Sun-dried Tomato & Gnocchi
This dish can be prepared in under 30 minutes and packs a ton of flavor. The sundried tomatoes with the spinach and white beans blend together for a hearty dish you won't feel bad about getting a second helping of.
Servings 2 People
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.