How To Make Cauliflower Gnocchi with Creamy Sun-Dried Tomato Sauce Recipe
Unlike the usual carb-loaded recipes, this cauliflower gnocchi is healthier. It’s also served with a rich tomato sauce that gives this dish a rustic flair.
Serves:
Ingredients
- 1batchcauliflower gnocchi,See recipe notes for recipe
- 1tbspolive oil
- ¼cupshallots,finely chopped
- 1tbspminced garlic
- ⅔cupsun-dried tomatoes,julienned, oil drained
- ½cupunsalted vegetable stock
- 1cuphalf-and-half
- ½tspsea salt
- 1½tspfresh oregano,plus more for garnish
- 1½tbspbasil,roughly chopped, plus more for garnish
- Black pepper for garnish
- ¼cupPecorino Romano cheese,shaved
Instructions
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Bring a medium pot of lightly salted water to a boil. While this comes to a boil, make the sauce.
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Heat a large sauté pan over medium-low heat. Add 1 tablespoon of olive oil to the pan. Once the oil is hot, add in shallots and garlic, sauté until fragrant and shallots are softened.
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Add in half a cup of the sun-dried tomatoes, and sauté for 30 seconds. Pour in the vegetable stock, half-and-half, and sea salt. Stir to combine.
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Turn heat to medium-high. Simmer and stir occasionally until the sauce reduces and thickens.
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Carefully add the gnocchi to the boiling water and cook until they float to the surface. Use a slotted spoon to drain the gnocchi and transfer directly to the skillet with the sauce.
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Stir the cooked gnocchi, oregano, and basil into the sauce. If needed, continue to simmer and the sauce for a few additional minutes until it coats the gnocchi.
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Season gnocchi with black pepper, and top with the remaining sun-dried tomatoes, oregano, basil, and Pecorino Romano cheese.
Nutrition
- Calories: 689.23kcal
- Fat: 27.59g
- Saturated Fat: 13.02g
- Trans Fat: 0.00g
- Monounsaturated Fat: 10.36g
- Polyunsaturated Fat: 1.58g
- Carbohydrates: 91.01g
- Fiber: 8.65g
- Sugar: 15.22g
- Protein: 22.67g
- Cholesterol: 105.74mg
- Sodium: 1102.06mg
- Calcium: 395.86mg
- Potassium: 1657.46mg
- Iron: 6.63mg
- Vitamin A: 168.21µg
- Vitamin C: 43.17mg
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