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To make Tuscan sun-dried tomato gnocchi skillet, gather these items: - 1 pound potato gnocchi (store-bought or homemade) - 1 cup sun-dried tomatoes, packed in oil, diced - 2 tablespoons olive oil (from sun-dried tomatoes or fresh) - 3 cloves garlic, minced - 1 cup fresh spinach leaves - 1/2 cup heavy cream - 1/2 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish If you have dietary needs, here are some swaps: - Gnocchi: Use gluten-free gnocchi for a gluten-free option. - Heavy cream: Replace with coconut cream for a dairy-free version. - Parmesan cheese: Use nutritional yeast for a vegan twist. - Olive oil: Avocado oil works well too. These swaps keep the dish tasty and fun. Using fresh ingredients can change your dish. Fresh spinach adds vibrant color and taste. Store-bought sun-dried tomatoes are easy but check the oil quality. - Fresh ingredients: They give better flavor, color, and nutrients. - Store-bought products: Save time but might lack freshness. I recommend using fresh when you can. It makes your skillet dish shine with flavor. 1. Prepare the Gnocchi: Boil salted water in a large pot. Add 1 pound of gnocchi. Cook as per package instructions, usually 2-3 minutes. Once they float, they are done. Drain and set aside. 2. Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 3 cloves of minced garlic. Sauté for about 30 seconds until fragrant. 3. Add Sun-Dried Tomatoes: Toss in 1 cup of diced sun-dried tomatoes. Cook for 2-3 minutes to blend the flavors. 4. Incorporate the Cream: Pour in 1/2 cup of heavy cream. Bring to a gentle simmer. Cook for about 2 minutes until it thickens slightly. 5. Add Spinach & Seasonings: Add 1 cup of fresh spinach leaves and 1 teaspoon of Italian seasoning. Stir until the spinach wilts. Season with salt and pepper to taste. 6. Mix in Gnocchi: Gently fold the cooked gnocchi into the skillet. Ensure they are well coated with the creamy sauce. Cook for another 2-3 minutes until everything is heated through. 7. Finishing Touch: Remove from heat. Stir in 1/2 cup of grated Parmesan cheese until melted and creamy. 8. Serve: Plate the dish. Garnish with fresh basil leaves for extra flavor and freshness. - Step 1: Watch for gnocchi to float. This means they are ready. - Step 2: Keep garlic moving in the pan to avoid burning. - Step 3: Use sun-dried tomatoes packed in oil for more flavor. - Step 4: Stir the cream well to mix with other ingredients. - Step 5: Fresh spinach shrinks quickly; add it last. - Step 6: Gently fold gnocchi to keep them intact. - Step 7: Use freshly grated Parmesan for the best taste. - Step 8: Fresh basil adds a bright touch and aroma. - Gnocchi Sticking Together: Make sure to drain them well and stir gently with sauce. - Too Thick Sauce: Add a splash of water or broth to thin it out. - Overcooked Spinach: Add it last and only cook until wilted, about 1-2 minutes. - Lacking Flavor: Adjust salt, pepper, and Italian seasoning to your taste. - Lumpy Sauce: Stir well while heating the cream to avoid lumps. Follow these steps, and you will create a delicious Tuscan sun-dried tomato gnocchi skillet that impresses! To boost the taste of your gnocchi, try adding more seasonings. Here are some ideas: - Red pepper flakes: For a spicy kick. - Oregano: It adds a warm, earthy note. - Lemon zest: It brightens the dish with fresh flavor. Mix these in with the Italian seasoning to elevate the meal. Using the right tools makes cooking easier. Here are my must-haves: - Skillet: A large, non-stick skillet works best for even cooking. - Pot: A big pot for boiling the gnocchi. - Wooden spoon: Ideal for stirring without scratching your skillet. With these tools, you'll achieve the best results. Cooking gnocchi correctly is key. Follow these timing tips: - Boil water: Bring salted water to a rapid boil before adding gnocchi. - Floating rule: Cook until they float, usually 2-3 minutes. - Heat through: After adding gnocchi to the sauce, cook for 2-3 minutes. Keeping an eye on these times helps ensure perfect gnocchi every time. {{image_2}} For a vegetarian option, you can enjoy this dish as it is. Just skip the Parmesan. For a vegan twist, use a plant-based cream and cheese. This keeps the creamy texture while making it dairy-free. You can also add extra veggies like zucchini or bell peppers for more color and taste. If you want to add protein, try cooked chicken or shrimp. They pair well with the sun-dried tomatoes and cream. You can also use canned chickpeas for a hearty vegetarian option. Just toss them in with the gnocchi. Tofu works too; just make sure to sauté it until golden. You can switch up the sauce for different flavors. For a spicy kick, add red pepper flakes. A pesto sauce can bring a fresh taste. If you like a tangy flavor, try a lemon cream sauce instead. This gives a bright contrast to the sun-dried tomatoes, making every bite exciting. To keep your Tuscan sun-dried tomato gnocchi delicious, store leftovers in an airtight container. This helps keep the flavors fresh. Place the container in the fridge. Enjoy the leftovers within three days for the best taste. You can freeze this dish if you have extra gnocchi. Let it cool first. Then, place it in a freezer-safe container. It can stay frozen for about two months. To reheat, thaw it overnight in the fridge. Heat it gently in a skillet over low heat. Add a splash of cream or broth to keep it creamy. - Potato Gnocchi: Store-bought gnocchi can last up to a year in the pantry. Homemade gnocchi lasts about two days in the fridge. - Sun-Dried Tomatoes: Once opened, they last in the fridge for about two weeks. - Heavy Cream: Unopened cream lasts about a month. Once opened, use it within a week. - Parmesan Cheese: Grated Parmesan lasts up to a month in the fridge. Whole blocks last longer. Storing these items properly keeps your cooking fresh and tasty. Gnocchi is a soft pasta made from potatoes. It often includes flour and eggs too. This dish comes from Italy, where it has a long history. Gnocchi dates back to the Roman Empire. The name means "lump" in Italian, referring to its shape. You can find many versions across Italy, each with unique flavors. Yes, you can use dried sun-dried tomatoes. However, they need to be rehydrated first. Soak them in warm water or broth for about 30 minutes. This step brings back their flavor and texture. Then, chop them before adding to the dish. The taste will still be rich and delicious. You can tell gnocchi is done when they float. Boil them in salted water and watch closely. They usually take about 2-3 minutes. When they rise to the surface, they are ready. Remove them carefully with a slotted spoon to avoid breaking. Yes, you can prepare some parts ahead. Cook the gnocchi and sauce separately. Store them in the fridge for up to two days. When ready to serve, reheat the sauce and mix in the gnocchi. This method keeps all the flavors fresh and tasty. You now have a full guide on making amazing gnocchi. We covered the key ingredients, along with fresh options and swaps for dietary needs. The step-by-step instructions make cooking easy, with tips to fix common problems. You also learned ways to add flavor and store leftovers properly. Enjoy exploring variations, from vegetarian styles to new sauces. Keep trying new things, and have fun cooking your gnocchi!

