Description
This Saucy Sun Dried Tomato Gnocchi is a comforting Italian-inspired dish featuring tender gnocchi in a creamy, tangy sun dried tomato sauce. Finished with melted mozzarella, grated parmesan, and fresh basil, it’s a perfect meal for cozy dinners or entertaining guests.
Ingredients
Scale
Main Ingredients
- 1 (7 oz) jar sun dried tomatoes in oil, drained
- 2 lbs gnocchi, cooked according to package directions (usually 2 packages)
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1 1/2 cups vegetable or chicken stock
- 1 tablespoon flour
- ⅔ cup heavy cream or half and half
- ½ cup finely grated parmesan cheese, plus more for sprinkling
- 8 ounces fresh mozzarella, sliced or torn into pieces
- Fresh basil, for garnish
- Crushed red pepper flakes, for topping
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C) to prepare for baking the gnocchi dish.
- Prepare Sun Dried Tomatoes: Place the sun dried tomatoes on a paper towel and press firmly to remove excess oil, which prevents an overly oily sauce. Then dice the tomatoes into small pieces.
- Cook Gnocchi: Cook gnocchi according to the package directions, typically boiling for 3 to 5 minutes until they float to the top and are tender. Drain and set aside.
- Sauté Tomatoes and Garlic: Heat olive oil in a large oven-safe skillet over medium-low heat. Add diced sun dried tomatoes, minced garlic, a pinch of kosher salt and pepper. Cook for 2 to 3 minutes until softened and fragrant.
- Create Sauce Slurry: In a shaker cup or bottle, combine the stock with the flour and shake vigorously for about 30 seconds to make a smooth slurry.
- Add Sauce to Skillet: Pour the slurry into the skillet with tomatoes while stirring constantly. Cook for a few minutes to warm up and thicken the sauce slightly.
- Finish Sauce: Stir in the heavy cream and grated parmesan cheese until fully combined and creamy.
- Combine Gnocchi: Add the cooked gnocchi into the skillet sauce and stir to coat evenly.
- Add Mozzarella and Bake: Distribute torn or sliced mozzarella pieces on top of the gnocchi. Transfer the skillet to the preheated oven and bake for 20 to 25 minutes until bubbly and melted.
- Garnish and Serve: Remove from oven, garnish with fresh basil leaves, sprinkle extra parmesan and crushed red pepper flakes as desired, then serve warm.
Notes
- Pressing oil out of sun dried tomatoes is crucial to avoid a greasy sauce.
- You can use either vegetable or chicken stock depending on your preference.
- For a lighter version, use half and half instead of heavy cream.
- The dish can be made vegetarian by substituting vegetable stock and ensuring the cheese used is vegetarian-friendly.
- Leftovers keep well in the fridge for up to 2 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
