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- 1 package (about 16 oz) potato gnocchi - 1 cup sun-dried tomatoes, packed in oil, drained and chopped - 1 cup heavy cream - 1 cup fresh spinach, chopped - 2 cloves garlic, minced - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and black pepper to taste The star of this dish is the potato gnocchi. It gives a soft and fluffy texture that pairs well with the creamy sauce. Sun-dried tomatoes add a rich, tangy flavor. Heavy cream transforms the sauce into a smooth, velvety delight. Fresh spinach adds a pop of color and nutrients. Garlic brings warmth and depth. Parmesan cheese adds a salty finish. Olive oil helps to sauté the garlic and enhances the overall flavor. Don’t forget to season with salt and black pepper to balance everything. - Fresh basil - Additional cheese variants Fresh basil works as a bright and fragrant garnish. It adds a fresh twist to the dish. You can also use different types of cheese, like mozzarella or feta, for a unique taste. These garnishes can elevate your dish with vibrant flavors and textures. {{ingredient_image_1}} To cook the gnocchi, start with a large pot of salted water. Bring it to a rolling boil. Add the potato gnocchi carefully. Cook them according to the package instructions until they float to the top, which takes about 2-3 minutes. This floating means they are ready! Once they are done, drain the gnocchi in a colander. Be gentle to avoid breaking them. Set them aside for later. Next, let’s make the cream sauce. In a large skillet, add two tablespoons of olive oil and heat it over medium heat. Once hot, add two minced garlic cloves. Sauté the garlic for about one minute until it smells nice and fragrant. Then, add one cup of chopped sun-dried tomatoes. Stir them in and let them cook for another two minutes. This softens the tomatoes and brings out their flavor. Now it’s time to create the creamy base. Pour in one cup of heavy cream while stirring. Bring this mixture to a gentle simmer. Reduce the heat to low. Add one cup of chopped fresh spinach and half a cup of grated Parmesan cheese. Stir until the spinach wilts and the cheese melts into the sauce. This should take about three minutes. Taste and add salt and black pepper as needed. Now, let’s combine everything. Gently fold the cooked gnocchi into the creamy sauce. Stir until each piece of gnocchi is well coated and heated through. For serving, plate the creamy gnocchi in bowls. Top with fresh basil leaves for a pop of color and flavor. Enjoy the rich and tasty dish! To create the best sauce, use heavy cream. Heavy cream adds rich flavor and smooth texture. It coats the gnocchi beautifully. You should heat the cream gently. High heat can cause it to curdle. Keep the temperature low while stirring. This helps the sauce stay creamy and thick. Cooking gnocchi takes only a few minutes. Watch for them to float to the top of the water. This means they are done. If they cook too long, they can get mushy. To avoid this, set a timer. Once they float, drain them right away. This keeps them firm and ready for the sauce. To boost flavors, consider adding spices. A pinch of red pepper flakes adds heat. Dried oregano or thyme can enhance the taste, too. For a fresh twist, pair this dish with a green salad. A light vinaigrette complements the creamy sauce. You can also serve with crusty bread for dipping. Pro Tips Use Fresh Ingredients: Always opt for fresh spinach and high-quality sun-dried tomatoes for the best flavor and texture in your creamy sauce. Adjust the Creaminess: Feel free to adjust the amount of heavy cream based on your desired richness; for a lighter version, substitute half with vegetable broth. Perfectly Cooked Gnocchi: Make sure to only cook the gnocchi until they float; overcooking can result in a gummy texture. Garnish with Flair: Enhance the dish's presentation and flavor with a sprinkle of freshly cracked black pepper and additional Parmesan on top before serving. {{image_2}} You can add protein to your creamy sun-dried tomato gnocchi for more flavor. - Chicken or shrimp: Grilled chicken or sautéed shrimp works well. Just cook them in the skillet before adding the garlic. - Plant-based protein options: Try chickpeas or tofu for a tasty veggie twist. These add protein and keep the dish hearty. Switching up veggies can keep this dish fresh and fun. - Swapping spinach for other greens: You