Sun-Dried Tomato Gnocchi

Sun-Dried Tomato Gnocchi

Ingredients

• ½ cup sliced oil-packed sun-dried tomatoes plus 2 tablespoons oil from the jar, divided

• 1 (16-ounce) package of shelf-stable gnocchi

• 1 (15-ounce) can low-sodium cannellini beans, rinsed

• 1 (5 ounces) package of baby spinach

• 1 large shallot, minced

• ⅓ cup low-sodium, no-chicken broth or chicken broth

• ⅓ cup heavy cream

• 1 tablespoon lemon juice

• ¼ teaspoon salt

• ¼ teaspoon ground pepper

• 3 tablespoons fresh basil leaves

Directions

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, about 5 minutes. Add beans and spinach and cook until the spinach is wilted about 1 minute. Transfer to a plate.

Carson Downing

1. Add the remaining one tablespoon oil to the pan and heat over medium heat. Add the sun-dried tomatoes and shallot; cook, stirring, for 1 minute. Increase the heat to high and add the broth. Cook until the liquid has mostly evaporated, about 2 minutes.

Carson Downing

1. Reduce the heat to medium and stir in the cream, lemon juice, salt, and pepper. Return the gnocchi mixture to the pan and stir to coat it with the sauce. Serve topped with basil.