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Tuscan Sun-Dried Tomato Gnocchi
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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. 
Course Main Course
Cuisine Italian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 391kcal

Equipment

  • Large skillet

Ingredients

  • 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
  • 3 garlic cloves, minced
  • 1/4 tsp. crushed red pepper flakes
  • 1 Tbsp. Dijon mustard
  • 1/2 cup julienne-sliced sun-dried tomatoes packed in oil, drained
  • 3 packed cups fresh baby spinach
  • 1 (12-oz.) jar marinated artichoke quarters, drained and roughly chopped
  • 1/2 cup heavy cream (sub cashew cream - see notes)
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 2 tsp. fresh thyme leaves

Instructions

  • Heat 2 Tbsp. of the olive oil in a large skillet (preferably non-stick) 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 browned and tender, transfer to a bowl.
  • To the same skillet over medium heat, add remaining 2 Tbsp. olive oil, along with shallots, garlic, and red pepper flakes. Cook 3 minutes, until aromatic.
    Stir in Dijon mustard and sun-dried tomatoes. Next, add spinach, and cook until wilted, about 2 minutes.
  • Stir in artichokes, heavy cream, salt, and pepper; cook 2 minutes.
    Add cooked gnocchi back to skillet; toss to coat. Stir in fresh thyme, and cook 1 more minute. Divide into 4 bowls.

Notes

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.

Nutrition

Serving: 1cup | Calories: 391kcal | Carbohydrates: 53g | Protein: 8g | Fat: 20g | Saturated Fat: 8.5g | Sodium: 1100mg | Fiber: 5g | Sugar: 4g