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- 1 pound potato gnocchi - 1 cup sun-dried tomatoes, chopped - 2 cups fresh spinach, roughly chopped - 1 cup heavy cream (or coconut cream) - 1 cup vegetable broth - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - ½ cup grated Parmesan cheese (optional) - Fresh basil for garnish When I create my creamy sun-dried tomato gnocchi skillet, I start by gathering the main ingredients. For this dish, I use one pound of potato gnocchi. You can buy it at any store, or even make it at home if you’re feeling adventurous. Next, I chop up one cup of sun-dried tomatoes. I prefer the ones packed in oil for extra flavor. Then, I grab two cups of fresh spinach. I roughly chop it to mix well into the sauce. Next, I focus on the sauce ingredients. I choose one cup of heavy cream, but if you want a dairy-free option, coconut cream works well too. I also use one cup of vegetable broth to bring everything together. A tablespoon of olive oil adds a nice touch of richness. For seasoning, I use two cloves of minced garlic. It gives the dish a warm base flavor. I sprinkle in one teaspoon of Italian seasoning, which brings a taste of herbs. Finally, I add salt and pepper to taste. If I want to make it extra special, I might include half a cup of grated Parmesan cheese. It adds a lovely creaminess, but it's optional. To finish, I always garnish with fresh basil. It brightens the dish and adds a lovely aroma. - Bring salted water to a boil. - Cook gnocchi until they float, about 2-3 minutes. I love cooking gnocchi because it’s so quick and easy. The moment they float, they are ready. This sign means they are light and fluffy. - Heat olive oil in a skillet. - Add garlic and sauté until fragrant. Heat the olive oil in a large skillet over medium heat. When it shimmers, add the minced garlic. Sauté for about 30 seconds. It fills the kitchen with a warm, inviting smell. - Stir in sun-dried tomatoes. - Create the creamy sauce with broth and cream. Next, add the chopped sun-dried tomatoes. Stir them in for 2-3 minutes. Then, pour in the vegetable broth and heavy cream. Mix well, and let it simmer gently. - Mix in the cooked gnocchi. - Allow sauce to thicken. Once the sauce is ready, add the cooked gnocchi. Gently stir to coat them in the creamy goodness. Let it cook for 2-3 more minutes. This allows the sauce to thicken and cling to the gnocchi. - Incorporate spinach and cheese. - Adjust seasoning to taste. Stir in the fresh spinach and grated Parmesan cheese if you like. Cook for about 2 minutes until the spinach wilts. Taste your dish, and add salt and pepper as needed. - Remove from heat. - Garnish with fresh basil. Finally, take the skillet off the heat. Serve it warm, garnished with fresh basil. This adds a bright touch and a burst of flavor. Enjoy your creamy sun-dried tomato gnocchi skillet! How to choose the best gnocchi When picking gnocchi, look for soft, pillowy pieces. Check if they are fresh or frozen. Fresh gnocchi cooks faster, while frozen needs a bit longer. If you can, try homemade gnocchi for the best flavor. Tips for cooking sun-dried tomatoes Use sun-dried tomatoes packed in oil for rich taste. Rinse and chop them before cooking. This helps to release their flavor. Sauté them in olive oil for a few minutes to enhance the dish. Alternate cream options for different diets For a dairy-free option, use coconut cream. It adds a great taste without dairy. You can also try cashew cream for a nutty flavor. Both options keep the dish creamy and rich. How to achieve the perfect creamy consistency To get that smooth, creamy sauce, stir in the cream slowly. Let the mixture simmer gently. This helps it thicken without curdling. If it gets too thick, add more vegetable broth a little at a time. Ideas for garnishing your dish For a lovely finish, add fresh basil leaves on top. You can also sprinkle extra Parmesan cheese for a tasty touch. A drizzle of olive oil adds shine and flavor too. Suggestions for serving accompaniments Serve this gnocchi with a side salad or crusty bread. Garlic bread pairs well, adding crunch to each bite. A light, crisp white wine enhances the whole meal experience. {{image_2}} For a vegetarian version, stick with the creamy sauce. You can swap heavy cream for coconut cream. This choice keeps it rich while being dairy-free. When it comes to cheese, use nutritional yeast instead of Parmesan. It gives a cheesy flavor without animal products. If you want to add protein, chicken or shrimp work great. Cook them in the skillet before adding the sun-dried tomatoes. For a vegetarian option, toss in some chickpeas. They add protein and texture, making the dish heartier. To boost the flavor, try adding fresh herbs like basil or parsley. They bring brightness to the dish. If you enjoy heat, sprinkle in some chili flakes. This will give your meal an exciting kick. Don’t hesitate to experiment with your favorite spices for a unique touch. To store leftovers, let the dish cool first. Place it in an airtight container. This helps keep it fresh. When you want to eat it again, reheat it gently on the stove or in the microwave. Add a splash of vegetable broth or cream to restore creaminess. Stir often for even heating. Yes, you can freeze Creamy Sun-Dried Tomato Gnocchi Skillet! For best results, freeze it in a sealed container. Make sure to leave some space for expansion. To thaw, move it to the fridge overnight. When ready to eat, reheat it slowly on the stove. Add a little broth to help with texture. Leftovers last about 3-4 days in the fridge. If you see any mold or notice a sour smell, it’s no longer good. Always trust your senses when deciding to eat leftovers. It takes about 10 minutes to prep and 10 minutes to cook. The total time is 20 minutes. You can make this dish quickly, perfect for busy nights. Yes, you can use fresh gnocchi. Fresh gnocchi has a softer texture. Store-bought gnocchi is easy and quick to cook. Both options taste great in this dish. You can use roasted red peppers or cherry tomatoes. They offer a sweet and tangy flavor. You can also try tomato paste for a more intense taste. The recipe is not gluten-free with regular gnocchi. However, you can use gluten-free gnocchi. Check the label to ensure it fits your needs. Yes, you can prep the gnocchi and sauce ahead. Store them separately in the fridge. Combine and cook just before serving for the best taste. This creamy sun-dried tomato gnocchi skillet is easy to make and delicious. We covered essential ingredients, easy steps, and helpful tips. You can adjust the recipe for your taste or diet, whether you prefer it vegetarian or with added protein. Store leftovers properly for later enjoyment. Cooking this dish is straightforward and satisfying. Enjoy every bite of your creation!

