White Bean & Sun-Dried Tomato Gnocchi

• porties: 4
• actieve tijd: 20 minutes
• totale tijd: 20 minutes

Ingrediënten

½ cup sliced oil-packed sun-dried tomatoes plus 2 tablespoons oil from the jar, divided

1 (16 ounce) package shelf-stable gnocchi

1 (15 ounce) can low-sodium cannellini beans, rinsed

1 (5 ounce) package baby spinach

1 large shallot, minced

½ cup low-sodium no-chicken broth or chicken broth

⅓ cup heavy cream

1 tablespoon lemon juice

¼ teaspoon salt

¼ teaspoon ground pepper

3 tablespoons fresh basil leaves

Instructies

Step 1

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, about 5 minutes. Add beans and spinach and cook until the spinach is wilted, about 1 minute. Transfer to a plate.

Step 2

Add the remaining 1 tablespoon oil to the pan and heat over medium heat. Add sun-dried tomatoes and shallot; cook, stirring, for 1 minute. Increase heat to high and add broth. Cook until the liquid has mostly evaporated, about 2 minutes.

Step 3

Reduce heat to medium and stir in cream, lemon juice, salt and pepper.

Return the gnocchi mixture to the pan and stir to coat with the sauce. Serve topped with basil.

Notities

Jenn: I used veg stock instead of chicken broth . Skipped shallots. It was a bit bland (probably because of no shallots) so I added some lemon zest & more salt/pepper.

I also used mini gnocchi (mamma Emma).

Many things took longer than listed. I cooked gnocchi longer and spinach longer. I also soaked up quite a bit of the oil with a paper towel in the sun-dried tomato/oil step - it just seemed like too much.