Creamy Tuscan Parmesan Gnocchi

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

10 ounces refrigerated gnocchi

3 tablespoons olive oil

1 ½ cups heavy whipping cream

¾ cup chicken broth

1 cup grated parmesan cheese

1 teaspoon garlic powder

1 tablespoon Italian seasoning

½ cup drained sun-dried tomatoes

1 cup chopped baby spinach

Directions

Fry

Add 3 tablespoons olive oil to a 10-inch skillet and heat over medium-high heat. Add 10 ounces refrigerated gnocchi and fry for a few minutes until golden and crisp. Remove the gnocchi from the skillet to a bowl or plate and set aside.

Thicken

Add 1 ½ cups heavy whipping cream, ¾ cup chicken broth, 1 teaspoon garlic powder, 1 tablespoon Italian seasoning, and 1 cup grated parmesan cheese to the skillet and whisk over medium-high heat until it starts to thicken, about 6-8 minutes.

wilt

Add 1 cup chopped baby spinach and ½ cup drained sun-dried tomatoes to the skillet and let it simmer until the spinach starts to wilt, 1-2 minutes.

Toss

Add the fried gnocchi back to the pan with the sauce. Gently toss to combine. Serve immediately.

Nutrition

• Calories: 662 kcal
• Total Fat: 51 g
• Saturated Fat: 26 g
• Unsaturated Fat: 20 g
• Cholesterol: 123 mg
• Sodium: 887 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 4 g
• Total Sugars: 8 g
• Protein: 15 g