Create the Life You Love
Tuscan Sun-Dried Tomato Gnocchi
Prep Time
10 minutes
Cooking Time
20 minutes
Yields
4
Ingredients
Ingredients
- 4 Tbsp. extra-virgin olive oil, divided
- 1 (1-lb.) pkg. potato gnocchi (such as DeLallo brand) (sub 1 ½ bags Trader Joe's frozen cauliflower gnocchi)
- 1/2 cup finely chopped shallots
- 3 garlic cloves, minced
- 1/4 tsp. crushed red pepper flakes
- 1 Tbsp. Dijon mustard
- 1/2 cup julienne-sliced sun-dried tomatoes packed in oil, drained
- 3 packed cups fresh baby spinach
- 1 (12-oz.) jar marinated artichoke quarters, drained and roughly chopped
- 1/2 cup heavy cream (sub cashew cream - see notes)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tsp. fresh thyme leaves
Directions
Instructions:
1. Heat 2 Tbsp. of the olive oil in a large skillet (preferably non-stick) over medium heat. Once hot, add gnocchi and use a wooden spoon to break apart any that are stuck together. Cook, undisturbed, for 3 minutes, until lightly browned. Stir, and continue cooking, stirring only occasionally, to allow the gnocchi to lightly brown on all sides, for another 6 minutes. Once the gnocchi is browned and tender, transfer it to a bowl.
2. To the same skillet over medium heat, add the remaining 2 Tbsp. olive oil, along with shallots, garlic, and red pepper flakes. Cook for 3 minutes, until aromatic.
Stir in Dijon mustard and sun-dried tomatoes. Next, add spinach, and cook until wilted, about 2 minutes.
3. Stir in artichokes, heavy cream, salt, and pepper; cook for 2 minutes.
Add cooked gnocchi back to skillet; toss to coat. Stir in fresh thyme, and cook for 1 more minute. Divide into 4 bowls.
Credit
https://dishingouthealth.com/sun-dried-tomato-gnocchi/