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- 1 pound (450g) gnocchi (store-bought or homemade) - 1 cup sun-dried tomatoes in oil, drained and chopped - 1 cup heavy cream - 1 cup vegetable broth - 2 cloves garlic, minced - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional) - Fresh basil leaves - Additional Parmesan cheese The main stars of this dish are the gnocchi and sun-dried tomatoes. Gnocchi brings a soft, pillowy texture. You can use store-bought gnocchi for ease or make it from scratch if you like a challenge. The sun-dried tomatoes add a burst of sweet and tangy flavor. Their oil enhances the sauce, making it rich and decadent. Heavy cream and vegetable broth come together for the sauce. The cream gives a luscious texture, while the broth adds depth. This combo creates a perfect base for the gnocchi. Garlic, Parmesan, and dried basil bring warmth and savory notes. If you like a bit of heat, add red pepper flakes for a kick. For garnish, fresh basil leaves add a fragrant touch. A sprinkle of more Parmesan cheese makes each plate look and taste special. These ingredients combine to create a dish that feels fancy yet is simple to prepare. Enjoy the delightful flavors and creamy texture! {{ingredient_image_1}} - Bring a large pot of salted water to a boil. - Add 1 pound of gnocchi to the pot. - Cook until the gnocchi floats, about 3-5 minutes. - Drain the gnocchi and set it aside. - Heat 2 tablespoons of olive oil in a large skillet. - Add 2 cloves of minced garlic and sauté for 1 minute. - Stir in 1 cup of chopped sun-dried tomatoes. - Cook for another 2-3 minutes until fragrant. - Pour in 1 cup of heavy cream and 1 cup of vegetable broth. - Stir to combine and bring to a gentle simmer. - Cook for about 3-5 minutes until the sauce thickens. - Add 1 cup of chopped spinach and 1/2 cup of grated Parmesan cheese. - Mix until the spinach wilts and cheese melts. - Gently fold the cooked gnocchi into the creamy sauce. - Stir well to coat each gnocchi with the sauce. - Cooking gnocchi perfectly: To cook gnocchi, bring a large pot of salted water to a boil. Add the gnocchi and wait until they float. This usually takes 3 to 5 minutes. Floating means they are ready. Drain them well and set aside. - Sautéing garlic without burning: Heat olive oil in a large skillet over medium heat. Add minced garlic and watch it carefully. Sauté for just about one minute. If it turns brown, it will taste bitter. You want it fragrant and soft. - Suggestions for additional spices: You can boost flavor by adding spices like dried oregano or thyme. Red pepper flakes give a nice kick if you like heat. Try adding some black pepper for depth. - Tips for creaminess: For extra creaminess, consider adding more heavy cream or a splash of cream cheese. Mixing in a little pasta water when combining with the sauce also helps. It thickens the sauce and makes it cling to the gnocchi. - Best plating techniques: For a great look, use shallow bowls. Spoon the gnocchi in the center and let some sauce pool around it. This makes it look inviting. - Garnishing ideas for visual appeal: Top each serving with fresh basil leaves and a sprinkle of grated Parmesan cheese. This adds color and a fresh aroma. A drizzle of olive oil can also enhance the look and flavor. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh basil and high-quality sun-dried tomatoes for a more vibrant flavor. Adjust the Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with additional vegetable broth. Customize the Heat: Feel free to adjust the amount of red pepper flakes based on your heat preference. You can omit it entirely for a milder dish. Perfectly Cooked Gnocchi: Ensure you don't overcook the gnocchi; they should float to the surface when done, usually within 3-5 minutes. {{image_2}} You can change up the pasta in this dish. Try using penne or farfalle. Both will work great with the creamy sauce. If you want a lighter option, use zucchini noodles. They add a nice crunch and are low in carbs. For a dairy-free version, swap heavy cream for coconut milk. It gives a different flavor but keeps the creaminess. You could also use almond milk with some extra thickener. Adding protein to your gnocchi can make it heartier. Chicken or shrimp are both excellent choices. Simply cook them in the pan before adding the sauce. You can also add some Italian sausage for a spicy kick. For a Mediterranean twist, toss in olives, artichokes, or capers. These add a briny flavor that pairs well with sun-dried tomatoes. Seasonal veggies can brighten this dish. In spring, add asparagus or peas. In summer, try cherry tomatoes or bell peppers. In fall, roasted butternut squash fits well. For winter, you can use kale or Brussels sprouts. Fresh herbs can also lift the taste. Basil and parsley are classic choices, but thyme and oregano work well too. After cooking, let the gnocchi cool down. Store leftovers in an airtight container. Keep it in the fridge for up to three days. Make sure it is sealed well to prevent drying out. To freeze, place portions in freezer-safe bags. Remove as much air as possible. Label the bags with the date. You can keep it frozen for up to three months. When ready to eat, thaw overnight in the fridge. Reheat gently on low heat. Use glass or plastic containers with tight lids. These help keep moisture away. Avoid using containers that allow air in. This will keep your gnocchi fresh and tasty. To make gnocchi from scratch, start with potatoes. Use about 2 pounds of starchy potatoes. Boil them until soft, then peel and mash. Mix the mashed potatoes with flour and an egg to form a dough. Roll the dough into long ropes. Cut them into small pieces and shape each piece with a fork to create ridges. Boil the gnocchi until they float, which shows they are cooked. This process gives you soft and pillowy gnocchi. Yes, you can use sun-dried tomatoes that are not in oil. Just soak them in hot water for about 20 minutes to soften them. After soaking, chop them finely. They will still add great flavor to your gnocchi dish. However, using sun-dried tomatoes in oil gives a richer taste and more moisture to the sauce. This creamy sun-dried tomato gnocchi is perfect for meal prep. You can cook a large batch and store it in airtight containers. It keeps well in the fridge for up to three days. Reheat it on the stove or in the microwave. Just add a splash of broth or cream to keep it creamy when reheating. You can serve creamy sun-dried tomato gnocchi with a green salad for a fresh side dish. Garlic bread also pairs well, adding a nice crunch. For protein, grilled chicken or shrimp can make it a full meal. A sprinkle of extra Parmesan or fresh basil on top adds a lovely touch. This blog post covered how to make creamy sun-dried tomato gnocchi. We explored the key ingredients, cooking steps, and tips for the best results. You can customize this dish with seasonal veggies or proteins. Store leftovers properly in airtight containers to keep them fresh. Remember, presentation matters, so garnish wisely. Enjoy your delicious creation and share it with others! This dish is a simple way to impress while enjoying good food.

