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- 1 pound (450g) gnocchi (either store-bought or homemade) - 1 cup sun-dried tomatoes packed in oil, drained and roughly chopped - 1 cup heavy cream - 1 cup baby spinach, chopped into bite-sized pieces - 1/2 cup freshly grated Parmesan cheese - 2 tablespoons extra virgin olive oil - 2 cloves garlic, minced - 1 cup vegetable broth - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional for extra heat) - Salt - Black pepper - Fresh basil leaves for garnish You need these ingredients to create a rich and creamy dish. The gnocchi serves as a soft base. The sun-dried tomatoes add a punch of flavor. Heavy cream gives the sauce its creamy texture. Baby spinach brings in freshness and color. Lastly, Parmesan cheese enhances the taste with a savory finish. In your pantry, you likely have olive oil and garlic. These will form the backbone of your sauce. Vegetable broth adds depth to the mix. Dried basil and red pepper flakes give it a fragrant kick. Salt and pepper are essential for balancing the flavors. When you finish, don’t forget to use fresh basil leaves as a garnish. They add a lovely touch to each plate. Enjoy the vibrant colors and flavors this dish brings to your table. {{ingredient_image_2}} Start by filling a large pot with water. Add a generous amount of salt. The water should taste like the sea. Bring it to a rapid boil. Carefully add the gnocchi to the boiling water. They will sink at first. Cook them according to the package directions. Usually, this takes about 3 to 5 minutes. You know they are done when they float to the top. Once cooked, drain the gnocchi and set them aside. In a large skillet, add two tablespoons of olive oil. Heat it over medium flame. Once hot, add two cloves of minced garlic. Sauté for about one minute. You want it fragrant but not brown. Next, add one cup of chopped sun-dried tomatoes. Stir and cook this for another 2 to 3 minutes. This allows the flavors to combine beautifully. Slowly pour in one cup of heavy cream. Then, add one cup of vegetable broth. Stir continuously to blend everything well. Bring this mixture to a gentle simmer. Let it cook for about 3 to 5 minutes. You want the sauce to thicken slightly. Now, stir in one cup of chopped spinach and half a cup of grated Parmesan cheese. Add one teaspoon of dried basil and optional red pepper flakes. Mix everything well. The spinach should wilt, and the cheese should melt. Taste your sauce and add salt and black pepper to your liking. Finally, gently fold the cooked gnocchi into the creamy sauce. Make sure each piece gets well coated in the flavorful mixture. To get a creamy sauce, focus on the right ratio of cream to broth. Start with equal parts of both. You can adjust this as you cook. If the sauce is too thick, add more broth. A gentle simmer helps it thicken nicely without burning. Taste often and add salt and pepper gradually. Balancing the seasoning is key to a great dish. Use fresh herbs like basil or parsley for a burst of flavor. Dried basil works too, but fresh adds more brightness. Red pepper flakes give a nice kick. If you like heat, add them to the sauce. For deeper flavor, consider mixing in a splash of white wine while cooking. You can also add cooked chicken or mushrooms for extra richness. When serving, use shallow bowls for a nice touch. This makes the dish look elegant. For garnish, sprinkle fresh basil leaves on top. A light dusting of grated Parmesan adds a beautiful finish. You can also drizzle a bit of olive oil for shine. Serve with crusty bread on the side to soak up that tasty sauce. Pro Tips Fresh Herbs for Flavor: Adding fresh basil or parsley at the end of cooking enhances the dish's freshness and aroma. Gnocchi Cooking Tip: For the best texture, ensure your gnocchi floats to the surface before removing it from the boiling water. Cheese Variations: Experiment with different cheeses like pecorino or mozzarella for a unique flavor profile in your sauce. Make it Vegan: Substitute heavy cream with coconut cream and use nutritional yeast instead of Parmesan for a creamy vegan version. {{image_4}} You can add grilled chicken for a hearty meal. Shrimp also works well and cooks quickly. For a vegetarian option, you might try mushrooms. Tofu is another great choice. It absorbs flavors well and adds protein. If you need gluten-free gnocchi, many brands offer it now. You can also make your own with gluten-free flour. For a dairy-free dish, use coconut milk instead of cream. Nutritional yeast can replace Parmesan cheese for a cheesy taste. Want to jazz it up? Add sun-dried tomato pesto for extra flavor. You can also use kale or arugula as a fresh twist. These veggies bring great color and nutrients, making the dish even better. To store creamy gnocchi, cool it down first. Place it in an airtight container. This keeps the dish fresh and tasty. Use a container that seals well to avoid spills. You can keep it in the fridge for up to 3 days. When reheating, avoid the microwave if possible. The stovetop works best for keeping the texture nice. Add a splash of vegetable broth or cream to help it stay creamy. Heat over low to medium heat, stirring gently until warm. If you must use a microwave, reheat in short bursts. Stir in between to help heat evenly. You can freeze creamy gnocchi for later. Make sure it is cool before you pack it. Place it in a freezer-safe bag or container. Squeeze out the air to prevent freezer burn. To thaw, place it in the fridge overnight. Reheat it on the stovetop with a bit of liquid. This helps the gnocchi regain its creamy texture. Yes, you can use frozen gnocchi. To cook frozen gnocchi, bring a pot of salted water to a boil. Add the frozen gnocchi directly to the water. They usually take about 5-7 minutes to cook. When they float to the top, they are ready to drain and use. This method saves time and still gives you a tasty dish. To make this recipe healthier, consider these options: - Use low-fat cream instead of heavy cream. - Substitute half of the cream with Greek yogurt for a tangy flavor. - Add more vegetables like zucchini or bell peppers. - Reduce the amount of cheese or use a low-fat version. - Serve with a side salad to boost nutrients. Creamy sun-dried tomato gnocchi pairs well with: - A fresh green salad with lemon vinaigrette. - Steamed broccoli or asparagus for a nice crunch. - Garlic bread to soak up the sauce. - Roasted vegetables for extra flavor and color. This blog post covered the creamy gnocchi recipe from ingredients to storage tips. You learned about key ingredients like gnocchi, sun-dried tomatoes, and heavy cream. We explored cooking steps and fun ways to enhance flavor. I also shared options for protein and dietary needs. In closing, this dish is comforting and versatile. Feel free to experiment with flavors and ingredients. Enjoy your delicious creamy gnocchi creation!

