Creamy Sun-Dried Tomato Gnocchi with Spinach

• 8 oz gnocchi
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup sun-dried tomatoes (oil-packed, drained and chopped)
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 tsp red pepper flakes (optional)
• Fresh basil for garnish

Steps

1. 1 Cook gnocchi according to package instructions until tender. Drain and set aside.
2. 2 In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. 3 Add sun-dried tomatoes and cook for another minute.
4. 4 Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and sauce is smooth.
5. 5 Toss cooked gnocchi in the sauce until well coated.
6. 6 Add spinach and cook until wilted.
7. 7 Season with salt, pepper, and red pepper flakes if using. Stir to combine.
8. 8 Serve hot, garnished with fresh basil.

Equipment

• Large skillet
• Pot
• Colander

Variations

• Add cooked chicken or shrimp for a heartier meal.
• Use kale in place of spinach for a robust twist.

Substitutions

• Use half-and-half in place of heavy cream for a lighter sauce.
• Substitute feta cheese for Parmesan for a tangy flavor.

Pairings

• Serve with a glass of Pinot Noir.
• A side of garlic bread complements this dish perfectly.

Nutrition

Tips

• For a richer flavor, add a splash of pasta water to the sauce.
• Use fresh spinach for best texture and color.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk to loosen the sauce.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with extra sauce.

Serving Suggestions

• Pairs wonderfully with a simple green salad and crusty bread.
• Sprinkle with toasted pine nuts for added crunch.

FAQ