Save The first time I made this dish, it was supposed to be a quick Tuesday dinner after work, but my roommate kept hovering around the stove, asking if it was ready yet. The garlic hit the pan and suddenly our tiny apartment felt like a trattoria in Florence, except we were both in sweatpants and the wine was from a box.
I served this at my first dinner party in my new apartment, nervously checking the sauce every thirty seconds while my friends pretended not to notice my anxiety. When they went back for seconds and actually fought over the last portion, I realized I had stumbled onto something worth keeping.
Ingredients
- 500 g (1 lb) potato gnocchi: Store-bought works perfectly here, but if you have time to make them from scratch, the texture difference is incredible
- 2 tbsp olive oil: A nice extra virgin one adds depth to the base of your sauce
- 1 small yellow onion, finely chopped: The sweetness balances the tangy sun-dried tomatoes
- 3 garlic cloves, minced: Do not skimp here, fresh garlic is the soul of this dish
- 100 g (1/2 cup) sun-dried tomatoes, drained and sliced: Pack them in oil for extra flavor, then use that oil for something else
- 100 g (3.5 oz) baby spinach leaves: They wilt down to almost nothing, so do not be afraid to add a handful more
- 250 ml (1 cup) heavy cream: Room temperature cream incorporates better and will not break as easily
- 60 ml (1/4 cup) vegetable broth: Use a good quality one, it affects the final flavor more than you would expect
- 60 g (1/2 cup) grated Parmesan cheese: Freshly grated makes a huge difference in how well it melts into the sauce
- 1/2 tsp dried Italian herb mix: Make your own blend or buy a decent one, but do not skip it
- 1/4 tsp crushed red pepper flakes: Totally optional, but that tiny warmth pulls everything together
- Salt and freshly ground black pepper: Taste the sauce before adding, the Parmesan is already pretty salty
- Fresh basil leaves: Tear them by hand for a more rustic look and better flavor distribution
- Extra grated Parmesan: Because there is no such thing as too much cheese on top
Instructions
- Get your gnocchi ready:
- Boil salted water and cook the gnocchi until they float, then drain them immediately so they do not get mushy.
- Build your flavor base:
- Warm the olive oil in a large skillet over medium heat, cook the onion until translucent, then add the garlic for just one minute until it is fragrant but not browned.
- Add the vegetables:
- Toss in the sun-dried tomatoes and let them sauté for two minutes, then add the spinach and watch it wilt down in about sixty seconds.
- Make the cream sauce:
- Pour in the cream and broth, stir in the Parmesan, herbs, and red pepper flakes, then let it simmer gently for three or four minutes until it thickens enough to coat a spoon.
- Bring it all together:
- Add the cooked gnocchi to the skillet and toss everything together until the gnocchi are coated and heated through, about two or three minutes.
- Serve it up:
- Plate it immediately while it is hot and creamy, then top with fresh basil and that extra Parmesan you promised yourself.
Save This recipe became my go-to for nights when someone says they are coming over in twenty minutes and my brain instantly goes blank. The first time my sister visited my new place, I made this while she sat on my counter drinking wine and judging my spice organization, but by the time we sat down to eat, she had already asked for the recipe twice.
Make It Your Own
The beauty of this dish is how forgiving it is, I have added artichoke hearts, roasted red peppers, even frozen peas when that was all I had in the freezer. Last month I threw in some crumbled sausage and suddenly it was a completely different meal.
Wine Pairing Magic
A crisp Pinot Grigio cuts through the richness perfectly, or a light-bodied red like Chianti if you want to lean into the Italian theme. The first time I served this with the wine I used in the sauce, my friend acted like I had revealed some culinary secret, but really I just did not want to open a second bottle.
Timing Is Everything
Mise en place is not just a fancy culinary term, it will save you from that panicked moment when you realize the cream is still in the fridge and your garlic is burning in the pan. Everything moves fast once you start cooking, so have all your ingredients measured and ready before you turn on the stove.
- Set out all your ingredients before you start
- Have a glass of wine poured, you have earned it
- Clean as you go so the kitchen does not look like a disaster zone when you sit down to eat
Save Some recipes are just recipes, but this one has become part of my story, the dish I make when I want to feed people something that feels like a hug.
Recipe Guide
- → What type of gnocchi works best?
Potato gnocchi, whether store-bought or homemade, provide the ideal texture for absorbing the creamy sauce.
- → Can I use fresh tomatoes instead of sun-dried?
While fresh tomatoes can be used, they won't deliver the same intense, concentrated flavor as sun-dried varieties.
- → How do I prevent the cream sauce from curdling?
Simmer the sauce gently over low to medium heat and stir frequently to keep it smooth and creamy.
- → Is it possible to make this vegan?
Substitute heavy cream with plant-based alternatives and use vegan Parmesan to keep it creamy without dairy.
- → What herbs complement this dish?
Italian herb blends, fresh basil, and a touch of red pepper flakes enhance the flavor profile beautifully.