Creamy Tuscan Gnocchi
An easy but full-flavored meal with pillowy gnocchi, tender spinach, tangy sun-dried tomatoes, butter, and garlic. You'll love that it's all made in one pan in about 15 minutes.
Ingredients
- 1 Tablespoon butter
- 2-3 cloves garlic minced
- 3/4 cup heavy cream
- 2/3 cup chicken or veggie broth
- 1 pound potato gnocchi uncooked
- 1/3 cup oil-packed sun-dried tomatoes julienne style
- 1/2 cup freshly-grated Parmesan cheese
- 1 teaspoon lemon juice
- kosher salt and black pepper
- 1-2 cups fresh baby spinach
- fresh basil optional garnish
Instructions
- Melt butter in a large skillet over medium heat. (Use a skillet with a lid.) Add garlic and cook for 30-60 seconds, just until fragrant, then stir in the cream and broth.
- Bring the mixture to a gentle simmer, then stir in the gnocchi and sun-dried tomatoes. Cover the skillet and cook for 4 minutes, untouched.
- Uncover the pan, stir well, and test a gnocchi. Continue to cook, uncovered, stirring frequently, until the gnocchi is tender and the sauce slightly thickened.
- When the gnocchi is tender, stir in the spinach, Parmesan, and lemon juice. Season with salt, pepper, and more lemon juice to taste. (I usually start with 1/2 teaspoon salt and 8-10 cranks of black pepper, but this will vary to your preference.) Once the spinach has wilted, remove pan from the heat.
- Garnish with fresh basil and more Parmesan, as desired. Serve and enjoy!
Nutrition Estimate
Calories: 440 kcal, Carbohydrates: 45 g, Protein: 12 g, Fat: 25 g, Saturated Fat: 15 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 7 g, Trans Fat: 0.1 g, Cholesterol: 66 mg, Sodium: 662 mg, Potassium: 281 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 1662 IU, Vitamin C: 13 mg, Calcium: 217 mg, Iron: 5 mg
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