Easy Creamy Sun-Dried Tomato Gnocchi with Spinach (One Pot M

• porciones: 4 servings
• tiempo total: 15 minutes

Ingredientes

2 Tbsp olive oil (divided)

1 16 oz package shelf-stable gnocchi

5 oz baby spinach (or frozen)

1 shallot (minced)

3 Tbsp sun-dried tomatoes (chopped (or sun-dried tomato spread)

½ cup red pasta sauce

¼ cup half and half (sub coconut milk for vegan)

1 can cannellini beans (rinsed and drained)

For finishing: Fresh lemon juice (sliced fresh basil, Parmesan cheese (optional)

Instrucciones

Brown the gnocchi: Heat 1 Tbsp olive oil in a deep skillet over medium heat. Add the gnocchi and sauté, uncovered, for 5–7 minutes until slightly browned and crisp on the outside.

Cook the spinach: Add spinach and continue cooking until wilted, about 2–3 minutes. Transfer gnocchi and spinach to a bowl and set aside.

Build the sauce: In the same pan, heat the remaining olive oil. Sauté the shallot until softened. Stir in sun-dried tomatoes, pasta sauce, and half-and-half (or coconut milk). Let the sauce simmer and thicken for 2–3 minutes.

Add protein: Stir in the cannellini beans, then return the gnocchi and spinach to the pan. Mix well to combine and heat through.

Finish and serve: Add lemon juice and a sprinkle of Parmesan if desired. Serve warm with extra basil, cheese, or a simple side salad.