Sun-Dried Tomato Gnocchi
Light and flavorful sun-dried tomato gnocchi combines pillowy potato dumplings with the rich, tangy taste of sun-dried tomatoes for an irresistible Italian-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 500g potato gnocchi
- 1/2 cup sun-dried tomatoes (packed in oil), chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 1/4 cup pine nuts, toasted (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add the chopped sun-dried tomatoes to the skillet and cook for 2-3 minutes, stirring occasionally.
- Toss the cooked gnocchi into the skillet and stir to coat them evenly with the tomato and garlic mixture.
- Season with salt and pepper to taste.
- Remove from heat and stir in grated Parmesan cheese and fresh basil.
- Serve warm, garnished with toasted pine nuts if desired.
Notes
For an extra creamy texture, stir in a splash of heavy cream or a dollop of ricotta cheese before serving.