Categories
Entrees Recipes

Tuscan Butter Gnocchi

  • 35 oz gnocchi
  • 4 T butter
  • 6 cloves garlic, minced
  • 2 c halved cherry tomatoes
  • 1 t dried oregano
  • kosher salt
  • black pepper
  • pinch of red pepper flakes
  • 4 c baby spinach
  • 1 c low-sodium chicken broth
  • 1 c heavy cream
  • 1/2 c grated Parmesan
  • 1/4 c freshly chopped herbs (e.g. basil, parsley), plus more for garnish
  • 1 c shredded mozzarella
  • lemon wedges for serving
  1. Preheat oven to 350F.
  2. In wok or large skillet over medium heat, melt butter.
  3. Add garlic and cook until fragrant, ~1 minute.
  4. Add cherry tomatoes.
  5. Season with oregano, salt, pepper, and pinch of red pepper flakes.
  6. Cook until tomatoes are beginning to burst.
  7. Add spinach and cook until beginning to wilt.
  8. Stir in broth, heavy cream, Parmesan, and herbs and bring to a simmer.
  9. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes
  10. Add gnocchi and toss to coat.
  11. Pour into 9×13 baking pan and top with mozzarella.
  12. Bake until gnocchi is cooked through and cheese is melted, ~30 minutes.
  13. Garnish with more herbs and squeeze lemon on top before serving.