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This dish needs a few key ingredients to shine. Here’s what you need: - 1 package (16 oz) gnocchi - 1 cup sun-dried tomatoes, chopped (packed in oil) - 1 cup heavy cream - 1 cup fresh spinach, roughly chopped - 2 cloves garlic, finely minced - 1 tablespoon olive oil - ½ cup freshly grated Parmesan cheese - Salt and freshly ground black pepper to taste - Fresh basil leaves, for garnish These ingredients create a rich, creamy sauce that perfectly coats the gnocchi. While the main ingredients are fantastic, you can add more for extra flavor. Consider using: - Crushed red pepper for heat - Lemon zest for brightness - Artichoke hearts for a unique twist These options can take your dish to the next level! Sometimes, you may need to swap ingredients. Here are some easy substitutions: - For gnocchi, you can use pasta if needed. - Use coconut cream instead of heavy cream for a dairy-free version. - If you don’t have sun-dried tomatoes, try cherry tomatoes or roasted red peppers. Always taste as you go! Adjust seasonings to fit your taste and make the dish your own. {{ingredient_image_2}} Start by boiling salted water in a large pot. Once the water is boiling, add the gnocchi. Cook them according to the package instructions. They are done when they float to the top, which takes about 2-3 minutes. Drain the gnocchi and set them aside for later. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté it for about 1 minute. Watch closely so the garlic doesn’t burn. Next, add the chopped sun-dried tomatoes to the skillet. Cook them for another 2-3 minutes. This allows the tomatoes to soak up the garlic flavor. Now, pour in the heavy cream while stirring. Keep stirring until the mixture simmers gently. This helps the flavors to develop. Add the chopped spinach and let it wilt for 1-2 minutes. Stir in the freshly grated Parmesan cheese. Mix until the cheese melts completely into the sauce. Taste and adjust the seasoning with salt and freshly ground black pepper. Finally, add the drained gnocchi to the skillet. Toss them gently to coat each piece in the creamy sauce. Let everything cook for an additional 2 minutes. Remove from heat and serve hot. Garnish with fresh basil leaves for a burst of flavor. Enjoy your delicious creamy sun-dried tomato gnocchi! To make the sauce creamy, use heavy cream. It adds richness that blends well. Heat the cream slowly. This helps it mix with the sun-dried tomatoes. Stir constantly while cooking. This way, you avoid lumps and get a smooth sauce. If you want extra flavor, add a pinch of nutmeg. It complements the cream and tomatoes perfectly. Cooking gnocchi is simple but key to great texture. Start with salted boiling water. This enhances the flavor of the gnocchi. When you add them, wait for them to float. That means they are ready! Drain them gently, so they stay intact. Avoid overcooking, as they can become mushy. Toss them with a little olive oil to keep them from sticking. For a stunning look, serve the gnocchi in shallow bowls. This allows the sauce to shine. Garnish with fresh basil leaves for color and aroma. You can drizzle a bit of olive oil on top for extra richness. Serve with crusty bread to soak up the sauce. This makes the meal feel special and inviting. Pro Tips Use Quality Sun-Dried Tomatoes: For the best flavor, opt for sun-dried tomatoes packed in oil rather than dry ones. The oil enhances the creaminess of the sauce. Don’t Overcook the Spinach: Add the spinach just before serving to retain its vibrant color and nutrients. This also prevents it from becoming mushy in the sauce. Adjust the Creaminess: If you prefer a lighter sauce, consider using half-and-half instead of heavy cream. This will still provide a creamy consistency while reducing calories. Experiment with Cheese: While Parmesan is traditional, try adding a mix of cheeses like mozzarella or goat cheese for different flavor profiles and textures in your dish. {{image_4}} This dish is already vegetarian, thanks to gnocchi and fresh veggies. You can add more vegetables to make it even better. Consider adding: - Bell peppers - Mushrooms - Zucchini - Peas These veggies complement the sun-dried tomatoes and spinach. You can sauté them with garlic for extra flavor. If you need a gluten-free option, use gluten-free gnocchi. Many brands offer tasty alternatives made from potato or rice flour. Check the package for cooking times, as they may vary from regular gnocchi. To change the flavor profile, try these additions: - Protein: Add grilled chicken, shrimp, or chickpeas for extra protein. - Herbs: Fresh herbs like thyme or oregano can brighten the dish. - Cheese: Swap Parmesan for feta or goat cheese for a tangy twist. - Spices: A pinch of red pepper flakes can add heat. These adjustments keep the dish fun and exciting. You can easily make it your own! To store leftovers, place the creamy gnocchi in an airtight container. Make sure the container is sealed tightly. Store it in the fridge for up to three days. Label the container with the date to keep track. To reheat, place the gnocchi in a skillet over medium heat. Add a splash of water or cream to help it heat evenly. Stir often until warmed through. You can also use the microwave. Heat in short bursts, stirring in between to avoid uneven heating. You can freeze this dish for later use. First, let the gnocchi cool to room temperature. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top for expansion. It will stay good for up to two months. When ready to eat, thaw in the fridge overnight before reheating. The best way to cook gnocchi is to boil it. Start with salted water in a large pot. Bring the water to a boil. Add the gnocchi and watch them closely. They cook fast! When they float, they are ready. This usually takes about 2-3 minutes. Drain them gently and set them aside. This method gives you light and fluffy gnocchi. Yes, you can use homemade gnocchi for this recipe. In fact, homemade gnocchi can add a special touch. Just make sure to cook it the same way. Boil it until it floats, just like store-bought gnocchi. Homemade gnocchi may have a different texture but will work well with the creamy sauce. To make this dish dairy-free, swap out the heavy cream and cheese. Use a plant-based cream instead, like coconut or almond cream. Nutritional yeast can replace Parmesan cheese. It adds a cheesy flavor without dairy. You can also add more sun-dried tomatoes for extra flavor. This way, you still get a creamy and tasty dish! This blog post covered everything you need to make creamy sun-dried tomato gnocchi. We explored key ingredients, cooking steps, and expert tips. You learned about delicious variations, storage methods, and common questions. With this guide, you can create a tasty meal that impresses others. Enjoy the process and have fun. Cooking should be simple and enjoyable! Now, go ahead and make your own version.

