Ingredients:

  • 1 lb shelf-stable potato gnocchi
  • 2 tbsp unsalted butter
  • 1 tbsp oil from sun-dried tomato jar
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, julienned
  • 1/2 tsp red pepper flakes
  • 1 tsp dried oregano
  • 1/2 cup chicken stock
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 2 cups fresh baby spinach, packed
  • 1/4 cup fresh basil, chiffonade
  • 1/4 tsp black pepper

Instructions:

  1. Place the butter and the sun dried tomato oil in your skillet over medium heat.
  2. Add the minced garlic, red pepper flakes, and dried oregano. Sauté for 1 minute until the garlic is fragrant and barely golden.
  3. Stir in the julienned sun dried tomatoes. Let them sizzle for 1 minute until they soften and release their color into the oil.
  4. Pour in the chicken stock and scrape the bottom of the skillet.
  5. Stir in the heavy cream and black pepper. Bring the mixture to a gentle simmer.
  6. Add the 1 lb of potato gnocchi directly into the bubbling sauce. Cover the pan and simmer for 3 to 4 minutes until the gnocchi are tender and have plumped up.
  7. Remove the lid and stir in the grated parmesan. Continue to stir until the sauce thickens and looks glossy.
  8. Fold in the baby spinach. It will look like a lot, but it will shrink down in about 30 seconds until it is bright green and tender.
  9. Turn off the heat and sprinkle the fresh basil over the top. Serve immediately while the sauce is at its peak silkiness.