Ingredients
Scale
- 1 (7 oz) jar sun dried tomatoes in oil, drained
- 2 lbs gnocchi, cooked according to package directions (usually 2 packages)
- 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
Instructions
- Preheat the oven to 400°F (200°C).
- Press out excess oil from sun dried tomatoes on a paper towel and dice them.
- Cook gnocchi according to package directions (3–5 minutes), drain, and set aside.
- Heat olive oil in a large oven-safe skillet over medium-low heat. Add tomatoes and garlic, season with salt and pepper, and cook 2–3 minutes until softened.
- In a shaker cup, combine stock and flour to create a slurry. Pour into the skillet while stirring constantly. Warm for a few minutes until slightly thickened.
- Stir in cream and Parmesan until combined. Fold in gnocchi and top with torn mozzarella.
- Bake 20–25 minutes until bubbly and cheese is melted.
- Top with fresh basil, extra Parmesan, and red pepper flakes before serving.
Notes
- Pressing out oil from the sun dried tomatoes prevents a greasy sauce.
- Use half-and-half instead of cream for a lighter version.
- Gnocchi can be substituted with gnocchetti or small potato dumplings.
- Extra Parmesan and basil enhance flavor and presentation.
- Prep Time: 3 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American