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Homemade Saucy Sun Dried Tomato Gnocchi. photo

Saucy Sun Dried Tomato Gnocchi.

A creamy, baked gnocchi with sun-dried tomatoes, parmesan and melted mozzarella.
Print Recipe Save it
Prep Time 3 minutes
Cook Time 25 minutes
Total Time 28 minutes
Servings 4 servings

Equipment

  • Oven-safe skillet or baking dish
  • Paper Towels
  • Knife and cutting board
  • Measuring cups and spoons
  • shaker cup or small jar for slurry
  • Spatula or wooden spoon
  • pot for boiling gnocchi
  • Colander

Ingredients
  

  • 7 oz sun-dried tomatoes in oil 1 jar, drained and diced
  • 2 lb gnocchi cooked according to package directions (about 2 packages)
  • 1 tsp olive oil
  • 2 garlic cloves minced
  • kosher salt and pepper to taste
  • 1 1/2 cups vegetable or chicken stock
  • 1 tbsp flour for slurry
  • 2/3 cup heavy cream or half-and-half
  • 1/2 cup parmesan cheese finely grated, plus more for sprinkling
  • 8 oz fresh mozzarella sliced or torn into pieces
  • fresh basil for garnish
  • crushed red pepper flakes for topping

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Drain the sun-dried tomatoes and press them between paper towels to remove excess oil, then dice them.
  • Cook the gnocchi in a pot of boiling water according to package directions (about 3–5 minutes), then drain and set aside.
  • In a large oven-safe skillet over medium-low heat, warm 1 teaspoon olive oil. Add the diced sun-dried tomatoes and minced garlic, season with a pinch of salt and pepper, and cook 2–3 minutes until softened.
  • In a shaker cup or jar, combine 1 tablespoon flour with 1½ cups stock and shake until smooth. Pour the slurry into the skillet while stirring constantly and cook a few minutes until slightly thickened.
  • Stir in 2/3 cup cream and 1/2 cup grated Parmesan until combined. Add the cooked gnocchi and toss to coat evenly.
  • Top the gnocchi with the torn fresh mozzarella pieces, then transfer the skillet to the preheated oven and bake 20–25 minutes until bubbly and the cheese is melted.
  • Remove from the oven and garnish with fresh basil, extra Parmesan, and crushed red pepper flakes before serving.

Notes

  • Press the sun-dried tomatoes well to avoid an oily sauce.
  • Use either heavy cream or half-and-half depending on desired richness.
  • Cook gnocchi just until they float and are tender.
  • Any oven-safe skillet or a baking dish may be used to bake the finished dish.