- ½ cup sliced oil-packed sun-dried tomatoes plus 2 tablespoons oil from the jar, divided
- 1 (16 ounce) package shelf-stable gnocchi
- 1 (15 ounce) can cannellini beans, rinsed
- 8 oz. baby spinach
- 2-3 cloves garlic, minced
- ⅓ cup vegetable or chicken broth
- ⅓ cup heavy cream
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Heat 1 tablespoon of the sun dried tomato oil in a large nonstick sauté pan or skillet over medium-high heat. Add the gnocchi and cook, stirring often, until they are plumped and starting to brown, about 5 minutes. Add the beans and spinach and cook until the spinach is wilted, about 1 minute. Transfer to a plate.
Add the remaining 1 tablespoon of the sun dried tomato oil to the pan and heat over medium heat. Add the sun dried tomatoes and garlic; cook, stirring, for 1 minute. Increase the heat to high and add the broth. Cook until the liquid has mostly evaporated, about 2 minutes.
Reduce the heat to medium and stir in the heavy cream, lemon juice, salt, and pepper. Return the gnocchi mixture to the pan and stir to coat with the sauce. Serve warm.
- Yields: 4 servings
- Preparation Time: 20 minutes