Creamy Sun-Dried Tomato Gnocchi Delight

A rich and creamy gnocchi dish featuring sun-dried tomatoes, spinach, and Parmesan cheese.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 pound gnocchi (either store-bought or homemade)
  • 1 cup sun-dried tomatoes packed in oil, drained and roughly chopped
  • 1 cup heavy cream
  • 1 cup vegetable broth
  • 1 cup baby spinach, chopped into bite-sized pieces
  • 0.5 cup freshly grated Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 0.5 teaspoon red pepper flakes (optional for extra heat)
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh basil leaves

Instructions
 

  • Fill a large pot with water and add a generous amount of salt. Bring the water to a rapid boil. Carefully add the gnocchi to the boiling water. Cook according to package directions or until they float to the top, typically 3-5 minutes. Once done, drain the gnocchi and set aside.
  • In a large skillet, add the olive oil and heat over medium flame. Add the minced garlic, sautéing for about 1 minute or until fragrant but not browned.
  • Add the chopped sun-dried tomatoes to the skillet. Stir and cook for an additional 2-3 minutes to allow the flavors to combine beautifully.
  • Slowly pour in the heavy cream and the vegetable broth, stirring continuously to blend. Bring the mixture to a gentle simmer and let it cook for about 3-5 minutes until the sauce thickens slightly.
  • Stir in the chopped spinach, grated Parmesan cheese, dried basil, and optional red pepper flakes. Mix well until the spinach wilts and the cheese melts into the sauce. Taste and season with salt and freshly ground black pepper to your liking.
  • Carefully fold the cooked gnocchi into the luscious creamy sauce, ensuring each piece is well coated in the flavorful mixture.
  • Remove the skillet from heat and let the dish rest for about a minute. Dish the gnocchi into plates or shallow bowls for serving.

Notes

For an elegant finish, garnish with fresh basil leaves and additional grated Parmesan cheese.
Keyword creamy, gnocchi, Parmesan, spinach, sun-dried tomatoes