Gnocchi With Sun Dried Tomatoes and Spinach

Ingredients

14 oz. (400g) gnocchi (store-bought or homemade)
some olive oil for frying
1 small red onion, chopped
2–3 garlic cloves, chopped
4 tbsp. sun-dried tomatoes, chopped
1/2 tsp. Dijon mustard
3.5 oz. (100g) baby spinach leaves, washed and drained
1/4 cup (60ml) dry white wine
1/2 cup (120ml) heavy cream
3.5 oz. (100g) parmesan cheese, grated
salt, pepper

Method

Peel and chop the onion and garlic cloves. Chop the sun-dried tomatoes. Grate the parmesan cheese and set aside. Cook the gnocchi as recommended on the package or if you use homemade gnocchi cook them as you would normally do. Drain a bit.
Add some olive oil to a frying pan and heat up. Add the cooked gnocchi and fry for 4-5 minutes until nicely browned. Take off the heat and transfer to a bowl and set aside.
Place the pan back on the stove, add some more oil if needed and add the chopped onion. Fry until soft and glossy. Add the chopped garlic and sun-dried tomatoes and fry for a minute or two with the onion. Add the mustard and mix to combine. Add the baby spinach and mix – cook until the volume of the spinach has been reduced.
Deglaze the mixture with the white wine and heavy cream – mix and let cook to get a nice sauce. Add almost all of the parmesan cheese (keep some for the decorations) and mix in. Season with salt and pepper to your liking.
Add the gnocchi and reheat with the sauce. Serve warm with some more parmesan cheese on top.

Lechasseur

Lucinda

Vegetarian

Source URL

Bake to the Roots