Creamy Tuscan gnocchi
Pan-fried gnocchi in a garlicky cream sauce with sun-dried tomatoes, wilted spinach and parmesan. One pan, crisp edges, hardly any dishes to wash.
- Prep
- 4 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 780 kcal
Ingredients
Method
Heat the olive oil in a large nonstick skillet over medium-high heat. Break up any gnocchi that are stuck together and add them in a single layer straight from the package; there's no need to boil them first.
Fry, shaking the pan now and then, until the gnocchi are golden and crisp on a couple of sides.
Push the gnocchi to the side, drop the butter into the gap, and fry the garlic and sun-dried tomatoes in it until fragrant.
Pour in the cream and water, add the red pepper flakes and stir everything together. Simmer until the sauce thickens enough to coat the back of a spoon.
Stir in the parmesan and spinach and cook until the spinach just wilts. Season with salt and pepper, loosening with a splash more water if it's too thick.
Serve straight from the pan, topped with basil and extra parmesan.
Tips
- Use a little of the oil from the sun-dried tomato jar instead of olive oil for more flavor.
- Add a drained can of cannellini beans or some shredded rotisserie chicken with the cream to make it go further.
- Traditional parmesan is made with animal rennet, so use a vegetarian hard cheese if that matters to you.
