Description
Pillowy gnocchi tossed in a velvety garlic cream sauce with wilted spinach, sun-dried tomatoes, and toasted pine nuts—this comforting, rich Tuscan-inspired dish is both elegant and easy to make.
Ingredients
Units
Scale
- 1 lb potato gnocchi
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, sliced
- 2 cups fresh spinach
- 1 cup heavy cream (or plant-based cream)
- 1/4 cup grated parmesan (or vegan alternative)
- Salt and pepper to taste
- 2 tablespoons toasted pine nuts
- Optional: pinch of chili flakes for heat
Instructions
- Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions until they float, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Stir in sun-dried tomatoes and cook for 1 minute.
- Add spinach and stir until wilted.
- Pour in cream and parmesan, stirring until smooth and creamy. Season with salt, pepper, and chili flakes if using.
- Add the cooked gnocchi to the sauce and gently stir to coat.
- Serve immediately, topped with toasted pine nuts and extra parmesan if desired.
Notes
- Use shelf-stable or homemade gnocchi for convenience.
- Swap pine nuts for chopped walnuts or almonds if preferred.
- For a lighter version, use half-and-half or a plant-based cream alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
