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- 1 pound potato gnocchi - 1 cup heavy cream - 1/2 cup sun-dried tomatoes in oil, chopped - 3 cloves garlic, minced - 1/2 cup grated Parmesan cheese - 1 cup fresh spinach - 1/4 teaspoon red pepper flakes (optional) - 2 tablespoons olive oil - Fresh basil leaves, for garnish - Salt and pepper to taste When I think about the ingredients for my creamy sun-dried tomato gnocchi, I feel excited. Each item brings something special to the dish. The potato gnocchi serves as the perfect base. They are soft and hold the creamy sauce well. Next, the heavy cream adds richness. It makes the dish feel indulgent. The sun-dried tomatoes bring a burst of flavor. They are sweet and tangy, making every bite delightful. Garlic is a must for this recipe. I use fresh garlic for the best taste. It adds depth to the sauce. Parmesan cheese melts into the cream, giving it a wonderful umami kick. Fresh spinach not only adds color but also nutrients. It wilts beautifully in the hot sauce. If you like a bit of spice, red pepper flakes can add warmth. Olive oil is key for sautéing the garlic and tomatoes. It helps release their flavors. Finally, fresh basil leaves make the dish look stunning. They add a nice touch of freshness. These ingredients blend together to create a delicious meal. You can find the full recipe to make this tasty dish. First, fill a large pot with water and add a pinch of salt. Bring the water to a boil. Once it bubbles, add 1 pound of potato gnocchi. Cook the gnocchi for about 2-3 minutes, or until they float to the top. This shows they are ready. Carefully drain the gnocchi and set them aside. Next, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic to the skillet. Sauté it for about 1 minute until it smells great. Then, toss in 1/2 cup of chopped sun-dried tomatoes. Stir these for another 2 minutes, allowing the flavors to mix. Pour in 1 cup of heavy cream and bring it to a gentle simmer. Stir the mixture often to keep it smooth. Gradually add in 1/2 cup of grated Parmesan cheese. Keep stirring until the cheese melts and the sauce is creamy. Now it's time to bring everything together. Gently fold the cooked gnocchi into the sauce until they are well-coated. Add 1 cup of fresh spinach to the skillet. Cook for about 2-3 minutes, or until the spinach wilts. If you like a bit of heat, sprinkle in 1/4 teaspoon of red pepper flakes. Season with salt and pepper to taste, and give it one final stir. Enjoy this flavorful dish right away! For a full recipe, check out the details above. To make the sauce creamy, use heavy cream. It adds richness and texture. Stir the cream often as it simmers to avoid burning. For flavor balance, add salt and pepper. Taste as you go. You can also add more sun-dried tomatoes for extra flavor. When cooking gnocchi, boil water first. Add salt to the water for taste. Cook the gnocchi for just 2-3 minutes. They are ready when they float. Drain them quickly to stop cooking. This helps keep them firm and not mushy. Garnish your dish with fresh basil leaves. They add color and a nice aroma. Also, sprinkle extra Parmesan cheese on top for a tasty finish. Serve in a white bowl to make the colors pop. Enjoy your beautiful and tasty meal! For the full recipe, check out the details above. {{image_2}} To make this dish vegan, swap out the heavy cream and cheese. Use coconut cream or cashew cream for a rich base. Nutritional yeast can add a cheesy flavor without dairy. For proteins, consider chickpeas or lentils. These options keep it plant-based and tasty. You can add proteins like chicken or shrimp for extra flavor. If using chicken, cook it first in the skillet. For shrimp, add them right after the garlic. Cook until they turn pink. This adds depth and makes the dish heartier. Want to amp up the flavor? Try adding fresh herbs like thyme or oregano. A squeeze of lemon juice brightens the dish. You can also toss in olives or capers for an extra kick. These small changes create a more complex taste without much effort. To keep your creamy sun-dried tomato gnocchi fresh, use an airtight container. Glass or plastic containers work well. Before sealing, let the dish cool down to room temperature. This helps avoid condensation inside the container. Store it in the fridge for up to three days. To reheat, use a skillet over low heat. Add a splash of cream or broth to keep it moist. Stir often to prevent sticking. You can also use a microwave; just cover it to avoid drying out. If you want to refresh the dish, toss in more spinach or a sprinkle of cheese. This adds flavor and keeps it vibrant. To freeze, place the cooled gnocchi in a freezer-safe bag. Remove as much air as you can before sealing. It can last up to three months in the freezer. When you want to enjoy it, thaw it overnight in the fridge. Reheat in a skillet, adding a little cream or milk for creaminess. Yes, you can use frozen gnocchi. Cooking frozen gnocchi is simple. Just boil it directly in salted water. Follow these tips: - Do not thaw the gnocchi before cooking. - Cook for about 3-4 minutes or until they float. - Drain and add to your sauce right away. To add heat, increase the red pepper flakes. Here are some ideas: - Add more flakes for a stronger kick. - Try a pinch of cayenne pepper for extra spice. - Incorporate sliced jalapeños for a fresh touch. If you need a cheese swap, try these options: - Pecorino Romano for a sharper taste. - Nutritional yeast for a vegan option. - Cream cheese for a creamy texture. These swaps give your dish a new flavor twist. For the full recipe, check out the Creamy Sun-Dried Tomato Gnocchi. This blog post covered a delicious gnocchi recipe. We discussed main and additional ingredients, plus step-by-step cooking tips. You learned how to make a creamy sauce and combine it with gnocchi. Don’t forget to explore variations to suit your taste. You can store leftovers and reheat them to enjoy later. Try customizing your dish with different proteins or spices. Now, get cooking and enjoy this tasty meal!

Creamy Sun-Dried Tomato Gnocchi

Discover the rich and creamy flavors of sun-dried tomatoes with this delicious Creamy Sun-Dried Tomato Gnocchi recipe! In just 20 minutes, you can whip up a comforting dish using simple ingredients like gnocchi, heavy cream, and fresh spinach. This recipe is perfect for weeknight dinners or special occasions.
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Ingredients
  

1 pound potato gnocchi

1 cup heavy cream

1/2 cup sun-dried tomatoes in oil, chopped

3 cloves garlic, minced

1/2 cup grated Parmesan cheese

1 cup fresh spinach

1/4 teaspoon red pepper flakes (optional)

2 tablespoons olive oil

Fresh basil leaves, for garnish

Salt and pepper to taste

Instructions
 

In a large pot of salted boiling water, cook the potato gnocchi according to package instructions (usually about 2-3 minutes until they float). Once cooked, 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 stir for another 2 minutes.

        Pour in the heavy cream and bring it to a gentle simmer. Stir frequently.

          Gradually add the grated Parmesan cheese to the cream mixture, stirring until melted and creamy.

            Add the cooked gnocchi to the skillet, gently folding them into the sauce until well coated.

              Toss in the fresh spinach and continue to cook for about 2-3 minutes, or until the spinach is wilted. If desired, add the red pepper flakes for a hint of heat.

                Season with salt and pepper to taste, and give it one final stir.

                  Serve immediately, garnished with fresh basil leaves and extra Parmesan if desired.

                    Prep Time: 10 min | Total Time: 20 min | Servings: 4