I found a recipe that featured gnocchi, spinach, and sun-dried tomatoes … and a whole cup of heavy cream, plus more than two cups of cheese. But I couldn’t get any heavy cream at the supermarket, and I really didn’t want anything that heavy. So here’s my much-lighter version, which can even be dairy-free if you substitute olive oil for the butter.
Gnocchi with Spinach and Sun-Dried Tomatoes
Makes 2 servings; recipe can be doubled
10 oz. frozen gnocchi, boiled and drained (reserve 1/2 cup of the cooking water)
1/2 tbl each butter and olive oil (or all olive oil to make this dairy-free)
1/4 cup onion, chopped
1 cup sliced baby bella mushrooms (about 4 oz)
3 cloves garlic, minced
1/4 cup sun-dried tomatoes, drained and diced
1/2 tsp dried basil
1/4 tsp dried oregano
1/8 tsp black pepper
pinch of rosemary
1/2 cup chicken broth (or vegetable broth)
1/4 cup dry white wine
5 oz. baby spinach
While the pasta is cooking, add butter and olive oil to a hot skillet. Cook onion and mushrooms until they begin to soften, around 5 minutes.
Add garlic and sun-dried tomatoes; cook 2 minutes.
Add seasonings, broth, wine, and cooked gnocchi; cook 2 minutes.
Add spinach. Cook and stir until spinach cooks down. If necessary, add small amounts of pasta water to the pan sauce.
Recipe and images copyright 2023 Barb Szyszkiewicz, all rights reserved.
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