Does anyone fancy a bowl of this delicious Gnocchi with Dried Tomatoes and Spinach? They are pretty popular around here, so be quick! Who does not love a large portion of carbs to make you happy?! ;)
Autumn and winter are the time for carb-loaded soul food – it’s cold and wet outside and you need all the energy you can get to fight those bacteria and viruses flying around… especially now with that stupid pandemic making everything worse. Eating a lot of carbs will actually help you social distancing. As soon as you eat a big portion of these gnocchis you will eventually get tired from digesting those carbs and there is no better place to do that than the couch in your living room. No way you will be able to go out and meet people after that… just kidding ;P
Anyway. I like gnocchi very much, but I have to be a bit careful with those carbs – that’s why I don’t eat them that often. Could be more. A lot more actually. Well – if you treat yourself a dish like that not that often, you can actually prepare the gnocchi yourself instead of using store-bought gnocchi from the supermarket. It takes a bit longer to prepare the dish, but it is definitely worth the extra effort!
If you need a quick fix for your gnocchi needs after a hard day of work, there is nothing wrong with using the ones from the supermarket. With those, you are ready to eat in about 15 minutes or so – some chopping and some frying and you’re ready!
If you are in a real hurry and want the dish to be ready even faster, skip the pre-cooking of the gnocchi. Most of the gnocchi you can get in the supermarket are ready to be pan-fried immediately. Just add some oil to a large pan, heat it up, add the gnocchi and brown them slightly from all sides, then add some water to the pan and cover with a lid – that will steam the gnocchi a bit and the texture will be pretty similar to the ones you pre-cook. After that, you can continue with the recipe and ingredients as listed. It’s an easy hack to save several minutes more. That does not work with homemade gnocchis though – those really have to be cooked in water first, otherwise, everything will end up in a disaster ;P
If you have other veggies at home that need to go – feel free to add them as well to the gnocchi mixture. The more the merrier ;) Just make sure everything is cooked al dente and ready at the same time – then it will surely become a delicious dish.
INGREDIENTS / ZUTATEN
(2-3 servings)
14 oz. (400g) gnocchi (store-bought or homemade)
some olive oil for frying
1 small red onion, chopped
2-3 garlic cloves, chopped
4 tbsp. sun-dried tomatoes, chopped
1/2 tsp. Dijon mustard
3.5 oz. (100g) baby spinach leaves, washed and drained
1/4 cup (60ml) dry white wine
1/2 cup (120ml) heavy cream
3.5 oz. (100g) parmesan cheese, grated
salt, pepper
(2-3 Portionen)
400g Gnocchi (selbst gemacht oder aus dem Kühlregal)
etwas Öl zum Anbraten
1 kleine rote Zwiebel, gehackt
2-3 Knoblauchzehen, gehackt
3-4 getrocknete Tomaten (in Öl), gehackt
1/2 TL Dijon Senf
100g Babyspinat, gewaschen und getrocknet
60ml trockener Weißwein
120ml Sahne
100g Parmesan, gerieben
Salz, Pfeffer
DIRECTIONS / ZUBEREITUNG
1. Peel and chop the onion and garlic cloves. Chop the sun-dried tomatoes. Grate the parmesan cheese and set aside. Cook the gnocchi as recommended on the package or if you use homemade gnocchi cook them as you would normally do. Drain a bit.
2. Add some olive oil to a frying pan and heat up. Add the cooked gnocchi and fry for 4-5 minutes until nicely browned. Take off the heat and transfer to a bowl and set aside. Place the pan back on the stove, add some more oil if needed and add the chopped onion. Fry until soft and glossy. Add the chopped garlic and sun-dried tomatoes and fry for a minute or two with the onion. Add the mustard and mix to combine. Add the baby spinach and mix – cook until the volume of the spinach has been reduced. Deglaze the mixture with the white wine and heavy cream – mix and let cook to get a nice sauce. Add almost all of the parmesan cheese (keep some for the decorations) and mix in. Season with salt and pepper to your liking. Add the gnocchi and reheat with the sauce. Serve warm with some more parmesan cheese on top.
1. Zwiebel und Knoblauch schälen und fein hacken. Die getrockneten Tomaten grob hacken. Den Parmesan reiben und dann alles zur Seite stellen. Die Gnocchi nach Packungsanleitung kochen – wer selbstgemachte Gnocchi verwendet, bereitet die wie üblich zu und lässt sie abtropfen.
2. Etwas Olivenöl in eine Pfanne geben und erhitzen. Die gekochten Gnocchi hineingeben und für 4-5 Minuten rundum anbraten, damit sie etwas Farbe bekommen. Aus der Pfanne herausholen und in eine Schüssel geben. Die Pfanne zurück auf den Herd stellen und ggf. noch etwas Olivenöl dazugeben. Die Zwiebeln im Öl anschwitzen, bis sie weich und glasig sind. Knoblauch und getrocknete Tomaten dazugeben und für einen Moment mit anbraten. Senf dazugeben und verrühren. Den Babyspinat dazugeben und zusammenfallen lassen – alles gut verrühren. Die Mischung mit dem Wein und der Sahne ablöschen und ein wenig einkochen lassen, damit eine dickflüssige Soße entsteht. Fast den kompletten Parmesan dazugeben (etwas für die Deko zurückbehalten) und unterrühren. Mit Salz und Pfeffer würzen. Die angebratenen Gnocchi zurück in die Pfanne geben und in der Soße noch einmal aufwärmen. Auf zwei/drei tiefe Teller verteilen und mit dem restlichen Parmesan bestreuen.
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Here is a version of the recipe you can print easily.
Print
Gnocchi with Sun-Dried Tomatoes & Spinach
- Prep Time: 00:10
- Cook Time: 00:10
- Total Time: 00:25
- Yield: 4 1x
- Category: Pasta
- Cuisine: Italian
Description
Delicious and quick to prepare – easy peasy gnocchi with sun-dried tomatoes and spinach.
Ingredients
14 oz. (400g) gnocchi (store-bought or homemade)
some olive oil for frying
1 small red onion, chopped
2-3 garlic cloves, chopped
4 tbsp. sun-dried tomatoes, chopped
1/2 tsp. Dijon mustard
3.5 oz. (100g) baby spinach leaves, washed and drained
1/4 cup (60ml) dry white wine
1/2 cup (120ml) heavy cream
3.5 oz. (100g) parmesan cheese, grated
salt, pepper
Instructions
1. Peel and chop the onion and garlic cloves. Chop the sun-dried tomatoes. Grate the parmesan cheese and set aside. Cook the gnocchi as recommended on the package or if you use homemade gnocchi cook them as you would normally do. Drain a bit.
2. Add some olive oil to a frying pan and heat up. Add the cooked gnocchi and fry for 4-5 minutes until nicely browned. Take off the heat and transfer to a bowl and set aside. Place the pan back on the stove, add some more oil if needed and add the chopped onion. Fry until soft and glossy. Add the chopped garlic and sun-dried tomatoes and fry for a minute or two with the onion. Add the mustard and mix to combine. Add the baby spinach and mix – cook until the volume of the spinach has been reduced. Deglaze the mixture with the white wine and heavy cream – mix and let cook to get a nice sauce. Add almost all of the parmesan cheese (keep some for the decorations) and mix in. Season with salt and pepper to your liking. Add the gnocchi and reheat with the sauce. Serve warm with some more parmesan cheese on top.
Notes
Enjoy cooking!
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