Creamy Sun Dried Tomato Gnocchi (Print Version)

Tender potato gnocchi tossed in a rich, creamy sauce with sun-dried tomatoes, garlic, and spinach. A comforting vegetarian meal ready in 25 minutes.

# What You Need:

→ 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 - 0.85 cup heavy cream
07 - 0.25 cup vegetable broth
08 - 1.8 oz grated parmesan cheese (plus extra for serving)
09 - Salt and freshly ground black pepper, to taste
10 - 0.5 tsp chili flakes (optional)

→ Garnish

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

# Preparation Steps:

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.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Sun-dried tomatoes add this concentrated burst of umami that makes plain cream sauce feel fancy
  • It is the kind of vegetarian meal that satisfies even the most dedicated meat eaters
02 -
  • Do not rinse the gnocchi after draining, that starchy coating helps the sauce cling
  • The sauce thickens quickly off the heat, so remove it from the flame as soon as it coats a spoon
  • Sun-dried tomatoes vary in saltiness, always taste before adding more salt
03 -
  • Reserve some pasta water before draining the gnocchi to thin the sauce if needed
  • Grate your own parmesan instead of buying pre-grated, it melts so much better

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