Ingredients
Scale
- 2 cups of potato gnocchi (store-bought or homemade)
- 1/2 cup of sun-dried tomatoes, chopped
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
- 1 teaspoon of basil or oregano, dried
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Start by boiling a large pot of salted water. Add the potato gnocchi and cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer to a plate and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped sun-dried tomatoes and sauté for 2-3 minutes until fragrant. Add minced garlic and cook for another minute, avoiding burning.
- Pour the heavy cream into the skillet, stirring well. Add dried basil or oregano, season with salt and pepper, and bring to a gentle simmer. Cook for 3-4 minutes until slightly thickened.
- Add the cooked gnocchi to the skillet, tossing gently to coat with the sauce. Stir in grated Parmesan cheese and cook for another 2 minutes to meld flavors.
Notes
- Use high-quality sun-dried tomatoes packed in oil or dried and rehydrated for the best flavor.
- Adjust the amount of cream to make the sauce lighter or richer as desired.
- Add a splash of white wine during simmering for extra depth.
- Ensure gnocchi are just cooked until they float to prevent mushiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 50mg