Creamy Sun-Dried Tomato Gnocchi

A rich and creamy gnocchi dish featuring sun-dried tomatoes and fresh spinach.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 16 oz gnocchi
  • 1 cup sun-dried tomatoes, chopped (packed in oil)
  • 1 cup heavy cream
  • 1 cup fresh spinach, roughly chopped
  • 2 cloves garlic, finely minced
  • 1 tablespoon olive oil
  • 0.5 cup freshly grated Parmesan cheese
  • to taste salt
  • to taste freshly ground black pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, bring salted water to a boil. Add the gnocchi and cook as per the package instructions. The gnocchi are cooked when they float to the surface, usually taking 2-3 minutes. Drain the gnocchi and set them aside.
  • In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until it turns fragrant and golden, ensuring it doesn’t burn.
  • Next, incorporate the chopped sun-dried tomatoes into the skillet. Cook for another 2-3 minutes so the tomatoes meld with the flavors of the garlic and oil.
  • Gradually pour in the heavy cream while stirring continuously to combine. Allow the mixture to come to a gentle simmer, which lets the flavors develop.
  • Add the chopped spinach to the skillet, letting it wilt into the creamy sauce for about 1-2 minutes.
  • Stir in the freshly grated Parmesan cheese, mixing until the cheese fully melts into the sauce, resulting in a luscious and creamy consistency. Adjust seasoning with salt and freshly ground black pepper to taste.
  • Carefully add the drained gnocchi to the skillet. Toss gently to ensure each piece is well coated with the creamy sauce. Let it cook for an additional 2 minutes, allowing everything to heat through.
  • Remove from heat and plate the gnocchi immediately. Garnish with fresh basil leaves for an aromatic touch that elevates the dish’s flavor.

Notes

Serve in shallow bowls for a stylish presentation, and drizzle a little extra olive oil on top for added richness, if desired.
Keyword creamy, gnocchi, spinach, sun-dried tomatoes