White Bean & Sun-Dried Tomato Gnocchi

 

Ingredients (Serves 2–three)

 

500g potato gnocchi (keep-offered or home made)

1/three cup solar-dried tomatoes, chopped (oil-packed works exceptional)

2 cloves garlic, minced

1 small onion, finely chopped

1/2 cup vegetable broth

1/4 cup heavy cream or coconut cream for a lighter alternative

2 tbsp olive oil (or use oil from the sun-dried tomatoes jar)

half of tsp dried thyme or Italian seasoning

Salt and pepper, to taste

Fresh parsley or basil, chopped, for garnish

Optional: 2 tbsp grated Parmesan or vegan opportunity

Instructions

1. Cook the Gnocchi:

Bring a massive pot of salted water to a boil.  Drain and set apart.

2. Sauté Aromatics:

 Add onion and garlic, sauté until soft and fragrant (about three–four mins).

3. Add Sun-Dried Tomatoes & Beans:

Stir in chopped sun-dried tomatoes and white beans. Cook for 2 mins, letting the flavors meld.

4. Create the Sauce:

Pour in vegetable broth and cream. Add thyme or Italian seasoning. Simmer lightly for 3–four mins until barely thickened. Season with salt and pepper.

5. Combine Gnocchi & Sauce:

Add cooked gnocchi to the skillet. Heat for two–three minutes until the whole thing is warmed through.

6. Serve:

Transfer to plates or a serving bowl. Sprinkle with fresh parsley or basil and Parmesan if the usage of.

This dish is creamy without being heavy and receives a pleasing tangy sweetness from the solar-dried tomatoes.