Description
This Saucy Sun Dried Tomato Gnocchi is a comforting Italian-inspired dish featuring soft gnocchi bathed in a creamy, cheesy sun dried tomato sauce. The sauce is made with drained sun dried tomatoes, garlic, stock, cream, and parmesan, then baked with fresh mozzarella on top until bubbly and melty. Finished with fresh basil and a sprinkle of crushed red pepper flakes, it’s perfect for a cozy weeknight meal or casual dinner with friends.
Ingredients
Scale
Sun Dried Tomato Sauce
- 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
- ⅔ cup heavy cream or half and half
- ½ cup finely grated parmesan cheese, plus more for sprinkling
Gnocchi and Toppings
- 2 lbs gnocchi, cooked according to package directions (usually 2 packages)
- 8 ounces fresh mozzarella, sliced or torn into pieces
- Fresh basil, for garnish
- Crushed red pepper flakes, for topping
Instructions
- Preheat Oven: Set your oven to 400°F (205°C) to preheat while you prepare the sauce and gnocchi.
- Prepare Sun Dried Tomatoes: Drain the sun dried tomatoes and press them between paper towels to remove excess oil; this step ensures the sauce won’t be too oily. Dice the tomatoes finely.
- Cook Gnocchi: Boil or cook the gnocchi according to the package instructions, usually about 3 to 5 minutes, until they float and are tender. Drain and set aside.
- Sauté Tomatoes and Garlic: In a large oven-safe skillet over medium-low heat, warm the olive oil. Add the diced sun dried tomatoes and minced garlic along with a pinch of kosher salt and pepper. Cook for 2 to 3 minutes until fragrant and softened.
- Make Stock Slurry: In a shaker or bottle, combine the stock and flour; shake vigorously for 30 seconds to create a smooth slurry without lumps.
- Add Stock Mixture to Pan: Pour the slurry into the skillet with the tomatoes, stirring constantly to avoid lumps. Continue stirring for a few minutes as the sauce warms and begins to thicken.
- Incorporate Cream and Parmesan: Stir in the heavy cream or half and half and parmesan cheese until the sauce is smooth and combined.
- Add Gnocchi and Mozzarella: Fold the cooked gnocchi into the sauce, ensuring they are well coated. Then top the mixture with torn or sliced fresh mozzarella.
- Bake: Place the skillet in the preheated oven and bake for 20 to 25 minutes, until the sauce is bubbly and the mozzarella is melted and slightly golden.
- Garnish and Serve: Remove from oven and garnish with fresh basil leaves, additional parmesan cheese, and crushed red pepper flakes for a bit of heat. Serve hot.
Notes
- Make sure to press the oil out of the sun dried tomatoes thoroughly to prevent an overly oily sauce.
- You can substitute heavy cream with half and half for a lighter sauce.
- If you don’t have fresh mozzarella, shredded mozzarella works but fresh gives a better melt and texture.
- Use vegetable stock to keep the dish vegetarian; chicken stock will add more depth of flavor but is not vegetarian.
- For a gluten-free option, use gluten-free gnocchi and substitute flour with gluten-free flour or cornstarch for the slurry.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 60mg
