Sun-dried tomatoes take center stage in this recipe, adding rich texture and umami. Paired with spinach, they create a dish packed with vitamins C and K.
INGREDIENTS
- 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
- ⅓ 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
DIRECTIONS
- Heat 1 tablespoon of the reserved oil in a large nonstick skillet over medium-high heat. Add the gnocchi and cook, stirring frequently, until they become plump and lightly browned, about 5 minutes. Stir in the beans and spinach, cooking until the spinach wilts, about 1 minute. Transfer to a plate.
- In the same pan, heat the remaining 1 tablespoon of oil over medium heat. Add the sun-dried tomatoes and shallot, cooking and stirring for about 1 minute. Increase the heat to high, pour in the broth, and cook until most of the liquid evaporates, about 2 minutes.
- Reduce the heat to medium, then stir in the cream, lemon juice, salt, and pepper. Return the gnocchi mixture to the skillet, tossing everything together until evenly coated in the sauce. Serve with fresh basil on top.
EQUIPMENT
- Large nonstick skillet
