Ingredients
Method
- Start by grabbing a large skillet. Place it over medium heat and add the butter. Let the butter melt until it starts to foam slightly, but do not let it turn brown.
- Add your minced garlic to the melted butter. Stir it constantly for about 30 seconds. Immediately toss in the chopped sun-dried tomatoes, dried oregano, and red pepper flakes.
- Pour in the vegetable broth and the heavy cream. Stir everything together until the liquid is a uniform, pale orange color from the tomatoes. Bring the mixture to a very gentle simmer. Do not let it reach a rolling boil, as high heat can sometimes cause heavy cream to separate.
- Add the gnocchi directly into the pan with the sauce.
- Remove the lid and stir in the grated Parmesan cheese. Keep stirring until the cheese has completely melted into the sauce. If the sauce seems too thick, you can add a splash more broth. If it’s too thin, let it simmer for another minute uncovered.
- Throw in the baby spinach. It will look like a lot of greens at first, but spinach shrinks down significantly once it hits the heat. Fold the leaves into the sauce until they are wilted and bright green. This usually takes about 60 seconds.
- Turn off the heat. If you want to be extra fancy, tear some fresh basil leaves over the top.
Notes
Most people are used to boiling gnocchi in a big pot of salted water until they float. However, when you cook them directly in the sauce, you get a much better texture. Boiling gnocchi can sometimes make them soggy or waterlogged.
