Creamy Sun Dried Tomato Gnocchi (Print)

Tender gnocchi in rich garlic cream sauce with sun-dried tomatoes and spinach. A comforting Italian-style vegetarian dinner ready in 25 minutes.

# What You’ll Need:

→ 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 cups 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:

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.
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 Tips:

01 -
  • Everything comes together in one pan in under 30 minutes but tastes like it simmered all afternoon
  • The tangy sweetness of sun-dried tomatoes cuts through the rich cream perfectly
  • It somehow manages to feel indulgent and fancy while using ingredients I almost always have on hand
02 -
  • Don't overcook the gnocchi or they'll turn gummy and sad
  • The sauce thickens quickly off the heat so have everything ready before you start
  • Sun-dried tomatoes vary in saltiness so taste before adding extra salt
03 -
  • Reserve some pasta water before draining the gnocchi to help bind the sauce
  • Room temperature cream incorporates more smoothly than cold cream

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