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- 500g potato gnocchi - 1 cup sun-dried tomatoes, chopped - 1 cup heavy cream - 1 cup fresh spinach, roughly chopped - 1/2 cup grated Parmesan cheese - 2 cloves garlic, finely minced - 1 tablespoon olive oil - Salt and freshly ground black pepper, to taste - Fresh basil leaves, for garnish Gathering the right ingredients is key to making this creamy sun-dried tomato gnocchi shine. Start with 500 grams of potato gnocchi. This is the base of our dish. You can find it fresh or frozen in your local store. Next, you’ll need one cup of sun-dried tomatoes. Chop them up to release their rich flavor. They add a nice tang that balances the creaminess. You’ll also want a cup of heavy cream. This will give your sauce its smooth and rich texture. If you prefer a lighter version, you can choose half-and-half. Fresh spinach is a must! Use one cup, roughly chopped. It adds a pop of color and nutrients to your meal. Don't forget the cheese! Half a cup of grated Parmesan cheese will enhance the flavor. It melts beautifully into the sauce. For extra flavor, grab two cloves of garlic. Mince them finely. They will add depth to your sauce. You'll also need one tablespoon of olive oil for sautéing. Finally, have salt and freshly ground black pepper ready. These will help you season to taste. Fresh basil leaves will be your garnish. They add a bright touch and fresh aroma. With these ingredients, you’re set to make a delightful dish that is both comforting and delicious! Start with a large pot of salted water. Bring it to a rolling boil. Add 500g of potato gnocchi to the water. Cook them for about 2-3 minutes, or until they float. This floating means they are done. Drain the gnocchi in a colander and set them aside. Get a large skillet and heat 1 tablespoon of olive oil over medium heat. When the oil shimmers, add 2 cloves of minced garlic. Sauté the garlic for about 30 seconds until you smell its aroma. Don’t let it brown, as that can make it taste bitter. Next, add 1 cup of chopped sun-dried tomatoes. Cook them for 2-3 minutes, stirring often. This allows them to soften and share their flavor. Now, it’s time to make the sauce. Pour in 1 cup of heavy cream while stirring. Mix it well with the garlic and tomatoes. Bring this mixture to a gentle simmer. This will help the flavors blend nicely. Add the drained gnocchi and 1 cup of roughly chopped fresh spinach into the skillet. Gently toss everything together. This helps the heat wilt the spinach and coat each gnocchi in the creamy sauce. Sprinkle 1/2 cup of grated Parmesan cheese over the mixture. Stir until the cheese melts completely. This makes the sauce thick and rich. Taste your dish and season with salt and freshly ground black pepper. Adjust the seasoning to fit your taste. Remove the skillet from heat. Serve the creamy sun-dried tomato gnocchi hot. For a nice touch, garnish with fresh basil leaves. This adds color and freshness. You can also drizzle some extra cream sauce over the top for a more elegant look. Enjoy your meal! - Prepare your ingredients first. Chop sun-dried tomatoes and spinach ahead of time. This makes cooking faster and easier. - Use a large pot for boiling gnocchi. It gives them space to move and cook well. - Cook gnocchi until they float. This shows they are ready. Drain them quickly to keep them from getting soggy. - Add spices like red pepper flakes for heat. Dried oregano or thyme works great too. - Try different herbs like parsley or dill. They can change the taste and make it exciting. - For a richer sauce, mix in some cream cheese or a splash of white wine. It adds depth and creaminess. - Serve the gnocchi in shallow bowls. Drizzle extra cream sauce over the top for a classy look. - Garnish with fresh basil leaves and extra Parmesan cheese. It adds color and a fresh taste. - Pair with a crisp salad or garlic bread to balance the meal. A light white wine also complements the dish nicely. {{image_4}} If you want a veggie twist, swap the spinach for other greens. Broccoli or kale works well. You can also add more sun-dried tomatoes for extra flavor. This keeps the dish hearty without meat. The mix of flavors will make your meal bright and tasty. To boost protein, consider adding chicken or shrimp. Cook them in the skillet before adding the garlic. For plant-based options, try chickpeas or tofu. These choices keep the meal filling and satisfying. Make sure to season your protein well for the best taste. For gluten-free gnocchi, look for brands made from rice or corn. These options taste great and work well in this recipe. You can also make a creamy sauce using coconut milk or cashew cream. This keeps the dish rich without gluten. To keep your creamy gnocchi fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. Try to eat it within three days for the best taste. Avoid leaving it out at room temperature, as this can cause bacteria to grow. When reheating, use a skillet over low heat. Add a splash of water or cream to help the sauce. Stir often to heat it evenly. You can also use the microwave, but cover the dish to keep moisture in. Heat in short bursts, stirring in between to avoid hot spots. To freeze, let the gnocchi cool completely. Portion it into airtight freezer bags or containers. Label each bag with the date. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat it on the stove with a little cream or water for the best texture. Cooking gnocchi usually takes just a few minutes. If you use fresh gnocchi, it takes about 2-3 minutes. For frozen gnocchi, it may take 4-5 minutes. You know they are ready when they float to the top of the water. Yes, you can use dried sun-dried tomatoes. To prepare them, soak the dried tomatoes in hot water for about 20 minutes. This helps them soften and adds moisture. After soaking, chop them as you would with jarred tomatoes. If you want a lighter dish, consider using half-and-half or whole milk. For a dairy-free option, use coconut cream or a nut milk like almond milk. These will change the flavor a bit, but they still work well in the recipe. Yes, this recipe is great for meal prep. You can cook the gnocchi and sauce ahead of time. Just store them separately in the fridge. When you're ready to eat, heat them together on the stove. This keeps the gnocchi from getting mushy. In this blog post, we covered how to make a creamy sun-dried tomato gnocchi. You learned about key ingredients, cooking steps, and ways to customize the dish. We also shared tips for storage, reheating, and variations to suit your needs. My final thoughts: this dish is not only tasty but also adaptable. Enjoy experimenting in the kitchen with flavors and textures. With these guidelines, you can create a meal that impresses everyone!

