Creamy Sun Dried Tomato Gnocchi (Print version)
Tender potato gnocchi tossed in a rich, creamy sauce with sun-dried tomatoes, garlic, and spinach. Ready in 25 minutes.
# Ingredient List:
→ Gnocchi
01 - 1.1 lbs shelf-stable or fresh potato gnocchi
→ Sauce
02 - 2 tbsp olive oil
03 - 3 cloves garlic, minced
04 - 3.5 oz sun-dried tomatoes in oil, drained and sliced
05 - 5.3 oz baby spinach
06 - 0.85 cup heavy cream
07 - 0.25 cup vegetable broth
08 - 1.8 oz grated parmesan cheese (plus extra for serving)
09 - Salt and freshly ground black pepper, to taste
10 - 0.5 tsp chili flakes (optional)
→ Garnish
11 - Fresh basil leaves (optional)
12 - Extra parmesan cheese
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions; drain and set aside.
02 - While the gnocchi cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
03 - Stir in the sun-dried tomatoes and cook for 2 minutes to develop flavor.
04 - Pour in the heavy cream and vegetable broth; bring to a gentle simmer.
05 - Add baby spinach and cook until wilted, about 2 minutes.
06 - Stir in the parmesan, and season with salt, pepper, and chili flakes if using.
07 - Add the drained gnocchi to the sauce and gently toss to combine and coat. Serve immediately, garnished with fresh basil and extra parmesan if desired.
# Expert Advice:
01 -
- It comes together in under 30 minutes but tastes like you spent much longer fussing over it
- The combination of tangy sun-dried tomatoes and rich cream hits every comfort button
02 -
- Dont let the garlic burn or it will turn bitter and ruin the delicate balance
- The sauce thickens quickly off the heat, so remove from heat sooner than you think
03 -
- Dont overcrowd the pan when sautéing the garlic, or it will steam instead of toast
- Save the oil from the sun-dried tomato jar and drizzle it over the finished dish