You can double this recipe! When making the cauliflower, be sure you squeeze out the water; you should get about 2 1/2 cups of squeezed cauliflower to turn into gnocchi. The rest of the ingredients should double easily.
- 1 batch cauliflower gnocchi (or regular gnocchi), homemade or store-bought
- 1 tablespoon olive oil
- 1/4 cup finely chopped shallots
- 1 tablespoon minced garlic
- 2/3 cup julienned sun-dried tomatoes, oil drained
- 1/2 cup unsalted vegetable stock
- 1 cup half-and-half
- 1/2 teaspoon sea salt
- 1 teaspoon chopped fresh oregano, plus more for garnish (or 1/2 teaspoon dried)
- 1 tablespoon roughly chopped basil, plus more for garnish ( or 1 1/2 teaspoons dried)
- Black pepper for garnish
- 1/4 cup shaved Pecorino Romano cheese
1 Bring a medium pot of lightly salted water to a boil. While this comes to a boil, make the sauce.
2 Make the sauce: 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, 1 to 2 minutes. Add in 1/2 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.
Turn heat to medium-high. Simmer and stir occasionally until the sauce reduces and thickens, about 3 to 5 minutes.
3 Cook the gnocchi: Your water should now be boiling. Carefully add the gnocchi and cook until they float to the surface, 3 minutes. Use a slotted spoon to drain the gnocchi and transfer directly to the skillet with the sauce.
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.
4 Serve: Season gnocchi with black pepper, and top with the remaining sun-dried tomatoes, oregano, basil, and Pecorino Romano cheese.
Store the gnocchi in an air-tight container for up to 3 days in the fridge, reheating in 30 second intervals in the microwave, stirring in between.