Everyone always wants to know, so hear it loud and clear, this Creamy Sun Dried Tomato and Spinach Gnocchi recipe is probably one of my favorite dinner recipes on the entire site.
The sauce is both light and totally creamy, filled with fresh, bright greens and those sweet and almost tangy sun dried tomatoes all nestled around sink-your-teeth-into-them pillows of gnocchi, my goodness, it’s the ultimate gnocchi recipe. It is light but packed full of flavor ingredients and the textures, gosh it’s just irresistible.
Junior High English
If that’s not a run-on sentence that’s totally worth getting a red pen mark from my English teacher, I don’t know what is.
Actually, my Jr. High English teacher hated me. I don’t know, maybe I just felt she was out to get me, well me and the rest of the class that also thought she hated me. What would she think if she knew I was making a living by writing for millions of people every month? I hope she’d feel like I did her proud. Like every time she emphasized writing to capture people that maybe that little girl she’d get after really did have some worth.
I remember on one occasion passing through the field to get to class and somehow she saw me spit my gum in the weeds. When I entered the portable and class began, she stood at the front and asked me to stand, and then she made me turn back around and go search for the piece of gum and throw it away. I was so humiliated. But alas, I never spit my gum out in the weeds again.
But this isn’t about Jr. High. And thank heavens as there was nothing more awkward than those years, and this gnocchi is anything but awkward, in fact it’s elegantly perfect- the opposite of my frizzed out hair, braces wearing self.
Carrian’s Favorite Recipe
Cade and I have been making versions of this gnocchi since our first few years of marriage. Every few years altering a little of this and that. Originally we used artichokes and later felt they competed with the gnocchi so we switched to leeks. After years of only using tomatoes we threw in the addition of sun-dried tomatoes which add a sweet and tangy flavor that’s out of this world.
Last but certainly not least, the cooking white wine.
I know, you all don’t have to use cooking white wine, but since we don’t have wine in our home it’s our only choice. After winning a cooking competition in California for my Panko Crusted Chicken with Lemon Cream Sauce I’ve been sold on how much it can alter a dish for the better.
Ingredients for Sun Dried Tomato Gnocchi
Most ingredients in this recipe are going to come from the produce section. I love when a recipe is like that! It means it’s going to be flavorful and packed with nutrients! Here is your grocery list:
- Olive Oil (from the sun dried tomatoes)
- Cherry Tomatoes
- Sun Dried Tomatoes
- White Wine (cooking wine)
- Parmesan Cheese
- Heavy Cream
The measurements for each ingredients can be found in the recipe card below.
How to Make Creamy Sun Dried Tomato Gnocchi
The only thing better than a delicious recipe is an EASY delicious recipe! You will have dinner on the table in less than 20 minutes. Here are the basic steps with photos:
- Heat the oil from the sun dried tomatoes to a large skillet over medium eat. Then add the leeks and cook until tender.
- Then add the garlic and cherry tomatoes and cook until they start to burst.
- Add the sun dried tomatoes and a sprinkle of salt to taste.
- Add the white cooking wine and bring everything to a simmer. Then add the butter and season to taste with salt.
- Stir in the previously cooked gnocchi, cheese and heavy cream.
- Finally, add the spinach and basil and stir until wilted.
- Salt and pepper to taste and serve immediately.
Cooking wine is different than regular alcohol and can be found by the oils and vinegars section. If you can’t use regular wine or cooking wine you can always sub a little chicken broth and or white grape juice.
When using cooking wine always use a little less than the recipe calls for as it isn’t as light and packs more sodium than the true ingredient.
What is Gnocchi?
Gnocchi is a thick, small, and soft dough dumpling that can be made from semolina (or flour) or potato.
Is Gnocchi Pasta?
Gnocchi is not a form of pasta. It is actually a dumpling.
Is Gnocchi a Side Dish or Main Dish?
Gnocchi can be served as a main dish or a side dish.
What are Leeks?
Leeks are vegetables in the onion family and cousins to garlic, shallots, or chives. They are mild in flavor and slightly sweet.
The part that you eat is the white and light green stem area. The deeper green parts or “leaves” are tough and not really edible but can be used to flavor broth.
What to Substitute for Leeks?
A mild sweet onion or green onions (scallions) would be the closest in taste to leeks. Shallots could also be used.
How to Clean Leeks
We have a whole post on cleaning leeks, so head there and you will have everything you need to prep your leeks for this recipe. Leeks are grown down in the dirt and get very dirty in between the layers. They should be cleaned before eating.
How Long Will Gnocchi Keep?
The leftovers will keep in an airtight container for up to 4 days in the refrigerator.
This is the gnocchi recipe to end all gnocchi recipes! We have perfected every ingredient in this quick and easy dinner recipe. No run-on sentence needed here, just put this recipe on your menu this week!!
More Gnocchi Recipes:
- Beef Ribs with Charred Pepper Cream Gnocchi
- Olive Garden Gnocchi Chicken Soup
- Browned Butter Sage Gnocchi
- Ricotta Gnocchi
Creamy Sun Dried Tomato Gnocchi
- 3 Tablespoons Olive oil, from the sun dried tomatoes
- 1 Leek, Cleaned and sliced
- 4 Cloves Garlic, minced
- 1 Pint Cherry Tomatoes
- 1/2 Cup Sun Dried Tomatoes, oil packed, chopped
- 2/3 Cup White Wine, cooking, (or chicken broth or regular white wine)
- 3 Tablespoons Butter
- 17 oz. Gnocchi, refrigerated *see note
- 1/3 Cup Parmesan Cheese, freshly grated
- 2 Cups Spinach, fresh, chopped
- 1/3 Cup Heavy Cream, (half and half works as well)
- 1/4 Cup Basil, fresh, chopped
- Salt and Pepper, to taste
- In a large skillet over medium heat, add the oil from the tomatoes. Once hot, add the leeks and cook until tender, about 3 minutes.
- Add in the garlic and tomatoes and cook until the tomatoes begin to burst, stirring occasionally and gently pushing with a spoon. Stir in the sun dried tomatoes and cook another 2 minutes, adding a sprinkle of salt to taste.
- Quickly add the white cooking wine and bring to a simmer. Allow to cook down by 1/3, about 1-2 minutes. Stir in the butter and season to taste again.
- Stir in the cooked gnocchi (see note) and allow to cook for 3-5 minutes. Add the cheese, spinach, heavy cream and basil and heat until the spinach is wilted. Serve with salt and pepper to taste!
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