Description
A rich and creamy gnocchi dish perfect for an elegant date night at home, featuring a velvety cheese sauce, sun-dried tomatoes, and fresh spinach.
Ingredients
1 pound (16 ounces) potato gnocchi
2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
1 small shallot, finely diced (about 2 tablespoons)
1 cup heavy cream
½ cup whole milk
¾ cup freshly grated Parmesan cheese
½ cup shredded mozzarella cheese
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes (optional)
1 teaspoon Italian seasoning
½ cup sun-dried tomatoes, chopped
1 cup fresh spinach leaves
¼ cup reserved pasta cooking water
2 tablespoons fresh basil, chopped (optional garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the 1 pound gnocchi according to package instructions until they float. Reserve ¼ cup cooking water, then drain.
In a large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add shallot and cook 2–3 minutes. Stir in garlic and cook 30 seconds.
Pour in 1 cup heavy cream and ½ cup whole milk. Simmer 3–4 minutes.
Add Parmesan, mozzarella, Italian seasoning, salt, pepper, and red pepper flakes. Stir until smooth.
Mix in sun-dried tomatoes and spinach. Cook until spinach wilts.
Add cooked gnocchi and toss to coat. Use reserved cooking water if needed to loosen sauce. Simmer 2–3 minutes. Garnish with basil and serve.
Notes
Use freshly grated cheese for the smoothest sauce.
Reheat gently with a splash of milk or cream to maintain texture.
For added depth, sauté 1 cup sliced mushrooms and stir into the sauce before adding gnocchi.
- Prep Time: 10 minutes
- Cook Time: 20 minutes