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.
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.