Gnocchi with a Creamy Sun-dried Tomato and Basil Sauce

You will love this creamy gnocchi with sun-dried tomatoes and basil! It's a super easy and decadent 15 minute recipe that you'll want to devour again and again.

Course Main Course

Cuisine Italian

Keyword sun-dried tomato and basil gnocchi

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings

Calories 514kcal

Author Natasha Bull

Ingredients

1 tablespoon butter
4 cloves garlic minced
1 teaspoon Dijon mustard
2 tablespoons julienned sun-dried tomatoes (I used the kind packed in oil)
1/2 cup dry white wine e.g. sauvignon blanc
1 cup heavy/whipping cream
1 pound uncooked potato gnocchi
1/2 cup freshly grated parmesan cheese
Generous handful fresh basil sliced thin
Salt & pepper to taste

Instructions

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.

Notes

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.
This dish doesn't reheat very well (the sauce tends to separate). I suggest eating it fresh.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition