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For this dish, you need: - 1 package (16 oz) potato gnocchi - 1 cup sun-dried tomatoes preserved in oil, drained and chopped - 1 tablespoon olive oil - 2 cloves garlic, finely minced - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - Salt and freshly cracked black pepper, to taste - 1 cup fresh spinach, roughly chopped - 1 teaspoon dried basil - Crushed red pepper flakes (optional, for a spicy kick) - Fresh basil leaves, for garnish To enhance the taste, consider these options: - Add a squeeze of lemon juice for brightness. - A pinch of nutmeg can add warmth. - Fresh herbs like parsley can bring freshness. Make sure you have: - A large pot for boiling water - A large skillet for cooking - A colander for draining gnocchi - A wooden spoon or spatula for stirring - A grater for the Parmesan cheese These tools help you create a smooth and tasty meal with ease. Enjoy cooking! {{ingredient_image_2}} Start by filling a large pot with water. Add a good amount of salt to it. Bring the water to a rapid boil. Once it boils, add the potato gnocchi. Cook until they float to the top, which takes about 2-3 minutes. This is how you know they are done. Drain the gnocchi in a colander and set aside. In a large skillet, pour in the olive oil. Heat it over medium heat until it warms up. Add the minced garlic and stir it for about 1 minute. You want to smell its nice aroma. Be careful not to let it burn; that can ruin the dish. After the garlic is fragrant, add the chopped sun-dried tomatoes. Cook for 2-3 minutes. This helps blend the flavors together. Reduce the heat to low now. Carefully pour in the heavy cream, stirring well to mix it with the garlic and tomatoes. Let it simmer gently for 2-3 minutes. This helps thicken the sauce a bit. Gradually add the grated Parmesan cheese while stirring. Keep mixing until the cheese melts and the sauce is smooth. It should be creamy and rich. Next, fold in the cooked gnocchi and chopped spinach. Add a pinch of salt, black pepper, and dried basil. Stir gently until the spinach wilts. Taste the sauce and adjust flavors as needed. Enjoy your creamy sun-dried tomato gnocchi! To make great gnocchi, start with salted water. Bring it to a gentle boil. Add the gnocchi and watch for them to float. This means they are done! It usually takes about 2-3 minutes. Once they float, drain them well. This step is key for a nice texture. If you overcook them, they will turn mushy. For a creamy sauce, use heavy cream. Heat it slowly to avoid burning. Always stir the cream as it heats. Gradually add Parmesan cheese. This helps it melt smoothly. If the sauce seems too thick, add a splash of pasta water. This will help create a silky finish without losing flavor. To boost flavor, add fresh spinach for color and nutrients. Dried basil adds a nice aroma. For a spicy kick, use crushed red pepper flakes. You can also mix in other veggies, like mushrooms or bell peppers. Experiment with different cheeses for a unique taste. Pro Tips Use Fresh Ingredients: Opt for fresh spinach and high-quality sun-dried tomatoes for the best flavor and texture in your dish. Perfect the Sauce Consistency: Keep the heat low when adding the cream to prevent it from curdling, ensuring a smooth and creamy sauce. Customize the Spice Level: Adjust the amount of crushed red pepper flakes based on your heat preference; start with a small pinch and add more if desired. Serve Immediately: This dish is best enjoyed fresh and hot, as the gnocchi and sauce can lose their texture if left to sit too long. {{image_4}} You can easily make this dish more veggie-friendly. Try adding: - Mushrooms: Sauté sliced mushrooms with garlic for extra flavor. - Zucchini: Add diced zucchini to the skillet. It cooks quickly and adds bulk. - Peas: Stir in fresh or frozen peas for a pop of sweetness. These additions keep the dish exciting and colorful. They also boost nutrition and taste. If you need a gluten-free option, look for gluten-free gnocchi. You can find it in stores or make your own. Here’s a simple way: - Use mashed sweet potatoes or riced cauliflower mixed with gluten-free flour. - Shape it into small dumplings and cook as usual. This keeps the dish delicious while accommodating dietary needs. For those who love spice, crushed red pepper flakes work wonders. Just sprinkle a pinch into the cream sauce. The heat balances the creaminess perfectly. If you like it spicier, add more flakes. Remember, taste as you go! This simple twist adds depth and excitement to your meal. Store leftover creamy sun-dried tomato gnocchi in an airtight container. Let it cool fully before sealing. This helps keep the flavors fresh. Place it in the fridge for up to three days. Make sure to label the container with the date for easy tracking. When reheating, use a skillet over low heat. Add a splash of cream or milk to keep it creamy. Stir gently while heating. This helps prevent sticking and ensures even warming. You can also use the microwave. Heat in short bursts, stirring in between. To freeze, let the dish cool completely. Use a freezer-safe container or bag. Separate portions for easy thawing later. It can last up to three months in the freezer. To use, thaw overnight in the fridge. Reheat in a skillet with a bit of cream for the best results. It takes about 25 minutes to make creamy sun-dried tomato gnocchi. First, you need 10 minutes to prep the ingredients. Then, the actual cooking takes around 15 minutes. This quick process allows you to enjoy a delicious meal in no time. You can use fresh tomatoes, but the flavor will change. Sun-dried tomatoes have a rich, concentrated taste. Fresh ones may not provide the same depth. If you use fresh tomatoes, try to roast them first for more flavor. You can use several substitutes for heavy cream. Options include whole milk with butter, coconut milk, or cashew cream. These alternatives can work well, but they may change the flavor and texture slightly. Traditional gnocchi is not gluten-free. It usually contains wheat flour. However, you can find gluten-free gnocchi made from rice or potato flour. Always check the package to ensure it meets your needs. This blog post covered how to make creamy sun-dried tomato gnocchi. We explored essential and supplementary ingredients for great flavor. I shared tips for cooking the gnocchi and sautéing aromatics. You learned about making the cream sauce and perfecting it. We also looked at variations, storage tips, and common questions. Enjoy trying this recipe. It’s simple and tasty. You can customize it to your liking. Happy cooking!

