Tuscan Sun-Dried Tomato Gnocchi
Tuscan Sun-Dried Tomato Gnocchi with spinach and artichokes in a light garlic cream sauce. This 30 minute meal shines with flavors of the Mediterranean, and will be an instant dinner hit.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Italian
Diet: Vegetarian
Servings: 4
- 4 Tbsp. extra-virgin olive oil, divided
- 1 (1-lb.) pkg. potato gnocchi (such as DeLallo brand) (sub 1 1/2 bags Trader Joe's frozen cauliflower gnocchi)
- 1/2 cup finely chopped shallots or yellow onion
- 3 garlic cloves, minced
- Pinch of crushed red pepper flakes (optional)
- 1/3 cup julienne-sliced sun-dried tomatoes packed in oil, drained
- 3 to 4 cups fresh baby spinach
- 1 (12-oz.) jar marinated artichoke quarters, drained and roughly chopped
- 2 tsp. Dijon mustard
- 1/2 cup heavy cream or half-and-half (sub cashew cream - see notes)
- 1/4 to 1/2 cup vegetable or chicken broth (sub water)
- 3/4 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- 1 to 2 tsp. fresh thyme leaves (or chopped fresh basil leaves)
- Optional garnish: shaved or grated Parmesan cheese
Heat 2 Tbsp. of the olive oil in a large skillet over medium heat. Once hot, add gnocchi and use a wooden spoon to break apart any that are stuck together. Cook, undisturbed, for 3 minutes, until lightly browned. Stir, and continue cooking, stirring only occasionally, to allow the gnocchi to lightly brown on all sides, for another 6 minutes. Once the gnocchi is golden and tender, transfer to a bowl.
To the same skillet over medium heat, add remaining 2 Tbsp. olive oil, along with shallots (or onion), garlic, and red pepper flakes. Cook 3 minutes, until aromatic. Add sun-dried tomatoes and spinach; cook until the spinach wilts, 1 to 2 minutes. Stir in artichokes, Dijon mustard, heavy cream or half-and-half, 1/4 cup broth, salt, and pepper; simmer for 2 to 3 minutes, until the sauce comes together. (Note: if you use heavy cream, you'll likely want to add another 1/4 cup broth to thin out the sauce. Feel free to add more or less broth (or water) to achieve desired sauce consistency.)Add cooked gnocchi back to skillet; toss to coat. Stir in fresh thyme, and cook 1 more minute. Divide into 4 bowls.
If using homemade cashew cream in place of heavy cream, pour 2/3 cup boiling water over 1/3 cup raw cashews. Let sit for 30 minutes. When ready to stir in the cream, transfer mixture to a blender and blend until smooth. Pour cashew cream into skillet and stir to combine.
To Store: Store leftovers in the refrigerator for up to 4 days.
To Reheat: Rewarm gently in the microwave or on the stovetop with a splash of vegetable broth or water to help rehydrate the sauce.
Serving: 1cup | Calories: 391kcal | Carbohydrates: 53g | Protein: 8g | Fat: 20g | Saturated Fat: 8.5g | Sodium: 980mg | Fiber: 5g | Sugar: 4g