Creamy Sun-Dried Tomato & Spinach Gnocchi
30 min · Medium
#comfort#italian#quick#vegetarian
Pillowy gnocchi in a silky sun-dried tomato cream with wilted spinach and parmesan — the kind of one-pan comfort that tastes like a trattoria but comes together before you've finished pouring the wine.
Ingredientsfor 4 portions
- 500 g Potato Gnocchi by Cento
- 80 g Sun-Dried Tomatoes, sliced
- 150 g Spinach
- 200 ml Heavy Cream
- 3 clove Garlic, minced
- 50 g Parmesan Cheese, grated
- 15 g Olive Oil
Steps
- Heat the oil in a large pan over medium and crisp the gnocchi for 4–5 minutes, tossing now and then, until golden in spots. Lift out and set aside — this gives them a lovely chewy edge.
- In the same pan soften the garlic and sun-dried tomatoes for 1 minute until fragrant, letting the tomato oil colour the pan.
- Pour in the cream and bring to a gentle simmer, scraping up any bits stuck to the base.
- Stir in the spinach a handful at a time until just wilted.
- Return the gnocchi to the pan with most of the parmesan and toss until the sauce clings and turns glossy. Loosen with a splash of water if needed.
- Season, finish with the remaining parmesan, and serve straight from the pan.
