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To create a tasty creamy sun-dried tomato gnocchi, gather these ingredients: - 1 package (16 oz) potato gnocchi - 1 cup sun-dried tomatoes, packed in oil, drained and chopped - 1 cup heavy cream - 1 cup vegetable broth - 1 teaspoon garlic, minced - 1 teaspoon onion powder - 1 teaspoon dried basil - ½ teaspoon red pepper flakes (optional) - 1 cup fresh spinach - ½ cup grated Parmesan cheese - Salt and black pepper to taste - Olive oil for sautéing - Fresh basil leaves for garnish I recommend using brands known for quality. For gnocchi, look for DeLallo or Giovanni Rana. For sun-dried tomatoes, choose Cento or Mezzetta. When it comes to cream, Organic Valley or Horizon is great. For Parmesan cheese, Grana Padano is a solid choice. Always check for freshness and quality when choosing your ingredients. Choosing quality ingredients makes a big difference. Here are some tips: - Gnocchi: Look for soft and pillowy gnocchi. They should feel light and not overly dense. - Sun-Dried Tomatoes: Choose those packed in oil; they add flavor and moisture. - Cream: Full-fat heavy cream gives the best taste and texture. - Fresh Spinach: Select bright green leaves with no wilting or browning. - Cheese: Always go for freshly grated cheese for a better melt and flavor. Using high-quality ingredients will enhance your dish's overall taste and make your creamy sun-dried tomato gnocchi a real delight. {{ingredient_image_2}} To make this dish, start by boiling water. Fill a large pot with water and add salt. Bring it to a strong boil. Next, add the potato gnocchi. Cook them as the package says. You'll know they are done when they float to the top. This usually takes just a few minutes. Once cooked, drain the gnocchi and place them in a bowl. Now, let's make the sauce. Take a large skillet and add a tablespoon of olive oil. Heat it over medium heat until it's warm. Add your minced garlic to the oil. Sauté it for about one minute. You want it to smell nice but not burn. After that, add your chopped sun-dried tomatoes. Sprinkle in the onion powder and dried basil. Stir everything together. Cook this mix for 2 to 3 minutes. This helps the flavors mix well. Next, pour in the heavy cream and vegetable broth. Stir to blend all the elements. Turn up the heat slightly and let it simmer gently. This should take around 5 minutes. You want it to thicken a little. Once the sauce is good, add the cooked gnocchi. Toss them in this creamy sauce. Now, add the fresh spinach and stir until it wilts, which takes about 2 minutes. To finish, mix in the grated Parmesan cheese until it melts. Season with salt, black pepper, and red pepper flakes if you want some spice. Cook for one more minute. Finally, serve hot. Top each plate with fresh basil leaves and more Parmesan if you like. Enjoy your creamy sun-dried tomato gnocchi! To create the perfect creamy sauce, start with high-quality heavy cream. This makes a big difference. Use fresh sun-dried tomatoes packed in oil for extra flavor. Always heat the oil before adding garlic. This helps release its best taste. Stir the sauce gently to keep it smooth. If it gets too thick, add a splash of vegetable broth. This keeps the sauce silky. One common mistake is cooking the garlic too long. It can burn and taste bitter. Also, avoid overcooking the gnocchi. They should float when ready. If you skip adding spinach, you lose a fresh taste. Lastly, don’t forget to season with salt and pepper. This enhances all the flavors in your dish. Serve your creamy sun-dried tomato gnocchi warm. Top each bowl with extra Parmesan cheese for richness. Add fresh basil leaves for color and flavor. Pair with a crisp salad or garlic bread for a complete meal. You can also serve it with a light white wine. This will enhance the flavors and make your meal special. Enjoy making this dish a go-to favorite! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh spinach and high-quality sun-dried tomatoes packed in oil. Fresh ingredients enhance the overall taste of the dish. Adjust the Creaminess: If you prefer a lighter sauce, you can substitute some of the heavy cream with more vegetable broth. This will still keep the dish creamy but with fewer calories. Customize the Spice Level: The red pepper flakes are optional, so feel free to adjust the amount to suit your taste. You can also add fresh chili or omit them entirely for a milder flavor. Garnish for Presentation: Don't skip the fresh basil garnish! It adds a beautiful color contrast and a fragrant aroma that elevates the dish visually and flavor-wise. {{image_4}} For a vegetarian twist, use a mix of veggies. You can add mushrooms or bell peppers. These will add flavor and texture. Swap the vegetable broth with a homemade veggie stock for more depth. You can also use cashew cream instead of heavy cream for a lighter feel. If you need gluten-free options, try gluten-free gnocchi. Many brands offer this now. Ensure other ingredients are gluten-free too. For the sauce, use a gluten-free flour blend to thicken if needed. Always check labels to avoid hidden gluten. To spice things up, include more red pepper flakes. You can also add diced jalapeños or crushed chili peppers for heat. A splash of hot sauce can enhance the flavor too. Consider adding fresh herbs like oregano or thyme for extra flavor. Each of these variations makes this dish unique and fun. After enjoying your creamy sun-dried tomato gnocchi, store any leftovers in an airtight container. This helps keep the dish fresh. Make sure the dish cools first. You can store gnocchi in the fridge for up to three days. If you notice the sauce thickening, don't worry. It will loosen when you reheat it. To reheat, you can use the microwave or stovetop. If using the microwave, place the gnocchi in a bowl and cover it. Heat for about 1-2 minutes, stirring halfway. For the stovetop, add the gnocchi to a skillet with a splash of broth or cream. Heat over medium until warmed through. Stir often to avoid sticking. If you want to freeze your gnocchi, first cool the dish completely. Portion it into meal-sized servings and place them in freezer-safe bags. Remove as much air as possible before sealing. This dish can be frozen for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it gently on the stovetop for the best texture. Yes, you can use fresh gnocchi. Fresh gnocchi cooks quicker than packaged. Just watch them closely in boiling water. They are done when they float. This method gives you a softer bite. If your sauce is too thick, simply add more liquid. Use vegetable broth or cream to thin it out. Stir slowly until you reach your desired consistency. A splash of pasta water can also help. This keeps the flavor rich and tasty. You can use half-and-half or whole milk. They will make the sauce less rich. For a dairy-free choice, try coconut cream or a plant-based milk. Just note that the flavor and texture will change slightly. Adjust seasonings to balance the dish. In this post, we explored key ingredients for making gnocchi, from selecting quality brands to tips for perfecting your sauce. We walked through easy cooking steps and shared best practices for a creamy texture. I provided variations for different diets and important storage tips. Remember, small changes can enhance your dish. Overall, stay curious and keep experimenting to find what works best for you.

