Go Back
- 1 package (16 oz) potato gnocchi - 1 cup sun-dried tomatoes, packed in oil, drained and chopped - 1 cup heavy cream - 1 cup spinach leaves, roughly chopped - 1 cup grated Parmesan cheese - 3 cloves garlic, minced - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish Using top-notch ingredients makes a big difference. Fresh spinach and high-quality sun-dried tomatoes boost flavor. Good Parmesan adds a creamy texture. Heavy cream creates a rich sauce. Each ingredient plays its part in making this dish special. When you use quality items, your meal shines. You can swap potato gnocchi for cauliflower gnocchi for a lighter option. If you don’t have sun-dried tomatoes, try roasted red peppers. Coconut cream works well if you want a non-dairy choice. For extra greens, you could add kale instead of spinach. These swaps keep your meal tasty and unique. {{ingredient_image_1}} To start, fill a large pot with water and add salt. Bring it to a boil. Once boiling, add the potato gnocchi. Cook them according to the package instructions. Watch closely; they will float when done, which takes about 2-3 minutes. After they float, drain the gnocchi and set them aside. In a large skillet, pour in 2 tablespoons of olive oil. Heat it over medium heat. Add 3 cloves of minced garlic and sauté for about 30 seconds. You want the garlic fragrant, not burnt. Next, stir in 1 cup of chopped sun-dried tomatoes. Cook this mixture for one more minute to blend the flavors. Now, pour in 1 cup of heavy cream and bring it to a gentle simmer. Lower the heat and add 1 cup of grated Parmesan cheese. Stir until it melts and becomes creamy. Once your sauce is ready, add 1 cup of roughly chopped spinach. Cook for another 2-3 minutes until the spinach wilts. Gently fold in the cooked gnocchi, ensuring they are well coated in the creamy sauce. Season with salt and pepper to taste. Finally, plate your creamy gnocchi. Garnish with fresh basil leaves and extra Parmesan if you like. Enjoy your delightful dinner! To create a smooth and creamy sauce, start with heavy cream. This adds richness and depth. When you simmer the cream, keep the heat low. Too much heat can make it separate, which isn’t what we want. Adding the Parmesan cheese slowly will help it melt evenly. Stir continuously to blend it well. This keeps your sauce creamy and thick. If you want it even creamier, add a bit more cheese or a splash of pasta water. Cook the gnocchi in salted water for the best flavor. When they float to the top, they are done. Don’t overcook them. This keeps the gnocchi soft and fluffy. Drain them gently and add them to the sauce right away. This helps them soak up the creamy sauce. If you let them sit, they can stick together. Keep them moving in the pan to ensure they stay coated in that luscious sauce. Want to take your dish up a notch? Consider adding some fresh herbs. Basil adds a nice touch. You can also try thyme or oregano for a different flavor. For a kick, add some red pepper flakes. If you love protein, grilled chicken or shrimp pairs well with this dish. You can also toss in some vegetables like bell peppers or zucchini for extra color and nutrition. These additions can make your meal even more delightful. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality sun-dried tomatoes will enhance the flavor of your dish significantly. Adjust Creaminess: For a lighter sauce, substitute half of the heavy cream with chicken or vegetable broth. Perfect Gnocchi Cooking: Make sure not to overcook the gnocchi; they should float to the top of the boiling water and be removed promptly. Garnish for Flavor: Fresh basil not only adds a pop of color but also enhances the dish's aroma and flavor profile. {{image_2}} You can make this creamy sun-dried tomato gnocchi vegetarian-friendly. Just skip any meat. You can add more veggies instead. Try mushrooms, zucchini, or bell peppers. They add great flavor and texture. You can also replace Parmesan cheese with a dairy-free option. Nutritional yeast works well for a cheesy taste. If you want to add protein, chicken and shrimp are great choices. For chicken, cook bite-sized pieces in the skillet before adding garlic. Cook until golden brown. For shrimp, add them after you sauté the garlic. Cook until they turn pink and opaque. Both options boost the dish and make it more filling. You can change the sauce for more variety. Instead of heavy cream, try using coconut milk for a lighter taste. For a spicy kick, add red pepper flakes to the sauce. If you want a tangy flavor, mix in some lemon juice or zest. Experimenting with these flavors keeps the dish fresh and exciting. Store any leftover creamy sun-dried tomato gnocchi in an airtight container. This keeps the dish fresh. Place it in the fridge if you plan to eat it within three days. Make sure to wait until the dish cools before sealing it. This helps prevent condensation and sogginess. You can freeze creamy sun-dried tomato gnocchi if you want to keep it longer. Portion the gnocchi into containers or freezer bags. Be sure to leave some space for expansion. Label the bags with the date so you know when you made it. It stays good for up to three months in the freezer. For reheating, it’s best to thaw the gnocchi overnight in the fridge. Then, gently warm it in a skillet over low heat. Add a splash of cream or broth to restore creaminess. Stir it often to heat evenly. You can also microwave it, but cover it to keep moisture in. Enjoy your meal just like fresh! To make gnocchi from scratch, you need a few simple ingredients. You will need: - 2 cups of mashed potatoes - 1 egg - 1 to 1.5 cups of all-purpose flour - A pinch of salt Start by mashing the potatoes until smooth. Mix in the egg and salt. Gradually add the flour until a dough forms. Roll the dough into long ropes and cut them into bite-sized pieces. Press each piece lightly with a fork for texture. Boil them in salted water until they float. This takes about 2-3 minutes. Yes, you can use dried sun-dried tomatoes. Just remember to rehydrate them first. Soak them in hot water for about 20 minutes. After they soften, chop them into small pieces. This will help them blend well in your creamy sauce. Creamy sun-dried tomato gnocchi pairs well with many sides. Here are some ideas: - A fresh green salad with vinaigrette - Garlic bread for a crunchy side - Steamed vegetables like broccoli or asparagus - A light soup, like minestrone or tomato basil These sides balance the rich flavors of the gnocchi and add freshness to your meal. Enjoy your delightful dinner! In this article, we explored the key ingredients needed for creamy sun-dried tomato gnocchi. We discussed the value of using quality ingredients and shared helpful substitutions. You learned step-by-step cooking instructions for the gnocchi and the sauce. Our tips improved the texture and flavor of your dish. We also covered different variations, storage methods, and answered common questions. Now, you can create a delicious meal that fits your tastes. Enjoy your cooking adventure!

Creamy Sun-Dried Tomato Gnocchi

A delicious and creamy gnocchi dish featuring 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
Calories 450 kcal

Ingredients
  

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

Instructions
 

  • 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, 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 for about 30 seconds until fragrant, being careful not to burn it.
  • Stir in the chopped sun-dried tomatoes and cook for another minute to combine the flavors.
  • Pour in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and add in the grated Parmesan cheese, stirring until melted and creamy.
  • Add the chopped spinach to the sauce and cook for another 2-3 minutes until wilted.
  • Gently fold in the cooked gnocchi until well coated in the creamy sun-dried tomato sauce. Season with salt and pepper to taste.
  • Plate the creamy gnocchi, garnishing each serving with fresh basil leaves and extra Parmesan if desired.

Notes

Serve with extra Parmesan and fresh basil for garnish.
Keyword creamy, gnocchi, spinach, sun-dried tomatoes