Description
Fluffy gnocchi float in a silky herb-infused cream sauce studded with crisp pancetta and sun-dried tomatoes. As spinach wilts into the mix, each forkful bursts with rich, savory depth and a hint of garden-fresh parsley.
Ingredients
- 1 pound potato gnocchi
- 1 tablespoon olive oil
- 4 ounces pancetta diced
- 2 cloves garlic minced
- 1 small shallot minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup sun dried tomatoes chopped
- 2 cups baby spinach
- 1/4 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook gnocchi according to package instructions until they float then drain and set aside.
- In a large skillet heat olive oil over medium heat then add pancetta and cook until crispy about 5 minutes.
- Add garlic and shallot and sauté until fragrant about 1 minute.
- Pour in heavy cream and chicken broth and bring to a gentle simmer.
- Stir in Parmesan cheese until melted and the sauce has thickened slightly about 2 minutes.
- Add sun dried tomatoes and baby spinach and cook until spinach wilts about 2 minutes.
- Add cooked gnocchi to the skillet and toss gently to coat in the creamy sauce.
- Season with salt and black pepper to taste.
- Garnish with chopped parsley and serve immediately.
Notes
- Use oil-packed sun dried tomatoes for richer flavor
- Add a splash of reserved pasta water if sauce becomes too thick
- Substitute kale or arugula for spinach for a heartier green
- Store leftovers in an airtight container in the fridge for up to 2 days