Creamy Sun-Dried Tomato Gnocchi

A delicious 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 potato gnocchi
  • 1 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 1 cup heavy cream
  • 1 cup vegetable broth
  • 1 teaspoon garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 0.5 teaspoon red pepper flakes (optional, for a spicy kick)
  • 1 cup fresh spinach
  • 0.5 cup grated Parmesan cheese
  • to taste Salt and black pepper
  • for sautéing tablespoon Olive oil
  • for garnish Fresh basil leaves

Instructions
 

  • Cook the Gnocchi: Begin by bringing a large pot of salted water to a rapid boil. Carefully add the potato gnocchi and cook according to the package instructions. The gnocchi is ready when they start floating to the top. Once cooked, drain and set aside in a bowl.
  • Prepare the Sauce: Heat a tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the minced garlic and sauté for about 1 minute, until it releases a fragrant aroma. Be careful not to let it brown.
  • Combine Ingredients: Next, add the chopped sun-dried tomatoes to the skillet along with the onion powder and dried basil. Cook this mixture for another 2 to 3 minutes, stirring occasionally to let the flavors meld beautifully.
  • Make it Creamy: Slowly pour in the heavy cream and vegetable broth. Stir well to combine all the ingredients. Increase the heat slightly and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, stirring occasionally, until slightly thickened.
  • Add the Gnocchi: Gently incorporate the drained gnocchi into the skillet, tossing them in the luscious creamy sauce. Add the fresh spinach and stir until it wilts, which should take about 2 minutes.
  • Finishing Touches: Stir in the grated Parmesan cheese until it melts into the sauce. Season to taste with salt, black pepper, and red pepper flakes if you prefer some heat. Cook for an additional minute, ensuring the sauce is smooth and creamy.
  • Serve: Once done, remove the skillet from heat. Serve the dishes hot, topped with fresh basil leaves for a burst of color and aromatic flavor, along with extra Parmesan cheese if desired.

Notes

Add more red pepper flakes for extra heat.
Keyword creamy, gnocchi, spinach, sun-dried tomatoes