Description
An easy but full-flavored meal with pillowy gnocchi, tender spinach, tangy sun-dried tomatoes, butter, and garlic. You’ll love that it’s all made in one pan in about 15 minutes.
Ingredients
- 1 Tablespoon butter
- 2–3 cloves garlic, minced
- 3/4 cup heavy cream
- 2/3 cup chicken or veggie broth
- 1 pound potato gnocchi, uncooked
- 1/3 cup oil-packed sun-dried tomatoes, julienne style
- 1/2 cup freshly-grated Parmesan cheese
- 1 teaspoon lemon juice
- kosher salt and black pepper, to taste
- 1–2 cups fresh baby spinach
- fresh basil, optional garnish
Instructions
1. Melt butter in a large skillet over medium heat. (Use a skillet with a lid.) Add garlic and cook for 30-60 seconds, just until fragrant, then stir in the cream and broth.
2. Bring the mixture to a gentle simmer, then stir in the gnocchi and sun-dried tomatoes. Cover the skillet and cook for 4 minutes, untouched.
3. Uncover the pan, stir well, and test a gnocchi. Continue to cook, uncovered, stirring frequently, until the gnocchi is tender and the sauce slightly thickened.
4. When the gnocchi is tender, stir in the spinach, Parmesan, and lemon juice. Season with salt, pepper, and more lemon juice to taste. (I usually start with 1/2 teaspoon salt and 8-10 cranks of black pepper, but this will vary to your preference.) Once the spinach has wilted, remove pan from the heat.
5. Garnish with fresh basil and more Parmesan, as desired. Serve and enjoy!
Notes
Use a skillet with a lid for best results.
Feel free to substitute chicken broth with veggie broth for a vegetarian version.
This dish is best served fresh, but leftovers can be reheated gently on the stovetop with a splash of cream or broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 65mg