If you’ve ever dreamed of a pasta dish that’s bursting with flavor yet comes together in just minutes, this Creamy Sun-Dried Tomato and Basil Gnocchi Recipe is your new go-to. Imagine pillowy gnocchi swimming in a luscious, velvety cream sauce infused with the robust tang of sun-dried tomatoes and the fresh brightness of basil. It’s comfort food elevated, combining simple ingredients into a dish so irresistible you’ll want to make it again and again. Whether it’s a busy weeknight or a cozy weekend treat, this recipe promises an easy, delicious escape to Italian-inspired bliss.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is a breeze, and each component plays a crucial role in building layers of flavor and texture. From the creamy richness of the heavy cream to the aromatic kick of fresh basil, every item is essential to achieving the perfect balance in this dish.
- Butter: Adds a silky base and depth to the sauce as it melts in the pan.
- Garlic (4 cloves, minced): Provides a fragrant, savory undertone that wakes up the senses.
- Dijon mustard (1 teaspoon): Brings a subtle tang and complexity, enhancing the cream’s richness.
- Julienned sun-dried tomatoes (2 tablespoons, oil-packed): Delivers intense, concentrated tomato flavor that’s slightly sweet and chewy.
- Dry white wine (1/2 cup, e.g., sauvignon blanc): Adds acidity and brightens the sauce while deglazing the pan.
- Heavy cream (1 cup): The star of the sauce, creating that irresistibly creamy texture.
- Uncooked potato gnocchi (1 pound): Soft, pillowy pillows of comfort that soak up all the delicious sauce.
- Freshly grated Parmesan cheese (1/2 cup): Imparts nuttiness and umami, enriching the sauce beautifully.
- Fresh basil (a generous handful, sliced thin): Offers herbal freshness and bright color to finish the dish.
- Salt & pepper (to taste): Essential for rounding out and enhancing all the flavors.
How to Make Creamy Sun-Dried Tomato and Basil Gnocchi Recipe
Step 1: Melt the butter
Start by melting a tablespoon of butter over medium-high heat in a skillet. The butter forms the luscious base of the sauce, infusing it with richness and that delicate, toasty flavor you want as your foundation.
Step 2: Sauté the garlic
Once the butter is melted, add the minced garlic and cook it for about 30 seconds. This step is crucial as it releases the garlic’s aroma and flavor, but you want to be careful not to let it burn so it stays sweet and mellow.
Step 3: Add mustard, sun-dried tomatoes, and white wine
Stir in the Dijon mustard, then toss in the sun-dried tomatoes. Pour in the white wine to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Let this mixture simmer for 2 minutes; the wine’s acidity balances the creaminess that’s coming next.
Step 4: Combine cream and gnocchi
Pour the heavy cream into the skillet and add the uncooked potato gnocchi. Give everything a good stir to coat the gnocchi well. Cover the pan and reduce the heat to medium, allowing the gnocchi to cook for 5 minutes. This lets the gnocchi soften perfectly while soaking up all that wonderful sauce.
Step 5: Finish with Parmesan and basil
Stir in the freshly grated Parmesan and sliced basil, then cook for an additional couple of minutes. This final step melds the cheesy, herbal flavors into the cream, creating a rich and fragrant finish. Taste your dish and season with salt and pepper as needed before serving immediately.
How to Serve Creamy Sun-Dried Tomato and Basil Gnocchi Recipe
Garnishes
A sprinkle of extra Parmesan cheese and a few fresh basil leaves on top elevate the presentation and flavor. A light drizzle of good-quality olive oil can add a gorgeous shine and subtle richness to each bite.
Side Dishes
This creamy dish pairs wonderfully with a crisp mixed green salad or lightly sautéed vegetables such as asparagus or green beans. For a heartier meal, garlic bread or crusty artisan bread to soak up any leftover sauce is an absolute winner.
Creative Ways to Present
Serve the gnocchi in rustic shallow bowls for a cozy vibe, or plate it elegantly on white dishes with a basil leaf crown for a refined touch. You can even turn it into a baked casserole by topping it with breadcrumbs and extra cheese, then broiling until golden and bubbling.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Creamy Sun-Dried Tomato and Basil Gnocchi Recipe to room temperature before transferring it to an airtight container. It keeps well in the refrigerator for up to 3 days and tastes great when reheated gently.
