Gnocchis aux tomates séchées dans une sauce crémeuse

Ingrédients

• 10 oz uncooked potato gnocchi
• cooking oil
• 2 teaspoons minced garlic ((about 2-3 cloves))
• 6 oz fresh tomatoes, seeds removed and diced
• 2-3 tablespoons sun-dried tomatoes ((see Notes for more information))
• 1/2 cup heavy cream
• 4 tablespoons grated parmesan cheese
• basil, julienned
• salt

Préparation

1. 1

   Bring a large pot of salted water to a boil. Add gnocchi and cook for about 2 minutes until they start to float to the surface. Remove from the pot and drain. Reserve some of the cooking water.

2. 2

   While boiling the gnocchi, heat a pan over medium heat. Add oil to coat the bottom and once Step 1 is finished, add drained gnocchi to the pan. Pan fry until both sides are lightly caramelized, about 3-5 minutes in total.

3. 3

   Push the gnocchi to one side of the pan (or if your pan is not large enough, transfer them to a plate). Add garlic and sauté until fragrant. Then add diced tomatoes and cook for a minute.

4. 4

   Add back the gnocchi to the pan if you set them aside on a plate. Also add sun-dried tomatoes, cream and 2-3 tablespoons of the cooking water. Reduce the heat if needed and simmer for 1-2 minutes.

5. 5

   Stir in parmesan cheese. After the cheese has melted, stir in basil. Taste and add some salt if needed. Transfer to serving plates and serve right away.