can use kale or arugula instead of spinach. Both add unique flavors and nutrients. - Incorporating seasonal vegetables: Fresh zucchini or bell peppers add color and crunch. Sauté them with the sun-dried tomatoes for the best taste. You can easily adapt this recipe for different diets. - Gluten-free options: Use gluten-free gnocchi made from rice or corn. This keeps the dish delicious and friendly for gluten-free eaters. - Vegan adaptations: Swap heavy cream for coconut cream and use nutritional yeast instead of cheese. This keeps the creamy texture while being plant-based. To keep your creamy sun-dried tomato gnocchi fresh, store it in an airtight container. Place the container in the fridge. It will last for about 3 days. When you want to enjoy it again, take it out and reheat it. - Reheating instructions: Use a skillet over medium heat. Add a splash of water or cream to keep it moist. Stir gently until heated through. You can also microwave it in a bowl. Cover it with a lid or a paper towel to avoid splatters. Heat it for 1-2 minutes, stirring halfway. If you want to save some gnocchi for later, freezing is a great option. - Freezing tips for gnocchi: Before freezing, let the dish cool completely. Portion it into smaller servings. This way, you can thaw only what you need. Use freezer-safe bags or containers to keep air out. - Storage duration and thawing methods: You can freeze the gnocchi for up to 2 months. When you're ready to eat, move it to the fridge overnight to thaw. For quick thawing, you can heat it directly from frozen in a skillet. Add a bit of cream or water to help it warm up evenly. The best way to cook gnocchi is to boil it. Fill a large pot with salted water. Bring it to a rolling boil. Add the gnocchi and cook until they float, about 2-3 minutes. This shows they are done. Drain them and set aside. Tips for cooking gnocchi perfectly: - Use plenty of water to prevent sticking. - Don’t overcrowd the pot; cook in batches if needed. - Taste one to check for doneness; it should be soft but firm. Yes, you can use different cheeses in this dish. Parmesan adds a nice sharp flavor. Cheese substitution advice: - Try Pecorino Romano for a saltier taste. - Use mozzarella for a creamy, stretchy texture. - Goat cheese can add a tangy twist. To make this recipe spicier, add red pepper flakes or chopped fresh chili peppers. Suggestions for adding heat: - Mix in a pinch of cayenne pepper when cooking the garlic. - Stir in diced jalapeños with the sun-dried tomatoes. - Serve with a drizzle of hot sauce on top. This blog post covered a delicious gnocchi dish, sharing key ingredients, cooking steps, and helpful tips. You learned how to make a creamy sauce with garlic, spinach, and cheese while ensuring your gnocchi is cooked perfectly. My final thoughts? Experiment with different veggies, proteins, and garnishes. Make this dish your own by exploring various flavors. Whether it's for a family meal or a cozy night in, enjoy every bite of your homemade gnocchi!

Creamy Sun-Dried Tomato Gnocchi

A delicious and creamy gnocchi dish featuring sun-dried tomatoes and fresh spinach.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 16 oz potato gnocchi
  • 1 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 1 cup heavy cream
  • 1 cup fresh spinach, chopped
  • 2 cloves garlic, minced
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • to taste salt
  • to taste black pepper
  • for garnish fresh basil leaves

Instructions
 

  • Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions until they float to the surface, about 2-3 minutes. Drain and set aside.
  • Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  • Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes, allowing them to soften slightly.
  • Create the Cream Sauce: Pour in the heavy cream, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low.
  • Incorporate Spinach and Cheese: Add the chopped spinach and grated Parmesan cheese, stirring until the spinach wilts and the cheese melts into the sauce, about 3 minutes. Season with salt and black pepper to taste.
  • Combine with Gnocchi: Gently fold the cooked gnocchi into the creamy sauce, stirring until they are well coated and heated through.
  • Serve: Plate the creamy gnocchi in bowls and garnish with fresh basil leaves.

Notes

Serve with fresh basil for added flavor.
Keyword creamy, gnocchi, spinach, sun-dried tomatoes