Marry Me Gnocchi with Basil

• Olive oil(1 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Sun-dried tomatoes(90 g)
• Tomato paste(1 tbsp)
• Gnocchi(500 g)
• Vegetable Broth(400 ml)
• Heavy cream(250 ml)
• Parmesan(80 g)
• Spinach(120 g)
• Fresh basil(20 g)
• Chili flakes(½ tsp)optional
• Salt(¾ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, roughly chop {Sun-dried tomatoes}, grate {Parmesan}, and tear most of the {Fresh basil}, saving a little for serving.

   ~10 min

2. 2

   Heat {Olive oil} in a large deep skillet over medium heat. Cook the {Onion} with {Salt} for 5 minutes until softened. Stir in the {Garlic}, {Sun-dried tomatoes}, {Tomato paste}, and {Chili flakes} for 1 minute until fragrant.

   ~6 min

3. 3

   Add the {Gnocchi} and stir for 1 minute to coat. Pour in the {Vegetable Stock} and {Heavy cream}, then season with {Black pepper}. Bring to a gentle bubble.

   ~4 min

4. 4

   Simmer, stirring often, for 10–12 minutes until the {Gnocchi} are tender and the sauce has reduced to a thick, glossy consistency that clings to everything.

   ~12 min

5. 5

   Stir in the {Spinach}, most of the {Parmesan}, and the torn {Fresh basil}. Cook for 2 minutes until the {Spinach} wilts and the sauce turns silky. Loosen with a splash of water if needed.

   ~3 min

6. 6

   Spoon into bowls and finish with the remaining {Parmesan} and reserved {Fresh basil}.

   ~3 min