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- 1 package (16 oz) gnocchi (store-bought or homemade) - 1 cup sun-dried tomatoes, packed in oil, drained and roughly chopped - 2 cups vegetable broth - 1 cup heavy cream (or a dairy-free alternative) - 1 cup fresh spinach, roughly chopped - 1 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 cloves garlic, minced - 1 teaspoon Italian seasoning (a blend of dried basil, oregano, and thyme) - 1 tablespoon olive oil - Salt and freshly cracked pepper to taste - Fresh basil leaves for garnish In this dish, the gnocchi serves as the star. You can use store-bought gnocchi for quick meals or make your own for a special touch. The sun-dried tomatoes add a rich, tangy burst of flavor that blends beautifully with the creamy sauce. The vegetable broth and heavy cream create a luscious base, while the fresh spinach adds a pop of color and nutrition. Garlic and Italian seasoning bring depth to the dish. Olive oil adds richness, and salt plus pepper balance all the flavors. Lastly, fresh basil leaves not only garnish the dish but also elevate the aroma and taste. Each ingredient plays a vital role, ensuring that every bite is a delight! Start by heating one tablespoon of olive oil in a large pot or deep skillet over medium heat. Once the oil shimmers, add two cloves of minced garlic. Sauté the garlic for about one minute. You want it fragrant but not browned. Next, add one cup of chopped sun-dried tomatoes and one teaspoon of Italian seasoning into the pot. Stir everything together and cook for about two minutes. This step helps the flavors mix nicely. Pour in two cups of vegetable broth and one cup of heavy cream. Stir well to combine all the ingredients. Bring this mixture to a gentle simmer. Then, add one package of gnocchi to the pot. Cover with a lid and cook for three to five minutes. The gnocchi is ready when it floats to the surface. Once the gnocchi is cooked, fold in one cup of roughly chopped spinach and one cup of grated Parmesan cheese. Let everything cook for another one to two minutes. Stir gently until the spinach wilts and the cheese melts into the sauce. Taste your dish and adjust the seasoning with salt and freshly cracked pepper. For serving, ladle the creamy gnocchi mixture into bowls. For a pretty touch, garnish with fresh basil leaves. Enjoy your delicious one-pot meal! - How to avoid overcooking gnocchi: Cook the gnocchi only until they float. This shows they are done. Stir gently to keep them intact. If you cook too long, they can turn mushy. - Best practices for sautéing garlic: Heat the olive oil until it shimmers. Add the minced garlic and stir often. Cook it for about one minute until it smells great. Watch closely to avoid burning. - Selecting the best sun-dried tomatoes: Look for sun-dried tomatoes packed in oil. This will add extra flavor. Choose ones that are soft and vibrant in color. Avoid those that look dry or shriveled. - Dairy-free alternatives for cream: Use coconut cream or cashew cream to replace heavy cream. Both options work well for a rich texture. They also add unique flavors to your dish. - Pairing with side dishes or salads: Serve the gnocchi with a light salad or garlic bread. A crisp side salad adds freshness. Garlic bread offers a nice crunch to the meal. - Ideal wine pairings for the meal: Pair this dish with a crisp white wine. A Sauvignon Blanc or Pinot Grigio works well. These wines balance the creaminess of the gnocchi. Enjoy a glass for a complete experience! {{image_4}} You can change the cheese in this dish. Instead of Parmesan, try mozzarella or goat cheese. Each cheese brings a different taste and texture to the creamy sauce. You can also add protein like chicken or shrimp. Cook the protein first, then add it with the gnocchi. This makes your meal heartier and more filling. Feel free to mix in different herbs or spices. Basil, parsley, or even a pinch of red pepper flakes add a nice kick. You can also play with the creaminess by adjusting the broth and cream ratios. If you want a lighter dish, use more broth and less cream. This lets you control the richness of the sauce. To make this dish vegan, use plant-based cream and cheese. Nutritional yeast is a great substitute for Parmesan. It gives a cheesy flavor without dairy. You can also replace the vegetable broth with water. Add more sun-dried tomatoes for extra flavor. This way, you keep the taste while making it plant-based. To store leftovers, place the creamy gnocchi in an airtight container. This keeps moisture in and prevents drying out. Make sure to let it cool before sealing. You can keep it in the fridge for up to three days. When reheating, I suggest using a stovetop. Place the gnocchi in a pan over low heat. Add a splash of vegetable broth or cream to keep it creamy. Stir gently until hot, about five to seven minutes. Avoid microwaving, as it may make it dry. Yes, you can freeze this dish! Store it in a freezer-safe container. It will last up to three months in the freezer. To thaw, move it to the fridge overnight. For reheating, use the stovetop method again, adding a little liquid to maintain creaminess. Gnocchi is a soft pasta made mainly from potatoes. It often includes flour, eggs, and salt. Some recipes use ricotta cheese instead of potatoes. The mixture forms small, pillowy dumplings. You can find gnocchi in stores or make it at home. Store-bought options save time, but homemade adds a personal touch. You can use fresh tomatoes, but the flavor changes. Sun-dried tomatoes add a rich, concentrated taste. Fresh tomatoes are juicy and bright, but they may need cooking longer. If you choose fresh tomatoes, add them early in the cooking process. This way, they can soften and release their juices. To make this dish gluten-free, use gluten-free gnocchi. Many brands offer gluten-free options made from rice or potato flour. You can also make your own using gluten-free flour blends. Just follow the same steps for cooking. Be sure to check all other ingredients for gluten as well. Yes, you can easily make this dish vegan. Swap heavy cream for a plant-based alternative like coconut cream or cashew cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. Make sure the gnocchi is vegan, as some brands use eggs. This way, everyone can enjoy it! One-pot creamy gnocchi lasts about three days in the fridge. Store it in an airtight container. When reheating, use low heat to keep it creamy. You can add a splash of broth or cream if it gets thick. This helps bring back its smooth texture. This recipe for creamy gnocchi is simple and rewarding. You learned about the main and additional ingredients, seasoning, and garnishes. The step-by-step guide walks you through sautéing aromatics, combining flavors, and folding in fresh spinach. I shared tips for cooking, ingredient selections, and serving ideas. You can also explore variations to fit your preferences. Finally, proper storage and reheating instructions keep your leftovers tasty. Enjoy your cooking adventure and delight in this dish!

