Description
This creamy sun-dried tomato gnocchi is a rich and comforting Italian-inspired dish featuring tender potato gnocchi tossed in a luscious sauce made from heavy cream, garlic, and sun-dried tomatoes, finished with fresh Parmesan cheese for an indulgent finish.
Ingredients
Scale
Main Ingredients
- 1 lb potato gnocchi
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to the package instructions, typically until they float to the surface, about 2-3 minutes. Drain and set aside.
- Prepare Sauce: In a large skillet over medium heat, combine the heavy cream, minced garlic, and chopped sun-dried tomatoes. Simmer gently, stirring occasionally, for about 5-7 minutes until the sauce thickens slightly and the flavors meld together.
- Toss Gnocchi in Sauce: Add the cooked gnocchi to the skillet with the creamy tomato sauce. Toss well to ensure each piece is evenly coated and warmed through, cooking for an additional 2-3 minutes.
- Finish with Parmesan: Remove the skillet from heat and sprinkle the grated Parmesan cheese over the gnocchi. Gently toss once more until the cheese melts into the sauce, creating a rich, creamy coating.
- Serve: Dish out the gnocchi immediately into plates or bowls. Optionally garnish with fresh basil or extra Parmesan if desired and enjoy.
Notes
- Add fresh spinach to the sauce for a pop of color and added nutrition.
- Use sun-dried tomatoes packed in oil for a richer flavor; if using dry-packed, rehydrate in warm water before chopping.
- For a lighter version, substitute heavy cream with half-and-half or a dairy alternative.
- Ensure not to overcook the gnocchi to maintain their light, pillowy texture.
