Creamy Sun Dried Tomato Gnocchi

4.21 from 34 votes

Prep Time5

Cook Time10

Total Time15

Course: 100 Family Favorite Easy Healthy Recipes

Cuisine: American

Keyword: basil, gnocchi, sun dried tomato, sun dried tomatoes

Servings:

Author: Sweet Basil

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.
3 Tablespoons Olive oil, 1 Leek
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.
4 Cloves Garlic, 1 Pint Cherry Tomatoes, 1/2 Cup Sun Dried Tomatoes
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.
2/3 Cup White Wine, 3 Tablespoons Butter
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!
17 oz. Gnocchi, 1/3 Cup Parmesan Cheese, 2 Cups Spinach, 1/3 Cup Heavy Cream, 1/4 Cup Basil, Salt and Pepper

Note- If using gnocchi from the pasta section of the store, cook in a pot of boiling water until it begins to float. Drain and use.

Store left overs in the refrigerator for up to 4 days.