# What you'll need:
→ Gnocchi
01 - 1 lb potato gnocchi (store-bought or homemade)
→ Vegetables
02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - ½ cup sun-dried tomatoes, drained and sliced
06 - 3.5 oz baby spinach leaves
→ Cream Sauce
07 - 1 cup heavy cream
08 - ¼ cup vegetable broth
09 - ½ cup grated Parmesan cheese
10 - ½ tsp dried Italian herb mix
11 - ¼ tsp crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste
→ To Finish
13 - Fresh basil leaves, for garnish
14 - Extra grated Parmesan, for serving
# Method:
01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float, then drain and set aside.
02 - In a large skillet over medium heat, warm olive oil. Add the finely chopped onion and cook until translucent, about 3 to 4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Incorporate sun-dried tomatoes and sauté for 2 minutes. Add baby spinach and cook until wilted, approximately 1 minute.
04 - Pour in heavy cream and vegetable broth. Stir in grated Parmesan cheese, dried Italian herbs, and crushed red pepper flakes if using. Simmer gently for 3 to 4 minutes until the sauce thickens slightly.
05 - Add the cooked gnocchi to the skillet, tossing to coat evenly in the sauce. Season with salt and freshly ground black pepper to taste. Simmer for 2 to 3 minutes until heated through and creamy.
06 - Serve immediately, garnished with fresh basil leaves and extra grated Parmesan cheese.
