I haven’t eaten gnocchi since 1998. I know this because I was at college the last time I tried it. There was an incredible Italian restaurant the next town over that offered some fairly famous gnocchi and I wasn’t allowed to leave the area until I tasted it. I did and I enjoyed it. I can’t remember if it was “to die for” as much as everyone claimed, but it was good. I’ll grant them that. Thinking back, what I recall the most is the chewy and nicely textured individual pieces of this…food. Is it pasta? Potato? I’m not even sure what gnocchi is. Yes, I think it’s a type of pasta.
I’ve seen a bunch of gnocchi recipes floating around through the years and I felt it was high time to give one of them a try. It wasn’t until a recipe from a trusted source came across my Facebook feed that I gave myself the green light to go ahead. I like white sauce so much better than the more traditional red tomato sauce at times like these, so the recipe I saw was appealing to me. I think it’ll be appealing to you as well because not only does it call for white sauce, it also calls for Parmesan cheese, fresh basil and sun-dried tomatoes. It’s just a good dish. One that I look forward to preparing again.
1 Tablespoon Butter
3 Teaspoons Garlic, Minced
1 Teaspoon Mustard
2 Tablespoons Sun-Dried Tomatoes, Coarsely Chopped
1/2 Cup White Wine
1 14-Ounce Can Coconut Cream
1 Pound Uncooked Potato Gnocchi
1/2 Cup Parmesan Cheese, Grated
1/3 Cup Fresh Basil, Chopped
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
I’d like to thank Natasha over at Salt & Lavender for this recipe. Another winner! I love her recipes.
Cook the Garlic, Tomatoes & Wine
This is such an easy dish to prepare. To start off, warm a skillet over medium heat and add the butter and the garlic. Let the butter melt and then cook the garlic gently for about one minute. After that, increase the heat to medium-high and add in the mustard, sun-dried tomatoes and the white wine. Cook for an additional three minutes. Give things a stir or two along the way.
Add Cream & Gnocchi
Next, add the coconut cream (otherwise known as coconut milk) and the gnocchi, stir and cover the skillet. Reduce the heat to medium and let the contents of it cook for about seven minutes.
Add Parmesan & Basil
Uncover the skillet and add the salt, pepper, Parmesan cheese and about three quarters of the chopped basil. Stir these ingredients in well and then let things cook for another two to three minutes. After that, divide the gnocchi between plates or bowls and serve with the remaining chopped basil sprinkled on top. Enjoy!
I really did like this dish. If you decide to give it a try, please let me know your thoughts. Thanks for reading!