So tonight was “what can I throw in a pan?” night. After leaving my parent’s house this weekend with a serious craving for gnocchi, I had Jer pick some up from the store. We had mushrooms, sun dried tomatoes, cream, and ricotta in the fridge, and the rest is history. You’re looking at 15 minutes to a sinfully rich and delicious weeknight meal.
Gnocchi with sun dried tomatoes and mushrooms
2/3 of an 8 oz jar of sun dried tomatoes in oil
1/2 of an 8 oz package of sliced portobello mushrooms
8 oz of half and half
3 tbsp white wine
1/2 cup ricotta
2 cloves garlic, pressed
2 tbsp chopped fresh basil
1 tbsp red pepper flakes (I added more for heat after serving)
2 tsp fresh rosemary, minced
1 package fresh gnocchi (avoid the frozen– it has a mushy consistency)
-Prepare gnocchi according to package directions; drain and place back in pot.
-In food processor, combine sun dried tomatoes, garlic, and about 2/3 of the half and half. Process until you have a paste.
-In 10″ skillet, sautee mushrooms until just soft.
-Add rosemary, red pepper, tomato puree, remainder of cream, and wine
-Combine and simmer on medium low heat for just a couple of minutes; enough to combine all ingredients to an even consistency.
-Just before serving, stir in ricotta. Combine with gnocchi in pan; sprinkle with fresh basil.