Cheesy Italian Potatoes and Gnocchi Cheesy Italian Potatoes and Gnocchi

Cheesy Italian Potatoes and Gnocchi

Tomato Basil

These Cheesy Italian Potatoes and Gnocchi can be made in under 20 minutes. Sun-dried tomatoes, fresh basil and a tomato basil seasoning make it amazing!

Notes:

You want to look for the sun-dried tomatoes that are packed in olive oil and seasoned with Italian herbs. This is going to add a ton of flavor to this recipe!

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Cheesy Italian Potatoes and Gnocchi

By Brandie Skibinski

Cheesy Italian Potatoes and Gnocchi

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Tomato Basil

Tomato Basil

Where To Buy

Preparation

Set aside at least 1/4 cup of the oil from the jar of sun-dried tomatoes. Then remove about 5 to 6 sun-dried tomatoes (about a 1/4 cup, or more to taste) and dice.

Open microwaveable package (opening from one corner so that it can be resealed) and remove the seasoning pack.

Remove the Little potatoes and slice in half.

Place sliced Little potatoes back into the microwaveable packaging and re-seal (note: this won't be a tight seal, just making sure the top is put back before microwaving.)

Microwave potatoes for five minutes.

While potatoes are cooking, bring water to a boil in a 4-quart pot. Boil gnocchi for about three minutes. You'll know when the gnocchi is ready when they begin floating to the top.

Turn off heat and drain the cooked gnocchi and place back into the pot.

After potatoes are cooked, add them to the pot with the gnocchi and pour in reserved oil.

Then add diced sun-dried tomatoes and tomato basil seasoning packet from microwaveable Little potatoes.

Give it all a gentle stir to combine thoroughly. You want to make sure it all gets coated well.

Top with shredded mozzarella and fresh basil.

Cover the pot with a lid to allow the cheese to melt.

Note: The pot is not on any heat at this point. We're just using the residual heat from the potatoes and gnocchi to allow it to melt. If necessary, you can turn the heat on low to allow the cheese to melt faster. Just keep a close eye on it.

Then serve and dig in. Top with more fresh basil, if you prefer.

Step 1 out of 14

Set aside at least 1/4 cup of the oil from the jar of sun-dried tomatoes. Then remove about 5 to 6 sun-dried tomatoes (about a 1/4 cup, or more to taste) and dice.

Step 2 out of 14

Open microwaveable package (opening from one corner so that it can be resealed) and remove the seasoning pack.

Step 3 out of 14

Remove the Little potatoes and slice in half.

Step 4 out of 14

Place sliced Little potatoes back into the microwaveable packaging and re-seal (note: this won't be a tight seal, just making sure the top is put back before microwaving.)

Step 5 out of 14

Microwave potatoes for five minutes.

Step 6 out of 14

While potatoes are cooking, bring water to a boil in a 4-quart pot. Boil gnocchi for about three minutes. You'll know when the gnocchi is ready when they begin floating to the top.

Step 7 out of 14

Turn off heat and drain the cooked gnocchi and place back into the pot.

Step 8 out of 14

After potatoes are cooked, add them to the pot with the gnocchi and pour in reserved oil.

Step 9 out of 14

Then add diced sun-dried tomatoes and tomato basil seasoning packet from microwaveable Little potatoes.

Step 10 out of 14

Give it all a gentle stir to combine thoroughly. You want to make sure it all gets coated well.

Step 11 out of 14

Top with shredded mozzarella and fresh basil.

Step 12 out of 14

Cover the pot with a lid to allow the cheese to melt.

Step 13 out of 14

Note: The pot is not on any heat at this point. We're just using the residual heat from the potatoes and gnocchi to allow it to melt. If necessary, you can turn the heat on low to allow the cheese to melt faster. Just keep a close eye on it.

Step 14 out of 14

Then serve and dig in. Top with more fresh basil, if you prefer.

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