Creamy Sun Dried Tomato Gnocchi

A delicious and creamy gnocchi dish with sun-dried tomatoes and spinach.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 pound gnocchi (store-bought or homemade)
  • 1 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • 1 cup vegetable broth
  • 1 cup baby spinach, roughly chopped
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 0.5 teaspoon red pepper flakes (optional)
  • to taste Salt and 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 package instructions until they float to the surface, usually about 3-5 minutes. Drain and set aside.
  • Prepare the Sauce: 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 another 2-3 minutes, allowing the flavors to meld.
  • Make it Creamy: Pour in the heavy cream and vegetable broth. Stir well to combine and bring to a gentle simmer. Allow it to cook for about 3-5 minutes until the sauce thickens slightly.
  • Incorporate Spinach and Cheese: Add the chopped spinach, grated Parmesan cheese, dried basil, and red pepper flakes (if using) to the sauce. Mix thoroughly until the spinach is wilted and the cheese is melted. Season with salt and pepper to taste.
  • Combine Gnocchi and Sauce: Gently fold the cooked gnocchi into the creamy sundried tomato sauce. Stir well to ensure each gnocchi is coated with the luscious sauce.
  • Serve: Remove from heat and let it rest for a minute. Spoon the gnocchi onto plates or into shallow bowls.

Notes

Garnish with fresh basil leaves and extra Parmesan cheese for an elegant touch.
Keyword creamy, gnocchi, spinach, sun-dried tomatoes