Sundried Tomato Gnocchi Recipe

There are some dishes that just sing of comfort and warmth, and for me, this Sundried Tomato Gnocchi is right up there. From the moment the aroma of garlic and sundried tomatoes starts to fill the kitchen, I know we’re in for a treat. My family absolutely adores this recipe – even my picky eaters who usually turn their noses up at anything remotely “saucy” devour it with gusto. The pillowy gnocchi, bathed in a vibrant, flavorful sauce bursting with the sweetness of sundried tomatoes and a hint of garlic, is simply irresistible. It’s become a weeknight staple in our home, and I’m so excited to share this recipe with you, hoping it brings the same joy and deliciousness to your table. It’s surprisingly easy to make, incredibly satisfying, and a guaranteed crowd-pleaser, perfect for a cozy dinner or a casual gathering with friends. Prepare to fall in love with this simple yet sophisticated Italian classic.

Ingredients

To create this delectable Sundried Tomato Gnocchi, you’ll need a handful of fresh, flavorful ingredients. The beauty of this recipe lies in its simplicity, allowing each component to shine and contribute to the overall harmonious taste. Here’s a detailed list of everything you’ll need to bring this Italian dream to life:

• Gnocchi: 500g (approximately 1 lb) of store-bought gnocchi. While fresh gnocchi is wonderful if you have the time and inclination to make it, high-quality store-bought gnocchi works perfectly well and significantly cuts down on preparation time, making this a truly weeknight-friendly meal. Look for potato gnocchi for the most classic texture.
• Sundried Tomatoes: 1 cup of oil-packed sundried tomatoes, drained. Opt for oil-packed sundried tomatoes as they tend to be softer and more flavorful than the dried variety. Draining them well is crucial to avoid an overly oily sauce. If using dried sundried tomatoes, you’ll need to rehydrate them in hot water for about 20-30 minutes before using them in the recipe.
• Garlic: 3-4 cloves of garlic, minced. Fresh garlic is key to developing that aromatic base for the sauce. Adjust the amount to your preference – if you’re a garlic lover, feel free to add an extra clove or two! Mincing the garlic finely ensures it distributes its flavor evenly throughout the sauce.
• Olive Oil: 3 tablespoons of extra virgin olive oil. Good quality olive oil is essential for Italian cooking and adds richness and flavor. It’s used to sauté the garlic and sundried tomatoes, forming the foundation of the sauce.
• Heavy Cream: 1 cup of heavy cream. This is what lends the sauce its luxurious creaminess and richness. For a slightly lighter option, you can use half-and-half, but the sauce will be less decadent. For a vegan alternative, consider using cashew cream or a plant-based heavy cream alternative, though the flavor profile will be slightly different.
• Vegetable Broth (or Chicken Broth): ½ cup of vegetable broth. Broth adds depth of flavor to the sauce and helps to thin it out to the perfect consistency. Vegetable broth keeps the dish vegetarian, but chicken broth can also be used for a richer flavor.
• Parmesan Cheese: ½ cup of grated Parmesan cheese, plus extra for serving. Parmesan cheese adds a salty, savory, and umami-rich element to the sauce, enhancing its overall flavor profile. Freshly grated Parmesan is always preferred for the best taste and melting quality. Keep some extra on hand for serving, as a generous sprinkle of Parmesan is the perfect finishing touch.
• Fresh Basil: ¼ cup of fresh basil leaves, chopped, plus extra for garnish. Fresh basil adds a bright, herbaceous, and slightly peppery note that complements the sundried tomatoes and garlic beautifully. It brings a touch of freshness to the richness of the sauce. Chopping it just before adding it to the sauce ensures maximum flavor.
• Red Pepper Flakes (Optional): ¼ teaspoon of red pepper flakes (or more to taste). For those who like a little heat, a pinch of red pepper flakes adds a subtle kick that balances the sweetness of the sundried tomatoes. Adjust the amount to your spice preference.
• Salt and Black Pepper: To taste. Seasoning is crucial! Taste the sauce throughout the cooking process and adjust the salt and pepper to your liking. Remember that Parmesan cheese is already salty, so season cautiously.

