Creamy Tuscan Gnocchi – Reduce to Simmer

Ingredients

2 tbsps Butter (or olive oil)
1 Shallot chopped
4 cloves Garlic minced
1 lb Potato Gnocchi uncooked (the dry packaged gnocchi -- not fresh)
¹⁄₂ cup Sun Dried Tomato strips in oil reserve 2 teaspoons of the jarred oil for cooking
¹⁄₂ cup Chicken Broth
1 ¹⁄₄ cups Heavy Cream
1 tsp Dried Italian Herbs
Salt & Pepper to taste
1 ¹⁄₂ cups Baby Spinach
¹⁄₂ cup Parmesan Cheese grated
2 tbsps Fresh Basil chopped

Heat a large skillet over medium-high heat. Melt the butter and sauté shallots until transparent, about 2 minutes. Sauté garlic until fragrant, about 30 seconds.
Add the gnocchi and let sear in the butter for a minute. Add the sun dried tomatoes and reserved oil. Cook for a further minute to release flavours into the gnocchi.
Pour in the chicken broth, cream and Italian herbs. Scrape up any browned bits from the bottom of the pan.
Season with salt and pepper to taste. Mix everything together and reduce heat to medium. Cover pan with lid and let cook for 5 minutes.
Stir in the spinach leaves and cook until wilted, about 1 minute.
Stir through parmesan cheese and chopped basil. Let simmer for a further minute or until gnocchi is soft, cooked through and the sauce has thickened to your liking.
Season with a little extra salt & pepper, if needed, to suit your taste.
Serve immediately.*

Add uncooked dry gnocchi as it cooks right in the sauce! The starch released from the gnocchi thickens the sauce perfectly while cooking.

*The sauce thickenes as it cools. If not serving immediately, add extra cream or chicken broth just before serving to thin it out a little.