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homemade Creamy Sun-Dried Tomato Gnocchi photo

Creamy Sun-Dried Tomato Gnocchi

A quick, creamy gnocchi tossed with sun-dried tomatoes, spinach and Parmesan for a comforting weeknight meal.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings

Equipment

  • deep skillet or sauté pan
  • Knife
  • Cutting Board
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • lid for pan

Ingredients
  

  • 1 onion peeled and finely chopped
  • 4 cloves garlic peeled and finely chopped
  • 1/2 cup sun-dried tomatoes (in oil) julienned or thinly sliced
  • 3 tablespoons oil from sun-dried tomato jar
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups vegetable broth
  • 2 teaspoons tomato paste
  • 1 cup heavy cream
  • 1/2 teaspoon Italian herbs
  • 1/4 teaspoon salt more to taste
  • 1/4 teaspoon black pepper more to taste
  • 1 lb store-bought potato gnocchi
  • 1 cup fresh spinach loosely packed
  • 1/2 cup grated Parmesan cheese freshly grated if possible
  • fresh basil to serve
  • extra Parmesan to serve

Instructions
 

  • Peel and finely chop the onion and garlic; slice the sun-dried tomatoes into thin strips if not already julienned.
  • Heat a deep skillet or sauté pan over medium-high heat and add the oil reserved from the sun-dried tomato jar.
  • Add the chopped onion and cook for 3 to 4 minutes until softened, then add the garlic and cook for 30 seconds more.
  • Sprinkle the flour over the onions and stir for about 1 minute to cook the flour.
  • Slowly pour in the vegetable broth while stirring constantly to avoid lumps.
  • Add the sliced sun-dried tomatoes and tomato paste, stir to combine, then bring the mixture to a gentle simmer and cook for 5 minutes.
  • Stir in the heavy cream, Italian herbs, salt and black pepper, then add the gnocchi and mix to coat.
  • Cover the pan, reduce heat to medium, and cook for 6 to 7 minutes until the gnocchi are cooked through and tender.
  • Remove the lid, stir in the grated Parmesan and fresh spinach, and cook for about 1 minute until the spinach wilts and the cheese melts.
  • Taste and adjust seasoning, then serve topped with fresh basil and extra Parmesan.

Notes

  • Buy sun-dried tomatoes in oil for best flavor.
  • You can use julienned sun-dried tomatoes to skip slicing.
  • Two teaspoons tomato paste can be swapped for 1 tablespoon canned tomato or passata.
  • Reserve and use the oil from the jar to sauté the onion for added flavor.