Potato Gnocchi With Sun-dried Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 (17-oz.) package(s) flora potato gnocchi |
1 1/2 tablespoon(s) extra virgin olive oil |
1/2 onion, chopped |
4 clove(s) garlic, chopped |
1 (16 oz.) can(s) peeled italian tomatoes, drained, chopped and juices reserved separately |
2/3 cup(s) oil-packed sun-dried tomatoes, finely chopped |
3/4 cup(s) chicken stock |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) black pepper |
2 tablespoon(s) fresh basil, chopped |
1/2 cup(s) pine nuts toasted |
4 tablespoon(s) parmagiano reggiano, freshly grated |
Directions:
1. Heat the olive oil in a large saute pan on medium-high heat until sizzling, about 2 minutes. Add the onion and garlic and cook for 2 minutes. Stir in the tomatoes and sun-dried tomatoes and cook for 3 minutes.
2. Add the chicken stock, salt, pepper, basil, and reserved tomato juice. Bring to a boil and simmer 5-8 minutes.
3. Cook the gnocchi as directed on the box, tossing them with the sauce. Sprinkle with the pine nuts and cheese and stir gently.
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