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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

Scale

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

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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.

Find it online: https://www.thecookingdoc.co/recipes/creamy-gnocchi-with-sun-dried-tomatoes-and-spinach/