Hello fellow foodies!
Welcome back to Al’s Cooking Blog! Today, I’m thrilled to share a recipe that has quickly become a family favorite in our household. With four children running around and busy schedules to juggle, I always find comfort in preparing dishes that are not only delicious but also quick and easy to make. And let’s face it—who doesn’t love a comforting, creamy pasta dish?
Our star of the show today is Creamy Pesto Gnocchi with Sun-Dried Tomatoes and Spinach. This dish brings together the rich, herby flavors of pesto, the slight tang of sun-dried tomatoes, the fresh goodness of spinach, and the luxuriousness of a creamy sauce—all wrapped around tender, fluffy gnocchi! It’s the kind of meal that makes you feel like you’ve just stepped into a cozy Italian trattoria, without leaving the comfort of your kitchen.
Cooking for a family of six means I need recipes that accommodate different tastes and preferences, but this gnocchi dish has proven to be a winner for everyone. The kids love the creamy texture and the little pillows of gnocchi, while my wife and I appreciate the depth of flavors and the satisfying nature of this meal. Plus, it’s versatile enough that you can easily add or swap ingredients based on what you have on hand.
Now, let’s get cooking! First, gather all your ingredients. You’ll need potato gnocchi, fresh spinach, sun-dried tomatoes, heavy cream, pesto sauce, Parmesan cheese, garlic, olive oil, and of course, a bit of salt and pepper to taste.
One of the best parts about this dish is how quickly it comes together. Start by boiling your gnocchi until they float—this usually takes only a couple of minutes. In the meantime, you can sauté some garlic in olive oil and then toss in fresh spinach until it’s beautifully wilted. Add chopped sun-dried tomatoes for that burst of tangy sweetness.
Next, we turn down the heat and bring in the heavy cream. As it simmers gently, the sauce thickens, creating a luxurious base. Stir in the pesto sauce, which not only adds a vibrant green hue but also infuses the dish with incredible herby flavors. Finally, toss in your cooked gnocchi, ensuring every bite is well-coated with that delightful sauce. A sprinkle of grated Parmesan over the top, and you’re done!
This Creamy Pesto Gnocchi with Sun-Dried Tomatoes and Spinach is perfect for a weeknight dinner when you crave something quick yet indulgent. It’s comforting, flavorful, and sure to bring smiles to the table. Enjoy the recipe, and as always, I’d love to hear how it turns out for you. Happy cooking!
Cheers,
Al
Ingredients
- 500g potato gnocchi
- 200g fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup pesto sauce
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Method
- Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to the package instructions, typically 2-3 minutes, until they float to the surface. Drain and set aside.
- In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the fresh spinach to the pan and cook for another 2-3 minutes, stirring occasionally, until wilted.
- Stir in the sun-dried tomatoes and cook for an additional 2 minutes.
- Reduce the heat to low and pour in the heavy cream. Allow it to simmer for 3-4 minutes, stirring continuously.
- Add the pesto sauce and mix well until fully incorporated.
- Toss the cooked gnocchi into the pan, ensuring they are evenly coated with the sauce. Cook for another 2-3 minutes to heat through.
- Season with salt and pepper to taste.
- Sprinkle the grated Parmesan cheese over the top and serve immediately.
