Creamy Sun-dried Tomato & Basil Gnocchi
This dish is rich, cheesy and full of bright flavors. Plus it only takes about 15 minutes to make! Perfect for an evening on the run.
What you'll need:
1 tablespoon butter
4 cloves garlic, minced
1 teaspoon Dijon mustard
1 Tbsp sun-dried tomatoes (packed in oil), diced
1-2 tsp sundried tomato oil
1 Tbsp white wine vinegar
1/2 cup half-and-half or heavy cream
1/2 cup chicken stock
1 pound uncooked potato gnocchi
1/2 cup freshly grated parmesan cheese from block
Generous handful fresh basil, roughly chopped
Salt & pepper to taste
How to make it:
In a skillet over medium-high heat, melt the butter. Add garlic to the skillet and cook for 30 seconds.
Stir in Dijon mustard, sun-dried tomatoes, and white wine vinegar. Cook for 2 minutes.
Add gnocchi and a pinch of salt to the pan and stir to coat.
Add cream and chicken stock. Give it a good stir, reduce the heat to medium and cook for 5 minutes, stirring occasionally.
Add in the grated parmesan and basil. Cook for a couple more minutes to thicken.
Season with salt and pepper to taste.
Serve hot and enjoy!