20-Minute Sun-Dried Tomato Gnocchi
This 20-Minute Sun-Dried Tomato Gnocchi is SO EASY! Soft gnocchi in a creamy sun-dried tomato sauce with spinach and garlic for a quick, comforting meal.
Servings: 4 servings
Ingredients
- 16 oz gnocchi store-bought or homemade
- 1 cup sun-dried tomatoes in oil drained and chopped
- 1 cup fresh spinach
- 2 cloves garlic minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1/4 teaspoon red pepper flakes optional
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, usually about 2-3 minutes, until they float to the surface. Once cooked, drain them in a colander and set aside.
- While the gnocchi is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Stir in the chopped sun-dried tomatoes and cook for another 2 minutes to release their flavor into the oil. Then add the fresh spinach, stirring until wilted, about 1-2 minutes.
- Pour in the heavy cream, stirring continuously to combine everything. Let the mixture simmer gently for 2-3 minutes until slightly thickened.
- Add the drained gnocchi to the skillet and toss to coat in the sauce. Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes if using. Cook for an additional 1-2 minutes until the cheese melts and the gnocchi is heated through.
- Plate the gnocchi while hot and enjoy!
Equipment
- Large skillet or frying pan
- Medium Pot
- Knife
- Cutting Board
- Colander
- Wooden spoon or silicone spatula
- Measuring cups and spoons
Notes
- Drain sun-dried tomatoes well to avoid excess oil making the sauce too greasy.
- Don’t overcook the gnocchi; they should be tender but still hold their shape.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with added cream or water to loosen the sauce.