Creamy Tuscan Gnocchi

- Sara M.


“Wow. Just wow. The best dinner I've made all summer!"

15 oz. gnocchi 1 small red onion 3 cups fresh spinach ¼ cup fresh basil ½ cup cherry tomatoes ½ cup fresh parmesan 1 cup heavy cream ½ cup chicken broth 1 tsp. garlic powder 1 tsp. Italian seasoning 1 tbsp. olive oil salt & pepper


Coarsely dice 1 small red onion.


Coarsely chop 3 cups fresh spinach.



Grate ½ cup fresh parmesan, finely chop ¼ cup fresh basil and slice ½ cup cherry tomatoes.


In a sauté pan, add 1 tbsp. olive oil and diced onion. Sauté for 3 minutes. Then, place chopped spinach on top. Allow it to sauté with onion for 2-3 minutes. Remove both from pan and set aside.

Place a pot on another burner and begin to boil enough water to cover your gnocchi while you prepare the sauce.



To the sauté pan, add 1 cup heavy cream½ cup chicken brothgrated parmesan, 1 tsp. garlic powder and 1 tsp. Italian seasoning. Mix over MEDIUM-HIGH heat for 10-12 minutes until thick.


Once water is boiling, pour in 15 oz. gnocchi. Be sure to check the directions on your package, but they usually take about 2-3 minutes to boil. Once finished, strain pasta.


Under the sauté pan, turn on a LOW heat. Add spinach, onions, fresh basil, cherry tomatoes and gnocchi to the sauce. Gently stir for 1 minute, sprinkle with salt & pepper and serve.