Creamy Gnocchi with Sun-Dried Tomatoes

This Creamy Gnocchi Recipe is the ultimate comfort food. Made with store-bought gnocchi and a few simple ingredients this tasty, creamy dish can be on the table in under 30 minutes. Great for a quick and easy weeknight dinner!

Ingredients

  • 1 tablespoon olive oil
  • 1 medium brown onion finely chopped
  • 3 cloves of garlic very finely chopped or put through a garlic press
  • 1 heaped tsp dried oregano
  • 10 pieces of sundried tomatoes thinly sliced
  • 30 g / 2 tbsps of butter I use salted butter
  • 1 x 500 g / 17.6 oz pack of gnocchi
  • 300 ml / 1 ¼ cups of vegetable stock made with 1 stock cube and 300ml of freshly boiled water
  • 150 ml / ¾ of a cup of double cream (heavy cream)
  • 60 g / 2 cups of fresh baby spinach
  • 50 g / ½ a cup of Grana Padano cheese finely grated
  • 2 – 3 tbsps toasted pine nuts optional
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper + more for serving

Instructions

  1. Heat 1 tablespoon of olive oil in a large skillet or saute pan. Add the chopped onion along with a small pinch of sea salt. Cook over low to medium heat for about 15 minutes or until the onions are translucent and springy.
  2. Next, add 1 heaped teaspoon of dried oregano and 3 finely chopped cloves of garlic. Then add the sliced sun-dried tomatoes and cook for a minute.
  3. Now, add 30g of butter to the pan then add all the gnocchi. Break up any gnocchi that has stuck together. Toss the gnocchi in the butter adn the onion and sundried tomatoes. Let the gnocchi cook for a minute or two so that it absorbs all the flavours that are in the pan. Season with salt and freshly ground black pepper.
  4. Next, pour in the stock. Stir well, catching any pieces that have stuck to the bottom of the pan. Then pour in the cream, and stir it into the stock. Simmer over low heat for about 10 minutes stirring often.
  5. Once the sauce has reduced and thickened add the spinach. Stir in the baby spinach, it should wilt very quickly.
    Once the spinach has wilted remove the pan from the heat, then stir in the grated cheese. Once the cheese has melted into the sauce the dish is ready to be served.
    Top with toasted pine nut, if using, extra grated cheese and some freshly ground black pepper.

Notes

  • Cooking gnocchi – You do not need to cook the gnocchi before adding it, the gnocchi will cook in the sauce.
  • Storage/reheating/freezing – If you have any leftovers you should store them in an airtight container in the fridge and use them within two days. The sauce for this recipe thickens once it cools so you will need to add more cream or stock to the dish if you want to reheat it It is best reheated on the hob. This dish is best made fresh and does not freeze well. The cream has a tendency to split or go grainy so I do not recommend freezing this dish.

Three Cheese Pasta Bake – One Pot Recipe

Serves 4

Ingredients

500g giant pasta shells – Conchiglie
150g cherry tomatoes, halved
2 large handfuls of torn basil leaves
1 x 400g can chopped tomatoes
250g mascarpone
2 tbsp red pesto
2 tbsp tomato puree
1 tsp garlic powder
1 tsp chilli flakes (optional)
900ml just boiled water
150g baby spinach
150g mozzarella
Parmesan to serve
Salt and pepper

Method

  1. Preheat the oven to 180o C fan. Chuck the pasta in a large, shallow pan and add the cherry tomatoes, half the basil, canned tomatoes, mascarpone, red pesto, tomato puree and garlic powder. Pour over the water and give everything a mix around. Cover and bake for 40 minutes, stirring halfway so you get a nice sauce.
  2. Take the pasta out of the oven and add a really good pinch of salt and pepper. Add the spinach and stir together. Cover and return to the oven for 2-3 minutes until the spinach has wilted. Check the seasoning here and add more salt and pepper to taste.
  3. Scatter over the remaining basil and rip over the mozzarella. Grate a good load of Parmesan over the top and return to the oven, without the lid, for 15-20 minutes or until the cheese is golden and bubbly.

Three Cheese Pasta Bake – One Pot Recipe (PDF)