# What You’ll Need:
→ Gnocchi
01 - 1 lb potato gnocchi (store-bought or homemade)
→ Vegetables
02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - ½ cup sun-dried tomatoes, drained and sliced
06 - 3.5 oz baby spinach leaves
→ Cream Sauce
07 - 1 cup heavy cream
08 - ¼ cup vegetable broth
09 - ½ cup grated Parmesan cheese
10 - ½ tsp dried Italian herb mix
11 - ¼ tsp crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste
→ To Finish
13 - Fresh basil leaves, for garnish
14 - Extra grated Parmesan, for serving
# How To Make:
01 - Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3 to 4 minutes. Stir in minced garlic and cook until fragrant, approximately 1 minute.
03 - Incorporate sun-dried tomatoes and sauté for 2 minutes. Add the baby spinach leaves and cook until just wilted, about 1 minute.
04 - Pour in heavy cream and vegetable broth. Stir in grated Parmesan, Italian herbs, and crushed red pepper flakes if using. Simmer gently for 3 to 4 minutes until sauce thickens slightly.
05 - Add the cooked gnocchi to the skillet. Toss to coat evenly with the sauce. Season with salt and black pepper to taste. Simmer for 2 to 3 minutes until heated through and creamy.
06 - Remove from heat and garnish with fresh basil leaves and extra grated Parmesan. Serve immediately.
