Creamy Sun Dried Tomato Gnocchi (Printable)

Tender potato gnocchi tossed in a rich, creamy sauce with sun-dried tomatoes, garlic, and spinach. A quick and comforting Italian vegetarian meal.

# What's Needed:

→ Gnocchi

01 - 1.1 lbs shelf-stable or fresh potato gnocchi

→ Sauce

02 - 2 tbsp olive oil
03 - 3 cloves garlic, minced
04 - 3.5 oz sun-dried tomatoes in oil, drained and sliced
05 - 5.3 oz baby spinach
06 - 3/4 cup heavy cream
07 - 1/4 cup vegetable broth
08 - 1/4 cup grated parmesan cheese plus extra for serving
09 - Salt and freshly ground black pepper, to taste
10 - 1/2 tsp chili flakes (optional)

→ Garnish

11 - Fresh basil leaves (optional)
12 - Extra parmesan cheese

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions; drain and set aside.
02 - While the gnocchi cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
03 - Stir in the sun-dried tomatoes and cook for 2 minutes.
04 - Pour in the heavy cream and vegetable broth; bring to a gentle simmer.
05 - Add baby spinach and cook until wilted, about 2 minutes.
06 - Stir in the parmesan, and season with salt, pepper, and chili flakes if using.
07 - Add the drained gnocchi to the sauce and gently toss to combine and coat. Serve immediately, garnished with fresh basil and extra parmesan if desired.

# Tips for Success:

01 -
  • It comes together in under 30 minutes but tastes like something from an Italian trattoria
  • The sauce clings to every ridged pillow of gnocchi, ensuring no bite is bland
  • You probably have everything you need in your pantry right now
02 -
  • Reserve a splash of pasta water before draining the gnocchi. If your sauce ever looks too thick, a tablespoon of starchy water brings it back to life instantly.
  • Sun-dried tomatoes vary in saltiness depending on the brand. Always taste your sauce before adding additional salt.
03 -
  • Room temperature cream incorporates more smoothly than cold straight from the fridge
  • Grate your parmesan from a wedge rather than buying pre-grated for better melting

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