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Ultra close-up macro of bubbling creamy sun-dried tomato gnocchi in cast iron skillet

One-Pan Creamy Sun-Dried Tomato Gnocchi

Pillowy potato gnocchi simmered right in a velvety garlic cream sauce infused with oil-packed sun-dried tomatoes, wilted baby spinach, and nutty melted fontina and parmesan cheese. A luxurious 20-minute restaurant-quality skillet dinner!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 485
Ingredients Method Nutrition

Ingredients
  

  • 16 oz Potato gnocchi shelf-stable or fresh (uncooked)
  • 1/2 cup Oil-packed sun-dried tomatoes drained and julienned, 1 tbsp oil reserved
  • 1 tbsp Olive oil (from sun-dried tomatoes) for sautéing aromatics
  • 1 Large shallot finely diced
  • 4 cloves Fresh garlic finely minced
  • 1 cup Low-sodium vegetable or chicken broth cooks the gnocchi directly in the pan
  • 1 cup Heavy whipping cream or full-fat canned coconut milk for dairy-free
  • 3 cups Fresh baby spinach gently packed
  • 1/2 cup Fontina or Italian mozzarella cheese freshly shredded for molten stretch
  • 1/3 cup Parmigiano-Reggiano freshly grated
  • 1/2 tsp Italian seasoning dried oregano, basil, thyme
  • 1/4 tsp Red pepper flakes optional, for subtle heat
  • 1/2 tsp Fine sea salt & cracked black pepper to taste
  • 2 tbsp Fresh basil leaves torn for garnish

Method
 

  1. Heat 1 tablespoon of the reserved sun-dried tomato oil in a large deep skillet (cast iron or stainless steel) over medium heat.
  2. Add the diced shallot and sliced sun-dried tomatoes. Sauté for 2 minutes until fragrant and softened. Stir in the minced garlic, Italian seasoning, and red pepper flakes, cooking for 30 seconds until aromatic.
  3. Pour in the broth and heavy cream, whisking gently to combine. Season with sea salt and freshly cracked black pepper. Bring the liquid to a gentle simmer over medium heat.
  4. Add the uncooked potato gnocchi directly into the simmering cream sauce. Stir gently so gnocchi are submerged. Cover the skillet with a lid and cook for 4 to 5 minutes, stirring occasionally, until the gnocchi are plump, pillowy, and tender.
  5. Remove the lid and reduce heat to low. Stir in the fresh baby spinach in handfuls until wilted into the sauce (about 1 minute).
  6. Scatter the shredded fontina and grated Parmigiano-Reggiano into the skillet. Gently fold until the cheese melts into a glossy, velvety blush sauce that clings to every dumpling.
  7. Remove from heat, garnish generously with fresh torn basil and shaved parmesan curls, and serve immediately with warm crusty garlic bread.

Nutrition

Calories: 485kcalCarbohydrates: 54gProtein: 14gFat: 25gSaturated Fat: 14gCholesterol: 72mgSodium: 680mgPotassium: 420mgFiber: 5gSugar: 6gVitamin A: 2600IUVitamin C: 12mgCalcium: 280mgIron: 3.1mg

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