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- 500g potato gnocchi - 1 cup sun-dried tomatoes, chopped - 1 cup heavy cream - 1 cup fresh spinach, roughly chopped - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1/2 cup parmesan cheese, grated - Salt and pepper to taste - Fresh basil leaves for garnish - Large pot - Skillet - Cooking utensils When I make Creamy Sun Dried Tomato Gnocchi, I focus on fresh and simple ingredients. The potato gnocchi is the star. It has a soft and fluffy texture that pairs perfectly with the sauce. Sun-dried tomatoes add a sweet and tangy flavor that enhances every bite. Heavy cream creates a rich and smooth sauce that brings everything together. I love adding fresh spinach for color and nutrition. It wilts down beautifully and adds a nice green touch. Olive oil is my go-to for sautéing garlic and sun-dried tomatoes. It keeps the flavors bright and lively. For seasoning, I use minced garlic, dried oregano, salt, and pepper. These ingredients give depth to the dish. I finish with grated parmesan cheese, which melts into the sauce and adds a savory note. Fresh basil leaves on top make the dish look beautiful and fragrant. You only need a large pot to cook the gnocchi and a skillet for the sauce. Having the right tools helps everything flow smoothly. With these ingredients and equipment, you’re set for a delightful dinner. {{ingredient_image_1}} 1. Boil the gnocchi in salted water. Fill a large pot with water and add a generous amount of salt. Bring the water to a rolling boil. Carefully add the potato gnocchi to the pot. Cook them according to the package instructions. You’ll know they are done when they float to the surface, usually in about 2-3 minutes. 2. Drain and set aside. Once cooked, drain the gnocchi in a colander. Let them sit for a moment to remove excess water. Set them aside while you prepare the sauce. 1. Sauté garlic in olive oil. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic. Sauté for about 1 minute until the garlic is fragrant. Be careful not to burn it. 2. Add sun-dried tomatoes and cook further. Next, add 1 cup of chopped sun-dried tomatoes to the skillet. Cook them for an additional 2-3 minutes. This will enhance their flavor and soften them a bit. 3. Pour in heavy cream and let simmer. Now, pour in 1 cup of heavy cream. Stir well to combine everything. Let the mixture simmer for about 5 minutes. This will help the sauce thicken and develop rich flavors. 1. Mix in seasonings, spinach, and gnocchi. Add 1 teaspoon of dried oregano, salt, and pepper to taste. Then, gently mix in 1 cup of roughly chopped fresh spinach and the drained gnocchi. Stir carefully to coat the gnocchi with the creamy sauce. 2. Add parmesan cheese and adjust sauce consistency. Finally, sprinkle 1/2 cup of grated parmesan cheese over the top. Stir until the cheese melts into the sauce. If the sauce is too thick, add a splash of pasta water to reach your desired consistency. Enjoy the creamy goodness! To avoid mushy gnocchi, use fresh, high-quality ingredients. Cook the gnocchi in boiling salted water until they float, which usually takes about 2-3 minutes. This indicates they are ready. Drain them and avoid overcooking. If you let them sit too long, they can become soggy. To boost flavor, consider adding fresh herbs like basil or parsley. A touch of red pepper flakes can add warmth without overpowering the dish. Balancing flavors is key. The creaminess of the sauce pairs well with the tang of sun-dried tomatoes. Taste as you go and adjust the salt and pepper to your liking. Serve the gnocchi in shallow bowls. This makes it easier to enjoy the creamy sauce. Garnish with fresh basil leaves and a sprinkle of parmesan cheese. This adds color and makes your dish visually appealing. A drizzle of olive oil can also enhance the final look. Pro Tips Fresh Ingredients: Use fresh spinach and high-quality sun-dried tomatoes for the best flavor. Adjusting Creaminess: If the sauce becomes too thick, add a splash of pasta water to achieve your desired consistency. Cheese Melting: For a creamier texture, add the parmesan cheese gradually while stirring. Serving Suggestions: Garnish with fresh basil leaves and an extra sprinkle of parmesan for a beautiful presentation. {{image_2}} You can easily make this dish vegetarian. Start by adding more veggies. Zucchini and bell peppers work great. Just chop them