Ingredients:

  • 1 lb shelf-stable potato gnocchi
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/3 cup sun-dried tomatoes in oil, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 cup heavy cream
  • 2 cups fresh baby spinach, packed
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tbsp fresh basil, torn
  • 1/2 fresh lemon, juiced

Instructions:

  1. Set your large skillet over medium high heat. Let the pan get hot for 3 full minutes before adding the oil.
  2. Add the 2 tbsp extra virgin olive oil to the hot pan. Swirl it around until it shimmers and just starts to whisps a tiny bit of smoke.
  3. Add the 1 lb shelf stable gnocchi in a single layer. Cook 5 minutes without moving them until the bottoms are deeply golden and crispy.
  4. Toss the gnocchi and cook for another 3 minutes until they are golden and crackling on all sides. Remove them from the pan and set aside on a plate.
  5. Lower heat to medium. Add the 1/3 cup sun dried tomatoes, 4 cloves minced garlic, and 1/2 tsp red pepper flakes. Cook 1 minute until the garlic is fragrant but not browned.
  6. Pour in the 1/2 cup heavy cream. Use your spatula to scrape up any golden bits (the fond) stuck to the bottom of the pan.
  7. Let the cream bubble for about 2 minutes until it thickens slightly and can coat the back of a spoon.
  8. Toss in the 2 cups baby spinach. Stir for 30 seconds until just wilted and vibrant green.
  9. Return the seared gnocchi to the pan. Add the 1/2 tsp sea salt and 1/2 tsp cracked black pepper.
  10. Turn off the heat. Stir in the 1/4 cup Parmesan cheese and the juice from 1/2 a lemon. The residual heat will melt the cheese into a velvety glaze.
  11. Garnish with the 1 tbsp torn fresh basil and serve immediately while the gnocchi are still crisp.