When you’re looking for a super quick dinner idea, this sun-dried tomato gnocchi recipe is it. The beans provide protein, spinach provides iron, the sun-dried tomatoes provide texture and a delicious tang, and the gnocchi are just firm pillows of deliciousness. Perfect for when you get back from a long day or a long bike ride and you now need to cook dinner for you and your wife. Her job is paying the bills, yours is staying “easy on the eyes” and doing the cooking and cleaning. Let’s get going.
Sun-Dried Tomato Gnocchi Notes
I found the original recipe on Eatingwell, so credit to them. I’m still working on building recipes from scratch. The majority of these items keep for a long time so you can buy enough ingredients for several batches if you want to have the ingredients on hand for when you don’t feel like going to the grocery.
Assemble your ingredients for the dish, I wasn’t a fan of mise en place starting out, but it makes life so much easier when putting a dish together. Bring a large skillet to temperature over medium heat and add a little olive oil. Add the gnocchi and stir to coat. Cook the gnocchi for five minutes or until nice and crispy. Add the spinach and cook until warm. If using fresh spinach, cook until wilted.
Next, transfer the gnocchi and spinach to a large bowl and set aside. Add a little more olive oil and add the diced onion. Cook until translucent and beginning to caramelize. Salt and pepper as desired when cooking the onions. Next, add the minced sun-dried tomatoes and the bouillon paste and water. Stir until well combined and add the beans. Cook until most of the water has boiled off.
Stir the spinach and gnocchi back into the pan and mix everything together.
Serve with parmesan cheese and fresh basil. If you want to be super fancy, chiffonade the basil. If nothing else, it lets the other person know you took that extra minute or two. Finish the meal with a nice slice of cake, this lazy fruit torte for example. Anyway, hope you like it!
Sun-dried Tomato & Gnocchi
Equipment
- large skillet, 12"
Ingredients
- ½ cup sundried tomatoes, diced
- 2 tbsp olive oil
- 1 pkg Gnocchi, shelf stable
- 6 oz frozen spinach
- 15 oz white beans, drained (1 can worth)
- ½ onion diced
- 1 tbsp better than bouillon flavoring
- ⅓ cup water
- 1 tbsp lemon juice
- ⅓ cup milk or half&half
- salt and pepper to taste
- fresh basil leaves, chiffonaded
- parmesan cheese, for topping
Instructions
- Heat your skillet over medium heat. When hot, add 1 tbsp olive oil and gnocchi and cook for 5 minutes, stirring constantly.
- Once the Gnocchi is crisp to your liking, add the frozen spinach and the white beans to the pan. Heat until all ingredients are warm then transfer ingredients to a large bow.
- Add the rest of the olive oil to the pan and add the diced onion. Cook the onion until translucent and beginning to caramelize. Salt and pepper to your liking while cooking the onion.
- Add the diced sun-dried tomatoes and cook for a minute. Add the bouillon seasoning, water, and milk to the pan and stir to combine.
- Once fully combined, add the lemon juice and stir to combine.
- Remove pan from the heat and serve with chiffonaded basil on top as well as parmesan cheese.
