Creamy Sun Dried Tomato Gnocchi
The ultimate comfort food, Creamy Sun-Dried Tomato Gnocchi is creamy, rich, and easy to make. Perfect for a weeknight dinner, this delightful dish will satisfy your cravings and impress your guests. Make it tonight for a comforting meal that everyone will love!
Equipment
- Wooden Spoon
- Peeler
- Grater
- Frying Pan
- Skillet
- Chef's Knife
- Saucepan
Ingredients
- 1 unit onion
- 4 cloves garlic
- ½ cup sun-dried tomatoes
- 3 tablespoons oil from the sundried tomato jar
- 2 tablespoons AP flour
- 1 ½ cups vegetable broth
- 2 teaspoons tomato paste
- 1 cup heavy cream
- ½ teaspoon Italian herbs
- ¼ teaspoon salt more to taste
- ¼ teaspoon black pepper more to taste
- 1 lb potato gnocchi store-bought
- 1 cup fresh spinach
- ½ cup grated parmesan cheese I like fresh
- fresh basil to serve
- extra parmesan to serve
Instructions
- First, peel and finely chop the onion and garlic. Heat a deep skillet or sauté pan over medium-high heat, and add 3 tablespoons oil from the sun-dried tomato jar. Once hot, add the chopped onion and cook for about three to four minutes until softened. Add the minced garlic and cook for an additional thirty seconds until fragrant. You want to see the onion turn translucent and soft.
- Next, sprinkle 2 tablespoons flour over the sautéed onion and stir well to coat. This will help thicken your sauce, so make sure it's evenly mixed in without any lumps.
- Now, slowly pour in 1 ½ cups vegetable broth, stirring constantly to keep the mixture smooth. You’ll notice it starts to thicken as the flour incorporates. Keep stirring until it’s well combined.
- Add the sliced sun-dried tomatoes and 2 teaspoons tomato paste to the skillet, stirring to mix everything together. Bring the mixture to a gentle simmer and let it cook for about five minutes. You should see it bubbling lightly, which will intensify the flavors.
- Now, it’s time to bring on the cream! Add in 1 cup heavy cream, ½ teaspoon Italian herbs, ¼ teaspoon salt, and ¼ teaspoon black pepper. Stir everything together to create a rich and creamy sauce. The sauce should be velvety and smooth at this point.
- Add the 1 lb store-bought potato gnocchi to the pan, stirring gently to coat them in the sauce. Cover the pan and reduce the heat to medium, allowing it to cook for six to seven minutes. You’ll want to check the gnocchi occasionally; they’re done when they float to the top and are tender to the bite.
- Once the gnocchi is cooked, stir in 1 cup fresh spinach and ½ cup grated parmesan cheese. The spinach will wilt quickly, adding a beautiful color and a fresh taste to your dish.
- Cook for another minute, allowing the cheese to melt into the sauce and the spinach to soften. Taste for seasoning now; you may want to add a bit more salt or pepper according to your preference.
- Finally, serve hot, garnished with fresh basil and extra parmesan cheese on top. Enjoy your culinary creation with a side of crusty bread or a simple salad.
Notes
- Tip 1: You can buy sun-dried tomatoes already cut into strips - called julienned sun-dried tomatoes!
- Tip 2: When buying sun-dried tomatoes, buy the ones in oil; that oil is packed with flavor.
- Tip 3: You can use two teaspoons of tomato paste or swap for one tablespoon of canned tomato/passata.
- Tip 4: Look for the long life shelf-stable packages; you will find it on the pasta aisle at the grocery store.