Creamy Sun-Dried Tomato Gnocchi Skillet

Indulge in a creamy sun-dried tomato gnocchi skillet that's bursting with flavor! This quick and easy recipe combines tender gnocchi, sun-dried tomatoes, fresh spinach, and a luscious cream sauce for a delightful meal in just 20 minutes. Perfect for busy weeknights or impressing guests, this dish is sure to be a favorite. Click through to discover the full recipe and bring this delicious dish to your table!
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Ingredients
  

1 pound potato gnocchi (store-bought or homemade)

1 cup sun-dried tomatoes, chopped (in oil for extra flavor)

2 cups fresh spinach, roughly chopped

1 cup heavy cream (or coconut cream for a dairy-free option)

1 cup vegetable broth

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon Italian seasoning (oregano, basil, thyme mixture)

Salt and pepper to taste

½ cup grated Parmesan cheese (optional, can substitute with nutritional yeast for a vegan option)

Fresh basil for garnish

Instructions
 

Cook the Gnocchi: In a large pot, bring salted water to a boil. Add gnocchi and cook according to package instructions until they float to the surface, about 2-3 minutes. Drain and set aside.

    Sauté Vegetables: In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for about 30 seconds until fragrant.

      Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for another 2-3 minutes, allowing the flavors to meld together.

        Create Creamy Sauce: Pour in the vegetable broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer, then add Italian seasoning, salt, and pepper.

          Combine with Gnocchi: Add the cooked gnocchi to the skillet, stirring gently to coat them in the creamy sauce. Allow to cook for an additional 2-3 minutes, letting the sauce thicken slightly.

            Add Spinach and Cheese: Stir in the fresh spinach and Parmesan cheese (if using), and cook until the spinach is wilted and everything is well combined, about 2 minutes.

              Final Seasoning: Taste and adjust seasoning as needed, adding more salt and pepper if desired.

                Serve: Remove the skillet from heat. Serve immediately, garnished with fresh basil for an aromatic touch.

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