A recipe simple cream sauce for potato gnocchi that can easily be made on a weeknight after work. The sun dried tomatoes give great flavour and the parmesan cheese and cream make the sauce silky smooth.
Prep Time: 10minutes
Cook Time: 30minutes
Total Time: 40minutes
1/2cupsun dried tomatoes
3garlic cloves, minced
1 1/2cup10% cream(half and half)
If the sun dried tomatoes are dry and hard then they need to be rehydrated. Soak them in warm water for 30 minutes, or until soft and pliable. Drain.
Cut the sun dried tomatoes into thin slices.
Melt butter in a saucepan on medium heat. Add the sun dried tomatoes and cook for 5 minutes to bring out the flavour in the tomatoes.
Stir in the minced garlic and cook for just under a minute. Once you can smell the aroma from the garlic, stir in the cream.
Heat up the sauce just to the boiling point. Once the cream is just about to boil, lower the heat and stir in the parmesan cheese. Simmer on very low heat.
While the sauce is simmering, boil the gnocchi according to the directions on the package. Drain, but do NOT rinse the gnocchi. The starch helps the sauce cling to the gnocchi.
Stir the gnocchi with the sauce until evenly coated.