Description
A warm, comforting bowl of creamy gnocchi featuring tender dumplings, sun-dried tomatoes, and fresh spinach in a velvety sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 heaped teaspoon dried oregano
- 10 pieces sun-dried tomatoes, thinly sliced
- 30 g (2 tablespoons) butter
- 500 g (17.6 oz) gnocchi
- 300 ml (1 ¼ cups) vegetable stock
- 150 ml (¾ cup) double cream
- 60 g (2 cups) fresh baby spinach
- 50 g (½ cup) Grana Padano cheese, finely grated
- 2–3 tablespoons toasted pine nuts (optional)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for about 15 minutes until translucent.
- Stir in dried oregano, garlic, and sun-dried tomatoes and cook for about a minute.
- Add butter and toss in gnocchi, breaking apart any that are stuck together. Season with salt and pepper.
- Pour in vegetable stock, scrape any bits from the bottom, and stir in cream. Let simmer for about 10 minutes until sauce reduces and thickens.
- Toss in baby spinach until wilted, then stir in grated cheese until melted.
- Serve topped with optional toasted pine nuts and extra cheese, and a sprinkle of black pepper.
Notes
For added flavor, consider using fresh herbs and adjusting spice levels to taste. Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg