Gnocchis crémeux à la toscane

Ingrédients

• 16 ounces gnocchi
• 2 Tablespoons butter (unsalted )
• 3 cloves garlic (minced)
• 2 Tablespoons flour (all-purpose )
• 1/2 cup white wine (or chicken broth)
• 1 cup heavy cream
• 1/3 cup sun dried tomatoes (julienned in olive oil, drained)
• 1/2 cup mozzarella cheese (shredded)
• 1/4 cup parmesan cheese (grated )
• 1/4 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (or more, to taste)
• Small handful fresh basil (julienned)

Préparation

1. 1

   In a large pot of boiling salted water, cook 16 ounces gnocchi according to package instructions; drain well, reserving 1 cup pasta cooking liquid.

2. 2

   Meanwhile, melt the 2 Tablespoons butter in a large skillet over medium heat. Add 3 cloves garlic and cook until fragrant, about 1-2 minutes. Whisk in 2 Tablespoons flour until lightly browned, about 1 minute. Gradually whisk in 1/2 cup white wine (or chicken broth) and cook, whisking constantly, until incorporated, about 1 minute.

3. 3

   Stir in 1 cup heavy cream, ⅓ cup sun dried tomatoes , ½ cup mozzarella cheese, 1/4 cup parmesan cheese, 1/4 teaspoon dried oregano and 1/4 teaspoon red pepper flakes until slightly thickened, about 1 minute.

4. 4

   Stir in the Small handful fresh basil and season with salt and pepper, to taste.

5. 5

   Toss the gnocchi with the sauce adding cooking liquid as needed to thin out the sauce. Enjoy!