Creamy Sun-Dried Tomato Gnocchi

Name: Creamy Sun-Dried Tomato Gnocchi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tbsp Olive Oil; 3 cloves Garlic; 3½ oz Sun-Dried Tomatoes; 1 cup Vegetable Stock; ½ cup Heavy Cream; 1¼ lb Gnocchi; 2 White Beans; ½ tsp Salt; ¼ tsp Black Pepper; 5½ oz Baby Spinach; 3 oz Parmesan

By Eatpace

Gnocchi and spinach simmer in a creamy sun-dried tomato sauce with cannellini beans and Parmesan. Shelf-stable gnocchi cooks right in the skillet, so there's no need for a separate pot.

Total: 30 min; 10 prep · 20 cook
Serves: 4; Scale it below
Calories: 687; kcal per serving
Protein: 28g; per serving

Plan this dinner Jump to recipe

Gnocchi, white beans, spinach, and sun-dried tomatoes in a creamy sauce.

30 min

Method

5 steps 10 min prep · 20 min cook

Cook

Step 1. Heat Olive Oil in a large deep skillet over medium heat. Add Garlic and Sun-Dried Tomatoes and stir until fragrant, about 1 minute.
Step 2. Add Vegetable Stock and Heavy Cream; bring to a gentle simmer over medium heat, about 3 minutes.
Step 3. Stir in Gnocchi, White Beans, Salt, and Black Pepper. Cover and simmer over medium-low heat, stirring occasionally, until the gnocchi are tender, about 5 minutes.
Step 4. Uncover and fold in Baby Spinach in handfuls. Cook, stirring, until wilted and the sauce lightly coats the gnocchi, about 3 minutes.

Finish & serve

Step 5. Remove the skillet from the heat and stir in Parmesan. Taste and serve in bowls.

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Tips

Swap it

Use a vegetarian Parmesan-style cheese if you avoid animal rennet.

Good to know

If the sauce thickens too much before serving, stir in a splash of water.

Leftovers

Refrigerate leftovers for up to 3 days and reheat gently with a splash of water.

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