • Cook the gnocchi according to the package instructions. Once they float to the surface, remove them with a slotted spoon and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
  • Add the chopped sun-dried tomatoes to the skillet and cook for another 2-3 minutes, allowing the flavors to meld.
  • Pour in the heavy cream, and stir to combine with the sun-dried tomatoes and garlic. Bring the mixture to a gentle simmer.
  • Add the dried basil, oregano, salt, and pepper. Mix well, letting it cook for about 5 minutes until the sauce thickens slightly.
  • Stir in the grated Parmesan cheese until melted and well incorporated into the sauce.
  • Gently fold in the cooked gnocchi and toss until evenly coated with the creamy sauce.
  • Serve hot, garnished with fresh basil leaves and an additional sprinkle of Parmesan if desired.

Notes

Serve hot with fresh basil and extra Parmesan cheese.
Keyword creamy, gnocchi, sun-dried tomatoes