Creamy Sundried Tomato "Marry Me" Gnocchi
This Creamy Sundried Tomato "Marry Me" Gnocchi is pure comfort! Pillowy gnocchi in a luscious tomato cream sauce bursting with flavor and elegance.
Equipment
- Large Skillet or Frying Pan
- Medium Pot
- Wooden spoon or silicone spatula
- Grater
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 package potato gnocchi store-bought or homemade
- 2 tablespoons olive oil extra virgin
- 1 cup cherry tomatoes halved
- 1/4 cup sundried tomatoes packed in oil, chopped
- 3 cloves garlic minced fresh
- 1 cup heavy cream
- 1 cup Parmesan cheese grated fresh
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- to taste salt
- to taste pepper
- a few leaves fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually until they float to the surface—about 2 to 3 minutes. Use a slotted spoon to transfer them to a plate and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the halved cherry tomatoes and chopped sundried tomatoes. Cook for 3 to 5 minutes until the cherry tomatoes start to soften and release their juices. Stir in the minced garlic and cook for another 1 to 2 minutes, until fragrant but not browned.
- Reduce the heat to low and pour in 1 cup of heavy cream. Stir to combine with the tomatoes and garlic. Add the dried basil and oregano, stirring well. Let the sauce simmer gently for 3 to 4 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Stir in 1 cup of grated Parmesan cheese until melted and fully incorporated into the sauce. Season with salt and pepper to taste. Remember, Parmesan is salty, so add salt gradually.
- Add the cooked gnocchi to the skillet and gently toss to coat them evenly with the creamy sundried tomato sauce. Let everything warm through for 1 to 2 minutes.
- Remove from heat and garnish with fresh basil leaves. Serve immediately for the best texture and flavor experience.
Notes
- You can prepare the sauce a day ahead and reheat gently, adding cream or milk if it thickens too much.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat on low heat stirring frequently.
- Use frozen gnocchi if convenient; just cook according to package directions before adding to sauce.
- For dairy-free, substitute heavy cream with coconut milk and Parmesan with nutritional yeast or dairy-free cheese.
- Try seasonal swaps like heirloom tomatoes in summer or roasted red peppers in winter for different flavors.