Ingredients
18 oz (500 g) gnocchi, or another short pasta shape
½ red onion, diced
3 cloves garlic, minced
1 pinch red pepper or chili flakes (or to taste)
2 tsp mixed Italian seasoning
⅓ cup (140 g) sundried tomatoes, chopped (see notes)
2 tbsp tomato paste (puree)
⅔ cup (160 ml) vegetable broth
⅔ cup (160 ml) heavy (double) cream
¾ cup (80 g) Parmesan-style cheese, grated
1 small bunch basil, chopped
1–2 handfuls baby spinach, chopped
Instructions
- Start by bringing a large pot of salted water to a boil. Cook the gnocchi according to the package instructions, usually until they float to the surface (about 2-3 minutes). Drain and set aside, reserving some pasta water.
- In a large skillet, heat a little oil over medium heat. Add the diced red onion and cook for 3-4 minutes until softened. Add the garlic, red pepper flakes, and Italian seasoning, and cook for another 30 seconds until fragrant.
- Add the chopped sundried tomatoes and tomato paste to the skillet, stirring to combine. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 2-3 minutes until the liquid reduces slightly.
- Pour in the heavy cream and stir to combine. Let the sauce simmer for 4-5 minutes until thickened and creamy.
- Add the cooked gnocchi to the skillet, tossing to coat in the sauce. If the sauce is too thick, add some reserved pasta water. Stir in the Parmesan-style cheese and let it melt into the sauce.
- Stir in the chopped basil and spinach. Cook for 1-2 more minutes until the spinach wilts and everything is well-combined.
- Serve immediately, garnished with extra Parmesan and basil, if desired.
Notes
If using jarred sundried tomatoes in oil, drain them before chopping. If using dry sundried tomatoes, soak them in warm water for about 10 minutes before chopping.
If gnocchi isn’t available, substitute with another short pasta like penne or fusilli.
For a vegan version, swap heavy cream with coconut cream or plant-based cream, and use dairy-free cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
