Tuscan Butter Gnocchi
Servings 8
Ingredients
- 4 tablespoons butter
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 cups halved cherry tomatoes
- 1 teaspoon dried oregano
- 2 tablespoons kosher salt plus more
- Freshly ground black pepper
- Pinch of red pepper flakes
- 4 cups baby spinach
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan
- 1/4 cup freshly chopped herbs such as basil and parsley, plus more for garnish
- 2 17.5-ounce packages gnocchi
- 1 cup shredded mozzarella
Instructions
- Preheat broiler to medium. In a large oven-safe skillet over medium heat, melt butter. Add garlic and tomato paste, stirring constantly until tomato paste darkens and sticks to the pan, about 2-3 minutes. Add cherry tomatoes and season with oregano, salt, pepper, and a pinch of red pepper flakes. Cook until tomatoes start to burst, then add spinach and cook until slightly wilted.
- Stir in broth, heavy cream, Parmesan, and herbs, bringing to a simmer. Reduce heat to low and simmer until sauce thickens slightly, about 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add gnocchi and cook, stirring occasionally, until they float to the top, about 2 minutes.
- Drain gnocchi, discarding pasta water, and add them to the sauce, tossing to coat. Top with mozzarella and broil until cheese is melted and bubbly, about 3-5 minutes.
- Garnish with more herbs and serve hot. Enjoy your creamy gnocchi delight!