THE ultimate comfort food! Even if you don’t particularly like creamy sauces, you will fall head-over-heels for this one pan gnocchi recipe. Quick and easy to make, ready on the table in less than 15 minutes, you will struggle to believe it wasn’t cooked by a Tuscan chef!
GNOCCHI RECIPE
You loved the flavours in our Garlic Butter Tuscan Shrimp, Creamy Garlic Tuscan Salmon and our Creamy Tuscan Chicken, NOW it’s time to shine a light on our silky, smooth Tuscan Gnocchi. So damn good, your guests will think you have a professional chef hidden away in your kitchen. Not only is this recipe full of Tuscan flavours, but it’s also remarkably easy. Now, before you tell me this is not a traditional Tuscan dish – don’t worry, I’m aware! It is however, very popular in Olive Garden, so Potato – Potartoe right?
HOW TO COOK GNOCCHI
Speaking of potatoes, this recipe requires zero hard labour; that means no mincing potatoes for fresh gnocchi. Instead, we opted for uncooked dry gnocchi which can be found in your supermarket. You’re going to: FRY your gnocchi in garlic butter first. Fresh or homemade gnocchi will not work and may turn to mush in the sauce. ADD the sun dried tomatoes and let them release their flavours. POUR in the chicken broth, cream and herbs. Scrape up any browned bits from the bottom of the pan – browned bits equal flavour! MIX everything together, reduce heat to medium and cover pan with lid. COOK for 5 minutes. The starch released from the gnocchi thickens the sauce while cooking. WILT the spinach leaves in the sauce. Stir through parmesan. SIMMER until gnocchi is soft and the sauce has thickened. Serve immediately.
WINE SELECTION
I chose a white wine to pair with this. A light Chardonnay or Pinot Gris pairs really well. For a sweeter wine, choose a Riesling or a Sparkling Moscato.
SOME TIPS:
Remember to use dry gnocchi and add it uncooked! Heavy cream, thickened cream or half and half work well in this recipe. Half and half is an American product, made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if not worried about calories), in place of half and half. Alternatively, use all light cream if you wish. I use sun dried tomato strips in oil. When draining them, reserve about 2 teaspoons of the jarred oil for added flavour when cooking.
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