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To make creamy sun-dried tomato gnocchi, gather these items: - 1 pound potato gnocchi - 1 cup sun-dried tomatoes, packed in oil, drained and chopped - 1 cup heavy cream - 1 cup vegetable broth - 2 cloves garlic, minced - 1 cup fresh spinach - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon dried oregano - Salt and black pepper to taste - Fresh basil for garnish You can swap some items for different flavors: - Gnocchi: Use any pasta shape you prefer. - Heavy cream: Substitute with coconut milk for a lighter sauce. - Vegetable broth: Chicken broth works well if you want more flavor. - Parmesan cheese: Try nutritional yeast for a vegan option. - Spinach: Kale or arugula can be a great choice too. Choosing the best ingredients makes a big difference in taste. Here’s what to look for: - Gnocchi: Look for fresh or frozen gnocchi, not shelf-stable types. - Sun-dried tomatoes: Pick those packed in oil for richer flavor. - Heavy cream: Opt for a brand with no additives for creaminess. - Spinach: Fresh spinach should be bright green and crisp. - Parmesan cheese: Choose block cheese and grate it fresh for the best taste. Selecting the right ingredients helps your dish shine. Enjoy cooking! First, fill a large pot with salted water. Bring it to a boil. Once the water boils, add 1 pound of potato gnocchi. Cook them according to the package instructions. Gnocchi will float to the top when they are ready. This means they are done! Drain the gnocchi and set them aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and sauté them for about 1 minute. You want the garlic to smell nice but not burn. Next, add 1 cup of chopped sun-dried tomatoes. Cook them for 2-3 minutes. This helps the flavors mix well. Pour in 1 cup of vegetable broth and bring it to a simmer. Let it cook for 3-4 minutes. Now, reduce the heat to low. Stir in 1 cup of heavy cream. Mix it well until the sauce looks creamy. Now it’s time to bring everything together. Add the cooked gnocchi to the skillet. Toss in 1 cup of fresh spinach too. Stir everything gently for about 2-3 minutes. You want the spinach to wilt down. Finally, add 1/2 cup of grated Parmesan cheese and 1 teaspoon of dried oregano. Season with salt and black pepper to taste. Mix until the cheese melts and the gnocchi is coated in the sauce. Remove from heat and let it sit for a minute. This helps the sauce thicken a bit. Serve hot, garnished with fresh basil leaves for a pop of color. To cook gnocchi just right, start with a large pot of salted water. Bring it to a boil. Once boiling, add the gnocchi. They will sink to the bottom at first. When they float, they are ready. This usually takes about 2-3 minutes. Drain them well and set aside. Avoid overcooking, as they can become mushy. If you have leftover gnocchi, let it cool first. Place it in an airtight container. It can stay in the fridge for up to three days. To reheat, warm it in a pan with a bit of olive oil. This keeps the gnocchi soft and tasty. You can also add a splash of broth if needed. To boost flavor, try adding fresh herbs. Basil adds a nice touch. You can also use thyme or parsley. For a hint of heat, sprinkle in some red pepper flakes. A squeeze of lemon juice can brighten the dish. Experiment with different cheeses, too. Feta or goat cheese can change the taste in a fun way. {{image_2}} You can boost the dish by adding proteins. Chicken or shrimp works well. For chicken, use cooked, diced pieces. Sauté them with the garlic before adding sun-dried tomatoes. For shrimp, cook them until they turn pink. Then add them to the creamy sauce. This adds flavor and makes the meal more filling. Feel free to mix in other vegetables. Zucchini, bell peppers, or mushrooms are great choices. Dice them small to cook evenly. Add them after the garlic and before the sun-dried tomatoes. You can also use frozen peas or asparagus for a quick option. This makes the dish colorful and healthy. You can easily make this dish vegan. Replace the heavy cream with coconut milk or cashew cream. Use nutritional yeast for a cheesy flavor instead of Parmesan. Also, choose vegetable broth that is free from animal products. This way, everyone can enjoy a creamy sun-dried tomato gnocchi, no matter their diet! To keep your creamy sun-dried tomato gnocchi fresh, store it in an airtight container. Let the dish cool to room temperature first. This helps prevent steam from making it soggy. Place the container in the fridge. It will stay good for 3 to 4 days. Make sure to label the container with the date. This way, you know when to eat it. If you want to freeze the gnocchi, follow these steps. First, let the dish cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as you can to prevent freezer burn. You can freeze it for up to 3 months. When you're ready to eat it, thaw it overnight in the fridge before reheating. To reheat the gnocchi, you have a few options. You can use the stove, microwave, or oven. For the stove, place it in a skillet over low heat. Add a splash of vegetable broth or cream to keep it moist. Stir gently until heated through. In the microwave, heat in 30-second bursts, stirring in between. If using the oven, cover it with foil and bake at 350°F until warm. Enjoy every bite! To make gnocchi from scratch, you need potatoes, flour, and eggs. Start by boiling potatoes until soft. Mash them and let them cool. Add flour and a beaten egg. Knead until smooth. Roll into logs and cut into small pieces. Use a fork to shape them. Boil until they float. Now you have homemade gnocchi! Yes, you can use other types of pasta. Penne or farfalle work well too. Just remember to adjust the cooking time. Follow the package instructions for cooking. The creamy sauce will still taste great with these pasta shapes. Creamy sun-dried tomato gnocchi pairs well with a fresh salad. Try a simple arugula salad with lemon vinaigrette. Garlic bread also makes a tasty side. For a heartier meal, grilled chicken or shrimp adds protein. You can also serve it with roasted veggies for extra color and flavor. In this article, we explored the key ingredients for making creamy sun-dried tomato gnocchi and discussed substitutions. You learned step-by-step cooking instructions and tips for perfecting the dish. We also covered variations to add proteins and different veggies, plus how to store leftovers. My final thought is to enjoy the process of cooking and keep things simple. With these tips, you can create a tasty meal that fits your needs. Happy cooking!

Min Creamy Sun Dried Tomato Gnocchi

Indulge in a bowl of creamy sun-dried tomato gnocchi that's bursting with flavor and perfect for any occasion! This easy recipe combines tender gnocchi, sun-dried tomatoes, fresh spinach, and rich parmesan cheese in a luscious cream sauce. Discover how to create this mouthwatering dish in just 25 minutes. Click through for step-by-step instructions and treat yourself to this delightful pasta meal tonight!
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Ingredients
  

1 pound potato gnocchi

1 cup sun-dried tomatoes, packed in oil, drained and chopped

1 cup heavy cream

1 cup vegetable broth

2 cloves garlic, minced

1 cup fresh spinach

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon dried oregano

Salt and black pepper to taste

Fresh basil for garnish

Instructions
 

In a large pot, bring salted water to a boil and cook the gnocchi according to package instructions. Once they float to the top, they are done. Drain and set aside.

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

      Add the chopped sun-dried tomatoes to the skillet and cook for an additional 2-3 minutes, allowing the flavors to meld.

        Pour in the vegetable broth and bring to a simmer. Cook for about 3-4 minutes.

          Reduce the heat to low and stir in the heavy cream, mixing well until the sauce is creamy.

            Add the cooked gnocchi to the skillet, followed by the fresh spinach, and toss everything together. Cook for about 2-3 minutes until the spinach wilts.

              Stir in the grated Parmesan cheese, oregano, and season with salt and black pepper to taste. Mix until the cheese is melted and the gnocchi is well coated in the sauce.

                Remove from heat and let it sit for a minute for the sauce to thicken slightly.

                  Serve hot, garnished with fresh basil leaves.

                    Prep Time: 10 min | Total Time: 25 min | Servings: 4