For Meatless Friday, Barb Szyszkiewicz offers a recipe for a light, quick-cooking gnocchi and vegetable combo. Download the printable recipe card!
I found a recipe that featured gnocchi, spinach, and sun-dried tomatoes … and a whole cup of heavy cream, plus more than two cups of cheese. But I couldn’t get any heavy cream at the supermarket that day, and I really didn’t want anything that heavy anyway. So here’s my much-lighter version, which can even be dairy-free if you substitute olive oil for the butter.
Gnocchi with Spinach and Sun-Dried Tomatoes
Makes 2 servings; recipe can be doubled
10 oz. frozen gnocchi, boiled and drained (reserve 1/2 cup of the cooking water)
1/2 tbl each butter and olive oil (or all olive oil to make this dairy-free)
1/4 cup onion, chopped
1 cup sliced baby bella mushrooms (about 4 oz)
3 cloves garlic, minced
1/4 cup sun-dried tomatoes, drained and diced
1/2 tsp dried basil
1/4 tsp dried oregano
1/8 tsp black pepper
pinch of rosemary
1/2 cup chicken broth (or vegetable broth)
1/4 cup dry white wine
5 oz. baby spinach
While the pasta is cooking, add butter and olive oil to a hot skillet. Cook onion and mushrooms until they begin to soften, around 5 minutes.
Add garlic and sun-dried tomatoes; cook 2 minutes.
Add seasonings, broth, wine, and cooked gnocchi; cook 2 minutes.
Add spinach. Cook and stir until spinach cooks down. If necessary, add small amounts of pasta water to the pan sauce.
Copyright 2023 Barb Szyszkiewicz
Images: copyright 2023 Barb Szyszkiewicz, all rights reserved.
About the Author
Barb Szyszkiewicz, editor at CatholicMom.com, is a wife, mom of 3 young adults, and a Secular Franciscan. Barb enjoys writing, cooking, and reading, and is a music minister at her parish. Find her blog at FranciscanMom and her family’s favorite recipes with nutrition information at Cook and Count. Barb is the author of The Handy Little Guide to Prayer and The Handy Little Guide to the Liturgy of the Hours, available from Our Sunday Visitor.