Description
A simple, one-pan recipe for creamy gnocchi with spinach and sun-dried tomatoes.
Ingredients
Scale
- 1 pound potato gnocchi
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
- Pour in the vegetable broth and bring the mixture to a simmer.
- Add the gnocchi to the skillet, stirring gently to coat. Cook according to package directions, usually about 5-7 minutes, until the gnocchi floats and is tender.
- Reduce the heat to low. Stir in the heavy cream.
- Add the fresh spinach in batches, stirring until it wilts into the sauce.
- Remove the skillet from the heat. Stir in the Parmesan cheese until the sauce is creamy.
- Season with salt and pepper to your preference. Serve immediately.
Notes
- If the sauce seems too thick, add a splash more broth or cream until you reach your desired consistency.
- You can substitute chicken broth for vegetable broth if preferred.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6
- Sodium: 650
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 13
- Trans Fat: 0.5
- Carbohydrates: 60
- Fiber: 4
- Protein: 18
- Cholesterol: 55
Keywords: gnocchi, one pan, creamy, spinach, sun dried tomato, vegetarian, quick dinner