One-Pot Creamy Sun-Dried Tomato Gnocchi

Indulge in a delicious One-Pot Creamy Sun-Dried Tomato Gnocchi that will elevate your weeknight dinners! This easy recipe combines tender gnocchi with rich sun-dried tomatoes, fresh spinach, and creamy Parmesan cheese, all cooked in one pot for hassle-free cleanup. Perfect for busy nights, this dish is ready in just 20 minutes. Click to explore the full recipe and make your dinner a creamy delight tonight!
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Ingredients
  

1 package (16 oz) gnocchi (store-bought or homemade)

1 cup sun-dried tomatoes, packed in oil, drained and roughly chopped

2 cups vegetable broth

1 cup heavy cream (or a dairy-free alternative)

1 cup fresh spinach, roughly chopped

1 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 cloves garlic, minced

1 teaspoon Italian seasoning (a blend of dried basil, oregano, and thyme)

1 tablespoon olive oil

Salt and freshly cracked pepper to taste

Fresh basil leaves for garnish

Instructions
 

Sauté Aromatics: Begin by heating the olive oil in a large pot or deep skillet over medium heat. Once the oil is shimmering, add the minced garlic and sauté for about 1 minute until fragrant—be careful not to let it brown.

    Combine Ingredients: Next, incorporate the chopped sun-dried tomatoes and Italian seasoning into the pot. Stir and cook for an additional 2 minutes to allow the flavors to meld.

      Add Liquids: Pour in the vegetable broth and heavy cream, stirring thoroughly to blend all the ingredients. Bring the mixture to a gentle simmer.

        Cook Gnocchi: Add the gnocchi to the simmering pot. Cover with a lid and cook for 3-5 minutes, stirring occasionally. The gnocchi is done when they float to the surface.

          Add Spinach and Cheese: Once the gnocchi is cooked, fold in the chopped spinach and grated Parmesan cheese. Allow everything to cook for another 1-2 minutes, stirring gently until the spinach wilts and the cheese melts into a creamy sauce.

            Season: Taste your dish and season with salt and freshly cracked pepper to your preference, enhancing the overall flavor.

              Serve: Remove the pot from heat. Ladle the creamy gnocchi mixture into serving bowls and garnish generously with fresh basil leaves.

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

                  - Presentation Tips: For a beautiful presentation, serve the gnocchi in shallow bowls. Finish with a sprinkle of extra Parmesan and a light drizzle of olive oil on top. Garnish with torn basil leaves for an aromatic and vibrant touch. Enjoy your creamy culinary delight!