Gnocchis crémeux aux tomates séchées et au basilic

Ingrédients

• 1 tablespoon butter
• 4 cloves garlic (minced)
• 1 teaspoon Dijon mustard
• 2 tablespoons julienned sun-dried tomatoes (I used the kind packed in oil)
• 1/2 cup dry white wine e.g. sauvignon blanc
• 1 cup heavy/whipping cream
• 1 pound uncooked potato gnocchi
• 1/2 cup freshly grated parmesan cheese
• Generous handful fresh basil (sliced thin)
• Salt & pepper (to taste)

Préparation

1. 1

   In a skillet over medium-high heat, melt the butter.

2. 2

   Add the garlic to the skillet and cook for 30 seconds.

3. 3

   Stir in the Dijon mustard, sun-dried tomatoes, and white wine. Cook for 2 minutes.

4. 4

   Add the cream and gnocchi to the pan. Give it a good stir and cover the pan. Reduce the heat to medium and cook for 5 minutes.

5. 5

   Stir in the parmesan and basil. Cook for a couple more minutes. Give the gnocchi a taste and if it's not quite done cooking, give it a couple more minutes. Season with salt & pepper as needed. Serve immediately.