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Easy Creamy Garlic Butter Gnocchi Recipe with Spinach and Sun-Dried Tomatoes

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Silky, pillowy gnocchi in a glossy garlic butter sauce with tender spinach and tangy sun-dried tomatoes, perfect for a quick and comforting weeknight meal.

Ingredients

Scale
  • 1 pound (450g) potato gnocchi, store-bought or homemade
  • 3 tablespoons (42g) unsalted butter
  • 4 cloves garlic, minced
  • 4 cups fresh baby spinach, loosely packed (about 120g)
  • ½ cup (70g) sun-dried tomatoes, chopped, preferably packed in oil
  • ¾ cup (180ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese, plus extra for serving
  • Salt and freshly ground black pepper, to taste
  • A handful fresh basil or parsley, chopped (optional)

Instructions

  1. Bring a large pot of salted water to a boil, adding about 1 tablespoon of salt per 4 quarts (3.8 liters) of water.
  2. Add the gnocchi to the boiling water and stir gently to prevent sticking. Cook until they float to the surface, about 2-3 minutes. Once they rise, cook for an additional 30 seconds, then scoop out with a slotted spoon. Drain and set aside.
  3. While gnocchi cooks, heat the butter in a large skillet over medium heat. When melted and slightly bubbling, add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
  4. Add chopped sun-dried tomatoes to the pan and stir for 1 minute to warm and release their flavor.
  5. Lower heat to medium-low and pour in heavy cream. Stir to combine and let the sauce thicken gently for about 3-4 minutes, coating the back of a spoon. Avoid boiling vigorously.
  6. Add grated Parmesan cheese and stir until melted and sauce is smooth. If sauce is too thick, add a splash of reserved pasta water to loosen.
  7. Stir in fresh baby spinach in batches and cook until wilted, about 2 minutes, stirring gently.
  8. Add the cooked gnocchi to the skillet and toss gently to coat with the sauce. Season with salt and freshly ground black pepper to taste. Add chopped fresh basil or parsley if using.
  9. Serve immediately, garnished with extra Parmesan and a crack of black pepper.

Notes

Do not overcrowd the pot when boiling gnocchi to prevent sticking. Use unsalted butter for better seasoning control. Cook garlic gently to avoid bitterness. Reserve pasta water to adjust sauce consistency. Wilt spinach last to maintain texture and color. Brown butter slightly for extra richness but watch carefully to avoid burning. Use fresh Parmesan for best melting and flavor. Add protein like cooked chicken or pancetta for variation. Avoid freezing leftovers as sauce and texture may suffer; refrigerate and consume within 2 days.

Nutrition

Keywords: gnocchi, garlic butter sauce, spinach, sun-dried tomatoes, creamy, quick dinner, easy recipe, weeknight meal

Find it online: https://cookluma.com/easy-creamy-garlic-butter-gnocchi-recipe-with-spinach-and-sun-dried-tomatoes/