Go Back
- 1 package (16 oz) gnocchi (fresh or frozen) - 1 cup sun-dried tomatoes in oil, chopped - 3 cloves garlic, minced - 2 cups fresh spinach, roughly chopped - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 tablespoon olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil for garnish (optional) I love using gnocchi because it adds a soft, chewy texture. You can use fresh or frozen gnocchi. Both work well and save time. Sun-dried tomatoes bring a sweet and tangy flavor. They mix perfectly with garlic for a rich taste. Fresh spinach adds color and nutrition, making the dish bright and healthy. Heavy cream makes the sauce rich and creamy, while Parmesan cheese adds a savory depth. Olive oil helps sauté the garlic and brings all the flavors together. Italian seasoning gives a warm, herbal note. Salt and pepper balance the dish, enhancing every bite. If you can’t find gnocchi, you can use another pasta like penne or farfalle. For a lighter sauce, swap heavy cream with half-and-half or coconut milk. If you want a dairy-free version, use a dairy-free cheese. Instead of sun-dried tomatoes, you can use roasted red peppers for a different flavor. Fresh herbs like parsley or oregano can replace basil for garnish. These swaps can still offer a delicious meal while meeting your needs. To start, fill a large pot with salted water. Bring it to a boil. Once boiling, add the gnocchi. Cook according to the package instructions. You will know they are ready when they float to the top. This usually takes about 2-3 minutes for fresh gnocchi and a bit longer for frozen. Drain the gnocchi and set it aside. This step is key for a great texture. Next, take a large skillet and heat it over medium heat. Add the olive oil and let it warm up. Once hot, add minced garlic. Sauté for about one minute until it smells great. Be careful not to let it brown. After that, add the chopped sun-dried tomatoes. Cook them for 2-3 minutes. This allows the flavor to mix with the oil. You will notice a wonderful aroma filling your kitchen. Now, it’s time to make the sauce. Pour in the heavy cream and stir it with the garlic and tomatoes. Let it cook for about two minutes. This helps all the flavors blend together. Slowly add grated Parmesan cheese while stirring. Keep stirring until the cheese melts. This creates a rich and creamy sauce that is simply mouthwatering. Once the sauce is creamy, fold in the fresh spinach and cooked gnocchi. Season with Italian seasoning, salt, and pepper. Stir everything together, letting the spinach wilt and the gnocchi warm for about 3-4 minutes. To cook gnocchi just right, follow the package guide. Boil salted water in a large pot. Once it bubbles, add the gnocchi. They will float when ready. This means they are done! Drain them quickly to keep them fluffy. For a creamy sauce, use heavy cream. It blends well with the cheese. Stir the cream with sun-dried tomatoes and garlic. Heat gently to avoid curdling. Add Parmesan slowly while stirring. This keeps the sauce smooth and thick. Use Italian seasoning for a classic taste. It blends well with the tomatoes and cream. Don’t forget salt and pepper! Taste as you go. Fresh basil on top adds a pop of flavor. You can also try crushed red pepper for some heat. {{image_2}} You can make this gnocchi dish even heartier by adding protein. Chicken and shrimp work great here. For chicken, use cooked, diced chicken breast. Stir it in when you add the spinach. If you prefer shrimp, sauté them in olive oil until pink before adding the sun-dried tomatoes. This adds flavor and makes your meal more filling. If you want to keep it vegetarian, load up on veggies. Consider adding bell peppers, zucchini, or mushrooms. You can sauté them along with the garlic. This adds color and boosts nutrition. You can also add broccoli or peas for a fresh touch. The more veggies, the more flavors you will enjoy. Feel free to switch up the sauce for a new twist. A pesto sauce can add a fresh, herby flavor. Simply replace the heavy cream with basil pesto. Another option is a tomato sauce. Use a can of crushed tomatoes instead of cream for a lighter dish. You can even mix half cream and half tomato sauce for a unique blend. Store any leftover creamy sun-dried tomato gnocchi in an airtight container. Let it cool down first. This helps keep it fresh. You can keep it in the fridge for up to three days. Avoid leaving it out at room temperature for too long. To reheat, use a skillet over medium heat. Add a splash of cream or water to keep it creamy. Stir it gently until it warms up. This method helps keep the gnocchi soft. Avoid using the microwave as it can make the gnocchi tough. You can freeze this dish if you have extra. Place it in a freezer-safe container. Make sure to leave some space for expansion. It can last for up to three months in the freezer. To enjoy it later, thaw it in the fridge overnight before reheating. Yes, you can use other pasta types. Some good options are penne, fusilli, or farfalle. These shapes hold sauce well. Cook them according to the package instructions. The cooking time might change based on the pasta you choose. To make this dish dairy-free, swap heavy cream for coconut cream or a nut-based cream. Use nutritional yeast instead of Parmesan for a cheesy flavor. Make sure to check labels for dairy-free ingredients. This way, you keep the creamy texture without dairy. You can add cooked chicken or shrimp for protein. Fresh herbs like thyme or oregano will enhance the dish. Adding a pinch of red pepper flakes gives it a nice kick. Try roasted red peppers or artichokes for extra taste. You can also mix in other veggies, like mushrooms or zucchini, for more texture. This article covered all you need for a tasty gnocchi dish. You learned about key ingredients and some great substitutes. I shared step-by-step cooking tips and ways to make your sauce creamy. You also discovered tasty variations like proteins and vegetarian options. In the end, cooking gnocchi is fun and flexible. Feel free to mix things up and make it your own. With these tips, you can create a meal that's perfect for any occasion. Enjoy your cooking!

Creamy Sun-Dried Tomato Gnocchi Skillet

Savor the rich flavors of this creamy sun-dried tomato gnocchi skillet that’s perfect for a quick weeknight dinner! With just a few simple ingredients, you can whip up a delicious meal that’s sure to impress. This recipe combines tender gnocchi, savory sun-dried tomatoes, and fresh spinach in a luscious cream sauce. Click through to discover the full recipe and bring this comforting dish to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

1 package (16 oz) gnocchi (fresh or frozen)

1 cup sun-dried tomatoes in oil, chopped

3 cloves garlic, minced

2 cups fresh spinach, roughly chopped

1 cup heavy cream

1 cup grated Parmesan cheese

1 tablespoon olive oil

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil for garnish (optional)

Instructions
 

Cook the Gnocchi: In a large pot of boiling salted water, cook the gnocchi according to package instructions until they float to the top. Drain and set aside.

    Sauté Aromatics: In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant but not browned.

      Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for another 2-3 minutes, letting them infuse their flavor into the oil.

        Create the Creamy Sauce: Pour in the heavy cream, stirring it with the garlic and sun-dried tomatoes for about 2 minutes until combined.

          Incorporate Parmesan: Gradually add in the grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is creamy.

            Add Spinach and Gnocchi: Gently fold in the chopped spinach and cooked gnocchi. Season with Italian seasoning, salt, and pepper to taste. Stir everything together, allowing the spinach to wilt and the gnocchi to warm through, about 3-4 minutes.

              Garnish and Serve: Remove from heat and garnish with fresh basil if desired. Serve hot and enjoy your creamy delight!

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4