Ingredients
2tbspbutter,or olive oil
1brown shallot,(or 1 small onion), chopped
4clovesgarlic,minced
1lbpotato gnocchi,(dry packaged gnocchi, not fresh),uncooked
½cupjarred sun dried tomato strips in oil,(reserve 2 tsp of the jarred oil for cooking)
½cupchicken broth
1¼cupsheavy cream,(thickened cream or half andf half)
1tspdried Italian herbs
salt & pepper,to taste
1½cupsfresh baby spinach
½cupfresh parmesan cheese,grated
2tbspfresh basil,or parsley, chopped
Preparation
Heat a large skillet over medium-high heat. Melt the butter and sauté shallots for about 2 minutes until transparent. Sauté garlic for about 30 seconds until fragrant.
Add the gnocchi and let sear in the butter for a minute. Add the sun dried tomatoes and reserved oil. Cook for a further minute to release flavours into the gnocchi.
Pour in the chicken broth, cream and Italian herbs. Scrape up any browned bits from the bottom of the pan.
Season with salt and pepper to taste. Mix everything together and reduce heat to medium. Cover pan with lid and let cook for 5 minutes.
Stir in the spinach leaves and cook for about 1 minute until wilted.
Stir through parmesan cheese and chopped basil. Let simmer for a further minute or until gnocchi is soft, cooked through and the sauce has thickened.
Season with a little extra salt & pepper, if needed.
Serve immediately.