Ingredient Notes for Optimization:

• Gnocchi Quality: While store-bought is convenient, investing in good quality gnocchi makes a difference. Look for brands known for their texture and potato flavor.
• Sundried Tomato Preparation: If using oil-packed sundried tomatoes, ensure they are well drained to prevent the sauce from becoming too oily. If using dried, rehydrating them is essential for a softer texture and better flavor integration.
• Garlic Freshness: Fresh garlic is paramount for the best flavor. Avoid using pre-minced garlic if possible, as it lacks the pungent aroma and taste of freshly minced cloves.
• Cream Options: While heavy cream provides the richest sauce, you can experiment with half-and-half or even a touch of cream cheese for variations in texture and richness.
• Cheese Alternatives: Pecorino Romano can be used in place of Parmesan for a sharper, saltier flavor. For a vegan option, nutritional yeast can add a cheesy umami note, though it won’t melt in the same way.
• Herb Variations: While basil is classic, other herbs like oregano, thyme, or parsley can also complement the sundried tomato flavor. Experiment with different combinations to find your favorite.

Instructions

Creating this Sundried Tomato Gnocchi is a straightforward and rewarding process. Follow these step-by-step instructions to bring this Italian delight to your kitchen and table. The entire process is relatively quick, making it perfect for a delicious weeknight meal.

Step 1: Prepare the Sundried Tomatoes and Garlic

Begin by prepping your key flavor components. If you are using oil-packed sundried tomatoes, drain them thoroughly, reserving a tablespoon or two of the oil for extra flavor if desired. Roughly chop the sundried tomatoes into smaller pieces. This will help them distribute evenly throughout the sauce and release their flavor more readily. Next, peel and mince the garlic cloves. Fine mincing is important to prevent large pieces of garlic in the sauce and to ensure even flavor distribution. Set both the chopped sundried tomatoes and minced garlic aside.

Step 2: Sauté the Aromatics

Place a large skillet or pan over medium heat. Add the olive oil (and the reserved sundried tomato oil, if using) to the pan and let it heat up for a few seconds until shimmering. Add the minced garlic to the hot oil and sauté for about 30 seconds to 1 minute, or until fragrant. Be careful not to let the garlic brown or burn, as this will impart a bitter taste to the sauce. The goal is to gently cook the garlic until it releases its aromatic oils. Once the garlic is fragrant, add the chopped sundried tomatoes to the pan. Sauté the sundried tomatoes with the garlic for another 2-3 minutes, stirring occasionally. This step allows the flavors of the garlic and sundried tomatoes to meld together and deepen. The tomatoes will soften slightly and become even more fragrant.

Step 3: Create the Creamy Sauce Base

Pour the vegetable broth (or chicken broth) into the skillet with the sundried tomatoes and garlic. Bring the mixture to a gentle simmer and let it cook for about 5 minutes. This allows the broth to reduce slightly and absorb the flavors of the sundried tomatoes and garlic. After simmering, pour in the heavy cream. Stir to combine the cream with the broth and sundried tomato mixture. Bring the sauce back to a gentle simmer and cook for another 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent the cream from scorching on the bottom of the pan. As the sauce simmers, it will reduce and become richer and creamier.

Step 4: Cook the Gnocchi

While the sauce is simmering, prepare the gnocchi according to package directions. Generally, this involves bringing a large pot of salted water to a boil. Once boiling, add the gnocchi. Fresh gnocchi typically cooks very quickly, usually floating to the surface within 2-3 minutes once added to the boiling water. Cooked gnocchi should be tender but still slightly firm to the bite (al dente). Avoid overcooking, as gnocchi can become mushy if cooked for too long. Once the gnocchi floats to the surface and is cooked through, use a slotted spoon to carefully remove it from the boiling water and drain well.

Step 5: Combine Gnocchi and Sauce

Add the cooked and drained gnocchi directly to the skillet with the sundried tomato cream sauce. Gently toss the gnocchi to coat it evenly with the sauce. Make sure all the gnocchi is nicely coated and bathed in the creamy sauce. Continue to simmer the gnocchi in the sauce for another 2-3 minutes to allow the flavors to meld together and for the gnocchi to absorb some of the sauce.

