Ingredients:

  • 2 tbsp oil from the sun-dried tomato jar
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 tsp dried oregano
  • 3/4 cup sun-dried tomatoes, sliced into strips
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1 lb potato gnocchi

Instructions:

  1. Heat the sun-dried tomato oil in the skillet over medium-high heat.
  2. Add the diced shallots and sauté until translucent, then stir in the minced garlic and oregano. Cook for 60 seconds until fragrant.
  3. Stir in the sliced sun-dried tomatoes, allowing them to soften in the oil for 2 minutes.
  4. Lower the heat to medium and pour in the heavy cream. Bring to a gentle simmer for 3-4 minutes until the sauce begins to thicken slightly.
  5. Whisk in the Parmesan cheese until melted and smooth. Stir in the lemon juice.
  6. Add the gnocchi directly to the pan. Stir gently for 5-7 minutes until the gnocchi are tender and have absorbed some of the sauce.
  7. Fold in the fresh baby spinach. Stir until the spinach has just wilted.
  8. Season with salt and pepper. Remove from heat immediately to prevent the sauce from breaking.