1/2 cup sun-dried tomatoes in oil, drained and chopped
1 teaspoon Italian seasoning
1/2 cup freshly grated Parmesan cheese
2 tablespoons fresh chopped basil or parsley
Salt and pepper, to taste
Instructions:
In a large skillet, melt the butter over medium-high heat. Sauté the chopped onion in the butter until tender, about 2 minutes. Add the minced garlic and cook for an additional 30 seconds.
Add the uncooked potato gnocchi to the skillet and sear them in the flavorful butter for about 1 minute.
Stir in the chopped sun-dried tomatoes, chicken broth, heavy cream, and Italian seasoning. Season with salt and pepper according to your taste.
Reduce the heat to medium, cover the skillet, and let the mixture cook for 5 minutes to allow the flavors to meld.
Introduce the baby spinach into the skillet and cook for an extra minute, until the spinach wilts and becomes tender.
Incorporate the freshly grated Parmesan cheese into the mixture, allowing the dish to simmer for an additional 2 minutes. By this point, the gnocchi should be tender and cooked through, and the sauce should have thickened.
Remove the skillet from the heat, and add a final touch by garnishing the dish with your choice of fresh basil or parsley.
Serve the delightful concoction hot, and savor the flavors and textures of this mouthwatering gnocchi creation.
1 Comment
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Ingredients
1 pound uncooked potato gnocchi
1 yellow onion, finely chopped
4 garlic cloves, minced
1 1/2 cups baby spinach
2 tablespoons butter
1 1/4 cups heavy cream
1/2 cup chicken broth
1/2 cup sun-dried tomatoes in oil, drained and chopped
1 teaspoon Italian seasoning
1/2 cup freshly grated Parmesan cheese
2 tablespoons fresh chopped basil or parsley
Salt and pepper, to taste
Instructions:
In a large skillet, melt the butter over medium-high heat. Sauté the chopped onion in the butter until tender, about 2 minutes. Add the minced garlic and cook for an additional 30 seconds.
Add the uncooked potato gnocchi to the skillet and sear them in the flavorful butter for about 1 minute.
Stir in the chopped sun-dried tomatoes, chicken broth, heavy cream, and Italian seasoning. Season with salt and pepper according to your taste.
Reduce the heat to medium, cover the skillet, and let the mixture cook for 5 minutes to allow the flavors to meld.
Introduce the baby spinach into the skillet and cook for an extra minute, until the spinach wilts and becomes tender.
Incorporate the freshly grated Parmesan cheese into the mixture, allowing the dish to simmer for an additional 2 minutes. By this point, the gnocchi should be tender and cooked through, and the sauce should have thickened.
Remove the skillet from the heat, and add a final touch by garnishing the dish with your choice of fresh basil or parsley.
Serve the delightful concoction hot, and savor the flavors and textures of this mouthwatering gnocchi creation.