Creamy Sun-Dried Tomato Gnocchi Delight

A rich and creamy gnocchi dish featuring 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

Ingredients
  

  • 16 oz potato gnocchi
  • 1 cup sun-dried tomatoes preserved in oil, drained and chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • to taste salt and freshly cracked black pepper
  • 1 cup fresh spinach, roughly chopped
  • 1 teaspoon dried basil
  • optional crushed red pepper flakes
  • for garnish fresh basil leaves

Instructions
 

  • Cook the Gnocchi: Bring a large pot of salted water to a rapid boil. Add the potato gnocchi and cook according to the package instructions, typically until they float to the surface (about 2-3 minutes). Once cooked, drain the gnocchi thoroughly and set aside.
  • Sauté Aromatics: In a large skillet over medium heat, pour in the olive oil and allow it to warm. Add the minced garlic and sauté for approximately 1 minute, or until it releases its fragrant aroma, taking care not to burn it.
  • Add Sun-Dried Tomatoes: Gently stir in the chopped sun-dried tomatoes and continue to cook for an additional 2-3 minutes. This step helps enhance the flavors of the tomatoes as they meld with the garlic.
  • Create the Cream Sauce: Reduce the heat to low and carefully pour in the heavy cream. Stir well to incorporate the ingredients, allowing it to simmer gently for about 2-3 minutes so the sauce thickens slightly.
  • Incorporate Cheese: Gradually add the freshly grated Parmesan cheese to the cream mixture, stirring continuously until the cheese melts completely and the sauce transforms into a velvety consistency.
  • Add Gnocchi and Spinach: Carefully fold in the cooked gnocchi, chopped spinach, dried basil, and a pinch of salt and pepper. Stir gently until the spinach wilts and coats the gnocchi evenly in the creamy sauce.
  • Adjust Flavor: Taste the dish and adjust with additional salt, black pepper, or crushed red pepper flakes to achieve your desired flavor profile.
  • Serve: Serve the creamy sun-dried tomato gnocchi in individual bowls. Garnish generously with fresh basil leaves for a vibrant touch and an extra burst of flavor.

Notes

For a spicy kick, add crushed red pepper flakes.
Keyword creamy, gnocchi, spinach, sun-dried tomatoes