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Creamy Sun-Dried Tomato Marry Me Gnocchi
easy
Dinner
Italian
Creamy Sun-Dried Tomato Marry Me Gnocchi
10m
Préparation
15m
Cuisson
4
Portions
991
Vues
1 photos • Appuyez pour voir
Pillowy potato gnocchi simmered in a velvety garlic, parmesan, and sun-dried tomato cream sauce finished with tender spinach and fresh basil.
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Yumzy
Recette publique
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Ingrédients
- ✓454 g potato gnocchi
- ✓30 ml olive oil
- ✓30 ml unsalted butter
- ✓4 cloves garlic
- ✓120 ml sun-dried tomatoes in oil
- ✓240 ml vegetable broth
- ✓180 ml heavy cream
- ✓120 ml Parmesan cheese
- ✓0.5 tsp dried oregano
- ✓0.3 tsp crushed red pepper flakes
- ✓0.5 tsp kosher salt
- ✓0.3 tsp black pepper
- ✓480 ml baby spinach
- ✓60 ml fresh basil
Instructions
1
Set a large, deep skillet over medium heat. Add the olive oil and unsalted butter, letting the butter melt until foaming.
💡
Astuce:Using oil reserved from the sun-dried tomato jar adds an extra layer of savory flavor.
2
Stir in the minced garlic, sliced sun-dried tomatoes, dried oregano, and red pepper flakes. Sauté gently until fragrant, taking care not to brown the garlic.
💡
Astuce:Keep the heat moderate so the garlic infuses the oil without turning bitter.
3
Pour in the vegetable broth and heavy cream, stirring continuously to lift any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
4
Add the uncooked potato gnocchi directly into the simmering sauce. Stir to coat and cook uncovered, stirring occasionally, until the gnocchi are tender and plump.
💡
Astuce:Cooking the gnocchi straight in the sauce releases starches that naturally thicken the cream.
5
Fold in the grated Parmesan cheese and baby spinach. Continue simmering until the cheese melts into a smooth sauce and the spinach wilts completely.
💡
Astuce:Freshly grated Parmesan melts significantly smoother than pre-shredded varieties.
6
Season with kosher salt and black pepper to taste. Remove the skillet from the heat, scatter the fresh basil across the top, and serve immediately.
📝 Notes du chef
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently over low heat and stir in a splash of vegetable broth or cream to revive the silky texture.
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