Creamy Buttery Tuscan Gnocchi Recipe

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 25 minutes

材料

2 tablespoons butter (or olive oil)

1 brown shallot (chopped or 1 small onion)

4 cloves garlic (minced)

1 pound uncooked potato gnocchi (the dry packaged gnocchi - not fresh)

1/2 cup sun dried tomato strips in oil (jarred, reserve 2 teaspoons of the jarred oil for cooking)

1/2 cup chicken broth

1 1/4 cups heavy cream (thickened cream or half andf half)

1 teaspoon dried Italian herbs

1 pinch salt (to taste)

1 pinch pepper (to taste)

1 1/2 cups fresh baby spinach

1/2 cup parmesan cheese (fresh grated)

2 tablespoons fresh chopped basil (or parsley)

2 Tablespoons oil from the sun-dried tomatoes jar

手順

Heat a large skillet over medium-high heat. Melt the butter and sauté shallots until transparent, about 2 minutes. Sauté garlic until fragrant, about 30 seconds.

Add the gnocchi and let sear in the butter for a minute. Add the sun dried tomatoes and reserved oil. Cook for a further minute to release flavours into the gnocchi.

Pour in the chicken broth, cream and Italian herbs. Scrape up any browned bits from the bottom of the pan.

Season with salt and pepper to taste. Mix everything together and reduce heat to medium. Cover pan with lid and let cook for 5 minutes.

Stir in the spinach leaves and cook until wilted, about 1 minute.

Stir through parmesan cheese and chopped basil. Let simmer for a further minute or until gnocchi is soft, cooked through and the sauce has thickened to your liking.

Season with a little extra salt & pepper, if needed, to suit your taste.

Serve immediately.*

栄養

• カロリー: 576 kcal
• 脂肪総量: 39 g
• 飽和脂肪: 23 g
• 不飽和脂肪: 12 g
• トランス脂肪: 0.2 g
• コレステロール: 108 mg
• ナトリウム: 815 mg
• 炭水化物総量: 48 g
• 食物繊維: 4 g
• 糖質総量: 3 g
• タンパク質: 13 g