Step 6: Stir in Parmesan and Basil

Remove the skillet from the heat. Stir in the grated Parmesan cheese and the chopped fresh basil. The heat from the sauce will melt the Parmesan, creating a cheesy and even richer sauce. The fresh basil will add a burst of freshness and vibrant flavor. Stir everything together until the Parmesan is melted and the basil is evenly distributed throughout the gnocchi and sauce.

Step 7: Season and Serve

Taste the Sundried Tomato Gnocchi and season with salt and black pepper to taste. Remember to taste and adjust seasoning gradually, as Parmesan cheese is already salty. Add red pepper flakes if desired for a touch of heat. Serve immediately while hot, garnished with extra grated Parmesan cheese and fresh basil leaves. Enjoy this delightful and flavorful Italian dish!

Instructional Tips for Best Results:

• Don’t Overcook Garlic: Burning garlic will ruin the flavor of the entire dish. Sauté it gently until fragrant, not browned.
• Simmer Sauce Gently: Avoid boiling the cream sauce vigorously, as it can cause it to separate or become grainy. A gentle simmer is key for a smooth and creamy sauce.
• Cook Gnocchi Al Dente: Overcooked gnocchi is mushy and unpleasant. Cook it just until tender and slightly firm.
• Add Parmesan Off Heat: Adding Parmesan at the end, off the heat, helps it melt smoothly into the sauce without clumping.
• Taste and Season: Seasoning is crucial! Taste the sauce at various stages and adjust salt, pepper, and red pepper flakes to your liking.

Nutrition Facts

(Estimated per serving, based on 4 servings)

Please note that these are approximate values and can vary depending on specific ingredients used and portion sizes. These estimations are based on common ingredient nutritional values for a standard Sundried Tomato Gnocchi recipe.

• Servings: 4
• Calories per serving: Approximately 550-650 calories

Detailed Nutritional Breakdown (Approximate per serving):

• Total Fat: 35-45g
  • Saturated Fat: 20-25g
  • Unsaturated Fat: 10-15g
• Cholesterol: 100-120mg
• Sodium: 600-800mg (can vary greatly depending on salt added and broth used)
• Total Carbohydrates: 60-70g
  • Dietary Fiber: 3-5g
  • Sugars: 5-8g
• Protein: 15-20g

Key Nutritional Considerations:

• Calories: This is a moderately calorie-dense dish due to the cream and gnocchi. Portion control is important if you are watching your calorie intake.
• Fat: The dish is relatively high in fat, particularly saturated fat, due to the heavy cream and Parmesan cheese. Consider using half-and-half or a lighter cream option for a lower-fat version, keeping in mind it will affect the richness and texture.
• Sodium: Sodium content can be moderate to high, depending on the salt added and the type of broth used. Using low-sodium broth and being mindful of added salt can help reduce sodium levels.
• Carbohydrates: Gnocchi is primarily carbohydrate-based. This dish provides a good source of carbohydrates for energy.
• Protein: Parmesan cheese contributes to the protein content, but it’s not a particularly high-protein dish. Consider adding a side of protein, like grilled chicken or shrimp, if you want to increase the protein content of the meal.

Disclaimer:

This nutritional information is an estimate and should be used as a general guideline. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. Individual nutritional needs may vary.

Preparation Time

This Sundried Tomato Gnocchi is a wonderfully quick and easy meal to prepare, making it ideal for busy weeknights or when you need a delicious dinner on the table in a hurry.

• Prep Time: 10-15 minutes
  • This includes chopping the sundried tomatoes, mincing the garlic, grating the Parmesan cheese, and chopping the basil. Efficient knife skills can shorten this time.
• Cook Time: 20-25 minutes
  • This encompasses the time to sauté the garlic and sundried tomatoes, simmer the sauce, cook the gnocchi, and combine everything together. The sauce simmering time contributes most to the cook time.
• Total Time: 30-40 minutes

Time-Saving Tips:

• Utilize Pre-Chopped Ingredients: If you’re really pressed for time, you can sometimes find pre-chopped garlic or even pre-chopped sundried tomatoes in jars, though fresh is always preferred for flavor.
• Efficient Workflow: While the sauce is simmering, you can be boiling the water for the gnocchi. This multi-tasking helps to streamline the process.
• Store-Bought Gnocchi: Using store-bought gnocchi is the biggest time-saver compared to making gnocchi from scratch. It significantly reduces the overall preparation time.

