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Quick Notes: So, I did originally make this as it’s own meal. I specifically omitted meat cuz I was going for a meatless recipe, but it’s a lot of gnocchi. If you’re going to make this as a main dish I would probably toss some chicken in it. Otherwise, it’s really best as a side unless you really love gnocchi. Pic includes golden tomatoes, only because the store was out of the normal ones. Normal is way better in this recipe.
Ingredients
- 32 oz gnocchi
- 1/4 cup butter
- 1/2 cup veggie (or chicken) stock
- 2 (or 50) cloves of garlic, minced
- 1 cup heavy cream
- 2 cups halved cherry or grape tomatoes
- 3 cups chopped spinach
- a couple of cups of shredded parm (measure with your heart)
- salt and pepper to taste
Instructions
- Preheat your oven to 350 degrees.Â
- In a small saucepan over medium heat, melt your butter.Â
- Toss in your garlic and tomatoes and cook until your tomatoes are blistered and your garlic is fragrant.
- Pour in your cream and stock and bring to a ....bubble, not quite a boil. Boiling is going to make your cream mad. Cook all this shit together for 2-3 minutes.Â
- Whisk in about 1/4 cup of parm. You can definitely do a little more but this isn't supposed to be alfredo so don't get ridiculous. Salt and pepper if you wish.Â
- 'Dump all your gnocchi in either a 9 x 13 pan, or a big fuckin' casserole dish and pour over your sauce while it's still hot.Â
- Dump your spinach in there and give everything a good stir. Â
- Top this biatch with some parm and toss it in the oven for 35 minutes.Â
- Allow this to cool about ten minutes before serving.Â
Perfect as a side to this Stuffed Chicken Caprese!
