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You can use store-bought or homemade potato gnocchi. I love making it from scratch, but store-bought saves time. Look for gnocchi made with good-quality potatoes. This will give you a nice, fluffy texture. If you choose store-bought, check the package for cooking instructions. Fresh mozzarella is the star here. I recommend using soft, creamy mozzarella. Cut it into small cubes to make stuffing easier. You can also try burrata for a richer flavor. Just be sure your cheese melts well. This will create a gooey, delightful center. Choose sun-dried tomatoes packed in oil for the best taste. The oil adds extra flavor to the dish. Chop them finely so they mix well with the cheese. You can also use dried tomatoes, but be mindful to rehydrate them first. Their sweet, tangy taste pairs perfectly with the cheese. First, grab a medium bowl. Add the fresh mozzarella cubes to the bowl. Then, chop the sun-dried tomatoes and add them in. Next, chop some basil and mix it all together. This mix will create a burst of flavor in each gnocchi. Set this bowl aside while you prepare the gnocchi. Next, fill a large pot with salted water and bring it to a boil. Once boiling, add the gnocchi in batches. Cook them until they float, which takes about 2-3 minutes. Use a slotted spoon to take them out and place them on a plate. When the gnocchi cool a bit, press your thumb gently into the center of each one. This creates a small space for the stuffing. Take a spoon and add some of the mozzarella mix into each gnocchi. Pinch the edges to seal them tightly. Now, take a large skillet and pour in the olive oil. Heat it on medium. Add the minced garlic and sauté it. Cook until it smells amazing, which should take about 1 minute. Be careful not to let the garlic burn, as it can turn bitter. This step adds a nice depth to the dish before you add the stuffed gnocchi. I start by heating some olive oil in a large skillet over medium heat. Once it’s hot, I gently add the stuffed gnocchi. Be careful not to overcrowd the pan. I let them cook for about five minutes. I shake the pan often to make sure they brown evenly. The goal is to achieve a golden and crispy texture on all sides. This step is key for great flavor. After the gnocchi are browned, I season them with salt and pepper. This simple step boosts their taste. Since the filling already has flavor from the sun-dried tomatoes and cheese, I keep it light. You can always adjust the seasoning to your liking. If you enjoy spice, a pinch of red pepper flakes adds a nice kick. To serve, I plate the gnocchi on a large dish or shallow bowl. I sprinkle some grated Parmesan cheese on top for added richness. Fresh basil leaves add a pop of color and flavor. For a fancy touch, I drizzle a bit of the olive oil from cooking around the edges. This makes the dish look appealing and inviting. Enjoying this gnocchi is truly a delightful experience! {{image_2}} To get the best stuffed gnocchi, choose the right gnocchi. Fresh or homemade gnocchi work well. If you use store-bought, check for quality. Always cook the gnocchi until they float. This means they are ready. For the filling, use cold cheese and chopped sun-dried tomatoes. This helps keep the filling firm. When you create the pocket, press gently. Don’t overstuff; a little goes a long way. The most common mistake is overcooking the gnocchi. Keep an eye on them as they cook. If they fall apart, your water may be too hot. Also, watch the garlic. It can burn quickly. If that happens, it will taste bitter. Lastly, make sure to seal your gnocchi well. If they open while cooking, the filling will escape. Presentation matters. To plate your gnocchi, use a large dish. Arrange them in a circle for visual appeal. Drizzle some olive oil around the edges for a nice touch. Top the gnocchi with grated Parmesan cheese for extra flavor. Fresh basil leaves make a great garnish. They add color and a fresh taste. A sprinkle of black pepper can elevate the look, too. You can swap fresh mozzarella for other cheeses. Try using ricotta for a creamier feel. Goat cheese adds a tangy twist. You could also use fontina for a rich, melty texture. Each cheese brings a new flavor to stuffed gnocchi. Choose one that excites your taste buds! Herbs can change the whole dish. If you love parsley, use it instead of basil. Thyme or oregano can also work well. Fresh or dried herbs can add depth. Experiment to find what you enjoy most. It’s a fun way to make the dish your own! You can easily make this dish vegan. Use plant-based mozzarella for a dairy-free option. Replace gnocchi made with eggs with a vegan version. For the filling, try using cashew cream mixed with sun-dried tomatoes. This keeps the dish creamy and satisfying. You will still enjoy that rich flavor! It takes about 15 minutes to prep and 15 minutes to cook. So, the total time is around 30 minutes. This makes it a quick dish for any meal! Yes, you can freeze stuffed gnocchi! To freeze, place the uncooked gnocchi on a baking sheet. Make sure they are not touching. Once frozen, transfer them to a freezer bag. They will last for up to three months. When ready to cook, just boil them straight from the freezer. You can serve stuffed gnocchi with a simple green salad or garlic bread. A light tomato sauce also pairs well. For a fancy touch, drizzle some basil pesto on top. This adds color and flavor! In this post, we explored how to make sun-dried tomato mozzarella stuffed gnocchi. We discussed ingredients like cheese and cooking techniques. You learned tips to ensure perfect stuffing and avoid common mistakes. Finally, we covered variations like using vegan cheeses. Enjoy making this dish and impressing your loved ones. Cooking can be fun and rewarding. With practice, you'll master stuffed gnocchi and create delightful meals every time.

Sun Dried Tomato Mozzarella Stuffed Gnocchi

Indulge in this delicious Sun Dried Tomato Mozzarella Stuffed Gnocchi recipe that's bursting with flavor! Discover how to create pillowy gnocchi filled with melty mozzarella and tangy sun-dried tomatoes, all sautéed to golden perfection. Perfect for a cozy dinner or impressing guests, this dish is quick to make and sure to become a favorite. Click to explore the full recipe and elevate your next meal!
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Ingredients
  

2 cups potato gnocchi (store-bought or homemade)

1 cup fresh mozzarella cheese, cut into small cubes

½ cup sun-dried tomatoes, chopped (preferably in oil for more flavor)

1 tablespoon fresh basil, chopped

1 tablespoon olive oil

2 cloves garlic, minced

Salt and pepper to taste

Grated Parmesan cheese (for serving)

Fresh basil leaves (for garnish)

Instructions
 

Prepare the Stuffing: In a medium bowl, combine the cubed fresh mozzarella, chopped sun-dried tomatoes, and chopped fresh basil. Mix well and set aside.

    Stuff the Gnocchi: Bring a large pot of salted water to a boil. In batches, add the gnocchi and cook until they float to the surface (about 2-3 minutes). Using a slotted spoon, transfer the gnocchi to a plate. Once slightly cooled, gently press your thumb into the center of each gnocchi to create an indentation. Spoon a small amount of the mozzarella and sun-dried tomato mixture into each gnocchi and carefully pinch the edges to seal.

      Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.

        Cook the Stuffed Gnocchi: Carefully add the stuffed gnocchi to the skillet. Cook for about 5 minutes, occasionally shaking the pan to evenly brown the gnocchi on all sides. They should be golden and crispy.

          Serve: Once cooked, season the gnocchi with salt and pepper to taste. Plate the gnocchi, sprinkle with grated Parmesan cheese, and garnish with fresh basil leaves.

            - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

              - Presentation Tips: Serve the gnocchi on a large plate or shallow bowl, drizzling a bit of the olive oil used for sautéing around the edge for an elegant touch. Top with additional fresh basil for color.