Tuscan Sun-Dried Tomato Gnocchi Skillet

Indulge in the rich flavors of this Tuscan Sun-Dried Tomato Gnocchi Skillet! This creamy dish combines potato gnocchi, sun-dried tomatoes, fresh spinach, and Parmesan for a delightful meal ready in just 25 minutes. Perfect for a weeknight dinner, it's easy to make and bursting with Italian flair. Click through to explore this delicious recipe and bring a taste of Tuscany to your kitchen tonight!
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Ingredients
  

1 pound potato gnocchi (store-bought or homemade)

1 cup sun-dried tomatoes, packed in oil, diced

2 tablespoons olive oil (from sun-dried tomatoes or fresh)

3 cloves garlic, minced

1 cup fresh spinach leaves

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Prepare the Gnocchi: In a large pot, bring salted water to a boil. Add the gnocchi and cook according to package instructions (usually about 2-3 minutes, or until they float). Drain and set aside.

    Sauté Aromatics: In a large skillet over medium heat, add the olive oil. Once hot, add minced garlic and sauté for about 30 seconds, until fragrant.

      Add Sun-Dried Tomatoes: Stir in the diced sun-dried tomatoes and cook for 2-3 minutes, allowing the flavors to meld.

        Incorporate the Cream: Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for about 2 minutes to thicken slightly.

          Add Spinach & Seasonings: Add the fresh spinach and Italian seasoning, stirring until the spinach is wilted. Season the mixture with salt and pepper to taste.

            Mix in Gnocchi: Gently fold the cooked gnocchi into the skillet, making sure they are well coated with the creamy sauce. Cook for another 2-3 minutes until everything is heated through.

              Finishing Touch: Remove from heat and stir in the grated Parmesan cheese until melted and creamy.

                Serve: Plate the dish and garnish with fresh basil leaves for an added touch of flavor and freshness.

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