Ingredients:
- 1 pound gnocchi
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ cup shallots, chopped
- ½ cup sun dried tomatoes, packed in oil, cut into thin strips
- 1 cup dry white wine
- 1 ½ cups heavy cream
- ½ cup grated parmesan cheese
- 1 tablespoon fresh parsley chopped fine or 1 teaspoon dried parsley
- 1 tablespoon fresh parsley chopped fine or 1 teaspoon dried parsley
- 2 cups fresh baby spinach, chopped
Instructions:
- Instructions
- Bring a pot of water to a boil to cook the gnocchi. Add the gnocchi to the water and cook until it rises to the top of the pan. This will take about 2-4 minutes. Remove from the heat and drain. Set aside while you make the sauce.
- Place the olive oil into a large skillet and heat over medium low heat. Add the shallots and garlic. Cook for 2-3 minutes until you see them start to soften.
- Add the wine and sun dried tomatoes to the skillet and bring to a boil. Adjust the heat back down to low and simmer until one half of the wine has cooked off.
- Add the heavy cream, parmesan and parsley. Return the heat to medium low until the cream is heated through.
- Add the spinach and stir until it wilts. This will only take a minute or two.
- Stir in the gnocchi and cook for 2-3 minutes until it is heated through.
Instructions:
- Tuscan Gnocchi was last modified: September 8th, 2019 by Sue O’Connell
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