Gnocchi Spinach Dried Tomatoes (Print-Friendly Version)
Gnocchi blend with sun-dried tomatoes, spinach, and Parmesan for a hearty, vibrant Italian comfort dish.
# What You'll Need:
→ Main Components
01 -
500 g potato gnocchi
02 -
80 g sun-dried tomatoes (packed in oil or dried)
03 -
100 g fresh spinach, roughly chopped
→ Aromatics and Fats
04 -
2 tablespoons extra virgin olive oil
05 -
2 garlic cloves, minced
→ Finishing Touches
06 -
30 g Parmesan cheese, finely grated
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
09 -
20 g pine nuts, toasted (optional, for garnish)
# How to Make It:
01 -
Bring a large pot of salted water to a rolling boil. Add gnocchi and cook according to package instructions until they float to the surface, approximately 2–3 minutes. Drain well and set aside.
02 -
If using sun-dried tomatoes in oil, drain and cut into thin strips. For dried sun-dried tomatoes, soak in hot water for 10 minutes, drain, and julienne.
03 -
Heat olive oil in a large non-stick skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant, stirring continuously to avoid burning.
04 -
Add julienned sun-dried tomatoes to the skillet and cook for 2–3 minutes, stirring occasionally. Add drained gnocchi and toss gently to coat in the garlic-infused oil.
05 -
Stir in chopped fresh spinach and cook for 1–2 minutes until just wilted, maintaining a vibrant green colour.
06 -
Season with salt and freshly ground black pepper to taste. Transfer salad to a serving platter, scatter grated Parmesan over the top, and garnish with toasted pine nuts if desired. Serve immediately.
# Additional Tips:
01 -
For optimal flavour, do not overcook the spinach; it should remain vivid and just wilted to preserve freshness.
02 -
Sun-dried tomatoes in oil deliver a fuller, richer taste, while rehydrated dried tomatoes impart a subtle sweetness.