This recipe is perfect for those evenings when you crave a comforting and flavorful meal without spending hours in the kitchen. In under 40 minutes, you can have a restaurant-quality Sundried Tomato Gnocchi ready to enjoy!

How to Serve

Sundried Tomato Gnocchi is a versatile and satisfying dish that can be served in a variety of ways. Here are some delicious serving suggestions to elevate your meal:

• Classic Italian Style:
  • Simply with Parmesan: Serve hot in bowls, generously sprinkled with extra grated Parmesan cheese and fresh basil leaves. This simple presentation highlights the flavors of the gnocchi and sauce.
  • With Crusty Bread: Accompany the gnocchi with a side of warm, crusty Italian bread or garlic bread for soaking up every last bit of the delicious sauce.
  • Side Salad: A light and refreshing side salad with mixed greens, a simple vinaigrette, and perhaps some cherry tomatoes or cucumber provides a lovely contrast to the richness of the gnocchi.
• Enhance with Protein:
  • Grilled Chicken or Shrimp: Add grilled or pan-seared chicken breast or shrimp to the gnocchi for a more substantial and protein-rich meal. Slice the chicken or shrimp and arrange it on top of the gnocchi.
  • Italian Sausage: Crumble cooked Italian sausage (sweet or spicy, depending on your preference) and stir it into the gnocchi sauce for added flavor and texture.
  • White Beans: For a vegetarian protein boost, stir in cooked cannellini beans or white kidney beans into the sauce along with the gnocchi.
• Vegetable Pairings:
  • Roasted Vegetables: Serve alongside roasted vegetables like asparagus, broccoli, bell peppers, or zucchini. The roasted vegetables provide a healthy and flavorful side dish.
  • Sautéed Spinach or Arugula: Wilt some fresh spinach or arugula in a pan with a little garlic and olive oil and serve it as a side or even stir it directly into the gnocchi.
  • Cherry Tomatoes: Halved cherry tomatoes, either fresh or roasted, can be added to the gnocchi for a burst of freshness and sweetness.
• Cheese Variations:
  • Fresh Mozzarella: Top the gnocchi with fresh mozzarella balls or slices just before serving. The mozzarella will melt slightly and add a creamy, mild cheese flavor.
  • Ricotta Cheese: Dollop spoonfuls of creamy ricotta cheese on top of the gnocchi for added richness and texture.
  • Pecorino Romano: Use Pecorino Romano cheese instead of or in addition to Parmesan for a sharper, saltier cheese flavor.
• Garnish Ideas:
  • Fresh Basil: Always a classic and essential garnish for Italian dishes.
  • Chopped Parsley: Adds a fresh, herbaceous note.
  • Red Pepper Flakes: For a sprinkle of heat.
  • Pine Nuts or Toasted Breadcrumbs: Add texture and crunch.
  • A Drizzle of Olive Oil: Enhances the richness and flavor.

Experiment with these serving suggestions to find your favorite way to enjoy Sundried Tomato Gnocchi. It’s a dish that is delicious on its own but also pairs wonderfully with a variety of accompaniments.

Additional Tips for Perfect Sundried Tomato Gnocchi

To ensure your Sundried Tomato Gnocchi turns out perfectly every time, here are five essential tips to keep in mind:

