Description
The Creamy Spinach and Sundried Tomato Gnocchi recipe is an enchanting blend of rich flavors and comforting textures, making it a perfect dish for any meal that demands a touch of indulgence. With the unique combination of sundried tomatoes, fresh spinach, and pillowy gnocchi enveloped in a velvety cream sauce, this dish promises a taste experience that is both satisfying and sophisticated. Ideal for both weeknight dinners and special occasions.
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 3 cloves of garlic, very finely chopped or pressed
- 1 heaped tsp dried oregano
- 10 pieces of sundried tomatoes, thinly sliced
- 30g / 2 tbsps of salted butter
- 1 x 500 g / 17.6 oz pack of gnocchi
- 300 ml / 1 ¼ cups of vegetable stock
- 150 ml / ¾ cup of double cream (heavy cream)
- 60g / 2 cups of fresh baby spinach
- 50g / ½ cup of Grana Padano cheese, finely grated
- 2 – 3 tbsps toasted pine nuts (optional)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper + more for serving
Step-by-step Directions
1. Prepare the skillet
Heat 1 tablespoon of olive oil in a large skillet or sauté pan. Cook the chopped onion with a pinch of sea salt over low to medium heat until translucent and springy, about 15 minutes.
2. Add herbs and tomatoes
Stir in 1 heaped teaspoon of dried oregano, 3 finely chopped cloves of garlic, and the sliced sundried tomatoes. Cook for an additional minute to blend the flavors.
3. Cook the gnocchi
Add 30g of butter to the pan, followed by the gnocchi. Break up any gnocchi that have clumped together. Toss to coat in the buttery tomato mixture and cook for a minute or two.
4. Add liquids and season
Pour in the vegetable stock, followed by the double cream. Season with salt and freshly ground black pepper. Simmer over low heat for about 10 minutes, stirring frequently.
5. Incorporate the spinach
Once the sauce has reduced slightly and thickened, add the baby spinach and stir until wilted.
6. Finish with cheese
Remove the pan from the heat and stir in the grated Grana Padano cheese until it is fully incorporated and the sauce is smooth.
7. Serve
Serve the gnocchi garnished with toasted pine nuts, extra grated cheese, and a sprinkle of freshly ground black pepper.
Servings & Preparation Time
The recipe serves 4 people. Preparation time is approximately 10 minutes, with a cooking time of about 30 minutes, making a total time of 40 minutes.
Tips for Storage & Reheating
- Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a pan over medium heat, adding a few tablespoons of water or cream if the sauce seems too thick.
- Freezing is not recommended as the cream-based sauce may separate upon thawing.
Conclusion
The Creamy Spinach and Sundried Tomato Gnocchi offers a wonderfully rich and flavorful meal that is easy to prepare, making it a fantastic choice for both impromptu dining and planned gatherings. Engage in the delightful textures and luxurious sauce of this delicious gnocchi dish to impress your guests or indulge in a cozy night in.
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Creamy Spinach and Sundried Tomato Gnocchi
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
The Creamy Spinach and Sundried Tomato Gnocchi recipe is an enchanting blend of rich flavors and comforting textures, making it a perfect dish for any meal that demands a touch of indulgence. With the unique combination of sundried tomatoes, fresh spinach, and pillowy gnocchi enveloped in a velvety cream sauce, this dish promises a taste experience that is both satisfying and sophisticated. Ideal for both weeknight dinners and special occasions.
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 3 cloves of garlic, very finely chopped or pressed
- 1 heaped tsp dried oregano
- 10 pieces of sundried tomatoes, thinly sliced
- 30g / 2 tbsps of salted butter
- 1 x 500 g / 17.6 oz pack of gnocchi
- 300 ml / 1 cups of vegetable stock
- 150 ml / ¾ cup of double cream (heavy cream)
- 60g / 2 cups of fresh baby spinach
- 50g / ½ cup of Grana Padano cheese, finely grated
- 2 – 3 tbsps toasted pine nuts (optional)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper + more for serving
Instructions
- Prepare the skillet: Heat 1 tablespoon of olive oil in a large skillet or sauté pan. Cook the chopped onion with a pinch of sea salt over low to medium heat until translucent and springy, about 15 minutes.
- Add herbs and tomatoes: Stir in 1 heaped teaspoon of dried oregano, 3 finely chopped cloves of garlic, and the sliced sundried tomatoes. Cook for an additional minute to blend the flavors.
- Cook the gnocchi: Add 30g of butter to the pan, followed by the gnocchi. Break up any gnocchi that have clumped together. Toss to coat in the buttery tomato mixture and cook for a minute or two.
- Add liquids and season: Pour in the vegetable stock, followed by the double cream. Season with salt and freshly ground black pepper. Simmer over low heat for about 10 minutes, stirring frequently.
- Incorporate the spinach: Once the sauce has reduced slightly and thickened, add the baby spinach and stir until wilted.
- Finish with cheese: Remove the pan from the heat and stir in the grated Grana Padano cheese until it is fully incorporated and the sauce is smooth.
- Serve: Serve the gnocchi garnished with toasted pine nuts, extra grated cheese, and a sprinkle of freshly ground black pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes