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a plate of creamy gnocchi with sun dried tomatoes and basil
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Sun-dried Tomato Gnocchi in Cream Sauce

This creamy Gnocchi with Sun-dried Tomatoes and Basil is great for daily meals as well as special occasions. Each bite will be full of flavors and textures.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Main Dish
Cuisine: American
Keyword: gnocchi with sun dried tomatoes
Servings: 3 people
Calories: 338kcal
Author: Sophie

Ingredients

  • 10 oz uncooked potato gnocchi
  • cooking oil
  • 2 teaspoons minced garlic (about 2-3 cloves)
  • 6 oz fresh tomatoes, seeds removed and diced
  • 2-3 tablespoons sun-dried tomatoes (see Notes for more information)
  • 1/2 cup heavy cream
  • 4 tablespoons grated parmesan cheese
  • basil, julienned
  • salt

Instructions

  • Bring a large pot of salted water to a boil. Add gnocchi and cook for about 2 minutes until they start to float to the surface. Remove from the pot and drain. Reserve some of the cooking water.
  • While boiling the gnocchi, heat a pan over medium heat. Add oil to coat the bottom and once Step 1 is finished, add drained gnocchi to the pan. Pan fry until both sides are lightly caramelized, about 3-5 minutes in total.
  • Push the gnocchi to one side of the pan (or if your pan is not large enough, transfer them to a plate). Add garlic and sauté until fragrant. Then add diced tomatoes and cook for a minute.
  • Add back the gnocchi to the pan if you set them aside on a plate. Also add sun-dried tomatoes, cream and 2-3 tablespoons of the cooking water. Reduce the heat if needed and simmer for 1-2 minutes.
  • Stir in parmesan cheese. After the cheese has melted, stir in basil. Taste and add some salt if needed. Transfer to serving plates and serve right away.

Notes

If you use sun dried tomatoes in oil, wipe off excess oil before using. Also, if they are fairly large, cut into smaller strips. No need to cut if you use sun-dried cherry tomatoes.  If you use dry-packed ones and don't want too much chewiness, hydrate them in some warm water before using. 
As a main course, this recipe makes 2 generous servings. As an appetizer or a first course, it is enough for 3 or even 4 people.

Nutrition

Calories: 338kcal | Carbohydrates: 40g | Protein: 8g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 454mg | Potassium: 307mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1142IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 4mg