Description
Sun Dried Tomato Gnocchi Recipe is a creamy, hearty dish made with fresh spinach, cherry tomatoes, parmesan, and tender gnocchi—all simmered together in a rich tomato base. Ready in just 30 minutes!
Ingredients
Scale
16 oz fresh or frozen gnocchi
2 tbsp unsalted butter
4 cloves garlic, minced
4 oz sun-dried tomatoes, chopped
1 tbsp tomato paste
1 cup cherry tomatoes
1 parmesan rind (optional)
2½ cups broth, water, or a mix
1 cup milk or heavy cream
2 cups fresh spinach
1 cup grated parmesan cheese
Instructions
- In a medium pot over medium heat, melt the butter. Add the minced garlic and sauté for about 1–2 minutes, just until fragrant.
- Add the chopped sun-dried tomatoes, cherry tomatoes, and tomato paste to the pot and mix well.
- Let the mixture simmer for 5–7 minutes, allowing the tomatoes to soften and start to break down. Use a potato masher or the back of a spoon to gently mash the tomatoes if needed.
- Add the parmesan rind (if using), gnocchi, and your chosen liquid (broth, water, or mix). Bring to a simmer, then cover and cook until the gnocchi are tender—approximately 10 minutes. Stir occasionally and gently separate any gnocchi sticking together.
- Reduce heat to medium‑low. Pour in the milk or cream, then stir in the fresh spinach and grated parmesan. Keep the pot half‑covered and stir often until the sauce thickens to a creamy consistency and the spinach has wilted, about 6–8 minutes.
- Remove and discard the parmesan rind before serving, if used. Serve hot, garnished with extra parmesan if desired.
Notes
To reheat, gently warm in a covered pot or microwave, stirring halfway. Store in an airtight container in the fridge for 4–5 days.
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: 830 kcal
- Sugar: 31 g
- Carbohydrates: 128 g
- Protein: 42 g