Imported from Instagram

Marry Me Gnocchi

Name: Marry Me Gnocchi
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 750 g fresh gnocchi (Use straight from the packet; do not pre-boil.); 1.5 large onions (Sliced or chopped; source gives a range of 1–2 large onions.); 2 garlic cloves (Chopped or minced.); 285 g sun-dried tomatoes (Chopped finely.); 2 tbsp oil from the sun-dried tomato jar (Use oil from the jar of sun-dried tomatoes.); 1 tbsp tomato purée (The author used a tomato purée containing wine for extra flavor.); 1 tsp chilli flakes; 1 tsp paprika; 1 tsp dried parsley; 1 tbsp dried thyme or rosemary (Use either dried thyme or dried rosemary.); 300 ml chicken stock; 250 ml double cream; fresh basil (A handful, stirred through before topping with cheese.); 100 g Parmesan cheese (Grated; used to top the dish. Add extra to serve if desired.); truffle burrata (Optional, to serve; spoon over the finished gnocchi.)

Recipe by Daisy 👩🏼‍🍳 @dishesbydaisy · Instagram

Imported by Blak Rabbit on SeeMeCook

Fresh gnocchi cooked directly in a creamy, rich tomato sauce with sun-dried tomatoes, herbs, and chicken stock. It is finished with fresh basil, Parmesan, and a brief grill until golden and bubbly, with optional truffle burrata to serve.

4 servings35 minItalian

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Ingredients

750 g fresh gnocchi (Use straight from the packet; do not pre-boil.)
1.5 large onions (Sliced or chopped; source gives a range of 1–2 large onions.)
2 garlic cloves (Chopped or minced.)
285 g sun-dried tomatoes (Chopped finely.)
2 tbsp oil from the sun-dried tomato jar (Use oil from the jar of sun-dried tomatoes.)
1 tbsp tomato purée (The author used a tomato purée containing wine for extra flavor.)
1 tsp chilli flakes
1 tsp paprika
1 tsp dried parsley
1 tbsp dried thyme or rosemary (Use either dried thyme or dried rosemary.)
300 ml chicken stock
250 ml double cream
fresh basil (A handful, stirred through before topping with cheese.)
100 g Parmesan cheese (Grated; used to top the dish. Add extra to serve if desired.)
truffle burrata (Optional, to serve; spoon over the finished gnocchi.)

Steps

1
Heat the oil from the sun-dried tomato jar in a large pan. Add the onions and sauté or sweat them until soft.
2
Add the finely chopped sun-dried tomatoes, garlic, chilli flakes, paprika, dried parsley, dried thyme or rosemary, and tomato purée.
3
Cook the tomato mixture for a few minutes, allowing the sun-dried tomatoes to soften.
4
Pour in the chicken stock and let it simmer until approximately one-third of the stock has reduced and the sauce has begun to thicken.
5
Stir in the double cream.
6
Add the fresh gnocchi directly from the packet; do not pre-boil it.
7
Cook for 5–7 minutes, stirring as needed, until the gnocchi has softened.
8
Stir through the fresh basil.
9
Top the gnocchi with the grated Parmesan cheese.
10
Place the pan under the grill for 5–10 minutes, until the Parmesan topping is golden and bubbly.
11
Serve immediately, spooning optional truffle burrata over the finished gnocchi and adding extra Parmesan if desired.

Notes

The source does not specify a grill temperature or the exact amount of truffle burrata. It also gives a range for the onions and permits either dried thyme or dried rosemary.