Ingredients
Scale
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1 lb potato gnocchi
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1 tbsp olive oil
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2–3 garlic cloves, minced
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1 ½ cups heavy cream
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½ cup chicken or veggie broth
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½ cup sun-dried tomatoes, chopped
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2 cups baby spinach
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½ cup grated parmesan
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1 tsp Italian seasoning
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Salt and pepper, to taste
Instructions
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Heat olive oil in a large skillet. Sauté garlic for 1–2 minutes.
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Add cream, broth, and gnocchi. Simmer 4–5 minutes.
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Stir in sun-dried tomatoes and seasoning. Simmer 2 minutes.
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Add spinach and parmesan. Cook until wilted and creamy.
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Season with salt and pepper. Serve warm.
Notes
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Add cooked chicken for extra protein.
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Use kale instead of spinach if preferred.
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Reheat gently with added cream or broth.
Nutrition
- Calories: 460
- Fat: 24g
- Carbohydrates: 50g
- Protein: 9g