This is a great meatless dinner option and comes together rather quickly. A good-quality packaged gnocchi is a real time saver in this recipe. I love that this is a stock-based Parmesan sauce. (Trust me - you'll never miss the heavy cream.) Bella Sun Luci sun-dried tomatoes from Mooney Farms lend chewiness and a subtle zip that really compliments the dish.
Served with a salad and maybe a loaf of crusty bread, this baked gnocchi makes a great weeknight dinner that the whole family is sure to enjoy.
16 - 18 ounces potato gnocchi
4 tablespoons butter
1 garlic clove, peeled and grated
4 tablespoons flour
2 cups low-sodium chicken stock, warmed
1 cup freshly-grated Parmesan cheese
1/8 teaspoon freshly-grated nutmeg
1/4 teaspoon black pepper
1/4 cup packed Bella Sun Luci Julienne-cut Italian Basil Sun Dried Tomatoes (or variety of your choice)
Handful of chopped basil
Preheat oven to 350 degrees.
Cook gnocchi according to package directions. (They usually take just a few minutes to cook once added to boiling water. The gnocchi will float when done.) Drain and transfer to a lightly greased medium-sized baking dish.
In a large sauté pan, melt the butter over medium-low heat. Add in the grated garlic and allow to just become soft. Sprinkle in the flour and cook for about three minutes - stirring occasionally. Whisk in the warmed stock. Cook while whisking until sauce is smooth and just begins to bubble. Add nutmeg and black pepper. (Do not add any salt.) Reduce heat to low and add in the cheese - a little at a time - while stirring/whisking until it is melted. Remove sauce from heat, add in the sun-dried tomatoes and fresh basil.
Pour sauce over gnocchi. Cover dish with foil and bake for about twenty minutes or until bubbly. Gnocchi can be finished under the broiler for a few minutes if a lightly-browned top is desired.
Top with additional fresh basil if desired.
Disclosure: Mooney Farms provided me with the products shown in the photo below. However, no monetary compensation was provided. All opinions and views expressed on Joyously Domestic, the blog, or social media are solely my own.