Tuscan Butter Gnocchi
8 portions
45mThis 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
1
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3
Gather and portion all ingredients.
4
Melt the butter and add chopped garlic.
5
Add the whole cherry tomatoes into the pan with the butter.
6
Add the dried oregano, pinch of red pepper flakes, salt and pepper. Saute tomatoes until they start to burst.
7
Add the washed spinach to the pan. Saute until wilted.
8
Pour in the vegetable broth and heavy cream.
9
Add the parmesan and chopped parsley to the pan.
10
Stir the gnocchi into the pan to coat.
11
Pour the gnocchi into a baking pan.
12
Top the gnocchi with shredded mozzarella.
13
Bake until the mozzarella is melted and lightly browned.
14
Serve with chopped fresh parsley and lemon wedges.
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