I always keep a jar of sun-dried tomatoes in my refrigerator. They have the unique ability to add umami to any dish, and I add them to salads, salad dressing, and pasta dishes to create flavor and so I don’t have to add a lot of salt or cream.
Dr. Blake’s Top Tip: Don’t need to precook your gnocchi. They will cook in the vegetable broth and heavy cream, allowing them to absorb the delicious flavor.
- Yield: 4 servings 1x
Ingredients
1 tbsp olive oil
1 big shallot, chopped
2 cloves garlic, crushed
1/2 cup low sodium vegetable broth
1/3 cup heavy cream (or non-dairy substitute)
1/3 cup sun-dried tomatoes cut into strips + 1 tbsp oil from the jar
1 16oz package gnocchi
1/4 cup basil, chopped
1 tsp dried oregano
1/4 tsp salt
1/4 tsp ground pepper
1 5oz package baby spinach
Instructions
- Heat a large skillet over medium heat and pour in the olive oil. Add shallot and garlic. Cook for 3 minutes. Pour in the vegetable broth and the heavy cream. Mix together.
- Add the sundried tomatoes with a tablespoon of oil from the sun-dried tomato jar and then add the gnocchi. Mix and cover. Let it cook for about 5 minutes on medium head.
- Uncover and add the chopped basil, oregano, salt, pepper and spinach. Cover and cook for 5 to 10 minutes. The gnocchi should have doubled in size and the spinach should be cooked.
- Serve immediately.
Notes
If you feel during cooking that the juice has evaporated too quickly, add a little more vegetable broth. The recipe should remain creamy but not too liquidy.
The dish is ideal for 4 people if it is a side otherwise, for a main course the quantity corresponds more to 2 to 3 people.
This is a high sodium dish because pre-made gnocchi are high in sodium.
