This is one of my favorites recently as the weather is getting cold. This creamy, filling, and comforting baked gnocchi is a crowd pleaser and saves well in the fridge for reheating.
What you will need
4 Tbsp Butter
3 cloves Garlic
12 oz Cherry Tomatoes
1 tsp Dried Oregano
Salt, to taste
Ground Black Pepper, to taste
Pinch Red Pepper Flakes
4 cups Spinach
1 cup Vegetable Broth
1 cup Heavy Cream
1/2 cup Grated Parmesan
1/2 bunch Fresh Parsley
20 oz Gnocchi
1 cup Shredded Mozzarella
Lemon wedges, optional(Nutritional facts 220 calories, 13.08 g fat, 21.6 g carbohydrates, 4.75 g protein, 27 mg cholesterol, 593 mg sodium)
How to cook
Gather and portion all ingredients.
Melt the butter and add chopped garlic.
Add the whole cherry tomatoes into the pan with the butter.
Add the dried oregano, pinch of red pepper flakes, salt and pepper. Saute tomatoes until they start to burst.
Add the washed spinach to the pan. Saute until wilted.
Pour in the vegetable broth and heavy cream.
Add the parmesan and chopped parsley to the pan.
Stir the gnocchi into the pan to coat.
Pour the gnocchi into a baking pan.
Top the gnocchi with shredded mozzarella.
Bake until the mozzarella is melted and lightly browned.
Serve with chopped fresh parsley and lemon wedges.