up and toss them in when you add the sun-dried tomatoes. This adds color and taste. If you want to skip dairy, try coconut cream or cashew cream instead of heavy cream. For the cheese, use nutritional yeast or a dairy-free cheese. These changes keep the dish creamy and rich. Want to make it heartier? Add protein! Chicken or shrimp pairs well with the flavors. For chicken, cook bite-sized pieces in the skillet before adding garlic. For shrimp, toss them in after the garlic. Cook until they turn pink. Adding protein turns this dish into a full meal. You can serve it with a side salad for balance. Feel free to change the sauce up! Pesto is a fresh option. Use it instead of cream for a herby twist. Alfredo sauce also works well and adds a rich flavor. Experiment with different cheeses, too. Goat cheese gives a tangy taste, while feta adds creaminess. Mixing cheeses can create a fun and unique flavor profile. After cooking, store any leftover creamy sun-dried tomato gnocchi in an airtight container. Glass or plastic containers work well. This dish lasts for up to three days in the fridge. Be sure to let it cool before sealing the container. To reheat, use a skillet over low heat. This keeps the gnocchi nice and tender. Stir gently to avoid sticking. If it becomes too thick, add a splash of cream or pasta water. This keeps the sauce creamy and smooth. You can freeze this dish for longer storage. Place it in a freezer-safe container, leaving some space for expansion. It can stay frozen for up to three months. Thaw it overnight in the fridge before reheating. Use the skillet method again to warm it up, adding cream if needed. Yes, you can use store-bought gnocchi. It saves you time and effort. Store-bought gnocchi cooks fast and tastes great. You can find it in many grocery stores. Look for fresh or frozen options. Fresh gnocchi has a soft texture, while frozen is easy to keep. Both options work well in this dish. If you want a lighter option, consider using half-and-half. It adds creaminess but with less fat. You can also use coconut cream for a dairy-free choice. It gives a nice flavor. Another option is using cashew cream. Blend soaked cashews with water until smooth. Each of these alternatives changes the flavor slightly, so choose what you like best. To spice things up, add red pepper flakes. Just a pinch will add heat. You can also include diced jalapeños for a fresh kick. Another idea is to mix in hot sauce while cooking. If you like smoky flavors, try adding some smoked paprika. Adjust the spice level to match your taste. This recipe for creamy potato gnocchi combines simple ingredients for a delightful meal. You start with gnocchi, sun-dried tomatoes, and spinach, creating a rich sauce. Remember to keep your cooking times short to prevent mushy gnocchi. Feel free to explore variations by adding protein or trying different sauces. Store leftovers correctly to maintain freshness. I hope you find joy in making and sharing this dish. Your kitchen adventures with this recipe can lead to delicious results!

Creamy Sun Dried Tomato Gnocchi

A delicious and creamy gnocchi dish with sun-dried tomatoes and fresh spinach.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 500 g potato gnocchi
  • 1 cup sun-dried tomatoes, chopped
  • 1 cup heavy cream
  • 1 cup fresh spinach, roughly chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 cup parmesan cheese, grated
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot of boiling salted water, cook the gnocchi according to package instructions until they float to the surface (about 2-3 minutes). Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  • Add the chopped sun-dried tomatoes to the skillet and cook for an additional 2-3 minutes.
  • Pour in the heavy cream and stir to combine, allowing it to simmer for about 5 minutes, or until it begins to thicken.
  • Mix in the dried oregano, salt, and pepper. Then, add the cooked gnocchi and fresh spinach to the skillet, stirring gently to coat the gnocchi in the creamy sauce.
  • Sprinkle the grated parmesan cheese over the top and mix until melted and creamy. If the sauce is too thick, add a splash of pasta water to achieve desired consistency.
  • Remove from heat and let it cool slightly before serving.

Notes

Serve in shallow bowls, garnished with fresh basil and extra parmesan.
Keyword creamy, gnocchi, spinach, sun-dried tomatoes