Creamy Sundried Tomato Gnocchi
A creamy, velvety sauce with sundried tomatoes and wilted spinach comes together with crispy gnocchi for a comforting weeknight meal that's impressive enough for guests.
Ingredients
Pasta and Sauce Base
- 18 oz gnocchi or short pasta like penne or rigatoni
- 2 tbsp olive oil (preferably from sundried tomato jar)
- 1/2 medium red onion, diced
- 3 cloves garlic, minced
- 1 pinch red pepper or chili flakes adjust to taste
- 2 tsp mixed Italian seasoning
- 1/3 cup sundried tomatoes, chopped if packed in oil, chop with some oil; if dry-packed, rehydrate in warm water for 10 minutes
- 2 tbsp tomato paste (puree)
- 2/3 cup vegetable broth
- 2/3 cup heavy (double) cream
- 3/4 cup parmesan-style cheese, finely grated (use real Parmigiano-Reggiano for best flavor)
- 1 small bunch basil, chopped reserve some for garnish
- 1-2 handfuls baby spinach, chopped
- Salt and freshly ground black pepper
Instructions
Preparation
- Heat a large, deep saucepan over low–medium heat. Add a little olive oil (preferably the oil from the sundried tomato jar).
- Sauté the diced red onion until it’s soft and translucent, about 5 minutes.
- Add the minced garlic, red pepper flakes, Italian seasoning, salt, pepper, and chopped sundried tomatoes. Continue to sauté for 2–3 minutes until fragrant.
- Stir in the tomato paste and cook for another 1–2 minutes to deepen the flavor.
- Pour in the vegetable broth and bring to a simmer. Cover partially and let it reduce slightly.
Cooking Gnocchi
- In a separate large frying pan, heat a layer of oil over low–medium heat. Add the gnocchi in a single layer and pan-fry slowly, turning occasionally, until crisp and golden on all sides for about 8–12 minutes.
- When gnocchi are nearly done, add heavy cream and grated parmesan to the sauce. Stir over low heat until cheese melts.
- Add chopped spinach and basil to the sauce and stir until just wilted.
Combining and Serving
- Toss crispy gnocchi into the sauce to coat evenly. Taste and adjust seasoning with salt and black pepper.
- Plate immediately, garnish with extra basil and a grating of parmesan, and serve hot.
Notes
For a lighter version, swap half-and-half for heavy cream. For vegan, use plant-based cream and vegan parmesan. Store leftovers in an airtight container for up to 3 days. This dish can be frozen but texture may change.