Ingredients
Scale
- 1 pound fresh or store-bought gnocchi
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup heavy cream or plant-based alternative
- 1/4 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil from sun-dried tomatoes
- 1 tsp dried oregano or basil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil, then add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil from sun-dried tomatoes. Sauté minced garlic until fragrant, about 1 minute. Add chopped sun-dried tomatoes and cook for another minute.
- Pour in heavy cream and stir until the sauce thickens, approximately 3-5 minutes. Season with dried oregano or basil, salt, and pepper.
- Add the cooked gnocchi to the skillet, gently tossing to coat. Stir in grated Parmesan cheese and garnish with chopped basil if desired. Serve hot.
Notes
- Use high-quality sun-dried tomatoes in oil for the best flavor.
- Adjust the cream amount for your preferred sauce consistency.
- Feel free to add cooked chicken or shrimp for added protein.
- Experiment with herbs like thyme or parsley for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 70 mg