Freezing
While gnocchi can sometimes lose texture when frozen, this dish freezes reasonably well if you place it in a freezer-safe container. Freeze for up to 1 month, ensuring you thaw it overnight in the fridge before reheating to preserve flavors and avoid mushiness.
Reheating
Reheat leftovers on the stovetop over low heat, stirring occasionally. Add a splash of cream or milk if the sauce feels too thick. Microwave reheating works, too, but stir halfway through to keep the heat even and the texture delightful.
FAQs
Can I use dried basil instead of fresh?
Fresh basil is best in this recipe because it adds vibrant flavor and color, but if you only have dried, use about one-third the amount and add it earlier in the cooking process to release its flavor.
Is it possible to make this dish vegan?
Yes! Substitute butter with olive oil, use a plant-based cream alternative, vegan cheese, and choose gnocchi made without eggs or dairy. The sun-dried tomatoes and basil will keep the dish bursting with flavor.
Can I use jarred sun-dried tomatoes packed in dry form?
You can, but if using dry-packed tomatoes, soak them in warm water for 10 minutes before adding to soften and mellow their intense flavor. Oil-packed ones are preferable for their richer taste and texture.
What white wine works best in this recipe?
A dry white wine like sauvignon blanc or Pinot Grigio is ideal because their crisp acidity balances the richness of the cream sauce without overpowering the dish.
How do I know when the gnocchi is cooked?
The gnocchi will become tender and slightly plump, absorbing the sauce nicely. Taste-testing a piece after the covered cooking time is a foolproof way to check doneness.
Final Thoughts
This Creamy Sun-Dried Tomato and Basil Gnocchi Recipe is truly one of those dishes you’ll find yourself craving time and again. Its luxurious sauce, fragrant basil, and soft gnocchi combine into a comforting meal that is surprisingly quick and straightforward to make. I can’t wait for you to try it and share the joy it brings to your table!
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Creamy Sun-Dried Tomato and Basil Gnocchi Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This creamy sun-dried tomato and basil gnocchi recipe combines tender potato gnocchi with a rich, flavorful sauce made from butter, garlic, Dijon mustard, sun-dried tomatoes, white wine, and heavy cream. Finished with fresh basil and parmesan cheese, this quick and simple stovetop dish delivers a comforting and elegant meal perfect for a cozy dinner.
Ingredients
Main Ingredients
- 1 tablespoon butter
- 4 cloves garlic (minced)
- 1 teaspoon Dijon mustard
- 2 tablespoons julienned sun-dried tomatoes (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
- Heat butter: In a skillet over medium-high heat, melt the butter until it’s fully melted and starting to bubble gently.
- Sauté garlic: Add the minced garlic to the skillet and cook for about 30 seconds, stirring frequently to avoid burning and to release its fragrant aroma.
- Add mustard, sun-dried tomatoes, and wine: Stir in the Dijon mustard and julienned sun-dried tomatoes, then pour in the white wine. Let this mixture cook for 2 minutes to reduce slightly and meld the flavors.
- Cook gnocchi in cream sauce: Pour in the heavy cream and add the uncooked potato gnocchi to the pan. Stir well to combine everything, then cover the skillet and reduce the heat to medium. Let it cook for 5 minutes, allowing the gnocchi to cook through and the sauce to thicken.
- Finish with parmesan and basil: Stir in the freshly grated parmesan cheese and thinly sliced fresh basil. Continue cooking for another couple of minutes, tasting the gnocchi to ensure it is tender. If needed, cook for a few more minutes. Season with salt and pepper to your preference. Serve immediately for best flavor and texture.
Notes
- Using sun-dried tomatoes packed in oil adds extra richness to the dish; if using dry sun-dried tomatoes, consider rehydrating them in warm water first.
- You can substitute white wine with vegetable broth if you prefer no alcohol.
- Fresh basil is key for bright, fresh flavor—don’t skip it or replace it with dried basil as the flavor won’t be the same.
- Gnocchi cooks quickly; keep an eye to prevent overcooking and becoming mushy.
- For a lighter version, swap heavy cream with half-and-half or a plant-based cream alternative.
