Description
A comforting bowl of creamy pasta combining delightful gnocchi with a rich sauce of sun-dried tomatoes, spinach, and Parmesan cheese. Perfect for impressing guests or indulging yourself.
Ingredients
Scale
- 1 pound potato gnocchi
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Start by boiling a large pot of salted water. When it reaches a rolling boil, add the gnocchi. Cook them according to package instructions or until they float to the top, which typically takes about 2-3 minutes for store-bought gnocchi. Once cooked, drain the gnocchi and set them aside.
- In a large skillet over medium heat, pour in the olive oil. Once it’s hot, add the minced garlic and sauté for about 30 seconds until fragrant but not brown.
- Next, toss in the chopped sun-dried tomatoes and cook for a few more minutes to enhance the flavors.
- Add the spinach to the skillet and cook until wilted, about a minute.
- Lower the heat and slowly pour in the heavy cream, stirring well to combine. Let the mixture simmer for about 2-3 minutes.
- Gradually add the grated Parmesan cheese while stirring continuously until the sauce thickens. Season with salt and pepper.
- Finally, fold the cooked gnocchi into the creamy sauce, gently tossing to coat. Heat through for another minute.
- Serve immediately, garnished with fresh basil if desired.
Notes
For a lighter version, use half-and-half instead of heavy cream. Gluten-free options are available. Serve with garlic bread or a salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 50mg