1. Choose Quality Gnocchi: While store-bought gnocchi is convenient, opting for a higher-quality brand can significantly improve the texture and overall taste of the dish. Look for gnocchi that is made with potatoes and has a slightly firm but tender texture. Fresh gnocchi, if you can find it or make it, will elevate the dish even further. Avoid gnocchi that feels overly sticky or has a gummy texture in the package.
2. Don’t Overcook the Gnocchi: Overcooked gnocchi becomes mushy and loses its pleasant texture. Cook gnocchi according to package directions, usually in boiling salted water. It’s typically done when it floats to the surface and is tender when pierced with a fork but still retains a slight firmness (al dente). Drain it immediately once cooked to prevent it from continuing to cook in the hot water.
3. Enhance Sundried Tomato Flavor: To maximize the sundried tomato flavor, consider using a combination of oil-packed and dried sundried tomatoes. Oil-packed tomatoes provide richness and moisture, while dried tomatoes, when rehydrated (either by soaking in hot water or simmering in the sauce), offer a more intense, concentrated flavor. You can also use the oil from oil-packed sundried tomatoes to sauté the garlic and tomatoes for an extra layer of flavor.
4. Adjust Sauce Consistency: The cream sauce should be creamy but not too thick or too thin. If the sauce becomes too thick while simmering, you can thin it out with a little extra vegetable broth or a splash of pasta water (water used to cook the gnocchi, which is starchy and helps to bind the sauce). If the sauce is too thin, continue to simmer it for a few more minutes to allow it to reduce and thicken. The desired consistency is one that nicely coats the gnocchi without being watery or gloopy.
5. Seasoning is Key, Taste as You Go: Seasoning is crucial for bringing out the best flavors in this dish. Taste the sauce at various stages of cooking and adjust the salt, pepper, and red pepper flakes to your liking. Remember that Parmesan cheese is salty, so season cautiously and add salt gradually. Don’t be afraid to be generous with pepper, as it complements the richness of the cream and sundried tomatoes. Fresh herbs like basil also contribute to the overall flavor profile, so don’t skimp on them!

By following these tips, you’ll be well on your way to creating a truly exceptional and flavorful Sundried Tomato Gnocchi that will impress your family and friends every time.

Frequently Asked Questions (FAQ)

Here are some common questions people have about making Sundried Tomato Gnocchi:

Q1: Can I make this recipe vegan?

A1: Yes, you can easily adapt this recipe to be vegan! The main ingredients to substitute are the heavy cream and Parmesan cheese. For the heavy cream, you can use full-fat coconut cream (the solid part from a chilled can), cashew cream (soaked and blended cashews), or a plant-based heavy cream alternative specifically designed for cooking. For the Parmesan cheese, you can use nutritional yeast, which provides a cheesy, umami flavor. Alternatively, there are vegan Parmesan cheese alternatives available in many stores. Ensure your gnocchi is also vegan (some brands may contain egg). The flavor profile will be slightly different, but still delicious!

Q2: Can I use dried sundried tomatoes instead of oil-packed?

A2: Absolutely! If using dried sundried tomatoes, you will need to rehydrate them before using them in the recipe. You can do this by soaking them in hot water for about 20-30 minutes until they soften. Alternatively, you can rehydrate them by simmering them in the vegetable broth at the beginning of the recipe for about 15-20 minutes. Dried sundried tomatoes will have a more intense, concentrated flavor compared to oil-packed, so adjust the quantity to your taste. You might also want to add a tablespoon of olive oil to the pan when sautéing the garlic if you are not using oil-packed tomatoes to ensure there is enough fat for flavor development.

Q3: Can I make this recipe ahead of time?

A3: While Sundried Tomato Gnocchi is best served fresh, you can prepare components of the dish ahead of time. You can make the sundried tomato cream sauce up to 1-2 days in advance and store it in the refrigerator. When ready to serve, cook the gnocchi according to package directions and then reheat the sauce in a skillet over medium heat. Add the cooked gnocchi to the reheated sauce and proceed with the final steps of adding Parmesan and basil. It’s generally not recommended to cook the gnocchi ahead of time and then reheat it, as it can become mushy.

Q4: Can I add other vegetables to this gnocchi dish?

A4: Yes, definitely! Sundried Tomato Gnocchi is a great base for adding other vegetables. Some vegetables that pair well include spinach, arugula, roasted bell peppers, zucchini, mushrooms, peas, or artichoke hearts. You can sauté or roast these vegetables separately and then stir them into the gnocchi and sauce at the end, or you can add them to the skillet while the sauce is simmering to cook them through. Adding vegetables will increase the nutritional value and create a more balanced and heartier meal.

Q5: How do I store leftover Sundried Tomato Gnocchi?

A5: Store leftover Sundried Tomato Gnocchi in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in a skillet over medium-low heat, adding a splash of milk or broth if needed to loosen the sauce. You can also reheat it in the microwave, but be careful not to overheat it, as the gnocchi can become rubbery. Reheating in a skillet is generally recommended for maintaining the best texture. The sauce may thicken upon refrigeration, so adding a little liquid when reheating will help restore its creamy consistency.

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