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To make creamy sun-dried tomato gnocchi, gather these main items: - 1 pound gnocchi (store-bought or homemade) - 1 cup sun-dried tomatoes, chopped (in oil, drained) - 1 cup heavy cream - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 cup fresh spinach, roughly chopped - ½ cup grated Parmesan cheese - Fresh basil leaves for garnish Each ingredient plays a key role. The gnocchi gives a soft, pillowy texture. Sun-dried tomatoes add a burst of flavor. Heavy cream makes everything rich and smooth. Garlic and Italian seasoning bring warmth and depth. While the main ingredients shine, you can enhance the dish with: - Red pepper flakes for heat - Cherry tomatoes for freshness - Cooked chicken or shrimp for protein These optional additions can elevate the dish. They add new flavors and textures, making it even more enjoyable. If you don’t have certain items, consider these swaps: - Use vegetable broth instead of heavy cream for a lighter sauce. - Swap Parmesan for pecorino cheese for a sharper taste. - Replace fresh spinach with kale or arugula for a different green. These substitutions keep the dish flexible. You can still enjoy creamy sun-dried tomato gnocchi even with pantry changes. {{ingredient_image_1}} Start by boiling salted water in a large pot. Once the water bubbles, add the gnocchi. You can use store-bought or make your own. Cook them according to the package directions. Usually, they float when done. This means they are ready to drain. Set the gnocchi aside for later. For the sauce, take a large skillet and heat up the olive oil over medium heat. Add minced garlic and cook for about one minute. Don’t let it brown; we want just the aroma. Next, stir in the sun-dried tomatoes along with the Italian seasoning. Heat it all for about two to three minutes, letting the flavors blend. After that, pour in the heavy cream and bring it to a gentle simmer. Cook for three to four minutes. The sauce will thicken up nicely. Now, it’s time to bring it all together. Add the cooked gnocchi to your skillet with the creamy sauce. Toss in the chopped spinach too. Stir everything gently for about two to three minutes. The spinach should wilt and blend into the sauce. Finally, mix in the grated Parmesan cheese. Stir until it melts and makes the sauce even creamier. Don't forget to taste and add salt and pepper if needed. You’re now ready to plate this delightful dish! To make the sauce thick and creamy, pay attention to the simmering time. After you add the heavy cream, let it bubble gently. Stir often to avoid burning. If the sauce seems too thin, let it simmer a little longer. Adding Parmesan cheese enhances creaminess and flavor. Mix it well until melted. Always taste and adjust salt and pepper at the end. This simple step can make a big difference in taste. Store any leftover gnocchi in an airtight container. Make sure it cools down before sealing. Place it in the fridge for up to three days. If you want to keep it longer, freeze it. Place the gnocchi on a baking sheet first, freeze until solid, then transfer to a freezer bag. This method prevents sticking. When you are ready to eat, just thaw in the fridge overnight. To reheat gnocchi, use a skillet for the best results. Heat a bit of oil over medium heat. Add the gnocchi and stir gently. If the sauce seems thick, add a splash of water or cream. This helps bring back the creamy texture. You can also microwave it, but be careful. Use a microwave-safe dish with a cover to prevent drying out. Heat in short bursts, stirring in between. Pro Tips Tip for Gnocchi Cooking: Ensure the water is at a rolling boil before adding the gnocchi to prevent them from becoming mushy. Tip for Creaminess: For an even creamier sauce, consider adding a splash of pasta water when mixing the gnocchi with the sauce. Tip for Flavor Boost: Adding a pinch of red pepper flakes can enhance the flavor and give your dish a subtle kick. Tip for Freshness: Use fresh spinach if possible, as it will wilt beautifully and add a vibrant color and taste to the dish. {{image_2}} You can make your creamy sun-dried tomato gnocchi even better by adding protein. Grilled chicken works well and adds a nice flavor. Shrimp is another tasty choice; just sauté it until pink. For a heartier meal, try adding cooked sausage. If you want a smoky taste, add pancetta or bacon. Each of these options boosts the meal and makes it more filling. This dish can easily fit a vegetarian diet. Simply