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Sun-Dried Tomato and Basil Gnocchi in a Creamy Garlic Parmesan Sauce https://www.metro.ca/userfiles/image/recipes/gnocchi-tomates-sechees-basilic-sauce-parmesan-ail-10903.jpg PT15M PT10M PT25M
Bring a pot of salted water to a boil over medium-high heat and prepare ingrédientsFinely chop the onion.Slice the sun-dried tomatoes.Mince the garlicCook the gnocchi.Add the gnocchi to the pot of boiling water and cook until all the gnocchi float to the surface, about 2-3 minutes, then drain and set aside.Cook garlic and onions.Melt half the butter in a skillet over medium-high heat and add the garlic and onions, cook for about a minute.Add the white wine, most of the basil (save some for garnish), and sun-dried tomatoes to the skillet, cooking for another 2 minutes.Add cream.Add the cooking cream to the skillet, the rest of the butter, and salt and pepper to taste, stir all the ingredients together, cover, and reduce heat to medium and cook for about 5 minutes.Chop the romaine and add it to a bowl with the salad topper, the olive oil, balsamic vinegar, and salt and pepper.Finish and serve. Add the parmesan to the cream sauce, stir until combined, then add the gnocchiServe garnished with basil with the salad on the side.
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8 g basil 2 Tbsp. (30 mL) butter 2 Tbsp. (30 mL) dried cranberries 1/3 cup (80 mL) cooking cream 350 g gnocchi 2 garlic cloves 2 Tbsp. (30 mL) pumpkin seeds 2 Tbsp. (30 mL) sunflower seeds 1 Tbsp. (15 mL) olive oil 1 romaine lettuce 1/2 yellow onion 2 Tbsp. (30 mL) parmesan 1/3 cup (80 mL) dried tomatoes 1/3 cup (80 mL) cooking white wine 1 Tbsp. (15 mL) balsamic vinegar
Sun-Dried Tomato and Basil Gnocchi in a Creamy Garlic Parmesan Sauce

Sun-Dried Tomato and Basil Gnocchi in a Creamy Garlic Parmesan Sauce

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2
portions
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8 g
    basil
  • 2 Tbsp.
    (30 mL)
    butter
  • 2 Tbsp.
    (30 mL)
    dried cranberries
  • 1/3 cup
    (80 mL)
    cooking cream
  • 350 g
    gnocchi
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  • 2
    garlic cloves
  • 2 Tbsp.
    (30 mL)
    pumpkin seeds
  • 2 Tbsp.
    (30 mL)
    sunflower seeds
  • 1 Tbsp.
    (15 mL)
    olive oil
  • 1
    romaine lettuce
  • 1/2
    yellow onion
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  • 2 Tbsp.
    (30 mL)
    parmesan
  • 1/3 cup
    (80 mL)
    dried tomatoes
  • 1/3 cup
    (80 mL)
    cooking white wine
  • 1 Tbsp.
    (15 mL)
    balsamic vinegar
Imprimer ma sélection

Preparation

Bring a pot of salted water to a boil over medium-high heat and prepare ingrédients

Finely chop the onion.

Slice the sun-dried tomatoes.

Mince the garlic

Cook the gnocchi.

Add the gnocchi to the pot of boiling water and cook until all the gnocchi float to the surface, about 2-3 minutes, then drain and set aside.

Cook garlic and onions.

Melt half the butter in a skillet over medium-high heat and add the garlic and onions, cook for about a minute.

Add the white wine, most of the basil (save some for garnish), and sun-dried tomatoes to the skillet, cooking for another 2 minutes.

Add cream.

Add the cooking cream to the skillet, the rest of the butter, and salt and pepper to taste, stir all the ingredients together, cover, and reduce heat to medium and cook for about 5 minutes.

Chop the romaine and add it to a bowl with the salad topper, the olive oil, balsamic vinegar, and salt and pepper.

Finish and serve. Add the parmesan to the cream sauce, stir until combined, then add the gnocchi

Serve garnished with basil with the salad on the side.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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