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Saucy Sun Dried Tomato Gnocchi Recipe

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3.9 from 5 reviews

This Saucy Sun Dried Tomato Gnocchi recipe combines tender gnocchi with a rich, creamy sauce made from sun dried tomatoes, garlic, cream, and parmesan cheese. Baked to bubbly perfection with fresh mozzarella and topped with basil and red pepper flakes, this comforting dish delivers a delightful blend of tangy and savory flavors in under 30 minutes.

  • Total Time: 28 minutes
  • Yield: 4 servings

Ingredients

Sauce and Toppings

  • 1 (7 oz) jar sun dried tomatoes in oil, drained
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • Kosher salt and pepper, to taste
  • 1 1/2 cups vegetable or chicken stock
  • 1 tablespoon flour
  • 2/3 cup heavy cream or half and half
  • 1/2 cup finely grated parmesan cheese, plus more for sprinkling
  • 8 ounces fresh mozzarella, sliced or torn into pieces
  • Fresh basil, for garnish
  • Crushed red pepper flakes, for topping

Main

  • 2 lbs gnocchi, cooked according to package directions (usually 2 packages)

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees F, ensuring it reaches the perfect temperature for baking the gnocchi dish to a bubbly finish.
  2. Prepare Sun Dried Tomatoes: Place the sun dried tomatoes on a paper towel and press firmly to squeeze out excess oil. This step prevents an overly oily sauce. Dice the tomatoes finely once the oil is removed.
  3. Cook Gnocchi: Boil or cook the gnocchi according to package instructions, typically 3 to 5 minutes, until they float and are tender. Drain well.
  4. Sauté Garlic and Tomatoes: Heat olive oil in a large oven-safe skillet over medium-low heat. Add the diced sun dried tomatoes, minced garlic, and a pinch of salt and pepper. Cook gently for 2 to 3 minutes until the tomatoes soften and garlic is fragrant.
  5. Make Slurry and Thicken Sauce: In a shaker cup or bottle, combine the stock and flour, shaking vigorously for 30 seconds to form a smooth slurry. Slowly pour this into the skillet while stirring constantly. Continue stirring for a few minutes as the mixture heats and slightly thickens.
  6. Add Cream and Cheese: Stir in the heavy cream (or half and half) and the grated parmesan cheese until the sauce is smooth and combined. Add the cooked gnocchi to the sauce and mix well to coat evenly.
  7. Top and Bake: Arrange the torn or sliced fresh mozzarella evenly over the gnocchi mixture in the skillet. Transfer to the preheated oven and bake for 20 to 25 minutes until the cheese is melted, bubbly, and slightly golden.
  8. Garnish and Serve: Remove from the oven and sprinkle fresh basil leaves, extra parmesan cheese, and crushed red pepper flakes on top. Serve immediately for a warm, flavorful meal.

Notes

  • Pressing out the excess oil from the sun dried tomatoes is crucial to avoid an oily sauce.
  • Use either vegetable or chicken stock depending on your preference.
  • Fresh mozzarella adds creaminess but can be substituted with shredded mozzarella if needed.
  • For a lighter version, use half and half instead of heavy cream.
  • Serve with a fresh green salad or crusty bread for a complete meal.
  • Author: Amelia
  • Prep Time: 8 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/saucy-sun-dried-tomato-gnocchi-recipe/