2tablespoonsjulienned sun-dried tomatoes (I used the kind packed in oil)
1/2cupdry white wine e.g. sauvignon blanc
1pounduncooked potato gnocchi
1/2cupfreshly grated parmesan cheese
Generous handful fresh basilsliced thin
Salt & pepperto taste
In a skillet over medium-high heat, melt the butter.
Add the garlic to the skillet and cook for 30 seconds.
Stir in the Dijon mustard, sun-dried tomatoes, and white wine. Cook for 2 minutes.
Add the cream and gnocchi to the pan. Give it a good stir and cover the pan. Reduce the heat to medium and cook for 5 minutes.
Stir in the parmesan and basil. Cook for a couple more minutes. Give the gnocchi a taste and if it's not quite done cooking, give it a couple more minutes. Season with salt & pepper as needed. Serve immediately.
The gnocchi will cook right in the sauce. There's no need to pre-cook it.
Makes 4 reasonably sized portions (but I'd add a side salad or garlic bread or something if you're feeding really hungry people). Easily feeds more as a side.
If you don't want to use white wine for whatever reason, try subbing chicken broth. If you have to keep it vegetarian, veggie broth will work too (but I haven't tested it in this particular recipe).
This dish doesn't reheat very well (the sauce tends to separate). I suggest eating it fresh.