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
Scale
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.
