Creamy Gnocchi with Spinach
This Creamy Gnocchi with Spinach recipe combines vibrant greens, rich sauce, and tender gnocchi for a comforting dish packed with flavor and nutrition.
Ingrédients
For the sauce
- 1 tablespoon olive oil Extra virgin for best flavor
- 2 medium cloves garlic, minced Adjust to taste
- 2 teaspoons Italian seasoning
- 1.5 cups vegetable broth Low sodium recommended
- 1 cup heavy whipping cream Or coconut cream for vegan option
- 0.5 cups grated Parmesan cheese Plus additional for serving
- 2 teaspoons crushed red pepper flakes Adjust according to heat preference
- 1/8 teaspoon kosher salt Plus more to taste
- 1/4 teaspoon freshly ground black pepper Plus more to taste
For the main dish
- 16 ounces potato gnocchi Fresh or packaged
- 0.5 cups sun-dried tomatoes, drained and chopped
- 2 cups baby spinach, roughly chopped Can use frozen spinach, thawed and drained
- 5-6 leaves fresh basil, chiffonaded
Instructions
Preparation
- Start by gathering all the ingredients. Mince the garlic and chop the sun-dried tomatoes. Ensure your vegetable broth is ready, and measure out the cheese and cream.
Cooking the Base
- Heat the olive oil in a large sauté pan over medium-low heat.
- Add the minced garlic and Italian seasoning. Sauté for about 2 minutes, or until the garlic becomes fragrant and tender.
Simmering the Gnocchi
- Pour in the vegetable broth, stirring to combine. Add the potato gnocchi, chopped sun-dried tomatoes, crushed red pepper flakes, kosher salt, and black pepper. Bring to a gentle boil.
- Reduce heat, cover the pan and let simmer for 8-10 minutes until the gnocchi is tender.
Finishing Touches
- Stir in the chopped baby spinach and cook for a couple of minutes until wilted.
- Mix in the grated Parmesan cheese and heavy whipping cream until well combined and the cheese melts.
- Taste and adjust seasoning as necessary.
Serving
- Plate the gnocchi, garnishing with additional Parmesan cheese and chiffonaded basil.
- Serve hot, with a sprinkle of red pepper flakes or a drizzle of olive oil if desired.
Notes
Allow leftovers to cool completely and store in an airtight container in the fridge for up to three days. Reheat gently, adding a splash of broth or cream to restore creaminess.