Sun Dried Tomato and Basil Gnocchi

Gnocchi in a creamy sun-dried tomato sauce with basil and Pecorino Romano.

Ingredients

• Gnocchi and Sauce — 1½ lbs Gnocchi
• Gnocchi and Sauce — 4 oz Sun Dried Tomatoes Finely Chopped
• Gnocchi and Sauce — 1 Shallot Minced
• Gnocchi and Sauce — 5 Garlic Cloves Minced
• Gnocchi and Sauce — 10-12 Fresh Basil Leaves
• Gnocchi and Sauce — ½ cup Dry White Wine
• Gnocchi and Sauce — 1½ cups Light Cream
• Gnocchi and Sauce — 1 cup Shredded Pecorino Romano Cheese
• Gnocchi and Sauce — 2 Tbsp Extra Virgin Olive Oil
• Gnocchi and Sauce — 1½ tsp Kosher Salt
• Gnocchi and Sauce — 1 tsp Coarse Ground Black Pepper

Method

1. START THE SAUCE: Heat the olive oil in a large pan over medium heat. Cook the shallot and garlic for about 2 minutes, until the garlic starts to brown. Add the sun-dried tomatoes and cook for another 2 minutes, stirring occasionally.
2. ADD THE CREAM: Add the wine and cook for 1–2 minutes, until reduced by at least half. Add the cream, salt, pepper and hand-torn basil. Bring to a gentle simmer, then reduce to low.
3. COOK THE GNOCCHI: Cook the gnocchi according to its package directions, reserving the cooking water. Add the cooked gnocchi to the sauce with ½–1 cup cooking water, adjusting for your preferred consistency.
4. FINISH: Turn off the heat, stir in the Pecorino Romano and serve.