GNOCCHI WITH SUN DRIED TOMATO, BASIL AND PARMESAN SAUCE
One of my favorite pasta dishes in the whole world is gnocchi. It comes together really easily and is specially good those chilly days of winter. So filling! You can find the recipe for homemade gnocchi in the blog, but, if you prefer to buy them done, you can too. This recipe becomes even easier that way, just make the sauce and boil these babies and you are done. Gnocchi became a super popular dish because it was so cheap and filling at the same tome. Perfect combination right? The dough is made with only three ingredients, potatoes, flour and egg. Plus, like most pastas, they are a super versatile dish. Make the sauce you like the most, and the flavor is completely different from another sauce. My favorites are pesto and this beautiful gnocchi with sun dried tomatoes, basil and parmesan sauce.
This dish I made when, with my husband we went to a cabin in the middle of the woods in Ecuador. We were there on the middle of so much quiet and relaxation and all I wanted to do was cook. We made the gnocchi from scratch and the sauce that came together in literally five minutes. I love gnocchi because aside from being an easy recipe, it’s a fun activity to do with family or friends. I have already made the recipe with my whole family and it was so much fun! Such a mess but really fun.
Are you in the mood for full on cooking? Mess and everything? I’ll leave the recipe for gnocchi from scratch linked here.
Parts of this dish:
I want to start talking about the gnocchi on itself first. When I make the dough from scratch I like to leave them square shaped. THis really depends on your personal preference. You don’t need to shape it like the classic gnocchi. I’ve seen many different shapes in different dishes from everywhere. Round, squares, pillow shaped, or the classic gnocchi with the little ribs. You can also make this dish with the store bought gnocchi. Wether its frozen or just cold, it makes life easier and it’s ready in like five minutes.
Once the gnocchi is ready, let’s move on to the sauce. The sauce in this case has a base of parmesan cheese, sun dried tomatoes and fresh basil.
Finally, before serving, you can cut extra basil leaves and place them as decoration.
Tips for a perfect sun dried tomato, basil and parmesan gnocchi:
The sauce: My recommendation regarding the sauce is that you make it while the gnocchi is cooking. The idea is, make the sauce on a saucepan on the side. This way, as gnocchi floats to the surface, you can directly place them in the sauce. I would even make the sauce before cooking the gnocchi. Once they are ready, turn the heat back on and and carefully stir to cover them all in that beautiful sauce.
The ingredients: To make the sauce, I recommend having all the ingredients ready to go. Its way easier to get everything ready before you start cooking than rushing to grate the cheese while your milk is boiling.
Parmesan: For sauces, I recommend grating parmesan cheese. Freshly grated parmesan cheese tastes batter and melts easily in the milk base. Parmesan cheese that comes already grated is good to but I would save that for sprinkling on top.
Sun dried tomatoes: Sun dried tomatoes, most of the time, come in a jar with olive oil. For this recipe, you will cut those babies into strips or squares. I did strips. You can even add some of that olive oil full of flavor to the sauce. Delicious.
Basil: For this recipe we use a combination of dried and fresh basil. To cut the basil leaves easily, you place one leaf on top of the other and fold it in half. Use a knife or even scissors to cut them into strips.
Equipment:
Pot or large saucepan: To boil water for the gnocchi.
Saucepan: Once your sauce is ready it will have to be big enough to hold the sauce plus all the gnocchi.
Chopping board: To chop all the ingredients that need chopping.
Cheese grater: Freshly grated parmesan cheese makes a difference in the recipe.
Spoon: Or silicone spatula to stir the sauce. You can also use it to make sure the gnocchi is completely covered in sauce once everything is cooked.
Strainer: or a spoon with holes. To slowly take out the gnocchi out of the boiling water. I like to use a spoon with holes in it or the pasta spoon.
Measures: Spoons and cups do the job.
Knife: For the ingredients. Like I always say, specially when cooking at home, use the knife you find the most comfortable.
GNOCCHI WITH SUN DRIED TOMATO, BASIL AND PARMESAN SAUCE
Ingredients
- 1/2 Recipe of gnocchi or enough for two servings from a bag.
- 2 Cups whole milk
- 2 tbsp butter
- 2 tbsp flour
- salt
- pepper
- 6 to 10 sun dried tomatoes
- 1 hand full fresh basil
- 120 gr freshly grated parmesan cheese + extra for topping
- 1 tsp dried basil
- 1 tsp garlic powder
Instructions
- Add butter to the saucepan and place over medium heat.
- Once melted, add flour and stir for 1 to 2 minutes.
- Slowly add in the milk, stirring so that there are no lumps.
- Keep stirring until it thickens.
- Season with garlic powder, salt, pepper and dried basil. Add parmesan cheese and stir to melt.
- Turn the heat off and add tomatoes and basil. Stir them in.
- Add water and salt to the pot. Place on high heat to boil. Once boiling add gnocchi slowly. Take them out of the water when they float up to the surface.
- As you take them out of the water, place them in the sace.
- When they are all done, turn the heat on again and stir slowly covering them all with the sauce.
- Selve with extra basil and cheese on top.
