Save The first time I made this, my kitchen smelled like a tiny Italian trattoria and I could not stop stealing spoonfuls of the sauce
I served this to my roommate on a rainy Tuesday and we both went silent for the entire meal, just making happy noises at our plates
Ingredients
- Potato gnocchi: Store bought is absolutely fine but look for ones with ridges to catch all that sauce
- Olive oil: A fruity extra virgin adds a lovely base layer of flavor
- Yellow onion: Finely chopped so it melts away into the sauce
- Garlic cloves: Three gives you that gentle warmth without overwhelming the cream
- Sun dried tomatoes: These little pockets of umami make the dish sing
- Baby spinach: Wilts beautifully and adds a fresh pop of color
- Heavy cream: The backbone of the sauce and worth every indulgent drop
- Vegetable broth: Thins the cream just enough and adds depth
- Grated Parmesan: Salty and nutty, it makes the sauce velvety
- Dried Italian herb mix: An easy shortcut that still tastes homemade
- Crushed red pepper flakes: Just enough heat to keep things interesting
- Salt and black pepper: Taste as you go and adjust until it sings
- Fresh basil: Tear it right before serving to release those aromatic oils
Instructions
- Get the water bubbling:
- Drop your gnocchi into salted boiling water and fish them out as soon as they float
- Build your flavor base:
- Warm the olive oil in your biggest skillet and soften the onion until it turns translucent, then add garlic until your kitchen smells amazing
- Add the good stuff:
- Toss in sun dried tomatoes and let them sizzle briefly, then add spinach and watch it wilt down in seconds
- Make it creamy:
- Pour in the cream and broth, then stir in Parmesan and herbs until everything melts together into a silky sauce
- Bring it all together:
- Slide those cooked gnocchi into the skillet and toss gently until every piece is coated and happy
- Plate it up:
- Serve immediately while the sauce is still clinging to everything, with extra basil and Parmesan on top
Pin it This has become my go to when friends need comfort food but I still want to feel fancy without actually trying that hard
Make It Your Own
I have added browned Italian sausage and it was divine, though the vegetarian version stands perfectly on its own
Wine Pairing Magic
A crisp Pinot Grigio cuts through the cream while a light red brings out the tomatoes
Leftover Secrets
The sauce absorbs overnight so splash in extra cream when reheating and stir gently over low heat
- Store in an airtight container for up to three days
- Reheat slowly with a splash of cream or broth
- Avoid the microwave if you want to keep the texture silky
Pin it Scoop big bowls and eat this while curled up on the couch with someone you love
Frequently Asked Questions
- → What type of gnocchi works best?
Soft potato gnocchi, whether store-bought or homemade, provides the ideal texture for absorbing the creamy sauce.
- → Can I substitute the sun-dried tomatoes?
Yes, roasted red peppers or fresh cherry tomatoes can offer a similar sweet and tangy flavor profile.
- → How do I make the sauce thicker?
Simmer the cream and broth mixture slightly longer until it reduces to your preferred consistency before adding the gnocchi.
- → Is it possible to make this dish lighter?
Substituting half-and-half for heavy cream reduces richness while maintaining a creamy texture.
- → What herbs complement this dish well?
Dried Italian herb mix works perfectly, and fresh basil added at the end enhances freshness.