I love keeping a package of store-bought gnocchi in the pantry. Such an easy side dish solution for just about any weeknight entree you are craving. Here, I have tossed the pillowy potato dumplings with tangy sun-dried tomatoes, fresh basil, and a saute of fennel along with halved cherry tomatoes. I used a bit of dry white wine to deglaze the saute pan, which also makes for a nice sauce for the gnocchi, and also finished the dish off with cubes of Brie cheese for a creamy component. I also can see cubes of Greek feta working well here, too.
(To view this recipe, click on the blue title of the blog post above*)
Gnocchi with Sun-Dried Tomatoes, Fennel & Cherry Tomatoes
Ingredients:
- 1 package of store-bought gnocchi, cooked according to package directions
- 1 Tablespoon olive oil
- 1 head of fennel, fronds and stems removed, bulb halve, core removed and thinly sliced
- salt and pepper
- crushed red pepper flakes
- 1/4 cup dry white wine
- 1 cup cherry tomatoes, halved
- 1/4 cup julienned sun-dried tomatoes
- 1/4 cup fresh basil, roughly chopped
- 4 oz. Brie cheese, cut into cubes
Directions:
- In a large sauté pan, heat the olive oil and add in the sliced fennel. Season with ½ teaspoon of salt, a big grinding of black pepper, and a pinch or so of crushed red pepper flakes. Sauté over medium heat for 5-7 minutes, or until the fennel begins to soften and lightly brown. Add in the white wine and the cherry tomatoes; cook for an additional 2-3 minutes or until most of the liquid is absorbed and the fennel is very tender.
- Toss the cooked gnocchi with the fennel-tomato mixture, the fresh basil, the sun-dried tomatoes, and the cubes of cheese. Serve warm.
Tagged: brie, Brie cheese, cheese, cherry tomatoes, fennel, fresh basil, fresh fennel, gnocchi, side dish, sun dried tomatoes, vegetarian, white wine
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