Minute Creamy Sun-Dried Tomato Gnocchi

Indulge in a delightful bowl of creamy sun-dried tomato gnocchi that's ready in just 20 minutes! This easy recipe combines fluffy potato gnocchi with rich heavy cream, tangy sun-dried tomatoes, and vibrant spinach for a tasty meal. Perfect for any weeknight dinner, this dish will impress your family and friends. Click through to explore the full recipe and elevate your dinner game with this creamy, flavorful dish!
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Ingredients
  

500g potato gnocchi

1 cup sun-dried tomatoes, chopped

1 cup heavy cream

1 cup fresh spinach, roughly chopped

1/2 cup grated Parmesan cheese

2 cloves garlic, finely minced

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Boil the Gnocchi: In a large pot, bring salted water to a rolling boil. Carefully add the potato gnocchi to the boiling water. Cook them according to the package instructions, usually until they float to the surface, which typically indicates they are done. Once cooked, drain the gnocchi in a colander and set aside.

    Sauté the Garlic: In a spacious skillet, heat the olive oil over medium heat. When the oil is shimmering, add the minced garlic. Sauté for approximately 30 seconds or until the garlic becomes fragrant but not browned, as this may cause it to taste bitter.

      Cook the Sun-Dried Tomatoes: To the skillet, add the chopped sun-dried tomatoes. Cook for about 2-3 minutes, stirring occasionally, allowing them to soften and infuse their flavors into the oil.

        Create the Creamy Base: Gently pour in the heavy cream, stirring to combine it thoroughly with the sun-dried tomatoes and garlic. Bring the mixture to a gentle simmer, allowing the flavors to blend beautifully.

          Combine with Gnocchi and Spinach: Add the drained gnocchi and the roughly chopped fresh spinach to the skillet. Toss everything together gently, allowing the heat to wilt the spinach and ensuring that each gnocchi is generously coated in the creamy sauce.

            Incorporate Parmesan Cheese: Sprinkle the grated Parmesan cheese over the gnocchi mixture. Stir continuously until the cheese has melted completely, enriching the sauce to a thick and luscious consistency.

              Season to Perfection: Taste the dish and season with salt and freshly ground black pepper according to your preference. Adjust the seasoning as needed to ensure a flavorful balance.

                Serve and Garnish: Remove the skillet from heat. Serve the creamy sun-dried tomato gnocchi hot, garnished with fresh basil leaves for a burst of color and freshness.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                    - Presentation Tips: For an elegant touch, serve the gnocchi in shallow bowls and drizzle a little extra cream sauce over the top. A few extra shavings of Parmesan and a sprinkle of fresh basil will heighten the visual appeal. Enjoy!