Potato Gnocchi with Basil and Sun-dried Tomatoes
This potato gnocchi dish gets its flavor from the jar of sun-dried tomatoes, since the oil they are packed in becomes the cooking fat. Garlic fried briefly in that oil picks up the tomato's sweetness and a little tang. A full 30 g of basil is stirred in until it wilts, so it works as a main ingredient rather than a garnish. Pine nuts go in at the end to keep their crunch. It takes one pan and little effort.
Instructions
Cook the gnocchi following the package instructions, then drain them well and set them aside.
Finely dice the sun-dried tomatoes so they spread evenly through the dish.
Pour the 2 tablespoons of oil from the sun-dried tomato jar into a pan and heat it.
Add the minced garlic and fry it in the oil for 2 minutes.
Add the diced tomatoes, the drained gnocchi and the fresh basil to the pan. Stir until the basil has wilted.
Scatter the pine nuts over the top, toss everything together once more, and serve.
Make it personal.
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