Ingredients
1batchcauliflower gnocchi,See recipe notes for recipe
1tbspolive oil
¼cupshallots,finely chopped
1tbspminced garlic
⅔cupsun-dried tomatoes,julienned, oil drained
½cupunsalted vegetable stock
1cuphalf-and-half
½tspsea salt
1½tspfresh oregano,plus more for garnish
1½tbspbasil,roughly chopped, plus more for garnish
Black pepper for garnish
¼cupPecorino Romano cheese,shaved
Preparation
Bring a medium pot of lightly salted water to a boil. While this comes to a boil, 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.
Add in half a 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.
Carefully add the gnocchi to the boiling water and cook until they float to the surface. 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.
Season gnocchi with black pepper, and top with the remaining sun-dried tomatoes, oregano, basil, and Pecorino Romano cheese.
