Creamy Sun Dried Tomato Gnocchi
This one-pot Creamy Sun Dried Tomato Gnocchi features pillowy gnocchi and a parmesan-enriched tomato cream sauce. It’s a winning weeknight dinner the whole family will love!
Servings: 2 people
Ingredients
- 16 oz gnocchi fresh or frozen
- 2 tbsp butter
- 4 cloves garlic minced or pressed
- 4 oz sun dried tomato
- 1 tbsp tomato paste
- 1 cup cherry tomatoes
- 1 parmesan rind
- 2 1/2 cups broth or water or a mix of both
- 1 cup milk or heavy cream
- 2 cups fresh spinach
- 1 cup parmesan cheese
Instructions
- Melt butter in a medium pot. Stir in garlic and sauté until fragrant (about 1-2 minutes)
- Toss in sun dried tomatoes, cherry tomatoes and tomato paste and sauté until tomatoes have cooked down. I used a potato masher to bread down the tomatoes (about 5-7 minutes)
- Add parmesan rind (optional but recommended), gnocchi and water or broth. Cover and simmer until gnocchis have cooked (about 10 minutes). Break gnocchis apart if needed and stir often.
- Stir in milk or cream. Add fresh spinach and grated parmesan cheese, still well to combine. Keeping heat on medium-low half cover the pan stirring often until sauce is creamy and have thicken, and the spinach has wilted (about 6-8 minutes).
Notes
To store: The leftover pasta will last for 4 to 5 days when stored in an airtight container in the fridge.
To reheat: The best way to reheat the gnocchi and sauce is by steaming it in a covered pot on the stove or the microwave until warmed through.
Nutrition
Calories: 830kcal | Carbohydrates: 128g | Protein: 42g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 51mg | Sodium: 1812mg | Potassium: 2629mg | Fiber: 14g | Sugar: 31g | Vitamin A: 4412IU | Vitamin C: 51mg | Calcium: 933mg | Iron: 15mg