skip the meat and enjoy it as is. For vegans, swap the heavy cream with coconut milk or cashew cream. Use nutritional yeast instead of Parmesan for a cheesy flavor. These swaps keep it creamy and tasty without any animal products. You’ll still enjoy all the rich flavors this dish offers. Herbs and spices can change the whole taste of this dish. Fresh basil adds a bright flavor, while parsley gives a fresh touch. If you want some heat, try red pepper flakes or a pinch of cayenne. For a savory depth, add a dash of smoked paprika. Experimenting with these flavors lets you create your perfect gnocchi dish. Store leftover gnocchi in an airtight container. This keeps them fresh and safe. Place them in the fridge if you plan to eat them soon. Make sure they cool down before you put them in the container. If you have extra creamy sauce, store it separately. This helps keep the gnocchi from getting soggy. You can freeze gnocchi for later use. To do this, spread the cooked gnocchi on a baking sheet. Make sure they are in a single layer and not touching. Freeze them for about 1 hour. Once frozen, transfer them to a freezer bag. Label the bag with the date. They can last for up to 3 months in the freezer. When ready to use, cook them straight from frozen in boiling water. - Gnocchi: Store-bought gnocchi can last about 1 week in the fridge. Homemade gnocchi should be used within 2-3 days. - Sun-Dried Tomatoes: Once opened, they can last 1-2 weeks in the fridge. Keep them in oil for better freshness. - Heavy Cream: Unopened heavy cream can last up to a month. Once opened, use it within 7-10 days. - Garlic: Whole garlic bulbs can last for months in a cool, dry place. Once peeled, use within a week. - Spinach: Fresh spinach should be used within 3-5 days. Store it in a damp paper towel in the fridge. - Parmesan Cheese: Unopened, it can last for months. Once opened, use it within 5-7 days for best flavor. Yes, you can use fresh gnocchi. Fresh gnocchi cooks quickly. Just adjust the cooking time. Boil it for about 2-3 minutes until it floats. Then, follow the sauce steps as normal. Fresh gnocchi adds a lovely texture to this dish. To make this dish dairy-free, swap the heavy cream. Use coconut cream or cashew cream instead. Both options give a nice texture. For cheese, use a dairy-free alternative. Nutritional yeast also adds a cheesy flavor. Your creamy sun-dried tomato gnocchi will still taste great! This dish pairs well with a fresh salad or garlic bread. A simple green salad adds crunch and freshness. Garlic bread is perfect for sopping up the creamy sauce. You can also serve it with roasted vegetables for extra flavor. Enjoy your meal with a side that complements the gnocchi! This post covered the key ingredients and steps to make creamy sun-dried tomato gnocchi. We discussed main ingredients, optional additions, and substitutions. You learned how to cook gnocchi, make sauce, and combine it all. I shared tips for perfecting the sauce and safely storing gnocchi. Remember to explore variations like protein options and herbs for extra flavor. Now, you're ready to create a delicious dish that can impress anyone. Enjoy your cooking!

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
  

  • 1 pound gnocchi (store-bought or homemade)
  • 1 cup sun-dried tomatoes, chopped (in oil, drained)
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • 1 cup fresh spinach, roughly chopped
  • 0.5 cup grated Parmesan cheese
  • for garnish Fresh basil leaves

Instructions
 

  • In a large pot, bring salted water to a boil. Add the gnocchi and cook according to package instructions, usually until they float to the surface. Drain and set aside.
  • In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant but not browned.
  • Stir in the chopped sun-dried tomatoes and Italian seasoning. Cook for an additional 2-3 minutes to heat through.
  • Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, allowing the sauce to thicken slightly.
  • Add the cooked gnocchi to the skillet along with the chopped spinach. Toss everything together to coat the gnocchi in the creamy sauce. Cook for another 2-3 minutes until the spinach is wilted.
  • Stir in the grated Parmesan cheese and mix well until melted and creamy. Season with salt and pepper to taste.
  • Remove from heat and plate the gnocchi. Garnish with fresh basil leaves for an aromatic finish.

Notes

Use fresh basil for garnish to enhance flavor.
Keyword creamy, gnocchi, spinach, sun-dried tomatoes