Sundried Tomato Spinach Gnocchi
Recipe - The Fairway Market Corporate
Sundried Tomato Spinach Gnocchi
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Ingredients
1 package Bowl & Basket Frozen gnocchi
4 shallots, peeled and chopped
1 tbs minced garlic
1/2 cup sundried tomatoes in oil
1 package Wholesome Pantry baby spinach
1/2 cup white wine or broth
Shredded parmesan, for serving
chopped parsley, for serving
Directions
- Bring a large pot of salted water to a boil and cook gnocchi according to package directions.
- While water is heating, heat 2 tbsp of the sundried tomato oil (from the jar they are packaged in) in a large skillet over medium heat.
- Add shallots and cook 5 minutes or until golden, then add garlic and cook for an additional minute, stirring to prevent the garlic from burning.
- Add sundried tomatoes, baby spinach and broth to the skillet and simmer until the spinach wilts, about 3 minutes.
- When gnocchi have finished cooking, drain it and reserve ½ cup of the starchy pasta water.
- Add gnocchi to the skillet with the spinach and tomatoes and stir, using some of the pasta water to help coat the gnocchi if needed.
- Serve with chopped parsley and shredded parmesan cheese, if desired.
10 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Bartenura Gnocchi, 16 oz
$4.59$0.29/oz
Fresh Shallots, 1 ct, 6 oz
$1.50 avg/ea$0.25/oz
Bowl & Basket Garlic, 5 count, 5 oz
$2.99$0.60/oz
Bella Sun Luci Sun Dried Tomato Halves with Premium Olive Oil, 8.5 oz
$5.99$0.70/oz
Fresh Attitude Prewashed Baby Spinach, 5 oz
$3.99$0.80/oz
Holland House White Cooking Wine, 16 fl oz
On Sale! Limit 4
$2.99 was $3.59$0.19/fl oz
Bowl & Basket Specialty Shredded Parmigiano Reggiano Cheese, 12 oz
$14.99$1.25/oz
Organic Curly Parsley, 1 ct, 1 each
$1.99
Directions
- Bring a large pot of salted water to a boil and cook gnocchi according to package directions.
- While water is heating, heat 2 tbsp of the sundried tomato oil (from the jar they are packaged in) in a large skillet over medium heat.
- Add shallots and cook 5 minutes or until golden, then add garlic and cook for an additional minute, stirring to prevent the garlic from burning.
- Add sundried tomatoes, baby spinach and broth to the skillet and simmer until the spinach wilts, about 3 minutes.
- When gnocchi have finished cooking, drain it and reserve ½ cup of the starchy pasta water.
- Add gnocchi to the skillet with the spinach and tomatoes and stir, using some of the pasta water to help coat the gnocchi if needed.
- Serve with chopped parsley and shredded parmesan cheese, if desired.