Traditional gnocchi with sun-dried tomatoes is a simple dish, but one that is bursting with fresh flavors and rustic charm. It’s far easier to make than it seems, and makes for a perfect lunch or dinner!
Gnocchi, a simple pasta made from potatoes, is one of my favorite things to make. I learned how to make it from an old Italian couple that I worked with many years ago. They owned a restaurant in Italy at one time. When I first made gnocchi for Jackie, she adored it, but she always giggles at the way I pronounce the word. Jackie, my ever so beautiful documentarian (with a very endearing nerdy side) likes to pronounce “gnocchi” it with a certain Italian flair. I, on the other hand, Americanize my pronunciation: “knock-y”. However you choose to say it, this stuff is good. And this recipe has become one of our favorites. It is sweet, yet savory and ever so decadent.
How can you not love a pasta made with potatoes? I crave this stuff quite often, which is why I make enough to freeze. It enables me to make quick, delicious dinner in less than 15 minutes. We hope you enjoy this family favorite as much as we do. 
Homemade Potato Gnocchi with Parmesan Cream Sauce
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Learn to make classic, pillowy potato gnocchi from scratch, served in a rich and savory cream sauce with Parmesan and sun-dried tomatoes.
Ingredients
- 4 medium potatoes
- 1 1/2 to 2 cups (355-473ml) flour
- 1 egg plus 1 egg yolk
- 1 teaspoon (5ml) garlic powder
- Salt
- Pepper
- 4 tablespoons (59ml) butter
- 4 tablespoons (59ml) flour
- 1 to 1 1/2 cup (237-355ml) milk
- 1/2 cup (118ml) grated Parmesan cheese
- 1 teaspoon (5ml) garlic powder
- 1/4 cup (59ml) diced sundried tomatoes
- 8-10 basil leaves
- Salt
- Pepper
Instructions
- For the gnocchi:
- Bring a large pot of salted water to a boil.
- Peel and cut potatoes into 1-inch (2.5 cm) pieces.
- Cook until fork tender.
- Drain and allow to cool for at least 5 minutes.
- Run potatoes through a ricer or mix with a beater until resembling mashed potatoes.
- Allow to cool until cool to the touch (can be refrigerated).
- Add 1 1/2 cups (355 ml) flour to start. Add egg, egg yolk, garlic powder, and salt and pepper to taste.
- Mix until dough forms.
- Transfer dough to a counter dusted with flour and knead dough until smooth and not sticky. You may need to add more flour up to 2 cups (473 ml) total.
- Cut off small portions and roll out to form a 1/2-inch (1.3 cm) rope.
- Cut the rope into 1/2-inch (1.3 cm) pieces.
- Continue until all dough is cut.
- To form the gnocchi: Using a fork, take each piece of dough and roll the dough down the fork while pressing in with your finger to hollow the inside.
- Continue until all dough is rolled.
- At this point, arrange all gnocchi on a baking sheet. (You can freeze at this point and when frozen, transfer to resealable bags and store for up to 6 months in the freezer).
- To make the sauce: In a large sauté pan, melt the 4 tablespoons (59 ml) butter and mix in 4 tablespoons (59 ml) flour and cook over medium heat for 3 minutes, stirring often.
- Whisk in 1 to 1 1/2 cups (237-355 ml) milk until the flour and butter mixture is combined.
- Turn heat to medium-low and allow to thicken, whisking often.
- Once sauce reaches desired thickness, turn off heat.
- Add 1/2 cup (118 ml) grated Parmesan cheese, 1 teaspoon (5 ml) garlic powder, and 1/4 cup (59 ml) diced sundried tomatoes and mix.
- Add salt and pepper to taste.
- Dice fresh basil leaves and add to sauce and mix.
- To prepare dish: Bring a large pot of salted water to a boil.
- Add gnocchi about a cup at a time.
- Allow to cook until they float to the top.
- Remove with a slotted spoon and place in a large bowl.
- Continue until you have cooked all the gnocchi.
- To serve, simply spoon sauce onto the bottom of a plate and add about 1 1/2 cups cooked gnocchi on top of the sauce and garnish with Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Find it online: https://honestcooking.com/gnocchi-sun-dried-tomatoes/
Frequently Asked Questions
What type of potatoes should I use for the gnocchi?
It’s best to use starchy potatoes like Russets or Yukon Golds, as they yield a lighter and fluffier gnocchi.
How do I store leftover gnocchi with sun-dried tomatoes?
You can store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them for longer storage.
Can I use oil-packed sun-dried tomatoes instead of dry ones?
Yes, oil-packed sun-dried tomatoes can be used; just drain them well and chop before adding to the gnocchi.
