Directions

1. Begin by making the filling. 
2. In a medium bowl, stir together the chopped sun dried tomatoes, ricotta, Parmesan, garlic, salt, and pepper. 
3. Once well combined, set aside or refrigerate until ready to use. 
4. Make Gnocchi dough by bringing a medium pot of salted water to a boil. 
5. Add the cubed potatoes and cook until fork-tender (about 10-12 minutes).
6. Drain and let them steam dry for 2 minutes. 
7. Pass potatoes through a ricer or mash very finely until smooth. 
8. Spread out on a baking sheet to cool slightly. 
9. In a large bowl, gently mus the cooled potatoes with the egg, salt, and ¾ cup flour. 
10. Add small amounts of flour if needed until a soft, slightly sticky dough forms (do not overmix). 
11. Divide the dough into 4 portions. Roll each into a log about ¾-inch thick.
12. Cut into 1-inch pieces and flatten each piece slightly in your palm. 
13. Add about ½ teaspoon of filling and fold the dough around it to seal. Roll gently into a ball. Repeat. 
14. Bring a large pot of salted water to a gentle boil. 
15. In batches, add the stuffed gnocchi and cook until they float to the surface (about 2-3 minutes). 
16. Use a slotted spoon to transfer them to a plate. 
17. To make the sauce in a large skillet, melt the butter over medium heat. 
18. Cook, swirling occasionally, until golden brown (4-5 minutes). 
19. Add the sliced basil and cook for 30 seconds until fragrant. Stir in lemon juice and a pinch of salt. 
20. Add the cooked gnocchi to the skillet with the brown butter and toss gently. 
21. Serve and enjoy!