Tuscan Baked Gnocchi
1. Preheat your oven to 375F and move the rack to the top third of the oven.
2. Melt the butter in a deep oven-safe skillet over medium heat and sauté the onion for 4-5 minutes or until it starts to lightly brown.
3. Stir in the garlic and sun-dried tomatoes and cook for about a minute.
4. Add the broth, cream, Italian seasoning, and gnocchi to the skillet and let it heat through for 2-3 minutes.
5. Add the spinach, basil, and parmesan cheese and toss until the spinach just starts to wilt.
6. Take the skillet off the heat and top with the mozzarella. Bake, uncovered, for 15 minutes.
Optional: broil for a few minutes to brown the cheese more (watch it carefully).
7. Let it sit for 5 minutes prior to serving, season with salt & pepper if needed, and enjoy!
Butter ( 2 tbsp )
Onion ( ½ medium, chopped )
Garlic cloves ( 4, minced )
Sun-Dried Tomatoes ( ½ cup, drained and chopped )
Chicken or Vegetable Broth ( ½ cup)
Heavy cream ( 1 cup )
Italian Seasoning ( ½ tsp )
Potato Gnocchi ( 1 pound )
Baby Spinach ( 2 cups, packed)
Fresh Basil leaves ( 1 handful)
Parmesan Cheese ( ½ cup, grated)
Mozzarella Cheese ( 2 cups, shredded)
Salt & Pepper to taste