Ingredients:

  • 17.5 oz potato gnocchi
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic, minced
  • 0.5 cup sundried tomatoes in oil, drained and chopped
  • 1 tsp red pepper flakes
  • 1 tsp dried oregano
  • 1 tbsp tomato paste
  • 0.5 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 0.25 cup fresh basil leaves, chiffonade
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the gnocchi in a single layer and cook for 2 minutes (don't move them) to develop a golden crust.
  2. Reduce heat to medium. In the same skillet, add the chopped sundried tomatoes, minced garlic, red pepper flakes, and oregano. Cook until the garlic smells intoxicating.
  3. Stir in the tomato paste and cook for 2 minutes, stirring constantly, until the paste darkens to a brick-red color.
  4. Slowly pour in the chicken broth and heavy cream, whisking or stirring to emulsify with the tomato base. Let it simmer gently for 3-4 minutes until the sauce slightly thickens and coats the back of a spoon.
  5. Fold in the grated Parmesan cheese and baby spinach. Stir until the cheese is melted and the spinach has just wilted.
  6. Return the seared gnocchi to the pan. Toss gently to coat in the sauce. Garnish with fresh basil, sea salt, and cracked black pepper before serving.